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FSD Update

Operations

Grand Slam Wedding

 By Lindsey Ramsey on Jun. 02, 2013

Talk about loving foodservice. When Nancy Keller [formerly Levandowski], director of ISU Dining at Iowa State University, in Ames, saw that Denny’s was opening a new in-house wedding chapel in Las Vegas, she couldn’t resist giving them a call

Steal This Idea

International Spices

Jun. 02, 2013

We provided our students with what we call an international spice rack. We wanted our students to have the opportunity to make their food the way they wanted. Spices such as garam masala, Chinese five-spice, cumin and hot paprika are just some of the offe

Workforce

Executive Chefs: Cooking Up Change

By Paul King on Jun. 02, 2013

No longer are chefs in non-commercial foodservice an anomaly, labeled as freaks or burnouts from the restaurant business. Now, they are a sought-after commodity. They have a value far beyond simply the celebrity status many chefs enjoy today. They are hel

Menu

Grains and Greens

By Kate Parham Kordsmeier on Jun. 02, 2013

What if there were a cost-effective way to offer healthy, protein-laden salads that were vegetarian, nutritious and trendy? Enter ancient grains, the perfect addition to greens. By incorporating grains like quinoa, couscous, farro and wheat berries into s

Menu

Three Takes On: Ceviche

Jun. 02, 2013

Three Takes On offers several different versions of the same classic dish. This month: Ceviche.

Steal This Idea

Ladies’ Choice

Jun. 02, 2013

We have quarterly theme parties. I usually choose the theme, but last quarter I asked the residents to choose the theme. They decided on a Valentine’s Ladies Luncheon in which the men would plan the menu and serve the ladies. The men came up with so

Steal This Idea

Water Wins

Jun. 02, 2013

With all the talk about empty calories from the sugar in sodas and juices, we have installed hydration stations with signs that say, “Water—The Best Choice.” The signs encourage students to choose water over sugary beverages.

People

Diane Imrie: Sustainability Champion

By Becky Schilling on Jun. 02, 2013

When a hospital boasts about its foodservice program on its website, you know you’ve done something right. In a world full of bad hospital food jokes, Diane Imrie, R.D., director of nutrition services, has turned that stereotype upside down at Fletc

Menu

More than a Side

By Michele Deppe on Jun. 02, 2013

Fries and chips aren’t just filler for combo meals. These salty sides are no longer taking a back seat to their entrée companions, as many operations are making these items in house. “Our program was developed from trend reports based o

Operations

Technomic: GPOs' foodservice influence increasing

May 31, 2013

Operators made $19.7 billion worth of purchases through GPOs last year.

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