FSD Quarterly | Q4 2024

QUARTERLY Q4 / 2024

COLLABORATION MAKES IT HAPPEN AT FSD'S CHEFS IMMERSION P. 23

Kafta Lamb Shank, a brand-new recipe from FSD's Chefs Immersion at the University of Michigan, Ann Arbor.

Q4 2024 TECH VS HOSPITALITY: PARADOX OR PARTNERSHIP P. 16 FSD QUARTERLY 1

ADVENTIST HEALTH HOWARD MEMORIAL P. 26

QUARTERLY

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

HTTPS://YOUTU.BE/D_3IHUS3_ZA

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

FOODSERVICEDIRECTOR.COM

PHOTO COURTESY OF CIERRA BRECKNER, MICHIGAN DINING

INSIDE

OPERATIONS VIRGINIA TECH’S NEWEST DINING HALL IS ENGINEERED FOR THE STUDENT EXPERIENCE By Tara Fitzpatrick MENU 3 FOOD AND DRINK TRENDS EMERGING ON AMERICAN MENUS By Pat Cobe OPERATIONS STRAIGHT FROM THE SOURCE: FARMERS MARKET EVENT TEACHES STUDENTS WHERE THEIR FOOD COMES FROM By Benita Gingerella OPERATIONS HOW PROOF OF THE PUDDING PLANS TO TAKE OVER ONSITE FOODSERVICE, ONE OPPORTUNITY AT A TIME By Heather Lalley OPERATIONS HOW SODEXO’S UPDATED MINDFUL PROGRAM IS EMBRACING A NEW ERA OF WELLNESS By Benita Gingerella OPERATIONS TECH VS HOSPITALITY: PARADOX OR STUDENTS ASK, UNIVERSITY OF UTAH DINING UNLEASHES RAMEN MONSTER AUTOMATED CONCEPT By Reyna Estrada ON THE COVER COLLABORATION MAKES IT HAPPEN AT FSD'S CHEFS IMMERSION By Tara Fitzpatrick PARTNERSHIP? By Tara Fitzpatrick OPERATIONS

P. 8 | Photo: Shutterstock

OPERATIONS ADVENTIST HEALTH HOWARD MEMORIAL: PLANT- FORWARD, PATIENT-FORWARD By Julianne Pepitone MENU COULD PERCEIVED LACK OF FOOD CHOICES BE KEEPING BOOMERS AWAY FROM SENIOR LIVING? By Tara Fitzpatrick OPERATIONS 2025 FAME AWARD WINNERS ANNOUNCED By Benita Gingerella K12 EMBRACING A PLANT-FORWARD APPROACH IN SCHOOL NUTRITION By Heather Burkhead-Goins K12 NEXT UP PODCAST: NEW EPISODES From NxtGen Network K12 PLANT-FORWARD RECIPES AND TOOLS FOR K-12 SCHOOLS By Joe Urban K12 5 THINGS TO KNOW ABOUT THE CURRENT STATE OF FARM-TO-SCHOOL By Benita Gingerella MENU SENIOR LIVING COMMUNITY’S HARVEST SALAD SURPRISES AND DELIGHTS RESIDENTS By Benita Gingerella IN EVERY ISSUE LISTEN WITH FSD Onsite with FSD Podcast

P. 10 | Photo Courtesy of Morrison Healtchare

OPERATIONS

PERRY PLACE AT HITT HALL JUST OPENED WITH NINE CONCEPTS, INCLUDING A NEW EXCLUSIVE BRAND FROM CELEB CHEF-CAMPUS COLLABORATOR MAI PHAM. VIRGINIA TECH’S NEWEST DINING HALL IS ENGINEERED FOR THE STUDENT EXPERIENCE

V irginia Tech is known for engineering, construction and innovation in those fields. The school doesn’t waste an opportunity to al- low all the players and stakeholders to collaborate and learn as they do it. Brian Grove, director of dining services at Virginia Tech, is now seeing the end product of seven years of planning and construc- tion for the newest dining facility/ education building on campus. Big ideas—sustainabilty and collabora- tion—and small but important de- tails—enough waffle irons in the all- day diner—have all come together in the form of Perry Place at Hitt Hall. Grove sees this new construction as a place to “better serve our stu- dents, faculty and staff.” Hitt Hall is a 100,000-sq. ft. new facility that’s been constructed to support the Myers-Lawson School of Construction within Virginia Tech’s North Academic District. On the outside, the structure is clad in Virginia Tech’s signature Hokie Stone, which comes from a nearby limestone quarry and covers nearly every building on campus, creating a unified architectural look. But on the inside, Hitt Hall and especially its dining component, Perry Place, are different from what’s been built before. The con- struction itself was woven into a BY TARA FITZPATRICK

“

According to Grove, Smoke has been the most crazy-popular concept with a consistent “line a mile long” for its to-die-for beef brisket, pulled pork, smoked turkey and more."

FSD QUARTERLY

Q4 2024

PHOTOS COURTESY OF DARREN VAN DYKE, PHOTOGRAPHER/ VIDEOGRAPHER

venues include AMP Coffee, a sustainably focused coffeehouse; Smoke, a BBQ joint (complete with smokers); Solarex, an all-day break- fast diner; Veloces, classic Italian; Trax Deli for sandwiches; Fresh & Feta for Mediterranean cuisine and Addison’s Provision, a grab-and-go spot. According to Grove, Smoke has been the most crazy-popular con- cept with a consistent “line a mile long” for its to-die-for beef brisket, pulled pork, smoked turkey and more. The dining team researched barbecue regions and came up with a nice hybrid barbecue style that borrows mainly from Texas and Kansas City. The all-day diner, Solarex, was the students’ idea, Grove says. “Solarex came from the stu- dents,” he says. “They said, ‘I real- ly want breakfast all day long,’ and

they also want Mediterranean food, and of course they like smoked meats, too, so you take that and that’s what we did.” Rambutan is noteworthy be- cause it’s a one-of-a-kind Mai Pham original concept. Pham’s familiar Star Ginger concepts are found on quite a few campuses around the country, but Rambutan is complete- ly new. “We went to Mai and said, ‘We don’t want a Star Ginger; we want a new brand, maybe a hybrid with a few twists.” Mai Pham created this concept just for Virginia Tech. A sticking point with student feedback has shown a lack of au- thentic Asian food, so Grove sees Rambutan as a great solution. And, as the school year progresses, stu- dents have found their own favorite concepts. “Every concept has a little following,” Grove says.

