Employee Tasting

Food fair raises money for heart disease at Sarah Bush Lincoln Health Center.

FoodService Director, Lincoln Health Center, tasting fairMATTOON, Ill.—Last month for Heart Month at 200-bed Sarah Bush Lincoln Health Center, the food and nutrition department hosted a tasting fair, during which employees tested 27 items provided by eight vendors. According to Cathy Babbs, director of food and nutrition services, the goals for the fair were to add new food options to the Basement Bistro, the hospital’s café, and to raise money for the American Heart Association.

For the tasting fair, employees were invited to visit the hospital’s education center where they could sample the different food items. For a suggested donation of $4, the staff could sample the items and fill out a ballot. The event raised $750 for the American Heart Association’s Heart Walk. Babbs and her staff will then take the results and add the most popular items to the Basement Bistro. More than 190 ballots were returned and the favorite items included cheesecake, teriyaki chicken and a corn muffin. In all, 18 of the 27 items will be added to the café’s menu in the following months.

This isn’t the first time the department has done a tasting fair. In 2002 for the hospital’s 25th anniversary, they held a Quarter Century Celebration. The employees, once again, tasted items supplied by vendors. Instead of asking for a suggested donation, employees gave a quarter for each sample they took. The event raised $1,000.

Babbs said after doing the Quarter Century Celebration, employees began asking the department to host a similar event. “We kept hearing on our surveys that this was something they really liked and wanted to do again,” she said.

FoodService Director, Lincoln Health Center, tasting fair“We are always looking for ways to add variety in our café and the tasting fair is a good way to do that,” Babbs said. She added that the event is also a good way to judge how well employees will accept healthier food items.
For the past three years, the department has pushed healthier items through its Fresh Start program. All items sold in the café have nutritional information posted and those items that meet the department’s healthy criteria are marked with an apple logo. Those items that are classified as Fresh Start have a built-in 25% discount. For example, skim milk is 40 cents while 2% milk is 60 cents.

“The administration actually funds this discount, so I get credit for the things that I am selling,” Babbs said. “The administration wants to support healthy eating in the bistro. We have seen an increase in the Fresh Start items, especially in the little things. People will get baked chips rather than the regular chips or the skim milk instead of the 2%.”
 

More From FoodService Director

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources