Nutritional home run

FSD says goodbye to coverage on sports venues, cruise ships and more.

FoodService Director magazine no longer typically reports on foodservice in such venues as sports stadiums and arena, amusement parks, cruise ships and state and national parks.

With limited resources, in terms of staff and magazine pages, it didn’t make sense to give space to what are really commercial restaurants operating in spaces contracted out to foodservice providers. The bottom line is, there is really little comparison between what a management company can do at a ball park or football stadium and what a foodservice staff at a 200-bed hospital does.

However, sometimes there occurs at one of these venues something so noteworthy that I can’t let it go unmentioned. Aramark did that last week when, at Coors Field in Denver, it opened what the company believes is the first concession stand to sell only gluten-free items.

The stand is located on the left field concourse and sells hot dogs, hamburgers, chicken sandwiches, chips, cookies, soda, water, and even Redbridge, a gluten-free beer. In making the choice to open the stand at Coors, it probably didn’t hurt that Aramark’s chef at this account, Rik Keissling, suffers from celiac disease.

Aramark has been active in promoting awareness of celiac disease for a while now. For example, the week before the gluten-free stand opened at Coors, The company hosted its second Celiac Awareness Night at Citizens Bank Park in Philadelphia. Several groups involved with celiac disease attended the game and Aramark set up a special gluten-free concession area at the ballpark.

Aramark certainly isn’t alone in beginning to respond to the dietary needs of sufferers of gluten allergies. Other stadiums and arenas around the country offer some gluten-free foods. But the Philadelphia-based conglomerate certainly has taken the lead in this area, both in action and in promotion. A dedicated stand means that fans with celiac disease don’t have to wander the stadium hoping that the stand they visit will have foods they can eat.

In a market where most customers believe profits reign supreme—and it’s hard to argue the point when you see some of the menu prices in stadiums and arenas—it’s easy to simply consider the action to be sound business, nothing more. And obviously Aramark executives hope that such a move will help increase business.

Nevertheless, it is a step the company has taken willingly, not by force of law, and Aramark deserves the positive publicity it will receive from this action.

Keywords: 
new concepts

More From FoodService Director

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...

Industry News & Opinion

Sturgeon Bay Schools in Sturgeon Bay, Wis., has partnered with a local farm to construct a school greenhouse , Green Bay Press Gazette reports.

Construction will begin soon, and the district says that the project is already 75% funded. Once the building is finished, students will be able to grow their own food at the greenhouse and then learn how to preserve it through canning and other methods.

“The greenhouse will provide students with the opportunity to grow food, sample food they have cultivated, design planting plans, tend seedlings, integrate real-life technology in...

Sponsored Content
eating mac and cheese

From AFP advanced food products llc

Some iconic food pairings have stood the test of time―peanut butter and jelly, spaghetti and meatballs, macaroni and cheese, just to name a few.

But, classic doesn’t mean boring or on the way out. In fact, there’s been a resurgence of mac and cheese on menus. According to 2018 data from Technomic’s MenuMonitor, mac and cheese menu mentions have grown by the following percentages over the past four years:

On the kids menu: 10.4% As an entree: 7.5% As a side/extra: 8.2%

In addition to increasing menu instances, noncommercial...

Sponsored Content
seafood salad

From High Liner Foods.

Seafood—whether it’s in the form of fish and chips or tuna salad—is a menu staple for many foodservice locations. But seafood doesn’t have to be limited to just the center of the plate—it shines on other parts of the menu as well, from soups and salads to sides and snacks.

Here are four ways that seafood and fish are moving outside of the main course.

Soups

Starting the meal with soup is common for many diners, and in noncommercial settings, there’s usually an array of soups available each day. According to Technomic’s 2017 Center of the...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code