learning experience and it’s ongo- ing, with partnerships like the Coa- lition for Smart Construction, a uni- versity-industry collaboration with federal and state agencies for inno- vation in the construction sector. Sustainability and carbon-footprint reducing measures are built into the facility, and even employees t-shirts are made with sustainably sourced cotton and solvent-free inks. “This school was created for the industry by the industry,” said Brian Kleiner, director of the Myers-Law- son School of Construction. The spaces inside allow for a flexible, forward-thinking approach to dif- ferent teaching and learning styles, complete with open collaboration zones. And the new dining space, Per- ry Place, with 600 seats and a set of surefire concepts, including a full-service Chick-fil-A. Signature

Q4 2024

FSD QUARTERLY

3 FOOD AND DRINK TRENDS EMERGING ON AMERICAN MENUS

EGGS ARE EVERYWHERE, STRAWBERRY INFUSES SPICY CONDIMENTS AND SEA SPAGHETTI MAY BE THE NEW PASTA.

E ggs are sharing the spotlight with next-level condiments and weird edible foods as emerging menu trends this fall. That’s according to Technomic’s latest “Emerging Eats” report, released this month. “What we’re seeing coming down the pike from a micro level within the independent restaurant space are part of larger macro trends in the industry right now, such as new adaptations of comfort food favorites, innovative flavors and flavor pairings and social media- driven innovations,” said Lizzy Freier, director of menu research & insights for Technomic. “We should expect to continue to see new micro trends within these macro developments in the year and years to come.” While eggs have long been menu mainstays, the Technomic Ignite menu team has been tracking unique global preparations to watch. These include Japanese boiled eggs ajitama (a jammy egg often served in ramen), Korean marinated eggs and a Ukrainian baked noodle dish called lokshyna, that’s typically topped with cracked eggs. Nontraditional cooking and serving techniques are also on the upswing. Cured and smoked eggs are showing momentum, as are sieved hard-cooked eggs. Although the sweet-heat flavor BY PAT COBE

catching attention on menus. But sea vegetables including seaweed, dulse, sea lettuce, kombu and spirulina are gaining traction in restaurant kitchens. They’re a very sustainable source of nutrients and chefs like Sammy Monsour of Joyce Soul & Sea in L.A. are creating exciting and tasty dishes with these ingredients. Technomic’s menu detectives have also unearthed grass as a flavor in ice cream and intensely sour crab apples—formerly reserved for baked goods, jams and even animal feed—in drinks. Operators are featuring the flavor as a bitter, tart addition in both nonalcoholic beverages and cocktails. At Anyelya in Chicago, crab apple is combined with mint and vodka in a cocktail called Wild Infusions, and a zero-proof drink based on a cantaloupe-crab apple shrub is served at The Wolf’s Tailor in Denver.

trend continues, the “hot” in hot honey is getting more descriptive, with habaneros and harissa providing the heat. And spicy Asian condiments like gochujang, sambal and yuzu kosho are differentiating with seasonal twists and niche flavors. Strawberries and other seasonal produce are adding a sweet, fruity balance to these fiery sauces. For example, strawberry gochujang is served on a cheese plate at Tail Up Goat in Washington, D.C., while strawberry sambal and mint granita accompany oysters at Waxlight Bar a Vin in Buffalo, N.Y. On the dessert side of the menu, miso caramel takes salted caramel up a flavor notch, adding umami notes. Although it’s doubtful that sea spaghetti will take over as a bed for saucy meatballs, Technomic cites the brown pasta-shaped seaweed as one of the inedible-sounding foods

FSD QUARTERLY

Q4 2024

PHOTO:SHUTTERSTOCK

PEOPLE

Q4 2024

FSD QUARTERLY

FIFTH GRADERS AT AVONDALE SCHOOL DISTRICT IN AUBURN HILLS, MICHIGAN GOT A CHANCE TO SAMPLE AND “PURCHASE” LOCAL PRODUCE AT THE DISTRICT’S FIRST EVER FARMERS MARKET. STRAIGHT FROM THE SOURCE: FARMERS MARKET EVENT TEACHES STUDENTS WHERE THEIR FOOD COMES FROM OPERATIONS

The team worked with its pro- duce company to partner with local farms and receive the produce. When not shopping at the mar- ket, students made their way around several different stations of- fering samples and other activities. They could pedal their way to fresh smoothies at the smoothie bike sta- tion, for example, or try a variety of pickled veggies at the pickling sta- tion. In addition, Chartwells K12’s Re- gional Executive Chef Aaron Ma- son was on hand to do a cauliflow- er fried rice live cooking demo that featured all local products. Haase and the team hope the farmers market will become an an- nual event. While feedback on the event was overwhelmingly posi- tive, they did hear from some of the teachers that they would like to be more involved, so they’re planning to include some science-based sta- tions at the market next year. In the immediate future, the team is also hoping to have some of the farmers whose produce was fea- tured at the market come visit the students now that the harvest sea- son is over. “We want to now have the farm- ers come into the classrooms and meet the kids that bought their pro- duce,” says Haase. “The farmers will be able to show them how it grows and all that nitty gritty stuff.”

E arlier this month Fifth grad- ers at Avondale School Dis- trict in Auburn Hills, Michi- gan got the chance to shop for their own produce at the dis- trict’s first annual farmers market. The event was put on by the dis- trict’s foodservice provider Chart- wells K12 in honor of National Farm to School Month and provided stu- dents with a behind the scenes look at how local produce is grown. “With Avondale being in an inner city, I thought it was very important for kids to learn about nutrition ed- ucation and where their food comes from and hat it doesn't just pop up BY BENITA GINGERELLA

in the serving line at school,” says Director of Dining Services Megan Haase. The market was held in a grassy area just in front of the district’s administration building. Instead of having each fifth-grade class visit the market separately, the district decided to buss all the fifth graders over at one time. “It kind of emulated a real-life farmers market with the crowds,” says Haase. At the market students could use “veggie bucks” provided by the nu- trition team to “purchase” an array of local produce to take home in- cluding, cucumbers, apples, cauli- flower and more.

