25 Wellness Tips

We spoke to operators to get 25 tips from their successful health and wellness programs.

Concerns about healthy food and overall well-being are here to stay. So what exactly is working for non-commercial operators in the struggle to promote wellness? We spoke to operators to get 25 tips from their successful health and wellness programs.

Bring the classroom to the cafeteria: We have an intern program that has helped me develop a nutrition education program/promotion for this upcoming year. In grades K-5, we’re doing a coloring contest, grades six through eight will do a nutrition label essay contest and grades nine through 12 will do a healthy recipe contest. The students will have to look at what we’re serving and talk to the foodservice workers to be able to compete in the contests. For example, for the recipe contest, the students will have to get our recipes and nutritional content from the kitchen and compare that to the foods they are eating at home. Then they’ll have to figure out how they can make the food at home as healthy as the school food. I think bringing that education into the cafeteria will be a lot of fun.

—Michelle Perkins, food service supervisor, Okeechobee County (Fla.) School District

Pages

More From FoodService Director

Managing Your Business
Starbucks college campus

Noncommercial dining centers are often filled with their own Starbucks, Burger Kings, Panera Breads and dozens of other nationally recognized brands. Branded concepts, whether corporate brands or self-operated, offer diners familiar names, menu items, and a sense of place. This translates into more money spent and more diner loyalty for foodservice operators.

However, the success of branded concepts vary greatly. There can be significantly different results depending on whether noncommercial operators decide to franchise, lease or develop their own branded concepts. There’s no one-...

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

Industry News & Opinion
polystyrene takeout

New York City will immediately start phasing out foodservice operations’ use of polystyrene takeout containers after a judge ruled on Friday against an operator coalition that had sued to overturn such a regulation, Mayor Bill de Blasio said over the weekend.

Unless the measure is blocked again on appeal, the city will commence a public education campaign to smooth the way for the change to other sorts of containers. Operators will be given a six-month grace period to find alternatives before they’ll be subject to sanctions.

The measure was scheduled to take effect last...

Managing Your Business
uber driver

The freelance, independent-contractor labor market known as the gig economy is distinguished by working short-term contracts, or gigs, such as driving for Uber, Lyft or Instacart.

The majority of the U.S. workforce will be freelancers by 2027, according to a study called “Freelancing in America: 2017,” conducted by Edelman Intelligence. The annual study, commissioned in partnership by the Freelancers Union and Upwork Global, estimates that 36% of the U.S. workforce consists of freelancers who contribute approximately $1.4 trillion annually—an increase of almost 30% over the...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code