FSD Quarterly | Q2 2024

Q2 / 2024 QUARTERLY

Executive Chef Trina Nelson leads the first-ever Chef Team for building excellence at Dallas schools.

GEN Z'S EMOTIONAL HEALTH AND FOOD P. 8 CONCESSIONS SUPERVISOR STEPS INTO HER FATHERS FOOTSTEPS P. 30

Q2 2024

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FIRST YEAR EATS PROVIDES FRESHMEN WITH MONTHLY EVENTS CENTERED AROUND MAKING LASTING, MEMORABLE CONNECTIONS.

LETTER FROM THE EDITOR TARA FITZPATRICK SENIOR EXECUTIVE EDITOR FOODSERVICE DIRECTOR | INFORMA CONNECT

FOODSERVICEDIRECTOR.COM

COVER PHOTO COURTESY OF DALLAS ISD

INSIDE

MENU RECIPE REPORT: COUNTDOWN TO SUN- KISSED SUMMER MENUS By Tara Fitzpatrick ON THE COVER HOW EXECUTIVE CHEF TRINA NELSON IS BRINGING CULINARY EXCELLENCE TO DALLAS ISD By Benita Gingerella MENU THE WAY GEN Z EATS, THINKS AND FEELS INFORMS NEW WELLNESS SERIES AT UPENN By Tara Fitzpatrick OPERATIONS WFF BRINGS GROWTH OPPORTUNITIES AND MORE TO WOMEN FOODSERVICE

P. 40 | Photo Courtesy of OVG Hospitality

K12 MINDFUL EATING: KEEPING OUR MEALTIMES POSITIVE By Annelise McAuliffe Soares MENU THESE 8 TRENDS ARE MOVING MENUS FORWARD AROUND THE WORLD By Patricia Cobe WORKFORCE 4 STEALABLE IDEAS FOR RECRUITING AND RETAINING EMPLOYEES By Benita Gingerella PEOPLE HOW KARA BLANTON CREATES A WORK CULTURE THAT FEELS LIKE FAMILY AT MURRAY STATE UNIVERSITY DINING By Reyna Estrada OPERATIONS GRAPEVINE-COLLEYVILLE ISD: WHERE CAFETERIA AND CLASSROOM COME TOGETHER By Julianne Pepitone

PROFESSIONALS By Benita Gingerella

WORKFORCE WHAT STUDENT FOODSERVICE EMPLOYEES WANT FROM THEIR EMPLOYERS By Reyna Estrada

OPERATIONS GO BEHIND THE SCENES AT THE MSU MEAT LAB By Tara Fitzpatrick

WORKFORCE TRAINING TALK: WHICH FOODSERVICE TRAINING TACTICS SHOULD STAY AND WHICH SHOULD GO? By Tara Fitzpatrick K12 ELEVATING THE SCHOOL DINING EXPERIENCE By L. Janae Le K12 NEXT UP PODCAST: NEW EPISODES From NxtGen Network

IN EVERY ISSUE LISTEN WITH FSD Menu Talk Podcast spotlight

MENU 7 SMOKIN’ HOT NEW BBQ-FUSION BASEBALL EATS AT MINOR LEAGUE BALLPARKS By Tara Fitzpatrick

IN EVERY ISSUE THE LAST BITE From Sodexo Live!

RECIPE REPORT: COUNTDOWN TO SUN-KISSED SUMMER MENUS

Photo Courtesy of National Peanut Board

THAI PEANUT COLADA For this take on the pina colada, peanut satay-infused gin subs for rum as the spirit of choice. Cream of coconut provides the characteristic creamy texture and flavor. The result is a cocktail that would pair well with Thai appetizers or stand on its own as a prelude to an outdoor barbecue. GET THE RECIPE

BY TARA FITZPATRICK

Photo Courtesy of Morrison Healthcare/Chef J. Quasha

Photo Courtesy of National Mango Board

BEEF STEAK TOMATO SANDWICHES Juicy, ripe beef steak tomatoes may not hit some areas of the country until late July or August, but keep this simple sandwich on the front burner. Layering slices of the tomatoes with herbed mayo, pickled onions and avocado showcases their sweet flavor in the best possible way. GET THE RECIPE

PORK & MANGO SKEWERS CHURRASCO STYLE

GET THE RECIPE

Chef Olivier Gaupin of Benchmark Hospitality soaks the pork in a mango marinade before skewering it with mango cubes and grilling over wood charcoal. Grilled red onions and scallions serve as a bed for serving the skewers.

Photo Courtesy of Grill from Ipanema Brazilian Steakhouse

Photo Courtesy of Cura

SUMMER KALE SALAD GM Jeremy Fry of Menno Haven Retirement Community de- veloped a partnership with Spiral Path Farms to source organic produce. In season he and his team offer a weekly farm bas- ket to their independent living residents so they can purchase fresh fruits and vegetables with their dining dollars. Each week, the chefs at Menno Haven, which is managed by Cura, incorporate some of the produce into weekly menu specials, like this dish. GET THE RECIPE

CAIPIRINHA COCKTAIL Grill from Ipanema Brazilian Steakhouse shares one of their top-selling beverages recipes. Filled with grapes and sugar- cane rum, this drink is perfect for a day of patio drinks. GET THE RECIPE

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Q2 2024

with AlAskA Fish tacos seas the day

Everyone loves fish tacos. They’re affordable for your menu and with Alaska’s huge variety of wild and sustainable seafood you can create some of the most mouthwatering tacos your C&U students will ever bite into. We have the recipes, tools, and promotional ideas for you to seas the day with an Alaska Fish Taco Promotion.