FSD QUARTERLY

Q4 2024

PHOTO:SHUTTERSTOCK

THE BEST PARTS OF A BAKED POTATO IN THE PERFECT HANDHELD PACKAGE .

Flavors: Bacon Cheddar & Chive Bacon Jalapeno Cheese Bomb

Breakfast Skillet Buffalo Chicken Chorizo Burrito Crab Feast The Reuben

Click Here to Request Samples Today!

Q4 2024

FSD QUARTERLY

HOW PROOF OF THE PUDDING PLANS TO TAKE OVER ONSITE FOODSERVICE, ONE OPPORTUNITY AT A TIME OPERATIONS

THE ATLANTA-BASED CATERING COMPANY AND FOODSERVICE MANAGEMENT FIRM IS HUNTING FOR ACQUISITIONS TO EXPAND ITS REACH.

P roof of the Pudding, the Atlanta-based catering company and foodser- vice management firm, is good at many things. The company’s swift and steady growth is a testament to that. But one area in which the seri- ous company with the slightly silly name especially excels is identify- ing a need or an opportunity and rising to the task. SOME RECENT EXAMPLES: • Flash back to the uncertainty of spring 2020. Catering occasions evaporated overnight. So, Proof of the Pudding became a communi- ty feeding organization, preparing boxed meals for those in need and, eventually, becoming the foodser- vice provider for pop-up COVID hospitals around the country. The company ended up running nine hospitals with the Navajo Nation for almost a year, often taking over ho- tels that were no longer in use. “We would do the foodservice for feed- ing all the doctors, nurses, patients and crew,” Proof of the Pudding CEO Adam Noyes said. “It was a way to find a new line of business, emergency management feeding, that we’re still doing a little bit of today.” • With many people continuing to work from home, even after life BY HEATHER LALLEY

has returned to “normal,” there remains a large amount of unused office space in cities around the country. Proof of the Pudding, see- ing that opportunity, is transform- ing three such spaces in Atlanta into event venues. “There were some real estate opportunities that could be taken advantage of to get really good deals on premium real estate and turn those into special event venues,” Noyes said. “So we’ve got three of those that we’re going to be opening between now and Janu- ary.” • Proof of the Pudding has made just one acquisition so far, purchasing the small, Atlanta-based catering organization Southern Crust Cater-

ing Company, in January. But “so far” is the key phrase here. “We’re looking at quite a bit of M&A activ- ity right now around the country,” Noyes said. “We’re first looking at organizations where we can kind of replicate the success we’ve had in the Southeast.” Noyes declined to reveal more details, but said Proof of the Pudding is especially inter- ested in growing through acquisi- tions in Texas and Florida, areas in which the company already pro- vides foodservice for major sport- ing events. A HISTORY OF GROWTH Proof of the Pudding got its start in 1979 as a caterer in Atlanta. In the

PHOTOS COURTESY OF MORRISON HEALTHCARE

FSD QUARTERLY

Q4 2024

years since, it has served food at some of the country’s most presti- gious locations and events. It now operates in 18 states, from Palm Springs, California, to Miami and many parts in between. In 1989, the company became the exclusive caterer for the Carter Presidential Center. The firm ca- tered the 1996 Summer Olympics and partnered with the Atlanta tour- ist attraction World of Coca-Cola in 2010. In the past decade, Proof of the Pudding has grown from a $15 mil- lion company to one doing $100 million in business each year. Last year, Proof of the Pudding was ac- quired by New York-based invest- ment firm Bruin Capital for an un- disclosed sum. “We’ve still got our foot on the gas and are looking at a lot of new opportunities,” Noyes said. “We’re very calculated. We’ve been very picky about who we’re going to partner with.” AN IMPRESSIVE CLIENT ROSTER About 60% of Proof of the Pud- ding’s revenue comes from major sporting events, Noyes said. That includes the PGA tour, eight colle- giate stadiums and Formula One racing. Every October, Proof of the Pudding feeds between 100,000 and 150,000 people for three days during the Circuit of the Americas Formula One race in Austin, Texas. Providing foodservice for tour- ist attractions and conference cen- ters makes up another big chunk of Proof of the Pudding’s business, followed by athletic dining and ca- tering for corporate events, wed- dings and other gatherings. “That’s now one of the smaller parts of what we do today,” he said. “But it’s still kind of our creative incubator of the company, because every event is new and unique, in a new location with a customized menu. We’re able to take a lot of that creativity and inject it into the company.”

Over the years, the company has built its reputation on relationships, he said. “Our special sauce is relationships,” Noyes said. “We sit down. We’re good listeners. We sit down with the clients and we really listen to what their true needs are. You’ve got to have great food and you’ve got to have great service in our industry. But so much of it comes down to the people who execute it. We’ve placed a huge emphasis on people.” Part of that emphasis includes bolstering the company’s executive ranks, promoting LaTosha Marks last month to senior vice president of human resources and hiring hospitality veteran Mike Pappas as EVP of operations earlier this month. MENU INNOVATION At the heart of everything Proof of the Pudding does, though, is the food. Everything is made from scratch,

with a focus on designing menus that fit the occasion and the location. “We don’t take any food out of a box,” he said. “We operate a catering company more like a fine-dining restaurant. We make all of our own sauces, and all of our ingredients are fresh, and we treat them with respect. We try to buy locally. We try to make sure our menus are as indigenous and unique to the environment where we’re serving.” Having a team of about 60 executive chefs who spend so much time traveling the country allows for robust menu research and development, Noyes said. “I think a chef’s job is one of the hardest,” he said. “The best chefs have to continually just reinvent themselves. A great menu for 2024 for Mississippi State University is, it was a great menu. But the menu for 2025 needs to be totally reinvented and not just be rinse and repeat. It needs to be creative and innovative. Our industry changes so fast.”

Q4 2024

FSD QUARTERLY

CREAMY, DREAMY, DROPS OF FLAVOR EASILY ELEVATE ANY PIZZA WITH THE CRAVEABLE TASTE OF BOURSIN ®

ENHANCE ANY PIZZA BUILD WITH PERFECTLY PORTIONED 3G CUBES!

Instantly create craveably sophisticated pizzas and more with the #1 gourmet cheese.* Frozen or thawed, these perfectly portioned bursts of flavor deliver the rich, creamy herbaceous flavor consumers love in the ultimate easy-to-use format.

