25 Wellness Tips

We spoke to operators to get 25 tips from their successful health and wellness programs.

Identify salt: We’ve challenged our chefs to rethink their salt-to-taste habits. We want them to remember that there are lots of way to add flavor to a dish other than the default of salt, such as acid and spices. So we’re working with our chefs to understand where salt is being introduced along the prep process. For example, does it go in the marinade, when finishing the sauce and/or does that dish have olives and capers in it? If so, you’re introducing salt in three steps of that process. So we want to reduce the number of places where we are introducing salt. We’re also spending some time teaching the chefs to respect that every person’s salt threshold is different. We want the chefs to be OK leaving some of the seasoning up to the guest. It’s difficult for chefs because they want the dish to be perfect when they serve it. They need to understand that if someone adjusts the salt at the table, it doesn’t diminish their culinary talent in any way.

 —Terri Brownlee, R.D., national nutrition manager, Bon Appétit Management Co.

More From FoodService Director

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Managing Your Business
workers beam smartphones

Jed Greeke has a straightforward policy for smartphone use among the 45 employees he supervises at the University of New Hampshire: If a verbal warning doesn’t work, their phone is taken and held until the end of the shift.

“We have a lot of student workers, and our policy pretty much says that anything that can go ‘beep’ has to be kept in your locker or not brought to work,” says the assistant manager of catering and conferences at the Durham, N.H., university.

Regulating employees’ smartphone use might make operators feel like an overbearing parent, but it’s becoming a...

FSD Resources