25 Wellness Tips

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

Focus on texture and color: We do an Under 500 calorie meal, which is made from recipes that have been approved by a registered dietitian. I think that selling that meal all comes down to the way it looks. People eat with their eyes first. To make it look as appealing as possible, we really focus on bringing those fresh ingredient colors to the forefront. The same goes for our new approach to our salad bar. We started using more upscale ingredients in our composed salads, such as quinoa, farro and tabbouleh. For example, we do a kale and avocado salad with sunflower seeds and cranberries, as well as a grilled corn, quinoa, feta and tomato salad—those feature lots of textures and colors. I’ve been serving between 75 and 100 people at the salad station every day.

—Ryan Deutsch, regional chef for CulinArt, Cadwalader, Wickersham & Taft LLP, New York


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The dining team at Hofstra University in Hempstead, N.Y., has updated the halal offerings at its student center after student concerns of cross-contamination and mislabeling, The Hofstra Chronicle reports.

After listening to students, the center’s halal options were moved from a self-serve line to a hot entree station. The dining team also updated its signage to better indicate which meals are halal.

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Industry News & Opinion

Ball State University in Muncie, Ind., has debuted a mini food truck on campus, The Daily News reports.

Dining staff say the truck was introduced to give students more dining options as well as reaffirm the school’s commitment to sustainability.

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Sponsored Content

From Mondelez.

With consumers living increasingly busy, on-the-go lifestyles, operators who offer grab-and-go items are in the best position to benefit from the snacking public's eating habits. But since most people turn to different snacks throughout the day, operators need to provide diverse options to capture consumers' changing appetites. The ongoing popularity of grab-and-go items reveals trends that could help operators tailor their inventories to increase sales, especially in the workplace.

What do snackers want?

According to The Hartman Group's 2017 Out of Home...

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