LEARN MORE AND GET INSPIRED AT BOURSINCUBES.COM

*Nielsen AOD, Gourmet Cheese, FY 2021, Total US Food.

FSD QUARTERLY

Q4 2024

GOOD TO GO. SATISFY THE DEMAND FOR INDULGENT ON-THE-GO SNACKS.

8G of Protein

Fun & Functional Food

The Goodness of Real Cheese

Learn more at Babybel2count.com

Q4 2024

FSD QUARTERLY

OPERATIONS

HOW SODEXO’S UPDATED MINDFUL PROGRAM IS EMBRACING A NEW ERA OF WELLNESS

OVER A YEAR IN THE MAKING, THE FOOD MANAGEMENT COMPANY’S NEW AND IMPROVED WELLNESS PROGRAM AIMS TO TAKE A MORE HOLISTIC APPROACH TO HEALTH.

T he concept of health and wellness has seen many changes in the past couple of years, so when it was time for Sodexo to update its well- ness-focused Mindful program, the team knew it had to go make sure it was involving all aspects of health and nutrition that are top of mind for today’s consumer. The program’s update, which took over a year to complete, in- volved the work of several different stakeholders throughout the com- pany including dietitians, chefs, fit- ness professionals and more. “We [got] everyone together to make sure that we were aligned with the most up to date science nu- tritionally and be up to date with the best practices in all of these differ- ent areas that actually touch health and wellness,” says Registered Di- etician and Senior Manager for Cu- linary Systems at Sodexo Micheline Cormier. BY BENITA GINGERELLA

dishes based on the consumer feed- back. Each dish follows a variety of nutrition requirements including having limited added sugars and calories, enough protein and fiber, and more. The Sodexo team also considers how complicated the rec- ipes are and aims to ensure they are as simple as possible so that they may be easily replicated across dif- ferent locations. Finally, a “formal cutting” takes place where the dishes are further scrutinized by the brand director and other stakeholders in the com- pany. “We bring in the dishes one at a time and we talk about the dish and how it performs,” says Cormi- er. “We talk about why we think this would be a great addition to this program, and how we meet helps meet our program goals, and then we determine which dishes make the cut.” Those that do survive the chop- ping block are then released on menus across the country. Each

The new and improved Mind- ful not only offers guests a variety of new recipes intended to reflect the most recent dietary guidelines for Americans, but it also provides Sodexo teams and their customers with a more holistic approach to health. FROM IDEA TO FULL-FLEDGED RECIPE The updated Mindful program in- troduced a variety of new dishes to Sodexo menus, including buffa- lo chicken quesadillas, fall harvest falafel wraps, pulled beef and spicy pepper relish paninis and pumpkin pancakes. Each dish passed a rigor- ous development process to make it to diners’ plates. The multi-step process begins with market insights that reveal current food trends and ingredients and flavors that are popular with diners. Once the team analyzes the insights, they go to a consumer pan- el with names and descriptions of potential recipes to get their take. From there, the team creates

PHOTO COURTESY OF SODEXO

FSD QUARTERLY

Q4 2024

tended to help them better support their clients and diners. In addition, the NCMW is team- ing up with Sodexo on its monthly Mindful newsletter and social me- dia content to provide diners with information on different mental wellbeing topics and other news. The partnership is intended to provide guests with a more holistic approach to health and wellness. “The understanding of what it means to be "healthy" has evolved significantly in recent years,” says Kristi Theisen, senior director of

impact for Sodexo North America. “It’s a personal journey focused on nourishing foods, positive mental well-being, and moments of joy.” While the program is still rela- tively new, Cormier says she’s al- ready heard good things about it out in the field and is excited to receive more feedback on it over the next few months of the rollout. “I know that a lot of operators have been reaching out to me to get more information and are really enjoying the deployment of it,” she says.

dish is accompanied by a symbol on the menu to let diners know it’s part of the Mindful program. “It’s very easy for any of our cus- tomers to feel confident when they see that symbol,” says Cormier. A HOLISTIC APPROACH TO HEALTH Alongside the bevy of new menu items, the updated program also features a new partnership with Na- tional Council for Mental Wellbe- ing (NCMW). Through the partner- ship, Sodexo teams receive mental health first aid trainings that are in-

Q4 2024

FSD QUARTERLY

OPERATIONS

TECH VS. HOSPITALITY: PARADOX OR PARTNERSHIP?

WITH AUTOMATION, AI AND MORE OFFERING HELPING HANDS TO THE FOODSERVICE WORKFORCE, EVERYONE IS WONDERING WHAT WILL BECOME OF HOSPITALITY’S HUMANITY.

I s technology taking a bite out of hospitality’s human side? Who among us humans hasn’t wondered “Could I be replaced by a robot?” Well, good news is possible: There are many ways technology can make humans’ jobs easier and allow them to deliver more of that good human stuff, aka hospitality. Playing into this equation is loads of research pointing to consumers’ home- sick hearts yearning for simpler times, like those halcyon days of the early 2000s. (Does anyone else feel old?) We posed these fairly existential questions on tech and the future to experts in the onsite foodservice field, and their answers point to a surprising- ly bright future. “Paradox is a great word to frame it up at the highest level,” says Aramark Collegiate Hospitality VP of Technol- ogy and Innovation Jonathan Duffy. “There’s no going back on the tech front. Tech has the opportunity to take away from the human sort of experi- ence of dining in a group setting; but it’s amazing in the sense that tech can pro- vide access, convenience, connectivity, speed and information into all these amazing things, which is why you can’t take it away.” APPS, KIOSKS, AI AN LIFE-LIKE MANNEQUINS In a way, Skylar Flynn is living in the future. The food operations manager, along with medical students, doctors and nurses, works at Sharp Prebys Inno- vation Education Center in San Diego, a futuristic training facility for people in healthcare careers. The recently con- structed and opened education center BY TARA FITZPATRICK

exists for research, training, workforce development, innovation, education and technology for Sharp HealthCare. The foodservice is managed by Sodexo. The center includes The Terrance and Barbara Caster Institute of Nurs- ing Excellence, where nursing students can learn in-depth best practices in a setting that’s not part of an actual hos- pital, an immersion lab and a technolo- gy demonstration room, where existing and potential vendors can showcase their new gadgets. But the most futuristic medical advance at the center has to be The Brown Simulation Center, where med- ical students can practice their skills on extremely life-like mannequins that can simulate different medical con- ditions so students can get almost-re- al-life training in all sorts of situations. And that includes the mannequins … screaming. Is it just us, or would you

