25 Wellness Tips

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

Athlete feeding: Our school is probably about 60% athletes, so we launched the Fuel the Athletes program in conjunction with the football team. It is based off MyPlate. Basically we are trying to educate the athletes to follow the MyPlate recommendations of filling half their plate with vegetables and fruits, a quarter with whole grains and a quarter with lean protein. The program also talks about fueling before, during and after exercise. We came up with cool flyers that we distributed to the athletes and we have diagrams at each station that reinforce smart plate building. A lot of times in the past athletes would come in and they’d be so ravenous that they’d just pile their plates up with huge mounds of food. Now they know how to build plates that will fill them up in a healthy way.

—Josh Martin, executive chef for Sodexo, Menlo School, Atherton, Calif.

More From FoodService Director

Ideas and Innovation
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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 But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice.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.

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

FSD Resources