How do you define healthy to you? For your foodservice?

Tips for you to help your customer.
Give Choices- number and variety
Small changes in recipes
Tracking popularity mix of items
Offer More offerings. Customized experiences
Portion sizes smaller.
Food Presentation. We eat with our eyes
Vending machines. Put less healthy items in lower positioning but still give choice
Customization. Give people a choice, offer options. Rg beef hamburgers, quinoina burger, hummus burger, chicken burger
Help make Incremental changes via education, choice.
Customization. Give people a choice, offer options. Rg beef hamburgers, quinoina burger, hummus burger, chicken burger

Fresh is the new healthy.Fresh and healthy

No such thing as unhealthy foods. I read an article and the author ordered a salad. Colleagues ate with him asked, are you eating healthy today? No he said I’m eating hungry today. Hunger dictates choices.

Don’t get overly excited about healthy options
Milk, oj all good does that make it healthy for you?

Make great tasting foods without trying to fool people
Unhealthy eating habits, not unhealthy food

Maintain a healthy body weight,Moderation eat less do more.Less is more is my mantra.

Manufacturers should work to help you make safe delicious inexpensive food.Minimize food processing of added salt will help the chefs to add their layering seasoning without all the extra salt. Collaboration starts at the manufacturing level and continues to the chef.

Food eaten in moderation is good for your mind and body






Are you heading in the right direction FOR 2014?directions

These items will continue to gain momentum thus incorporate them into recipes, menus,marketing and align your food offering with your customers’ tastes and needs.

1. Tea infused in food recipes

2. Middle Eastern mediterrean,

3. Lemon in entree, apps, desserts, side dishes
se asia
4. Nut based milks

5. Year of the yolk-eggs

6. Retro foods-iceberg salads,

7. Flavors of farm to table

8. Crunch/texture appeal

9. Green Vegetables-kale, mustard greens,

10. Ethnic food offering

11. Tacos are back! Fish tacos rule!!! These are healthy items made with lower cost. Fish varieties coupled with lettuce, cabbage, and assorted vegetables and sauces.

12. Grilled cheese has gone upscale—Gourmet breads and cheeses like white cheddar & chutney, zucchini, fontina and pickles. Great opportunity to refresh the old standard, drive new sales.

13. Burger buns—white is out, wheat, grains, and niche breads are in-Turkish, Focaccia, Flat Breads, Ethnic

14. Prescriptive eating is growing—meal and menu choices to augment the weight, cholesterol, blood pressure and fat targets. Help your guests make these decisions easy.

15. Punch up your recipes:

 Healthy dining-halo effect

 Add spice not sugar, salt

 Be playful

 Merge flavoring

 Focus on positive additions

 Small plates

 Tasty

 Value priced

 Instead of marketing foods as ‘low–‐sodium’ or ‘baked,’

 Promote the flavor profile.

 Have nutritional highlights available in fine print or verbally.”“

 Market strengths, not weaknesses.”

Be aware of the wants and needs of your customer to set yourself up for success. If not sure, have tastings, culinary demonstrations to engage your customers, and interactive cooking workshops. It works and opens conversations as well as future loyalty(and revenue).




shrimp and grits and apple tart

From my readings and gathering of information from trade journals, discussions with colleagues, chefs, industry professionals and directors, here are 25 trends that I believe will continue to gain momentum in the non commercial food service market segments(ie: healthcare, colleges, universities and schools).

Be aware, and prepare for a thriving success this coming year!

1. Green, sustainability
2. Quantity Recipe with Today’s ethnic flavors
Ethnic continues to permeate the menu. Thai grew 68% on menu mention. Caribbean 150% and Japanese 23%. These are menu items, seasonings and sauces on traditional items. Mediterranean, Latin and African options growing.
3. Better communication/marketing through social media
4. Well equipped: High speed Cooking Equipment
5. Mobile cooking equipment
6. Mobile smaller equipment for refrigerators, holding food, etc… more built in counter for flexibility with casters
7. Smaller back of the house footprints
8. Using technology to improve performance
9. Healthy retail menus
10. Organic, natural and wellness foods
11. Meat alternatives-goat, rabbit, vegetarian entrees. E.g. garden protein entrees
12. Small plates, right sized meals for adults/children, appetizers, side dishes-increasing their popularity on healthcare menus
13. Sharable , fun factor of food
14. Flexible menu items that can be served extending day parts(B, L, D)
15. Cafe “Happy Hours” are being offered to drive sales (2- 4 PM)
16. On the go available food-increase breadth of selection,
17. Kiosk, convenience store restaurant style seating and amenities such as flat screen TV and free WI-FI-creating the dining experience
18. Bye Bye Fryers—More and more facilities are placing them at the curb to enhance their wellness menu offerings and healthy posturing. Combi-ovens and the correct “oven based product” can replicate the deep fried taste with significantly less fat.
19. Gluten free is here and growing in customer demand and diet needs. Distributors are adding in products, raw and finished to support the growing demands. Allergen pods(see earlier blog)
20. Local sourced foods
21. Glocal sourced food-coffee, chocolate
22. Take Home Meals :w/ blast chilling, packaging and marketing, a new sales opportunity awaits. Take Home Meals serves the staff and the public, generating revenue and good will.
23. Gear up for mobile payments
24. Social media as twitter will grow in terms of elevating customer experiences and handling customer Service issues
25. Mindfulness applications to increase productivty, team collaboration and employees work satisfaction

Few additional ideas for healthcare foodservice to focus their energies:
 Hybrids room service models in hospitals
 Flexible formats, diverse options in retail and patient menus
 Long-term care: more individualized and small group, decentralized dining.
 Remember the small “feed” dining rooms at the end of each “unit” or hallway. Country kitchens and dining areas.
 Even the room service menu items that have been designed for flavor and good nutrition, can be prepared, labeled and sold to the hospital staff and visitors for healthy take home meals.
 Patient satisfaction and experience matters more than ever with ACO

Are there any others? Let’s hear. Share here. 🙂