Hidden Health

We featured a plant-based chef gourmet meal event but did not market it as vegetarian. Our guests enjoyed the six components in four courses and while we were mainly promoting flavorful fruits and veggies, our guests were surprised and delighted to find out there was no meat. Not only did our guests enjoy the meal, they were educated on good nutrition.

Rochelle L’Italien, R.D.
Dietitian
University of N.H.
Durham, NH
Idea Category: 
 
Steal This Idea

More From FoodService Director

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

Managing Your Business
student shame
“We allow students to charge meals at all levels; even in high school, they can charge a certain number of meals. [After that is met,] they are given an alternate meal,” Sharon Glosson, executive director of school nutrition services for North East Independent School District, says. Elementary students can charge up to $15 of meals; middle schoolers can charge $10; and high schoolers can charge $5. “Ultimately, [food services is] carrying out the policy but we’re not necessarily the creators of the policy, or have the final say on the policy, because that budget decision has to be made by the...
Ideas and Innovation
retro diner

“Child Nutrition was able to purchase a separate facility for summer feeding, so I decided to come up with some way to feed kiddos and keep them cool while doing so. I believe the colors, the music and just the entire atmosphere of the ’50s are fun, so I came up with a design for a diner-style space. The diner is also an area for catering, meetings, birthday parties and a break room throughout the year.”

FSD Resources