Texas Health Plano launches Eat Fit menu

Employees get discount when purchasing healthy items.

Feb. 16—The kitchen at Texas Health Plano is always bustling—whipping up patient meals and food for visitors and employees at the Atrium cafeteria.

Carinsa Gaston used to go out for lunch and not always make the best food choices—that is until the Eat Fit menu was introduced at the cafeteria in late November. Let’s just say her healthy food options got better—and tastier.

“My favorite is either the coconut crusted or tortilla crusted tilapia with red pepper cuscus,” Carinsa said.

It sounds expensive but it`s not—employees who choose from the Eat Fit menu get a 30% discount. To create the Eat Fit menu Chef Manager Gary Vorstenbosh and a team of dietitians’ had to re-think the menu and replace dishes that required butter or cheese with spices and herbs.

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