Third Annual "The Best"

Health & Wellness

Use of “stealth health” in our operation
Cisco cafés nationwide introduced a new turkey burger. It consists of ground turkey, quinoa, spinach and seasonings. Not only is it much healthier, but it also appeals to our gluten-free guests.
—Cara Brechler, marketing manager for Bon Appétit, Cisco, Milpitas, Calif.

The best healthy dessert we’ve developed
Cranberry Oatmeal Cookies. The recipe actually came from Hardin County, Ky. We eventually made the recipe whole grain, although it already had oats in it. The ingredients also include dried cranberries. It is made at our central kitchen and it was “named” by our maintenance supervisor there. We have had a difficult time getting affordable dried cranberries lately, but when we menu it the kids like it.
—Julia Bauscher, director of child nutrition services, Jefferson County Schools, Louisville, Ky.

Healthy tweak to a traditional menu item we’ve made in the past year
We make a peanut butter banana vegan cupcake with peanut butter frosting that is really delicious. It has about half of the fat content as many of our other cupcakes.
—Todd Christopherson, dining manager, University of Wisconsin at Madison

Wellness promotion we’ve done in the past year
Foodservice employees did a walking across Oregon promotion where they wore pedometers and earned prizes as incentives. We encouraged participants to walk 50,000 steps per week to make it across the state in 10 weeks.
—Gitta Grether-Sweeney, director of nutrition services, Portland Public Schools, Portland, Ore.

The best wellness program I’ve seen
Apollo Group in Phoenix’s Healthy Living Revolution. It is an employee-driven, grassroots wellness program that is far more effective, in terms of both participation and ROI. I really like what our LifeWorks culinary team—in conjunction with the corporate team from Apollo—is doing to promote healthy eating, education and exercise. One of the things being done is Eat with Joe. Joe is the president and COO. Eat with Joe was a concept that allows customers to eat healthy each day by essentially eating what Joe eats, or Joe’s Pick—and essentially losing weight as Joe did since he ate Joe’s Pick every day. There is a sign above the destination for that day that is showcasing Joe’s Pick.
—Steve Norgren, vice president of business development, Aramark Business Services, Costa Mesa, Calif.

Outside resource for wellness I’ve used
The California Food Policy Advocates in Oakland. They have really nice staff who are always available to help and are full of knowledge.
—Billy Reid, director of child nutrition services, Salida Union School District, Salida, Calif.

The Best_Cooks Corner Healthy menu item we serve
We started incorporating a tofu option into our Cook’s Corner station in our retail operation. The Cook’s Corner features a chef preparing meals to order Monday through Friday from 11 a.m. to 1 p.m. We offer tofu as a meat substitute on almost all of our offerings. For example, if we are serving chicken Caesar salads made to order we offer tofu as a substitute for the chicken. Out of 200 orders we do approximately 40 tofu substitutions. Some other entrées we offer tofu as a substitute are gyros, Buffalo chicken wrap, ancho chicken salad and many more.
—Greg Merkle, manager of food and nutrition services, Morristown Medical Center, Morristown, N.J.

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More From FoodService Director

Ideas and Innovation
hybrid worker

Some of our employees can work four 10-hour days. It’s really helped with balance. We’ve also created a lot of hybrid positions, such as a personal services assistant and foodservice worker role. It allows workers to pick up more shifts and cover both positions.

Ideas and Innovation
cheeseburger

We set up an interactive collaboration with our dietetics department where students worked with our culinary team to test how recipes are imagined and produced. One of the recipes they came up with was a barbecue tempeh sandwich, which they believed was a great option for vegan students across campus. We added the sandwich to our On the Go program and then expanded it to our vegan station on campus due to its success.

Ideas and Innovation
salad bowl

We have reorganized our salad bars to not only include the traditional DIY salad ingredients, but also several daily entree salads. Our students requested 32-ounce heavy glass salad bowls that have been wildly popular. The big bowls allow students to load up on their favorite salads and customize with additional ingredients from around the servery. We have seen a significant surge in usage that cuts across all groups, including athletes.

Ideas and Innovation
bleu barn

While undergoing a large-scale expansion that changed a chunk of its layout and added a new building to campus, Bethany crafted its own cafe—a place where residents and guests of the Waupaca, Wis., senior living center could grab a casual bite throughout the day.

Originally dubbed The Barn because of the area’s affinity for farming, the rustic-themed fast casual took over a space earlier occupied by a great room with a small kitchen, and where resident assistants once served meals. (Now that area is squarely in the purview of foodservice and is staffed by members of the dining team...

FSD Resources