Get Your C&U Alaska Fish Taco Toolkit

Contact Sarah Wallace, swallace@alaskaseafood.org with the Alaska Seafood Marketing Institute to set up an Alaska Fish Taco Promotion at your college or university.

alaskaseafood.org

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PEOPLE

HOW EXECUTIVE CHEF TRINA NELSON IS BRINGING CULINARY EXCELLENCE TO DALLAS ISD

NELSON IS RESPONSIBLE FOR LEADING THE DISTRICT’S FIRST EVER CHEF TEAM, WHICH AIMS TO DEVELOP RECIPES THAT WILL GET STUDENTS EXCITED ABOUT SCHOOL MEALS.

D allas Independent School District (Dallas ISD) Ex- ecutive Chef Trina Nelson has always had a passion for cooking. Some of her earliest memories include mak- ing breakfast for herself and her younger brother before they left for school. “I was that kid that didn't watch Saturday morning cartoons,” she says. “Instead, I watched shows like Julia Child and the Frugal Gourmet on PBS.” Fast forward to today, Nelson has expanded from making sure she and her brother had a healthy start to the school day to making sure that the thousands of students at Dallas ISD are well fed and ready to learn. BY BENITA GINGERELLA

FINDING HER WAY TO DALLAS ISD Nelson graduated from the Univer- sity of Illinois. During school, she kept up with cooking by preparing meals for the various sports teams on campus. After graduation, Nelson ended up going to culinary school in Chi- cago at Le Cordon Bleu and from there, worked many jobs in the food industry, including overseeing ca- tering and concessions at Navy Pier in Chicago, opening her own cater- ing company, teaching culinary arts at a community college and a stint at Corner Bakery. Immediately prior to coming to Dallas ISD, Nelson worked as a cu- linary instructor for Le Cordon Bleu in Dallas. After the company shut down its U.S. campuses, Nelson was invited to instruct in Europe, but since her daughter was only 10 years

old at the time, she passed. Shortly after, Dallas ISD came calling. “One of my [Le Cordon Bleu] students was the catering super- visor at Dallas ISD,” says Nelson. “She came to class one night, and she says, ‘Chef, we have a brand new director, and she's looking to really grow our central kitchen, as well as our catering department and she's looking to open up a cafe where our culinary students can do their work study’ and I said, ‘Where do I sign up?’” Her first job with the dis- trict was a dual central kitchen manager and executive chef role where she managed production at the district’s 153,575 square-foot centralized kitchen. While coming up with recipes that meet the School Nutrition Standards was a change for Nelson

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PHOTOS COURTESY OF DALLAS ISD

PEOPLE

Executive Chef Trina Nelson works with the district's Chef Team to create new recipes for students.

LEADING THE CHEF TEAM Nelson was the Central Kitchen Manager for about five and a half years. She eventually left the central kitchen during the pandemic after she received a call from the nutri- tion director asking her if she’d like to form and lead the district’s first ever Chef Team. Now, in her current role, Nelson is tasked primarily with thinking up new dishes that will excite stu- dents and also reflect their cultural heritage. When not developing new recipes for the menu, you can often find her visiting with students in the cafeterias and handing out samples. Recently, she tested a vegetarian street taco and was blown away by the response. “[The students] were like, ‘Oh my gosh this was so good!’” she says. Along with continuing to do more in-person taste testing with students, Nelson would also like to increase the amount of nutrition education opportunities for stu- dents so they can learn more about the different foods they’re trying. “Kids eat with their eyes, right? And if they see something up there that they'd never ever seen be- fore, they're not going to touch it,” she says. Dallas ISD also has a culinary arts department, and Nelson would love to find ways to partner with those students in the future. With so many plans in the works, Nelson is focusing on making sure she takes time to recharge, some- thing she’s learned throughout her career as a working single mom. Her advice to other women in the indus- try is to make sure you’re passionate about what you’re doing and also to take time for yourself each day, even if it’s only a few minutes. “You have to be patient with yourself,” she notes. “You have to give yourself an opportunity to rest.”

“

Nelson is tasked primarily with thinking up new dishes that will excite students and also reflect their cultural heritage. When not developing new recipes for the menu, you can often find her visiting with students in the cafeterias and handing out samples."

trition director to get the district’s smoothie program up and running. They created a smoothie recipe using just fruit, yogurt and juice. The smoothie is produced in the central kitchen where it is then bagged, fro- zen and delivered to the district’s cafeterias. It is served with an oat- meal bar to form a compliant meal.

since was used to having no nutri- tional restrictions in her previous jobs, she used the regulations as a way to push herself. “It just challenged me to be more creative within the boundaries of what we're able to do,” she says. One of the first tasks in her new position was working with the nu-

“

Along with continuing to do more in- person taste testing with students, Nelson would also like to increase the amount of nutrition education opportunities for students so they can learn more about the different foods they’re trying."

