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 USDA has awarded the Indiana State Department of Health a 2018 grant to help support farm-to-school programs in the state, WBIW reports.

The department will receive $98,468 over two years to support the Indiana State Department of Agriculture's Indiana Grown program, which is responsible for promoting local ingredients in school meals and other farm-to-school events.

The grant money will go toward creating resources and a promotional campaign to help districts incorporate fresh ingredients in meals. It will also be used to support and grow the state’s 11 farm-to-school...

Industry News & Opinion

Dining services at Boston College will this fall introduce a new layer in its sustainability efforts: reusable takeout containers.

The containers will make their debut at the school’s Stuart Dining Hall, The Heights reports .

To combat theft of the to-go boxes, the school will use a token system by which students who pay $8 to join the Green 2 Go program will receive tokens that they can them redeem for containers. Once used, they will return a container to a particular register and receive another token. If a student loses a box or token, they can buy their way back into...

Menu Development
spicy bibimbop

Bowls continue to trend as meal carriers for breakfast, lunch and dinner. Both operators and the guests they feed appreciate bowls for their convenience, customizability and creative combinations. Build-your-own stations are increasingly popular ways to offer bowls in college dining, corporate venues and school and hospital cafeterias. But building a satisfying bowl takes more planning than randomly tossing ingredients together in one vessel.

Playing with layering

“Texture is the secret ingredient for a successful bowl,” says Kevin Cecilio, senior director of culinary innovations...

Industry News & Opinion

Austin Independent School District in Texas is introducing new globally influenced menu items this school year, Spectrum News reports.

The offerings are meant to reflect the district’s diverse student body and will include yuca fries, Jamaican meat pies and plantains.

Read the full story via .

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code