not want to be here alone at night? “The mannequins are super realis- tic and there’s one that simulates child- birth,” Flynn says. “It can scream, and there are fluids. There’s a two-way mir- ror where doctors can watch how the students do.” On the more appetizing side of the center, Flynn runs the café for students, staff and visitors, and also a growing catering business for the fairly robust amount of medical conferences that the center is equipped to host. Flynn’s prior career saw her at John- son & Wales culinary school, where she worked as a storeroom coordinator while she earned her MBA, something that’s she’s already put to use working on finance at the center, something that “has ended up on my plate,” she says. She’s a trained pastry chef, and when talk turns to the future of foodservice, Flynn has a clear idea about the future:

FSD QUARTERLY

Q4 2024

PHOTO: SHUTTERSTOCK

built intentionally without a deep fry- er, “since this is healthcare,” and it’s technology to the rescue with a cutting edge combi oven that “we can set to anything: grilling, sauteeing, air fry- ing,” Flynn says, adding that kitchen equipment is playing a role in making healthier menus and will continue in the future. Another factor making Sharp Prebys Innovation Education Center futuris- tic is the fact that all of the foodservice is hooked up to kiosks and apps. How does it affect the human factor of hos- pitality? Flynn has found that it’s pro- vided shortcuts to better human inter- actions. “Even though we don’t have that same interaction, all of our front-line workers know all the orders,” she says, “and it helps them to remember cus- tomers’ individual orders, too, allow- ing them to interact with the customer CONTINUE READING ON PAGE 20

sodium,” so Flynn thought, “What will give me the most flavor?” The answer is aromatics: Garlic, ginger and lime zest to “lighten, brighten and focus on pull- ing in a lot of flavor balances and flavor profiles, making a cohesive dish.” Flynn finds that over the years she’s developed a method for creating reci- pes and with healthcare now her focus, it’s added another layer of conscious- ness. To make the dish a nutritional win- ner, Flynn used the vegan cheat code of combining chickpeas with quinoa, magically creating a complete protein with no animals involved. The plant-based nature of the com- petition is another clue Flynn sees as a harbinger of the future. “People are really looking for more plant-forward options like falafel or green bowls.” Falafel is made in house, something Flynn is proud of. But the center was

It’s more plant-based and less food- waste. For healthcare dining, and most other segments, the nutrition factor is only going to keep increasing in impor- tance. Over the summer, Flynn compet- ed in the totally plant-based Healthy Hospital Chef Challenge , hosted by the Physicians Committee for Respon- sible Medicine and the Institute of Cu- linary Education. She won third prize with Roasted Chickpeas over Zesty Quinoa. One component of the dish is aqua- faba, a favorite vegan cooking hack cre- ated by taking the liquid chickpeas are canned in and whipping it into an egg white-like substitute. “It almost acts like an egg white or binder,” she says. “It’s great for building viscosity in a sauce.” To flavor the dish, “I knew for hos- pitals, you can’t have a high quantity of

Q4 2024

FSD QUARTERLY

PHOTO: ENVATO

POP-UPS 0 AS STUDENTS RETURNED TO CAMPUS THIS FALL. BARILLA BROUGHT PROTEIN+ ® PASTA DIRECTLY TO DINING HALLS. IN AN ERA WHERE PROTEIN IS A TOP DIETARY PRIORITY-ESPECIALLY FOR ACTIVE. HEALTH-CONSCIOUS STUDENTS-PROTEIN+• OFFERS AN INNOVATIVE. PLANT-BASED SOLUTION THAT'S BOTH DELICIOUS AND NUTRITIOUS.

NOW AVAILABLE IN BULK. PROTEIN+ ® IS A GREAT CHOICE FOR CAMPUS DINING OPERATIONS. With its plant-based protein source of lentils, chickpeas and peas, it can accommodate the growing demand for flexitarian-, vegetarian- and vegan-friendly meals on campus. Plus, its versatility makes it ideal for a wide range of dishes, from classic pasta bowls to globally inspired cuisines.

ISSOURI

UMIVERSll'f Of M

UNC CHARLOllE

THIS FALL SEMESTER. BARILLA HOSTED POP-UP EVENTS AT THE UNIVERSITY OF MIAMI. MIT. RUTGERS. WEST POINT. UNC CHARLOTTE. UNIVERSITY OF MISSOURI AND MORE. WHERE STUDENTS WERE TREATED TO ENGAGING. FUN-FILLED ACTIVITIES THAT CENTERED AROUND PROTEIN+• PASTA. These events weren't just about providing a tasty bite; they were an opportunity to educate students on the importance of protein in their diets and how Protein+ ® can help meet their nutritional needs. With 17 grams of protein per 3.5 oz serving, Protein+ ® delivers the pasta taste students love, with the energy students need.

YWAY N FEEL

STUDENTS LOVE PASTA AN AND WITH THIS THEY CA STUDENTS HAPPILY WALK WITH A WARM PLATE Of F GOOD ABOUT EATING IT. A BOX Of PASTA FOR THE

SO MANY ED AWAY OOD AND

ROAD.

CAMPUS DINING DIRECTOR

Barilla's commitment to fueling the next generation of leaders with nutritious, satisfying meals � is at the heart of these campus _;, activations. �

We're proud to offer a product that not only meets the dietary needs of today's students, but also contributes to their overall well-being and success.

Whether they're gearing up for a big exam or winding down after a workout, students can rely on Protein+ ® to keep them energized and satisfied.