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BON APPETIT’S NEW DINE WELL, EAT SMART MONTHLY TAKEOVER SERIES TAPS INTO THE COLLEGE-AGE GENERATION’S WANTS AND NEEDS, FROM LOWERING THEIR CARBON FOOTPRINT, TO ELEVATING THEIR MOOD, ALL IN A CHILL, LOW-KEY MANNER. THE WAY GEN Z EATS, THINKS AND FEELS INFORMS NEW WELLNESS SERIES AT UPENN MENU

create synergy between Gen Z and the dining team. The Dine Well, Eat Smart series is comprised of monthly dining hall take- overs (unique to each location), with wellness themes, such as “Good Food, Good Mood,” where balanced meals to support mental and emotional health were in the spotlight. “When we decided we wanted to focus on something important to Gen Z, emotional health has come up again and again, from studies we’ve seen and what we are hearing on campus,” says Penn Dining Wellness Manager Sarah Goff. “Emotional health is being talked about a lot more, especially with social media. We’re hearing a lot from stu- dents. Especially after the pandemic. It’s okay to talk about it and one of the top health benefits students are looking for [from food] is better mental health.” Birria Mushroom tacos were a hit at the Dine Well, Eat Smart plant-based taco bar. CULINARY MEETS CULTURE Goff works with chefs on menus, lead- ing with idea starters and letting the chefs add their own culinary stamp. For

T hose who track generational eating habits pretty much agree that Gen Z is obsessed with cus- tomization. A more nuanced look will show that this genera- tion might be more introverted, as well, especially when it comes to the in-your- face, participation-driven chef dem- os and “Fear Factor” style dining hall community-building events of the past. According to University of Pennsyl- vania (UPenn)’s Director of Commu- nications Barbara Lea-Kruger, while students still appreciate seeing a guest chef do a demo, many of them would prefer to send a message to that chef online later that night, rather than shouting out a question. Lea-Kruger finds a low-key dining hall experience is preferred a lot of the time. “Our students do so much multi-tasking that sometimes they just want to go and have a meal, and they may not respond to us shouting, ‘Hey! BY TARA FITZPATRICK

Look what we’re doing over here!’” EMOTIONAL HEALTH GETS TALKED ABOUT (FINALLY!) The dining team at UPenn paired their own in-person conversations and student surveys with outside research on Gen Z. Evidence-based wellness data and trends played into a new series called Dine Well, Eat Smart that develops holistic programming to

“

When we decided we wanted to focus on something important to Gen Z, emotional health has come up again and again, from studies we’ve seen and what we are hearing on campus,” - Sarah Goff

CONTINUE READING ON PAGE 10

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PHOTO COURTESY OF SHUTTERSTOCK

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Panelists discussed supply chain challenges, meal participation and more during the 2024 School Nutrition Industry Conference.

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MENU THE WAY GEN Z EATS, THINKS AND FEELS INFORMS NEW WELLNESS SERIES AT UPENN

Birria Mushroom tacos were a hit at the Dine Well, Eat Smart plant-based taco bar.

the "Good Food, Good Mood" event, a mood-elevating "performance bowl" framework was given to each chef, and they all ran with it. “We included an implementa- tion guide with culinary guidelines: At least two leafy greens, two whole grains, three to five veggies, lean pro- tein and healthy toppings like sunflow- er seeds,” Goff says. “When they’re done, I go through their menus. It was a lot of fun to see every café do their own thing and you could re- ally see each chef’s point of view.” Many of the menu items have el- ements of “build your own,” further driving home the customization factor. BE HERE NOW The “Mindfulness” theme centered around intentional eating, and as was held during the winter, what better fo- cus than hot chocolate? “This one was a fun one and a little bit different,” Goff says. “We did a separate table in the cafes and did a hot and spicy hot choc- olate and a sweet one, using Mexican chocolate, not too much sugar and a mug giveaway. It was something flavor- ful and fun where they’d pay attention

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The students keep asking for healthy options and it’s not that we don’t have them, but students don’t know how to be creative around them. They’re looking for us to help them find creative ways to eat healthy.” - Barbara Lea-Kruger

new wellness-focused recipe. The win- ning dish was Indian-inspired eggplant sliders, dosas and three types of chut- ney (there’s that customization again). Looking to the future and bigger picture, Lea-Kruger hopes to foster cre- ativity with food choices for students. “The students keep asking for healthy options and it’s not that we don’t have them, but students don’t know how to be creative around them. They’re look- ing for us to help them find creative ways to eat healthy.”

while drinking the beverage.” Cocktail napkins with the phrase “Pause, taste, tune in, enjoy” helped spell out the message even further. Other monthly themes in the series have focused on eating sustainably (with locally sourced choose-your- own bento box compartments) and plant-forward street food, featuring a plant-based build-your-own taco bar. For the “Sustainable Eats” takeover, the series turned competitive with a “Well- ness Cup” for the chef with the best

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Ube Your Way Savory and sweet with notes of fig, vanilla, & cinnamon.

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OPERATIONS

WFF BRINGS GROWTH OPPORTUNITIES AND MORE TO WOMEN FOODSERVICE PROFESSIONALS

THE 35TH ANNUAL WOMEN’S FOODSERVICE FORUM’S (WFF) LEADERSHIP CONFERENCE GAVE WOMEN FROM ALL PARTS OF THE FOODSERVICE INDUSTRY AN OPPORTUNITY TO CONNECT AND GROW THEIR CAREER PATHS.

Aramark employees Isabella Pagana and Priscilla Rios both attended this year's Women’s Foodservice Forum’s Leadership Conference.

