New ways to use fresh ingredients in healthcare dining

Celery is often overlooked and under-celebrated, but it's coming back into the spotlight.

celery foodservice

From T. Marzetti® Foodservice.

Celery is often overlooked and under-celebrated, but its status as a tasty, crunchy, nutritious vegetable is bringing it back into the spotlight on menus everywhere. Celery is a great choice for healthcare foodservice: it’s inexpensive, hardy and operators can use every part of it, from roots to leaves to stems.

According to Technomic’s 2016 Healthy Eating Consumer Trend Report, 87% of consumers are more likely to buy items that are described as fresh. Here’s how adding celery to the menu can help you give your diners what they’re seeking.

Elevated versatility

Cookbook author Robin Asbell talks about all the ways to prepare celery, including pureeing the root, braising the stalk, chopping leaves and even garnishing dishes with celery seeds. Asbell also notes that celeriac, the proper name for the celery root, is on an upward trend among fine-dining operations.

But don’t let celeriac’s “fine-dining” status scare you away from using it. Today’s healthcare patients, visitors and staff alike are looking for an elevated dining experience, even in healthcare facilities. Introducing unique applications of a fresh vegetable like celery—and experimenting with using all of its parts—is an easy way to deliver that elevated feel.

High juice potential

Versatility isn’t celery’s only strength by a longshot. As a healthy menu item, juices continue to trend upward, and celery—prized for its high water content—is a go-to ingredient for many juicers. According to Datassential MenuTrends, menu mentions of juices have grown 10.6% since 2005. This same Datassential research also reveals that juices are a very convenient way for diners to consume fresh fruits and vegetables due to their portability. This is especially important in healthcare foodservice because portability is often a high priority for patients, visitors and staff.

Great snacking

Consumer interest in snacks and snack foods intersects perfectly with their interest in fresh and “free-from” foods when it comes to celery. Eighty-three percent of consumers in Technomic’s 2016 Snacking Occasion Consumer Trend Report say that during a typical week, they have a snack between meals at least once a day. Celery, with its satisfying crunch and rich nutrients, is a great healthcare snack option. Plus, by offering choices such as celery sticks with peanut butter, ranch or on their own, operators ensure that all diners feel well cared for.

Other fresh options for your operation

T. MarzettiTM Foodservice offers Simply Dressed® salad dressings that are made with only the freshest ingredients—no MSG, high fructose corn syrup, preservatives, artificial flavors, gluten or soybean oil. Available in 32 oz. bottles that fit right onto your salad bar, these clean label dressings bring delicious flavor to your healthcare dining operation. (And pair wonderfully with all sorts of celery preparations!) Get your free sample of Simply Dressed® salad dressing, today.

More From FoodService Director

Industry News & Opinion

The University of California, Santa Cruz is converting its Cowell Coffee Shop into a “multi-service basic needs cafe” to aid students facing food insecurity .

The new cafe is being created through a partnership with dining services, the school’s center for Agroecology and Sustainable Food Systems and UCSC’s Cowell College. Due to open at the start of the fall semester, the lower part of the cafe will continue to be a study space for students (with free coffee and tea) and will also host nutrition and financial wellness programming.

Upstairs, the kitchen will be used as a...

Managing Your Business
quitting job

What prompts foodservice managers to clean out their offices and head out with a last paycheck? A new survey suggests the triggers may be changing with the times.

The canvass of 2,000 restaurant professionals, conducted by placement firm Gecko Hospitality, shows lifestyle issues abounding among the top 10 reasons for parting with a restaurant employer last year.

Here are the gender-specific lists:

Top 10 reasons female managers leave

1. Better opportunity

2. Unemployed

3. Relocation

4. Not satisfied

5. No growth

6. Long...

Industry News & Opinion

Students at Kalamazoo College last week participated in a vegan desserts class put on by the school’s dining services.

During the class, students learned how to make a vegan banana cake and vegan black bean brownies, according to the Kalamazoo, Mich., college’s website . They took tips from Sarah Ross, a baker who works in the dining services department.

Until now, not many dining services events have involved teaching skills, Tabitha Skornia, dining services marketing coordinator, told the site. However, the department is changing that to keep up with students’ evolving...

Industry News & Opinion

The Louisiana Senate is asking the state’s Education Department to create a task force to ensure every student gets a meal at school, KLFY reports.

The task force resolution was OKed after a bill that sought to end lunch shaming failed to pass the Senate Education Committee last month. State lawmakers say the bill, which was backed by the Louisiana House, failed to pass due to worries about districts losing money.

Members of the community, however, are upset that the resolution does not fully ban lunch shaming. A reporter at KLFY created a Facebook poll asking local...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code