Getting it to go: 2010 Portability Study

Six operators share how they are seeing growth in their take-away business.

Healthy Takeout

This month, the foodservice staff at Paradise Valley Hospital in Phoenix, plan to begin an ambitious program to help diabetic and cardiac patients eat more healthfully. Jean Revard, director of foodservice and environmental services for the hospital, said the department will begin selling prepackaged meals specifically designed for these groups.

“We do a small amount of grab-and-go salads, sandwiches, fruit plates, etc.,” says Revard. “In the last few months we have done cooking demos for a diabetes class and cardiac rehab class for members of our community who are also previous patients. The feedback we received in both classes was they wanted us to make packaged dinners that would meet the requirements for one dinner for a diabetic and a dinner for a cardiac rehab person.”

The cooking demos came out of discussions that Revard and Juan Carranza, the hospital’s executive chef, had with director of the diabetes education program.

“They wanted to know if someone could come in and show them what they can do to make meals more healthful,” says Carranza. “About once a month I will do a cooking demo for about an hour.”

For example, he adds, one class dealt with picnic foods that would be appropriate for cardiac and diabetic patients on the Fourth of July. Carranza made some potato salad with red skin potatoes and Italian dressing in place of mayonnaise, healthy fajitas on the grill with yogurt instead of sour cream, and grilled fruit kabobs using pineapple, watermelon and strawberries.

“To us it is pretty simple, but it really wowed the class,” he explains. Adds Revard: “The kabob also represents one serving of fruit, so it helped to teach them about portion size.”

With the new program, cardiac and diabetic patients will be able to call in and place orders for prepared meals, perhaps a week’s worth at a time, and then arrange for a pick up time.

“I think what we are going to be able to do is have them call our room service office number because that phone is always manned during the day,” she says.
Revard explains that from a planning standpoint the new program will not require much work.

“We have a Health For Life program in our healthcare system, and we already have a number of items being served in our cafeteria,” she says. “We are just going to take what we’re already doing and expand on it. We have about 30 recipes, but we’ll keep coming up with more. We don’t want to keep repeating menus. The ‘wow’ of this is that it’s new, and we don’t want to lose that.”

More From FoodService Director

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Ideas and Innovation
usc asian remodel

With a prime location in Los Angeles, one of the nation’s foodie capitols, the University of Southern California has plenty of dining competition. So when Kris Klinger, assistant vice president of retail operations, discovered that students were heading off campus for sushi and noodle bowls, he knew it was time to take action. The construction of Fertitta Hall, part of the university’s Marshall School of Business, provided the opportunity.

Klinger and Gary Marschall, associate director of USC auxiliary services in hospitality, shared photos of both the new Fertitta Cafe and a...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Managing Your Business
briggo coffee haus kiosk

Though diners’ appetites for coffee are seemingly bottomless, adding a full-service coffee shop to every corner of a facility probably isn’t in the playbook. Here’s a look at how two operators added coffee service with relatively small footprints—with one decidedly futuristic (robot barista, anyone?), and the other low-tech but nimble.

Specialty coffee vending at Dell

Dell has a full-service Starbucks on its Red Rock, Texas, campus, but the location isn’t always convenient for a quick coffee pickup. “Certain times, you go into the bistro, like 7 a.m. to 9 a.m., there’s quite a long...

FSD Resources