L ast month, thousands of wom- en in the foodservice industry traveled to Dallas for the Wom- en’s Foodservice Forum’s (WFF) Leadership Conference. Now in its 35th year, the confer- ence provides women with resources, best-practices and networking oppor- tunities to advance their careers. That opportunity to connect and grow is important for Isabella Pagana who currently serves as diversity equity and inclusion (DEI) program manager for Aramark. “My role is about serving people and making sure we take care of our peo- ple,” says Pagana. “It is so important that we [give our employees] the op- portunity to have this professional de- velopment experience to connect with their colleagues and spend dedicated time focusing on their development.” BY BENITA GINGERELLA

For Pagana, DEI is about being in- tentional about finding ways to provide career growth opportunities to all Ar- amark employees, regardless of their background. “We are intentionally focused on building bridges with partners that are going to lead to advancing peoples’ ca- reer development and serving not only just underrepresented groups, but also serving everyone,” she notes. Corporate Marketing Director at Aramark Canada Priscilla Rios agrees, and believes that at its core, DEI is how you treat others. “When it comes to inclusion, in my personal opinion, it comes down to treating others with respect and integ- rity, no matter what their background is, then you are really being inclusive of everyone,” she says. “Just by treating others with respect, you are doing your job well.” This year’s WFF conference is special for Rios. She is one of several

women being honored as a 2024 WFF Change Maker. “I'm super happy with the Change Maker nomination,” she says. “It is both an honor and a responsibility. And that also tells me that I'm on track to be the best version of myself.” This is also the first year that Rios has been able to attend WFF in person af- ter attending once virtually during the pandemic. Both Rios and Pagana, are quick to stress the importance of connections and mentorship and how much they have played a role in both of their ca- reers. In Rios’ case, for example, VP of Strategic Partnerships at Aramark Canada Louise Hudson has provided essential support as Rios has advanced through her career. “Mentorship, whether it is informal mentorship or formal mentorship, I think is really, really important to fur- ther develop and grow in your career,” she says.

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PHOTO COURTESY OF BENITA GINGERELLA

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WORKFORCE

THE NATIONAL ASSOCIATION OF COLLEGE AND UNIVERSITY FOOD SERVICES’ COLLEGE DINING 2030 AND BEYOND REPORT TOOK A DEEP DIVE INTO WHAT STUDENT EMPLOYEES LOOK FOR FROM THEIR EMPLOYERS. HERE’S SOME KEY TAKEAWAYS. WHAT STUDENT FOODSERVICE EMPLOYEES WANT FROM THEIR EMPLOYERS

W hat’s important to stu- dent employees? Student workers make up a sig- nificant part of the labor pool for college and uni- versity foodservice. And thus, knowing how to attract and retain them may be a potential solution to the ongoing land- scape of labor challenges facing the foodservice industry. In the National Association of College and Universi- ty Food Services’ (NAFCUS) College Dining 2030 and Beyond report, the researchers identified labor as a key challenge for the industry moving forward . The researchers also point- ed to technology, facilities, customer desires and other considerations as key focal points for the industry. The research was collected through focus groups consisting of college and university foodservice leaders, as well as foodservice academics, tech- BY REYNA ESTRADA

nology experts and facilities design professionals. The focus groups were developed with the goal of under- standing the issues facing foodservice providers today. The team also put together an advisory board with food- service experts such as Zia Ahmed, senior director of dining services at The Ohio State University and Ken Toong, executive director of dining at the University of Massachusetts. After determining key concepts based on the focus groups, the team conducted further research on students as employees, looking at areas such as demographics and answering the question of what student employees look for from their employers. The research was conducted by surveying students at higher education institutions that hold a part time job at their school’s dining program. The majority 79.2% of student em- ployees surveyed were male, while females made up only 19.9% of the survey group. Most (87.3%) of survey

respondents were white, while Asian or Pacific Islanders and Native Americans had the lowest representation at .5%. Here’s a look at some insights as to what the research says about stu- dent employees. EMPLOYEES WANT TO FEEL LIKE THEIR WORK IS VALUED Feeling like their work is important and valued was described by survey participants as the most important as- pect of their jobs, followed by being cross trained in multiple positions. The aspect that was determined the least important, based on survey results, was the ability to have connection with mentors within their organization. PAY AND BENEFITS BOTH PLAY A FACTOR When it comes to benefits and training, student employees felt it was import- ant to receive training that could be used outside of university foodservice. The second most important aspect to training and benefits was receiving a benefits package that offers discounted rent for housing on or near campus. Survey participants were asked to rank the importance of each benefit offered with employment. The results suggested employees perceive performance-based bonus plans of high importance. Other important considerations were paid sick leave and health insurance. When it comes to pay, the survey also indicated that student employees place

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Survey participants were asked to rank the importance of each benefit offered with employment. The results suggested employees perceive performance-based bonus plans of high importance."

