Paleo Challenge

For a healthy and affordable meal option, we began offering a paleo menu in March. Each meal is served with a protein, two vegetable servings and a bottle of water or iced tea for $7. To capitalize on the menu’s popularity, in May we invited guests to participate in a 30-day Paleo Challenge. After pre-buying 21 paleo meals for $140, challenge registrants were eligible to receive discounts at two local boot camps and their names were entered into a drawing for one year of free meals from us. The challenge menu changed each week and included items such as blackened steak, baked tilapia, sautéed sesame spinach, maple-glazed baby carrots, grilled tomatoes, apple walnut coleslaw, and a watermelon and cucumber mint salad.

Chris Isbill
Business Manager, Post Restaurant Fund
U.S. Army Directorate of Family, Morale, Welfare & Recreation at Redstone Arsenal
Huntsville, AL
Idea Category: 
 
Steal This Idea

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources