2014 Silver Plate: Lisette Coston

After a brief hiatus, Coston returned to her old job, where her role has grown.

Published in Healthcare Spotlight

Go Health

Health was a big focus of the renovation of the cafeteria. While the cafeteria still offers a wide variety of foods—hamburgers, sub sandwiches, pizza, burritos, hot entrées—the highlight of the new space has been Go Health.

“At Go Health we feature hot and cold entrées that meet certain nutritional requirements,” Coston explains. “It is a safe zone for people to go and know they are eating something that is low in fat and sodium and doesn’t exceed a certain calorie count.”

There also is a large grab-and-go cooler filled with parfaits, fruit cups, salads and sandwiches, many of which fit the parameters of Go Health.

“We’ve also done a beverage program where we offer canned versus bottled beverages,” Coston says. “We created graphics that show the difference in calorie counts if you change from a 20-ounce bottle to a 10-ounce can. We also included a lot more flavored waters and lower sugar items and we’ve arranged the coolers to make it easier to access the healthier beverages. We’ve seen a definite decrease in the sale of sugary beverages through the graphics and the arrangement of the coolers.”

The design of the new cafeteria, which also features a coffee kiosk, allows Coston’s department some flexibility that she says enhances both efficiency and profitability. At 6:30 a.m. the entire area is open and remains that way until 3 p.m. Then the main servery is shut down, while the grab-and-go area, the Go Health station and the coffee bar stay open. After 5 p.m. the servery reopens and the coffee area is closed.

With the opening of the new patient tower, most construction within the health system will have been completed, which is fine with Coston. It comes just in time for her to take on the volunteer role of president of AHF.

“Laura Watson has really tried to identify our strategic plan and narrow the focus a little more,” Coston says. “Her goal is to set the stage for me over the next year. Laura has been very instrumental in including me in all the major decisions and helping to transition me into that role. I’m a planner and as long as I know where I need to go I’m good.”

More From FoodService Director

Ideas and Innovation
chicken herbs

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