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ILLUSTRATION COURTESY OF MARTY MCCAKE

WORKFORCE

the most importance on receiving an annual cost of living adjustment. The ability to access pay through a digital app was seen as second most important. Close to half (40.7%) of participants said they prefer to get paid month- ly while 20.4% prefer bi-weekly and

and inclusion (DEI). The student employees strongly supported the importance of DEI training. They also supported the idea of having DEI training mandatory for all university foodservice employees. The employees reported strong sup- port for sustainability and environmen- tal efforts by their employers, with an emphasis on reducing food waste and purchasing sustainably. Eliminating single use plastics was ranked as less important, as was establishing a com- post program. STUDENT EMPLOYEES ARE COMFORTABLE WITH AUTOMATION When it comes to what technology stu- dent employees prefer their employer to use, digital payroll tools were ranked as the most important, followed by a digital inventory tool. Web-based on- boarding and training were ranked as the least important. As it pertains to la- bor, employees showcased a preference to work in an environment where tech-

nology is used to address labor shortag- es, however, they were less inclined to work in an environment where technol- ogy replaces human interactions. Over- all, survey responses indicated that student employees have a positive at- titude toward technology in enhancing their ability to provide hospitality. The survey also indicated that the use of au- tomation to reduce repetitive tasks was perceived positively by employees and participants were comfortable working in an automated assisted environment. STUDENT EMPLOYEES TAKE THE JOB FOR THE PAY The most common reason student employees said they chose to work for university foodservices was due to the income. The second most common reason was having previous foodser- vice experience. Other reasons include being part of a work-study program or the ability to work with friends. Some noted that the position was the only one available on campus.

36.2% prefer weekly. FEELING SAFE IN THE WORKPLACE IS VITAL

Student employees were also asked about their level of agreement regard- ing statements about workplace related identity, safety and personal develop- ment. The responses indicated that feeling physically safe in their work- place was the most important, with the ability to identify with faculty, students and staff at work ranked as the second most important. STUDENT EMPLOYEES SUPPORT DEI AND SUSTAINABLE INITIATIVES The participants were asked about their understanding of diversity, equity

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OPERATIONS

GO BEHIND THE SCENES AT THE MSU MEAT LAB

MICHIGAN STATE UNIVERSITY’S ON-CAMPUS MEAT PROCESSING FACILITY MAKES LOCAL MEAT WITHIN REACH FOR DINING HALLS, ATHLETIC EVENTS, CATERING AND COLLABORATIONS. BY TARA FITZPATRICK

W hen Assistant Manager Ryan Varner describes cattle as having “rear- wheel drive,” light bulbs blink on above visiting chefs’ heads: Those muscles do the most work, so those cuts of beef are bigger, heavier and tougher. Rear for locomotion, front for stabilization. The front has smaller pieces that cook up better. “You can be an amazing chef but not have any idea where stuff comes from,” says Jennifer Dominguez, manager at the Michigan State University (MSU)’s Meat Lab. CHEFS TOUR THE MSU MEAT LAB At FSD's 2024 Big Ten Chefs Immersion conference, chefs from universities across the country ended their immer- sion experience with a chilly-but-fas- cinating tour of host university MSU’s Meat Lab. Education is just part of the meat-re- lated work being done every day in the

The MSU meat lab crew shows how to cut meat.

organized through the American Meat Science Association. And the Meat Lab is well-known on campus for its collaborations with the MSU Dining, providing dining halls with beef and pork products (and a smaller amount of chicken), including burger patties, blended burgers, meaty snacks, charcuterie boards, “Sparty Franks” and brats for sporting events and specialty cuts for events in the Kel- logg’s State Room, a higher-end hotel restaurant and meeting spot on campus. CAMPUS COLLABORATIONS At a time when “locally sourced” is becoming more and more important to the sustainability movement, the Meat Lab really takes ownership of that advantage. “There is a considerable push to utilize a more local approach to sus- tainable operations,” Dominguez says. “The footprint for the meat products used in the dining halls and State Room are micro in compari- son to the past approach used. Addi- tionally, through the entire process, students benefit from the hands-on

cavernous, perpetually chilly build- ing, which includes a big cutting area where carcasses are broken down, two abbatoirs, curing and cooking areas, a smokehouse and classrooms, about 20,000 square feet in all. Several cours- es in meat science are offered through MSU’s departments of Animal Science and Food Science/Human Nutrition. Research into meat science is also con- ducted here, and the time-honored tradition of the meat judging program,

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The footprint for the meat products used in the dining halls and State Room are micro in comparison to the past approach used. Additionally, through the entire process, students benefit from the hands-on learning that goes into each section of the process."

PHOTO COURTESY OF TARA FITZPATRICK

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At FSD's 2024 Big Ten Chefs Immersion conference, chefs from universities across the country ended their immersion experience with a chilly-but-fascinating tour of host university MSU’s Meat Lab

grown up on her family farm in Mich- igan, Dominguez has that “4H kid” point of view and understanding that meat is for harvesting. She acknowl- edges that not everyone shares that sensibility and there can be a learning curve for student employees. “Some of the kids do come from a farm background, so they may take those skills back with them, but mostly we’re taking in kids that don’t have a lot of animal experience and didn’t grow up on a farm, but we’re teaching them how to show up for a job, skills to take them to their next job and into their life, like project management.” Student employees at the Meat Lab get hands-on training. There’s re- ally no other way to learn this stuff, Dominguez says. “They work beside us to learn good job skills to take with them when they graduate. Some people say, ‘Don’t look at me while I’m doing something,’ but they have to get over that really fast.” Being the type of facility it is, food safety is the first priority when training any employee, Dominguez says. “Ev- erybody learns how to clean. It doesn’t

