Directors must provide appealing, good-tasting meals while keeping an eye on the bottom line.
Many districts have already implemented nutritional standards for these items.
From-scratch cooking to increase because it’s healthier, operators say.
Mexican-inspired dishes lead the breakfast trends.
Long-term care/senior living operators were the least likely to offer both types of services.
YPulse releases Essentials of College and University Wellness Programs study.
Contract management/B&I expect big growth in sandwiches and wraps.
In this section: Gluten-free dining, making menus healthier, health and wellness trends, employee wellness programs, stealth health and incentivizing healthful purchases.
Choice is a big reason colleges don't feel the need to incentivize.
In the next 12 months, operators in general plan to offer more gluten-free options to make their menus healthier.
Facilities with annual purchases of $1 million or more are more likely to offer gluten-free options than those with lower annual purchases.
One foodservice director offers his thoughts on being part of the federal program in the face of new meal regulations.
Seventy-one percent of operators have an employee wellness program.
Term may seem foreign, but the concept isn’t.
How involved should government be in our eating habits?
Operators say it’s hard to change dining habits of older residents.
School districts struggle with calories, “choices” and student acceptance as they try to implement new USDA meal regulations.
Raw foods line focuses on flavorful dishes with no cooking allowed.
Schools plan to cut sodium to make menus healthier.
Operators plan to add gluten-free options.