Fourth Annual "The Best"

Fourth Annual "The Best"

Retail

Best retail addition we made this year
We added grab-and-go lunch outdoor kiosks at several high schools to capture the students who would stay out in the courtyard instead of coming to the lunchroom. Sales have been great!
—Jessica Shelly, food services director, Cincinnati Public Schools

Best commercial restaurant concept I’ve seen
Eataly in New York City.
—Robert Coffey, director of dining, Duke University, Durham, N.C.

A Friday’s restaurant really took an aggressive approach to wellness by shutting down its fountain drink soda machine.
—Alan Marcum, executive vice president of administration (Guckenheimer), Devon Energy, Oklahoma City

Best LTO promotion we’ve ever done
In an effort to promote wellness we allowed customers to replace protein or starch with a piece of fresh fruit.
—Pierre Sierralta, corporate supply chain manager, Baptist Heath South Florida, Miami

Gourmet grilled cheese sandwiches.
—Robert Coffey, director of dining, Duke University, Durham, N.C.

Best new revenue source we’ve discovered this year
We offer “school lunch” pizza parties to capture meals we would otherwise miss. We let students go through the lunch line for pizza with fruits, vegetables and milk choices. They can eat in their classroom or at a separate decorated table that has fun plates and napkins.
—Nancy Coughenour, manager of food service, Shawnee Mission School District, Overland Park, Kan.

Gift certificates for teachers’ lunches, especially around the holidays. This is a great source of revenue and is a convenient way for parents and faculty to give a practical present to a teacher. It also is excellent for attracting new customers, for those who have never come to the cafeteria.
—Ruth Arnold, operations manager, Nutri-Serve Food Management, New Jersey

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From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

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Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

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