learning that goes into each section of the process. And also, the dining team gets a very good, fresh product.” In one collaboration, the Meat Lab worked with MSU’s allergen-safe din- ing hall, Thrive, to create a gluten-free chicken strip. In another, blended burg- er patties added a plant-forward-but- meat-inclusive option in the dining halls. When the Meat Lab began working with grad students on a fundraising project, “we struggled finding a good fundraiser that wasn’t going to be a safety concern, so we decided to make MSU soap from pig fat," Dominguez says. "Artisan soap that’s made the real way with melted fat and lye. They came up with six different soaps, and they sold out.” CARVING A CAREER PATH Dominguez followed her older sisters’ footsteps in coming to work at the Meat Lab when she started college at MSU. After that, she went on to work in the big meat industry for five years and for the U.S. Department of Agriculture (USDA) for another five years. Having

matter if you’re a undergrad or a PhD; if you don’t start out clean in the morn- ing, we can’t start the day. They are also responsible for sanitation and working with USDA inspectors on a daily basis.” Learning to break down carcasses begins with a pig, rather than a steer, since it’s a smaller (and cheaper) ani- mal. “And we are not under time con- straints, so high-speed is taken out of the equation,” Dominguez adds. “We don’t let our student employees get into any dangerous situations. They’re given safety gear to use with knives and we remind them to cut away from themselves and always pay attention to their surroundings.” It's not a boring job, that’s for sure. “Every day is different and every car- cass is different,” Dominguez says. “It’s never boring but it’s hard work; you saw those chucks.Those can be 200 pounds and it’s freezing cold, usually between 37 and 39 degrees, with the fan on. We bundle up when we go in. 40 degrees is not too cold if you’re moving. And there’s nothing better than some pulled pork out of the smokehouse at the end of the day.”

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SOME OLD-SCHOOL TRAINING TACTICS ARE STALE AND NEED TO GO. OTHERS ARE TRIED AND TRUE AND SHOULD STAY. MORRISON HEALTHCARE’S CHEF THOMAS SEWELL GIVES US HIS TAKE. BY TARA FITZPATRICK TRAINING TALK: WHICH FOODSERVICE TRAINING TACTICS SHOULD STAY AND WHICH SHOULD GO? WORKFORCE

T homas Sewell is division chef, Southeast, for Morrison Health- care. Prior to that, he spent sev- eral years at the Florida Blue healthcare system, as leader of culinary P&L operations, where he got farm-to-fork initiatives started, started signature events like chef’s tables, and also worked with the GM on effective employee training on food safety and beyond. The veteran healthcare chef says training is a constant, but in different forms throughout the year. “We have teammates that have been with us for many years, but we have new teammates joining our teams daily,” Sewell says. “One-on-one, as well as smaller group training happens daily, but we do have certain times of the year we will meet as a larger group both in person and virtually.” Like many other areas of profes- sional life, individual personalities come into play. Human beings react to different things in a million different ways. So, as a trainer, it helps to quick- ly identify what kind of learning is best for each team member. Sewell has found that whether a new hire will jump right in or wade in slow- ly “depends on the new teammate,” he says. “Some will be ready to hit the ground running, while others will need to take a step back and evaluate the sit- uation. We have a very diverse team, from Baby Boomers to Gen Z, so we evaluate their skills and use the train- ing tactics that will help them be more successful in their roles.” Here are a few of Sewell’s “stay or go” selections on training:

STAY

Mobile learning. “Provides training materials that are easily accessible on mobile devices.” Apprenticeships. “Nothing can replace the hands-on learning experience under the guidance of a skilled mentor.”

One-size fits all training. “Providing the same train- ing to all employees is no longer effective.”

The “Netflix of Learning” Approach. “Platforms that only use AI technology for training don’t really work.”

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PHOTOS COURTESY OF ADOBE STOCK

Craft your most crave-able menus ever!

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Q2 2024

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ELEVATING THE SCHOOL DINING EXPERIENCE K12 FRESH K12 CONTENT FROM

INSTITUTE OF CHILD NUTRITION BRINGS WISDOM ON ENSURING YOUR CAFETERIA BRINGS GOOD VIBES, FUNCTIONALITY AND SATISFIED CUSTOMERS BY L. JANAE LE, MS, CHES

B eyond serving healthy and nourishing meals, school nutri- tion programs often overlook one element that significantly impacts students' dining expe- rience: the atmosphere. Upon entering the cafeteria, the environment, visual appeal of the food, and customer ser- vice should captivate students. At the same time, the layout should provide ample space for effortless navigation throughout the dining room. Integrat- ing these elements can offer a mem- orable experience that results in high satisfaction, high program participa- tion, and higher academic performance among students. CULTIVATING AMBIANCE AND GOOD VIBES Picture this: You walk into a dining room greeted by bright and inviting lighting, colorful and engaging décor adding visual interest, and a subtle echo of background music creating a lively ambiance. Instantly, the room feels welcoming, and you want to en- joy a nutritious meal while socializing with your peers. Now, contrast this with a stark, poorly lit space devoid of per- sonality. The difference is profound,

illustrating how the atmosphere can significantly impact one's perception of a dining experience. Investing your efforts into creat- ing a positive vibe in the cafeteria can transform the environment into a place where students feel comfortable and valued. For starters, is there a welcome sign greeting them at the entrance? Is there a friendly face inviting them in?

