25 Wellness Tips

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

Request healthy alternatives from vendors: In Oklahoma oven-fried chicken is a staple of the diet. It’s so popular you can’t eliminate it from the menu, but we wanted it to be healthier. So we asked our vendor to find a product that could work to make that dish healthier. The vendor found an oven-baked chicken that actually looks like fried chicken. So it has the same kind of coating and flavor profile, but we don’t have to fry it. We bake it in the oven. The students don’t really know the difference, but it’s a healthier choice. So utilize your vendors’ resources to find healthy alternatives to mainstay products.

—Terry Baker, university dining services director, Oklahoma State University, Stillwater 

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
brisket beef plate

Just when it seemed barbecue couldn’t get any trendier—it did. More consumers now than in 2014 are looking for a variety of barbecue menu items, according to Technomic’s Center of the Plate: Beef & Pork Consumer Trend Report. The demand is up for smoked sausage (+19%), beef brisket (+12%) and beef ribs (+16%) for dinner—a trend noncommercial operators say they are also noticing.

Corporate Executive R&D Chef Jeffrey Quasha at Atlanta-based Morrison Healthcare helped launched 50 Liberty Street BBQ microconcept locations throughout the U.S. in December. Due to their success,...

Ideas and Innovation
restaurant patio

We recently started doing patio dining during the summer months, and stole some pointers for upscale barbecuing from local country clubs. We asked our residents who go to country clubs which elements they appreciate.

Ideas and Innovation
email computer screen

Communication is key, and [managers] are busy too. One tip I picked up from another director was to label my subject line with the header “action,” “information” or “response” followed by a brief description of the email contents. That way they can filter through their inboxes during their busy days to know which emails need their attention immediately and which they can save to read later.

FSD Resources