25 Wellness Tips

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

Help customers to make the right decision: We really want the healthy choice to be made by the students, so we focus on putting the information out there but not forcing it on them. Our Zoutrition program offers all of the nutritional information for our recipes online, which can also be accessed via a mobile app. The system allows students to build their meals and know what they are consuming. They can also filter by allergen or other dietary needs like vegetarian and vegan meals. The app version of this has been incredibly successful — in August it was downloaded around 6,000 times. We don’t want to put nutrition information too much in their faces because there is some research that shows that can have an adverse effect, such as on students with eating disorders. Everyone has his/her own definition of healthy, so the best we can do is provide education on the basics and then allow them to make their own decisions.

—Michael Wuest, marketing manager, University of Missouri, Columbia

More From FoodService Director

Menu Development
craft beer flight
A draw for happy hour...

Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most of us in the Bay Area are, if not...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

FSD Resources