THIS SPRING. WE'RE EAGER TO BRING OUR PROTEIN+• PASTA POP-UPS TO MORE CAMPUSES ACROSS THE COUNTRY TO LET THE PASTA SPEAK FOR ITSELF. IF YOU THINK YOUR CAMPUS WOULD BENEFIT FROM A VISIT. WE WANT TO HEAR FROM YOU! EMAIL US AT BARILLAFORPROFESSIONALSUS®BARILLA.COM TO LEARN MORE

WATCH THE VIDEO

FSD QUARTERLY

Q4 2024

17G OF PROTEIN per 3.5oz serving

Made with NON-GMO INGREDIENTS and CERTIFIED VEGAN

Good source of FIBER

THE PASTA TASTE STUDENTS LOVE WITH THE PROTEIN THEY WANT

3 BULK CUTS Cel/entani, Penne, Spaghetti

Made with 100% PLANT-BASED PROTEIN

Protein from Chickpeas, Lentils and Peas For recipes and more information,

Ideal for C&U, Athletic Dining, Healthcare, Military

Proudly Made in USA*

-- FOR - PROFESSIONALS PROTEIN-. -=

visit www.barillaforprofessionals.com/ en-us/ protein-plus/

2 X 10 LB BAGS AVAILABLE

*With domestic and imported ingredients

Q4 2024

FSD QUARTERLY

OPERATIONS TECH VS HOSPITALITY: PARADOX OR PARTNERSHIP?

more.” Flynn has a wise caveat for incor- porating technology into foodservice: “As long as you use technology to your favor, it will work for you, not against you.” Her main tip for making that happen is “having someone know how to oper- ate [the technology] on the back end,” she says. “If it’s someone who’s not al- ways available, that’s a pitfall. Someone always has to know the program.” As ordering, delivery and food-mak- ing tech gets more advanced, not to mention artificial intelligence (AI) in everything from menu development for chefs to training in K-12 schools , “it’s evolving itself to be more us- er-friendly,” Flynn points out. Even so, “In a chef’s world, AI can do so much, but you can’t take some- one’s creativity and their education, their studies and their life experience: You can’t put that heart and love into a robot. When chefs know they have that passion, they know they’re not going to be replaceable.” TECH 101 ON CAMPUS Aramark’s college and university arm has done extensive research into what makes the students they serve tick, and nostalgia is a word that keeps popping up everywhere, including on the show floor at the National Restaurant Show this past spring. Aramark Collegiate Hospitality’s re- sponse their findings, in a statement, is to meet students “where they are this fall: Collegiate Hospitality blends high- tech efficiency with tangible, wellness focused programs to bridge these needs while also creating classic, in-person opportunities for a human touch.” ‘THEY’LL NEVER CALL’ Aramark Collegiate Hospitality’s Jon- athan Duffy gives the example of how daily communications have profoundly shifted: “If we have a phone number for dining services, they’ll never call. We know students want to interact with us not with a telephone but with a chat.” He predicts further automation over time, as the non-automated versions of service prove to be less consistent and/ or slower. Delivery robots, in particular, are perfect for college campuses, with their “closed ecosystem” and acces- sibility features including ramps and

Still, it’s important to Duffy that the human element isn’t lost. “We feel very strongly that in a residential dining fa- cility, or if you take it more to a retail experience, you have to move that hu- man interaction from the moment of ordering to the moment of hand-off,” he says. “We absolutely changed our name to include the word ‘hospitality’ not by accident. It’s about experience and humans as much as it is about food. That human experience will resonate much more than just putting food into your mouth.”

wide sidewalks. In terms of delivery, at least on col- lege campuses, robots are proving to do it better, Duffy says. “Tech has met the human alternative and they are closer to parity. But on the production side of food, humans are still better at that if you take everything into account.” “I think it will evolve with special- ization,” Duffy continues. “We’re le- veraging AI in a couple ways right now in the college dining world, for menu planning, for allergen info and a chat- bot named Sam.”

FSD QUARTERLY

Q4 2024

PHOTO: ENVATO

BRINGING PROVEN PLANT-BASED CRAVE TO MENUS SINCE 1974.

MORNINGSTAR FARMS ® CHIPOTLE BLACK BEAN BURGER

MORNINGSTAR FARMS ® PLANT-BASED CHORIZO CRUMBLES™

MORNINGSTAR FARMS ® HOMESTYLE CHIK’N TENDERS

LEARN MORE

Q4 2024

FSD QUARTERLY 23

OPERATIONS

THE DINING TEAM AT THE UNIVERSITY IN SALT LAKE CITY RECENTLY TEAMED UP WITH RAMEN MONSTER, A SOUTH KOREA-BORN RAMEN ROBOT MAKER, TO BRING THE CONCEPT'S AUTOMATED RAMEN MACHINES, BUILT TO BRING "AFFORDABLE AND CHEERFUL FIVE-MINUTE FLAVOR" TO CAMPUS. STUDENTS ASK, UNIVERSITY OF UTAH DINING UNLEASHES RAMEN MONSTER AUTOMATED CONCEPT

broth base and spicy Buldak Creamy Carbonara, with a wide selection of toppings. Vegetarian options and a va- riety of spice levels are all customizable within the bowl. It's an interactive ex- perience, as students can completely customize and visualize their ramen bowl. It works by placing the bowl in the monster, adding seasonings to the top, selecting your favorite ramen, pressing start and then it's ramen time after you stir it up. We've seen quite a few food-cen- tric robots in the college and universi- ty space, from food delivery robots to 24-hour automat machines to smooth- ie-making robots and more. The new technology is often aimed at boosting convenience for tech-loving college students, and in this case, being able to offer a global dish that's in high de- mand. And the overarching goal behind the partnership is the further enhance the dining experience by offering in- novative and diverse options, part of Chartwells Higher Education's larger mission. “We are always looking for innova- tive ways to enhance the dining experi- ence for our students, and this addition is a testament to that commitment." said Chuck Weaver, director of din- ing services at University of Utah, in a statement. "Adding Ramen Monster to our dining options is a significant step in our commitment to providing di- verse and high-quality food choices on campus."

ferent retail locations across campus. Ramen Monster is an automated in- stant ramen concept that was founded in South Korea in the late 2000s, with Ramen Monster, LLC, founded in Utah this year. Touting this route to ramen, Ramen Monster's website describes the experience as "affordable and cheerful five-minute flavor." "Inspired by South Korea’s popular instant ramen culture, we aim to share a piece of Korean culinary tradition with our customers. At Ramen Monster, we believe in providing high-quality, af- fordable dining options that fit busy lifestyles," according to the website. The Ramen Monster machines, which look more like a futuristic per- sonal coffee maker, offer an array of different types of ramen, including Shin Ramyun Black, a meaty beef bone

