Foodservice Director | March 2018

march cover

Next-gen customization: FSDs are evolving so diners can have it their way

Also In This Issue: 
  • Dietitians are having a healthy influence on the culinary side
  • Dining in a disaster: FSDs step up to help during emergencies
  • Foodservice Operation of the Month: Los Angeles School District

The Line

coffee flavors
These nine flavors are diners’ morning favorites.

Menu

chopped
Dietitians are making a healthy impact on the culinary side.
pro kitchen
Here’s how three members of FSD’s Chefs’ Council kept their cool in the heat of the moment.
pretzel
A senior-living chef found a way to sneak some extra nutrients into a soft pretzel recipe.

Operations

fundraising
Here are some tips for snagging grants and hosting imaginative events.
wildfire prep
Here's how FSDs adapt to help feed people during emergencies...
buying small
It’s not just about local—finding small producers with a good story is key.

Steal this idea

qr codes
One operation found a way to gather students' opinions more often and more directly...

More From FoodService Director

Sponsored Content
deep fryers

From Restaurant Technologies.

Today’s modern consumer, when dining out, is not just looking for great tasting food. A growing number of diners are also looking for restaurants that employ environmentally friendly practices. In fact, 57% of consumers say they are more likely to purchase food and beverages if they are sustainable, according to Technomic’s recent Healthy Eating report, while data from Restaurant Technologies finds that 78% of restaurant patrons say they would be likely to choose one restaurant over another if they knew its menu and operations were sustainable....

Ideas and Innovation
mongolian grill

We started an express to-go program with set menu items that we’re also serving in our Mongolian grill and grill area that day. It decreases wait times by two thirds in some cases. Our customers are really happy with it.

Sponsored Content
healthcare foodservice coffee

From Smucker Away From Home.

Foodservice operators face a tall order when it comes to managing coffee service efficiently and profitably, not to mention meeting the standards of high quality and variety that consumers demand these days. According to Technomic’s 2018 Beverage report, consumers purchase an average of 3.8 beverages per week away from home; in terms of coffee, 37% of consumers say they are ordering it more now than they were two years ago.

That means there’s a lot of opportunity for foodservice establishments to attract consumers’ coffee dollars. In the...

Managing Your Business
kitchen staff

If noncommercial operators hope to pull job candidates away from restaurant jobs, here’s what they’ll need to offer, according to a flurry of new research.

The data underscore that pay, once third or fourth on most lists of the reasons foodservice employees leave a position, is becoming a far more important consideration for taking or keeping a job. Financial security is particularly important for members of so-called Gen Z, or what’s being defined as young people age 21 and under, according to the study just released by the National Restaurant Association Educational Foundation (...

FSD Resources

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