25 Wellness Tips

Published in FSD Update

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.

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