From the moment students enter the cafeteria, the atmosphere sets the tone for their dining experience. School cafeterias are more than just places to eat. They are social hubs where students unite to refuel, relax, and connect. As such, a well-crafted ambiance can promote relaxation and foster positive social interactions – all of which contribute to more enjoy- able mealtimes and enhance students' sense of belonging and community. ENHANCING FUNCTIONALITY WITH STYLE The quality and presentation of a nu- tritious meal serve as primary incen- tives for students visiting the dining room. Therefore, it is essential to con- sider how the design contributes to the overall mealtime experience. Incorpo- rating colors and themes that reflect

“

Investing your efforts into creating a positive vibe in the cafeteria can transform the environment into a place where students feel comfortable and valued."

PHOTO COURTESY OF ADOBE STOCK

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Evaluating success based on nutrition- al content, ambiance, and overall satis- faction is crucial to ensuring students' needs are met and the program attracts new customers. Check out ICN's Focus on the Customer online resource for addi- tional strategies and best practices for enhancing customer satisfaction and engagement within your program. In school nutrition programs, get- ting the atmosphere right is crucial. When students feel comfortable and welcomed in the cafeteria, they are more likely to engage with their sur- roundings and make healthier food choices. A well-designed environment fosters a positive atmosphere, sparking curiosity and encouragement among students to try new foods and healthy eating habits and ultimately promoting students' well-being. So, ask yourself: does your dining experience pass the vibe check?

the school's identity and spirit can add vibrancy to the space. From colorful murals and posters to interactive dis- plays and on-screen marketing, every detail contributes to a well-designed room that excites students. Addition- ally, cafeteria transformations can offer a sense of belonging among the school community, serving as a versatile venue for school events, activities, and celebrations. For good measure, aim for a style and layout that not only elevates the aesthetic appeal but also optimizes functionality. Consider a design that enhances students' ability to move around the cafeteria quickly and offers practical ways to improve lunch lines. Here are things to consider: • participation." “

Prioritizing program satisfaction can substantially impact program

•

Are interactive stations (i.e., hydra- tion stations and waste bins) placed by the entrance or exit?

A balance between aesthetics and practi- cality enhances the enjoyment of meals and convenience for students and en- sures a smooth operation among staff. EVALUATING PROGRAM SATISFACTION Prioritizing program satisfaction can substantially impact program partic- ipation. To gauge satisfaction levels and identify areas for improvement, consider conducting surveys, gathering feedback from students and staff, and observing behaviors in the cafeteria.

RESOURCES Focus on the Customer for School Nutrition Managers - Institute of Child Nutrition School Dining Hall Design Trends | Ideas | HMC Architects Improving the Dining Experience in Schools

How efficient are your traffic flow patterns to minimize congestion during peak hours? Is walking from the entrance to the serving lines convenient and effi- cient? Are seating areas placed out of the way of foot traffic?

•

Why You Should Transform Your School Cafeteria - Multiteria Maximizing Customer Service through Restaurant Ambience: Effective Strategies (explorex.co)

•

PHOTO COURTESY OF FREEPIK

Q2 2024

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K12 FRESH PODCASTS FROM

WE SPEAK WITH SOME OF THE MOST INFLUENTIAL AND INNOVATIVE DISRUPTORS IN THE INDUSTRY NEXT UP PODCAST: NEW EPISODES

Catch up with Marlon and Frank Samuelson from Butterball on their conversation as they discuss the im- portance of relationship-building in sales and the undervalued expertise of food service professionals. Frank shares Butterball’s role in K-12 nutri- tion, emphasizing their commitment to nutritious meals, support for fam- ily farmers, and a balanced approach to meal planning. They also touch on how Butterball stood by the K-12 mar- ket during COVID-19, their approach to commodity poultry processing, and their contribution as solution providers for school districts. Plus, they highlight the valuable resources Butterball offers for K-12 professionals on their website. The conversation explores video training, consulting, equipment and virtual reality as they relate to foodser- vice and the importance of standardiza- tion, efficiency, and the ability to track progress in training programs. But most excitingly...We go to the Metaverse! The use of virtual reality and im- mersive design technology for creating customizable solutions and collabo- rative spaces is also discussed. On top of that you will have the opportunity to view the NxtGen Network Metaverse office designed by Visual Conquest.

50 MINUTES

LISTEN OR WATCH

58 MINUTES

LISTEN OR WATCH

NEW FROM NXTGEN NETWORK Our 2024 Recipe Trendguide will take users through a culinary journey with some of the most trending recipes from leading industry partners along with engaging industry-related content.

CLICK HERE FOR A SNEAK PEEK!

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MINDFUL EATING: KEEPING OUR MEALTIMES POSITIVE K12 FRESH K12 CONTENT FROM

HERE ARE SOME TIPS FOR CREATING A DINING ATMOSPHERE THAT FOSTERS MINDFULNESS, WHICH CAN PROMOTE RELAXATION, REJUVENATION AND OVERALL WELL-BEING.