T he Chartwells Higher Education dining team at the University of Utah is responding to student demand for more Asian fare in the menu mix. In a student sur- vey last year, noticing especially high demand for Asian cuisine, the dining team decided to launch an automated ramen concept. The decision to bring the concept to campus was also due in part to the rise in international stu- dents and the steady demand from all college students for Asian fare across the nation, according to a statement. So, at the beginning of the fall 2024 semester, the dining team installed 12 Ramen Monster machines at five dif- BY REYNA ESTRADA

FSD QUARTERLY

Q4 2024

PHOTOS COURTESY OF MORRISON HEALTHCARE

FSD’S CHEFS IMMERSION TOUR EARLIER THIS FALL BROUGHT TOGETHER A SMALL GROUP OF COLLEGE AND UNIVERSITY CHEFS, HEALTHCARE CHEFS AND FOODSERVICE SPONSORS FROM ACROSS THE COUNTRY FOR AN INTENSE FEW DAYS OF COLLABORATION, NOT COMPETITION. COLLABORATION MAKES IT HAPPEN AT FSD’S CHEFS IMMERSION AT UNIVERSITY OF MICHIGAN ON THE COVER

BY TARA FITZPATRICK

Q4 2024

FSD QUARTERLY 25

ON THE COVER COLLABORATION MAKES IT HAPPEN AT FSD’S CHEFS IMMERSION AT UNIVERSITY OF MICHIGAN F SD’s Chefs Immersion tour ear- lier this fall brought together a small group of college and uni- versity chefs, healthcare chefs and foodservice sponsors from across the country for an intense few days of collaboration, not competition. 1

PHOTO CAPTIONS 1. In the fast-paced day of a college or healthcare chef, creativity and inspira- tion might be afterthoughts, coming in several places after serving the thou- sands of guests and putting out fires on the line and the inbox. 2. FSD’s Chefs Immersion tours offer an impactful “time out” to meet other chefs and step out of the daily grind. Here’s what happens when you put chefs together with new products and let them take off running, or should we say, cooking. 3 . FSD Chefs Immersions are different than other chef gatherings, as we’ve removed the competitive aspect. Don’t get us wrong, we know chefs love to compete, but this is different; a place of free play, if you will. 4. Each chef joins a team of strangers- who-become-friends, and each team creates dishes using the new ingredi- ents provided by sponsors. 5. Sponsors share their insider knowl- edge on their newest innovations. 6. The resulting dishes represent both a melting pot and a crucible, kicking the tires of new flavors, ingredients and fusions, and then tasting the results to- gether as a group 7. University of Michigan’s Executive Chef Frank Turchan, CEC, and his team were the ultimate hosts for the immersion, opening up their kitchens for the chefs to collaborate and coor- dinating visits around the community for local partners the team works with (more on those "field trips" to come, please stay tuned!) 8. . With chefs representing about a doz- en different colleges and universities, and a couple from the healthcare seg- ment, the Chefs Immersion got under-

way with planning, and conversation, with each chef bringing their unique perspective to the University of Michi- gan kitchens. 9. One of the standout dishes created: kofta-style lamb meatballs, rich with warm spices, formed into a shank-like shape with a cinnamon stick for the “bone.” 10 . The chefs expertly plated and pre- sented each dish they created after each round, and tasting all the creativi- ty on display was part of the experience. 11. The lamb was just one of the inno- vative new dishes created by the group. Please stay tuned and watch the FSD website as we prepare to share many recipes from the immersion for you to try on your own. 12. This immersion blender was one of many tools of the trade in the Michigan dining team's kitchens available for chefs to make use of. 13. Check out this custom-made U of M stand mixer. 14. Many laughs were shared at the Chefs Immersion, that's for sure. 15. . Some new flavor combinations were imagined: Harissa, mint, cilantro and cinnamon together make a bangin’ flavor combo. And new techniques were shared as well, such as poaching

eggs in chicken stock and slicing green onions thin lengthwise, then shocking them in an ice water bath to curl up for a frilly garnish. 16. Tasting is part of the process for any chef worth their salt. 17. The temps were a bit chilly, but the gathering was warm as could be, as the Chefs Immersion group had a down- home dinner at the farm, courtesy of the Michigan chefs. 18. University of Michigan Executive Chef Bouakhanh “Bou” Greene, CEC, at left, stopped in to say hello. To hear more about her story, check out our re- cent Onsite with FSD podcast . 19. Meeting new people is an ingredi- ent that should be in every chef’s recipe book.

FSD QUARTERLY

Q4 2024

PHOTOS COURTESY OF SCOTT CURTY TARA FITZPATRICK

ON THE COVER

HTTPS://WWW.YOUTUBE.COM/WATCH?V=HO4ESYC2C2G

Q4 2024

FSD QUARTERLY

OPERATIONS

THE FOOD SERVICE TEAM AT THE WILLITS, CALIFORNIA HOSPITAL RELIES ON GOOD COMMUNICATION TO PROVIDE PATIENTS AND VISITORS WITH A VARIETY OF PLANT-FORWARD, FARM-TO-FORK MEALS. ADVENTIST HEALTH HOWARD MEMORIAL: PLANT-FORWARD, PATIENT-FORWARD

T he hen patients, visitors, and staff look out the windows of Adventist Health Howard Memorial in Willits, Califor- nia, they gaze upon a lovely garden stretched over five acres. And it provides far more than a nice view; this organic garden supplies much of the produce that hospital chefs use in their kitchens. The Commonwealth Garden was spun up specifically to grow food for the hospital, and this part- nership informs everything that Adventist Health Howard Memori- al’s foodservice team creates at its Roots Restaurant: plant-forward, seasonal, nutrient-filled, dishes that promote community health. “Food is so important both men- tally and physically, especially in a healthcare setting,” says Food Ser- vice Director (FSD) Mark Maples, who manages Roots and is a reg- istered dietitian. “Healthy food is important for your body, but you also want good food that makes you happy. We aim to provide both.” It’s this approach that attracts not only those at Adventist Health Howard Memorial, but members of the small-town community who flock to the hospital specifically to enjoy Roots’ seasonal “farm-to- fork” menu designed around the garden harvest. The Adventist community and Willits at large tend to treat Roots like they would any other local BY JULIANNE PEPITONE

hotspot, and they talk about it with pride, Maples says. “Roots makes some delicious food and at a really good price. It is a cafeteria style restaurant inside of a hospital. But don't let that keep you from trying the food… it’s the only one I go to without already be- ing at the hospital for another rea- son. Can't recommend it enough,” reads one recent Yelp review.

