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


More From FoodService Director

Industry News & Opinion

Sodexo aims to reduce carbon emissions by 34% at its foodservice and facilities management sites by 2025, a goal it says it will reach through such changes as converting cooking oil into biodiesel fuel and using energy-efficient HVAC systems.

In announcing this endeavor toward sustainability, Sodexo—which manages more than 32,000 sites globally—noted that over 7,200 of its sites in North America recycle aluminum and paper, and 8,640 recycle cardboard.

Managing Your Business
alumni worker

It’s a sure sign that a school is doing something right when its students want to come back and work as adults. From the standpoint of the foodservice director, though, there is plenty to gain from retaining homegrown talent—call it the ultimate return on investment. In the wake of back-to-school season, two dining programs with a robust alumni contingent share their thoughts on hiring former customers.

Local expertise

At Georgia Southern University, about one-third of Eagle Dining Services’ 107 full-time employees are alumni. “They way we do things on our campus may be very...

Managing Your Business
business ladder climbing illustration

Recruiting talent is only half the battle for Mike Folino, associate director of nutrition services at The Ohio State University Wexner Medical Center in Columbus, Ohio. Once he’s attracted good employees, providing clear opportunities for advancement can help retain them—but knowing when to bring up the topic in conversation can be tricky.

Prior to hiring

Folino likes to touch on advancement during the initial interview process, but the extent to which he does so changes case by case. “I have had interviews where we knew right away that we needed to discuss our structure and...

Ideas and Innovation
woman surprise

When I joined the staff at FoodService Director in the spring of 2015, I couldn’t believe how much there was to learn about the intricacies of the industry. My past experience, from kindergarten to my college days to on-the-job meals, would lead me to believe that noncommercial dining was a kind of automated process—an amenity that’s expected, and one you only become aware of if something goes wrong.

But as with my own household chores, there are no magical elves making sure the business of feeding students, seniors and hospital patients is done, and done well. Foodservice...

FSD Resources