FoodService Director | October 2013

Selling Breakfast: How six FSDs do it. Plus, mocktails and meatless Mondays.

FSD of the Month

During a trying time for school foodservice, Jessica Shelly is nothing but excited, especially about the challenges. Shelly is the food services director at Cincinnati Public Schools, which in 1898...

Research

Forty-two percent of operators purchase the majority of their gluten-free products from an outside vendor, according to The Big Picture.
Half of operators are not familiar with stealth health, according to The Big Picture.
Nutritional and healthy eating material is the No. 1 type of information that operators provide in their employee wellness programs, according to The Big Picture.
Twenty-one percent of operators offer incentives to their customers to help them make healthier dining decisions, according to The Big Picture.
Eight out of 10 operators market their healthful menu items, according to The Big Picture.

Operations

The Meatless Mondays campaign celebrated its 10th anniversary this year with a minimum of fanfare. But while the media largely ignored the milestone they certainly haven’t ignored the...

Steal this idea

I’m a vegan so that is something we’ve really been focusing on in our dining halls. You want to start by offering flavorful, well-prepared vegan options. We offer vegan options at...
Our catering staff have found that at buffet events, the majority of people want to try one of everything. 
We don’t allow residents to tip our employees, so the residents started an Employee Appreciation Fund. In Masonic Village, there are three restaurants and three cafés, and the...
Instead of trying to get all your managers together for a meeting, use FaceTime or Skype to be more efficient.
I email foodservice and wellness tips to parents, which include nutrition information. The publications are called “Nutrition Nuggets” and “Teen Food & Fitness,...
We cross-train our staff for patient interactions that fall outside their sphere of influence, such as checking trash, room cleanliness, etc.
All of our dining facilities have a touch screen that allows students to access nutritional information for all menu items. All of our “Healthy Choice” suggestions are prominent...
When we plan a special event, we also add the event to the calendar that’s on the university’s website. We’ve found that local media check that calendar and we&rsquo...
We ask our employees to practice the 5-10 rule. When you are within 10 feet of someone, you smile. 

Cover story

When it comes to promoting the morning meal, creative solutions can be found in large revamps or small strategies. This month FSD talked with six operators to find out what they’ve done to...
The culinary team at Riderwood, a retirement community in Silver Springs, Md., recently earned first place at the 46th annual Maryland Seafood Festival’s Crab Soup Cook-Off. 

Menu Strategies

It’s no surprise that customers are looking for healthier options these days. But when it comes to dessert, a decidedly decadent course, what are your choices? 
Three Takes On offers several different versions of the same classic dish. This month: Stuffing.

Ingredients

When talking turkey, the subject inevitably leads to Thanksgiving. Chefs can’t help but cite the bird’s big day when discussing how they serve turkey. 
At the Carson Long Military Academy, a client of Flik Independent School Dining, in New Bloomfield, Pa., chef manager Joe Wiles has to feed growing boys three meals a day, seven days a week, so he...
Turkeys consume a steady diet of corn and soy meal. The combination of last year’s drought and government mandates for corn crops to be used as ethanol to blend with gasoline have led to...

Design Portfolio

The old 1960’s, two-line cafeteria layout at the University of Connecticut McMahon Dining Hall is now a distant memory. 

Under 30

April Bechel, director of food and nutrition services, Hastings ISD, Minnesota, has created menus that meet the new school meal pattern. She has also applied for and managed the entire USDA Fresh Fruits and Vegetables Grant program.&nb
Jasmine Willams, catering manager, Bank of America (Compass Group), is overseeing an operation that delivers more than $1 million in catering each year to 13 Bank of America buildings in uptown Charlotte. She also is expanding her knowledge by learni

What you need to know

The to-do list was long but the timeline was short for the renovation of Murray State University’s 32-year-old servery, the Thoroughbred Room. 
AVI Foodsystems and Bob Evans have teamed up to create Bob Evans Express, a concept designed for non-commercial locations. 
This month, Color My Tray promotes vegetable consumption, Aramark launches Healthy for Life Program, Western Michigan moves to neighborhoods and more.

Managing your business

This month,  USC rolls out a new mobile ordering app and current Baltimore City Public Schools lunch prices.

Emerging Trends

This month, schools improve nutritional policies, tracking food poisoning through Twitter, cheese pizza most popular for college students and more.

Confessions

Sharon Eliatamby, food services officer for The World Bank in Washington, D.C., loves noodles, wants to learn to dance the tango and wishes she weren’t so much of a workaholic.
Jessica Shelly, food services director at Cincinnati Public Schools, doesn’t get celebrity reality shows, wouldn’t travel back in time if given the option and admires Walt Disney. 

Recipes

Vinnie Livoti, director of food services, modified this recipe, which some might already consider healthy, to be less salty. 
Click through a Snapshots of all the recipes for the October 2013 issue. This month features mocktails, signature desserts, turkey recipes and more.
This turkey recipe from Virginia Tech University is filled with endless flavor and color. With fresh vegetables and Gremolata, this recipe is perfect for a chilly day.
Seafood is a healthy addition to any menu. As part of our ongoing Signature Series, we asked operators to share their favorite seafood recipes. Spice up your menus with these creative seafood recipes...

Health & Wellness

Vegetables, beans and legumes take center stage in better-for-you side dishes.  

More From FoodService Director

Industry News & Opinion

Sodexo has appointed Cathy Desquesses as its chief people officer, the company announced on Friday.

Before joining Sodexo, Desquesses held multiple leadership roles in the human resources department at General Electric, where she worked for 20 years. Most recently, she was the global HR leader for GE Power Gas.

Desquesses will begin her new role on July 1 and will report to Sodexo CEO Denis Machuel. She will replace Juan Pablo Urruticoechea, who is moving into a new position at Sodexo.

Photo courtesy of Sodexo

Managing Your Business
woman in the kitchen alone

The #MeToo movement has turned sexual harassment into the top labor-related regulatory issue for all employers, triggering action from three out of four companies, according to a new survey on workforce concerns.

About two-thirds (66%) of employers rank the issue among their top two employment-related legal worries, even without a change in the pertinent laws and regulations, the canvass found.

What has changed, concluded surveyor Littler Mendelson, one of the nation’s largest labor-focused legal firms, are employee expectations and the social climate.

“No company...

Managing Your Business
Starbucks college campus

Noncommercial dining centers are often filled with their own Starbucks, Burger Kings, Panera Breads and dozens of other nationally recognized brands. Branded concepts, whether corporate brands or self-operated, offer diners familiar names, menu items, and a sense of place. This translates into more money spent and more diner loyalty for foodservice operators.

However, the success of branded concepts vary greatly. There can be significantly different results depending on whether noncommercial operators decide to franchise, lease or develop their own branded concepts. There’s no one-...

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

FSD Resources

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