CLOSE TIES BETWEEN KITCHEN AND GARDEN

Roots’s menu does rival that of a commercial restaurant, featuring a daily variety of plant-forward dishes with both non-processed meat and vegetarian/vegan options: Thai tofu bowls, tomato basil soup, pumpkin muffins, beef curry with mixed veg- etables, and Tuscan chicken salad. Garden-supplied produce is also a

CONTINUE READING ON PAGE 28

FSD QUARTERLY

Q4 2024

PHOTO COURTESY OF SHELBY WHITE

TRANSFORM YOUR SERVING LINE INTO A DINING DESTINATION WITH OUR GLOBALLY INSPIRED SOLUTIONS

Product

AF GF

Our sauces make it easy to incorporate the latest trends into your menus. Packed full of flavor and versatility, they can help transform ordinary dishes into extraordinary ones. Great for bowls, wraps, street tacos, salads, sandwiches, wings and tenders, pizzas, build-your-own bars, flavor stations, and so much more.

•

• • • • • • •

Sweet Chili

73480

General Tso’s

73450

Korean BBQ

73400

•

Birria Sauce

73650

Tikka Masala

5732

These sauces are free from artificial sweeteners, corn syrup, caramel color, sesame, gluten and MSG.

Sweet Teriyaki

73470

Sweet & Sour

73460

73420 • AF: Allergen Free GF: Gluten Free

Hunan Orange

BEEF AND BROCCOLI RICE BOWL Any J.T.M. Asian Sauce + 5891 Seasoned Beef Philly Steak

BIRRIA BAO BUNS 5891 Seasoned Beef Philly Steak + 73650 New Birria Sauce

CHANA (CHICKPEA) MASALA 5732 New Tikka Masala Sauce + Chickpeas

BEEF BIRRIA TACOS 73650 New Birria Sauce + 5891 Seasoned Beef Philly Steak

KOREAN NOODLE BOWL 73400 Korean BBQ Sauce + 5049 Beef Meatballs

Scan the QR code for additional information or to request samples.

www.jtmfoodgroup.com/k-12

Q4 2024 FSD QUARTERLY 29 800.626.2308 | jtmfoodgroup.com

OPERATIONS ADVENTIST HEALTH HOWARD MEMORIAL: PLANT-FORWARD, PATIENT-FORWARD

major focus of Roots’ chock-full sal- ad bar. In addition to community acco- lades, Roots also received a Blue Zones Project Approved designa- tion last year. The initiative certi- fies restaurants that offer “smarter choices” in the spirit of the so-called five global Blue Zones, where a lon- gevity study found that people reach age 100 at a rate ten times greater than that in the United States. The garden-kitchen partnership has been a success, and it depends on close collaboration, Maples says. When he took the FSD position in 2022, he noticed a few areas for op- erational improvement—like over- production of Asian greens that the kitchen couldn’t use fully. “You could see these areas where a little more communication could make a big difference,” Maples says. “And that was what [the gar- den team] was expressing: asking if they could come to our monthly meetings. We said, sure, and why don’t you come meet with the cook who’s writing the menus, and….? It went from there.” Now Maples’ team is tightly knit with garden supervisor Melissa Bouley and her staff. They inform each another’s planning on a long- and short-term basis. That begins with a big meeting at the start of the season to discuss what the garden team plans to plant, and what the kitchen staff would like for them to grow. Each day Bouley sends an email with the list of produce and volume of each item. “It’s very friendly, and we’re go- ing to share whatever we can,” says lead cook Geudiel Rodriquez. “We don’t hold anything back, and be- cause we share everything, they can take whatever they need from that for their own work. The garden is a totally different thing from the kitchen, [and yet] it’s a [key part] of what we do each day.” COMMUNICATION IS KING As goes the advice for just about any

GET TO KNOW ADVENTIST HEALTH HOWARD MEMORIAL’S MARK MAPLES

See what’s in store for Maples’ operation, which was named FSD’s October Foodservice Operation of the Month. Q: What is it that makes your operation excel? They are proud. Willits is a small town, and the town supports us. They know Roots puts out a tasty, healthier product—so they trust us and talk us up, which gives our people great pride. It’s a culture that helps a lot. When people have pride, it’s so much easier for them to be motivated to put out good product. All our staff here at Howard want to make sure that the patients are eating the best-tasting meal they can, receiving the best customer service, and getting the healthiest food. It's im- portant for them because of that pride they take in their work. Q: What are your goals for the operation in the coming year? Our goals always involve improving, because no matter how good something is, you can always improve. Pertaining to the garden, we have meetings com- ing up in the next month or two to start establishing growing plans for next year. We don't necessarily have a specific volume goal like I set the year be- fore—because coming out of peak COVID, we thought, ‘Hey, let's increase our volume as we open back up to the public to try and get people coming in here.’ Now, we have so many people coming in. They treat it as actual local restau- rant, rather than a hospital cafeteria. So instead of a volume goal we’re focus- ing on increasing our quality and varying our options for customers. We also plan to keep educating our staff, as we want them to have tools and skills not only for here but also in case they ever leave here. We love retention of course, but you also don’t want to put a cap on anyone. Training here doesn’t just ben- efit the department; it also benefits the individual.

type of relationship, increased com- munication goes a long way. That’s Maples’ top tip for other operators looking to improve collaboration within their own team or across teams: Before you begin building systems or changing operations, just talk to each other. “People have to be communicat- ing properly and working together as a team first—otherwise, it doesn't matter how good your systems are, because they're not going to work,” he adds. That said, don’t have a meeting

just for a meeting’s sake, Maples says; cancel that standup this week if there’s not much to say. He also recommends avoiding microman- aging these relationships: Set up the necessary conversations, foster a culture where collaboration is ex- pected and celebrated, and allow connections to blossom naturally. “Teams build rapport and gain trust by talking,” Maples says. “From there, it’s like: Now that we are comfortable with each other and working as a team, imagine what we can accomplish.”

FSD QUARTERLY

Q4 2024

Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48