The Big Idea 2013

Aquaponics, trayless dining, closed-loop oil system and seven more big ideas.

To The Max
Sodexo Corporate Services, Philadelphia

We’re trying to come up with some great healthy concepts that educate with food and also draw customers to naturally make better, healthier choices. In the past everything was so focused on the number of calories and fat that you ended up compromising the quality of your meal. So we came up with our To The Max program, which allows the customer to walk up to the station and be confident that no matter the food choices they make, their meal will be 550 calories or less. We developed several different concepts to offer as much variety as possible. We have Greenlight (composed salads), Oodles (noodle bowls), Mexican Bowls, Seasons To The Max (salad bar with make-your-own instructions), Fusion Steamers and Summer Rolls. We’re working on an Italian concept.

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gluten free diet

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A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

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