M indful eating is the practice of being fully present and aware during a meal. We of- ten find ourselves shoveling a snack into our bodies, only to look down and realize somehow, the whole bag of pretzels is gone. Being mindful while eating includes focusing on the feelings, flavors, thoughts, and emotions that arise during the process of eating. It means paying attention to the colors, textures, flavors, and smells of food, as well as being aware of hun- ger and satiety cues. It can help us ap- preciate our food more, be in tune with our bodies, avoid overeating and can help improve digestion. It also helps us relax and disengage from other stress- ful things happening in our world. School and college food service op- erators can incorporate elements of mindfulness in a space to create a calm- ing and relaxing atmosphere for stu- dents. This can include: QUIET SPACES Consider designating specific areas within your dining hall as a quiet zone. Anyone looking for a quiet, distrac- tion-free environment can go here. MINDFUL EATING PRACTICES Educate students about the principles of mindful eating and encourage them to practice it during mealtimes. This can involve simple exercises such as taking a few deep breaths before eating, BY ANNELISE MCAULIFFE SOARES

trucking and cooking the food? How do you think this food was created or grown? Where do you think this food came from? It’s a great moment to en- courage gratitude for the people who grow and cook our food. And we all know that gratitude is good for our mental health! CREATE THE SPACE Are you refreshing your dining area over the summer? Make the space into a haven for mindfulness! Use calming colors. (Calm doesn’t have to be bor- ing!) Show food in its natural state that highlights where food comes from. Maybe you have a school garden, this is also a great reminder of where food comes from and asks us to slow down and be present. BRING YOUR TEAM ON BOARD Not sure where to start? Start with your team. Take a moment as you huddle at the start of the day to take a deep breath as a group. Ask the team what ingredients they are excited to work with today. Or what they had for break- fast. Perhaps you have a meal together during the day, share some mindful eating practices and benefits with the group and see what they think. If your team is calm, it will spread throughout the space.

chewing slowly and savoring each bite, and paying attention to the sensations of hunger and fullness. Provide eaters with resources that explain how to slow down, clue into all five senses and be present while chewing. It doesn’t have to be practiced during the entire meal, but even a few bites can provide a help- ful reset. EAT MINDFULLY WITH OTHERS Mindful eating doesn’t have to be a solo activity. Encourage students and facul- ty to engage with others and talk about what foods the people around them are eating and enjoying, or what they don’t like so much. THINK OF THE WHOLE SUPPLY CHAIN As a foodservice operator, you know a lot about where food comes from. Do your diners? Post prompts around the dining area that ask eaters to consider what it took to put their food on their plate. How many people were involved in growing, harvesting, processing,

during the process of eating." “

Being mindful while eating includes focusing on the feelings, flavors, thoughts, and emotions that arise

Q2 2024

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PHOTO COURTESY OF ADOBE STOCK

FUTURE MENUS 2024 IDENTIFIES THE TOP FORCES SHAPING TODAY’S GLOBAL FOOD SCENE TO PUSH CHEFS AHEAD OF THE CULINARY CURVE. BY PATRICIA COBE THESE 8 TRENDS ARE MOVING MENUS FORWARD AROUND THE WORLD MENU

Klute. Local Abundance is also a level up from local sourcing, according to Klute. Menus that boast about locally sourced ingredients have an edge, but Local Abundance goes beyond farm- to-table produce from a few growers to building a robust local supply chain and celebrating the local community of producers. Patrick Chan, CEO of Kitchen Haus Group in Singapore, launched a local farm produce catering menu and the volume spurred local supply chains to work on a larger scale. Telling the sto- ry of special initiatives like this appeals to customers, especially Gen Zers, said Klute. Flexitarians are a force that’s el- evating plant-based eating into the Plant-Powered Protein trend. “Con- scious gastronomy” is the way they want to eat, choosing animal proteins less often in favor of seasonal, local, low-waste and low-carbon ingredients. But both flexitarians and vegans are looking for flavor shock too; chef-in- spired plant-powered dishes that deliv- er on taste and creativity. “Flavor Shock really hit home for us as a bakery café concept,” said Eric Galkin, Chief Supply Officer for Paris Baguette North America. “New and

B old flavors, local sourcing and plant-based eating—these de- scriptors are so last year, or even last decade. For 2024, those trends have been amplified into Flavor Shock, Local Abundance and Plant-Powered Pro- tein, according to Future Menus, a new report from Unilever Food Solutions. The report, presented in March at the company’s Food Innovation Centre called “The Hive” in Wageningen, the Netherlands, actually pinpoints eight trends. But these three are singled out as the most evolved, said Angela Klute, the company’s Global CMO. “Flavor Shock is a no-rules experi- ence,” Klute told the 180 culinarians in attendance. “Throw out the rule- book and create unforgettable ‘shocks’ through unexpected combinations of ingredients or ‘chaos cooking.’” Gen Z is driving the demand to have a unique culinary experience along with a dish of food. But Flavor Shock is also about making ingredients more impactful. “Next-level condiments” is the fastest growing topic in Goo- gle searches on the flavor trend, said

In the Low Waste Menus breakout, chefs prepared focaccia made with spent grain.

interesting flavors are something we’re trying to incorporate into our LTOs on a quarterly basis to provide this ‘shock’ experience that keeps our products fresh for our long-time customers.” That’s not to say the other five trends in the Future Menus report hav- en’t evolved, too. The New Sharing, de- scribed as “dynamic and interactive,” is especially intriguing. Here again, the word “community” looms large. Through cross-cultural menus and shareable presentations, diners have the opportunity to enjoy food together, share stories and create a sense of com- munity. Consumers are evolving this trend into snackification, said Klute. The remaining four trends—Low Waste Menus, Irresistible Vegetables, Modernized Comfort Food and Feel Good Food—are still going strong, too. Attendees had plenty of opportuni-

The Vegetable Butcher offers spit-roasted plant-based meat that can be carved and served in gyros.

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PHOTOS COURTESY OF PATRICIA COBE (LEFT) AND UNILEVER FOOD SOLUTIONS (ABOVE)

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