eating well at chk
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Eating well at chk. Amanda parsons, M.A., RD/LD. Eating well at chk. Creating an Eating Well environment within the restaurant Eating Well success factors Past barriers and opportunities for future Eating Well initiatives within the restaurants - PowerPoint PPT PresentationTRANSCRIPT
A M A N DA PA R S O N S , M . A . , R D / L D
EATING WELL AT CHK
EATING WELL AT CHK
• Creating an Eating Well environment within the restaurant
• Eating Well success factors
• Past barriers and opportunities for future Eating Well initiatives within the restaurants
• Benefits of restaurant team and health promotion team working together
CREATING AN EATING WELL ENVIRONMENT
• Establish needs and goals by asking for direction from upper management• What is their vision for the business• Budget• Health of employee/customer• Area restaurants• Industry standards for amenities/benefits
CREATING AN EATING WELL ENVIRONMENT
• Get feedback and buy-in from staff involved rather than singularly providing rules and guidelines• Different perspective• More willing to buy-in to changes• Often the people making program a success after the
initial implementation
CREATING AN EATING WELL ENVIRONMENT
• Establish capabilities• Who is going to manage day to day processes• Avoid implementing and forgetting!• Good ideas are easy to come by, but the challenge lies in the
follow through
• Example: Provide Nutrition information for menu items• Is the information entered into the software accurate?• Are the cooks following a recipe?• Are serving sizes standardized?• How often does the menu rotate?
• Start simple!
EATING WELL SUCCESS FACTORS
• Goal is to create a culture of health and well-being• Do want to make it as simple and appealing as possible
to make the “right” choice for the individual• Do NOT to make nutrition, health or wellness a mandate
EATING WELL SUCCESS FACTORS
• The Restaurants at Chesapeake• Four restaurants with different concepts• Nutrition a priority and made available to fit each concept• Nutrition information posted on the employee portal, on the
menu sign or ordering kiosk• Eating Well symbol also included on menu and ordering kiosk• Weight Watchers points are posted for Eating Well menu
items
EATING WELL SUCCESS FACTORS
• At Chesapeake’s FUEL Restaurant half of the menu focuses on Eating Well while at work. • Each healthy entrée is made to order, under 550 calories
and has less than 900mg of sodium. • The menu includes smoothies, low fat thin crust pizzas,
whole grain dishes such as quinoa, low fat Asian stir-frys and delicious salads.
• Fuel serves approximately 250 employees at lunch.• 25% of those orders come from the Fitness Center ordering
kiosk
EATING WELL SUCCESS FACTORS
• Basic nutrition principles at Fuel include:• Focus on sodium:• <800 mg in salads, grains and stir-frys and <900 mg in pizza • Blood pressure was selected as a primary wellness priority
• Focus on whole grains: brown rice, whole wheat pasta, whole wheat crust, quinoa, soba noodles
• Focus on lean proteins: lean beef, chicken breast, shrimp, salmon, tofu• Served in a three – four ounce portion• Option to double protein for those who require more
EATING WELL SUCCESS FACTORS
• Basic nutrition principles at Fuel include:• Focus on variety of vegetables in all dishes• Option to double veggies on stir-frys and grain dishes• Salad options include a variety of salad greens
• Customer automatically given the option of dressing “on the side”• Dressing’s made in house are flavorful yet low in calories and
sodium• Focus on filling, nutritionally balanced smoothies• Skim milk or soy milk, non-fat Greek yogurt, tofu, or protein
powder add-in for protein sources• Unsweetened fruits, spinach, ground flax options for fiber
EATING WELL SUCCESS FACTORS
• Basic nutrition principles at Fuel include:• Focus on trends:• Gluten free pasta and pizza crust options now available• Add-in options carefully selected: protein powder, flax seed,
spinach (for smoothies)• Quinoa offered
• Focus on desserts!• Homemade with whole ingredients and sold in small portions
• Whole wheat brownie bites; whole wheat peanut butter cookie; quinoa cranberry oatmeal cookie
EATING WELL SUCCESS FACTORS
• Basic nutrition principles at Fuel include:• Weekly Chef’s Table allows a chef the opportunity to
create a featured menu item • Promoted in weekly restaurant email and throughout
restaurant• Higher price point
EATING WELL SUCCESS FACTORS
• Additional Eating Well principles at other restaurants:• Eating Well Special:• Daily special that meets specific nutrition criteria (calories,
saturated fat, sodium)• Different Eating Well special offered daily in two restaurants• Wednesday Eating Well special is offered in three restaurants
at special price• Promoted in weekly restaurant email
EATING WELL SUCCESS FACTORS
• Additional Eating Well principles at other restaurants:• Salad bar (available at two restaurants):• Nutrition information posted on salad bar for all standard items• Salad dressings clearly labeled• Staff member in charge of salad bar encouraged to try new,
healthy “mixed” salads from available ingredients• Pasta dishes made without mayo featuring whole wheat pasta and
veggies• Hummus • Mixed fruit salad with balsamic, agave and vanilla (CHK favorite!)• Mixed grain dishes
• One of the three soups offered each day meets the established Eating Well criteria
EATING WELL SUCCESS FACTORS• Additional Eating Well principles at other restaurants:• Deli:
• Whole grain bread options available• Health(ier) spreads (in addition to standard offerings) available:
avocado, pepper relish, creamy spreads using low-fat mayo or yogurt
• Able to sub the regular deli chips for baked chips or veggie at same cost
• Nutrition information provided for daily special in restaurant, sandwich components available on portal
• Fruit bar:• Variety of prepped seasonal fresh or frozen fruits• Cottage cheese available at lunch• Yogurt and granola available at breakfast
EATING WELL SUCCESS FACTORS
• Additional Eating Well principles at other restaurants:• Daily healthy vegetable and chicken breast hot bar• FC Grab & Go• Going green – reusable to-go containers
BARRIERS AND OPPORTUNITIES
• The Eating Well special is the only healthy option…• Created a Guide to Eating Well in The Restaurants at
Chesapeake• Brochures available in the restaurant and employee portal
• Perceived barrier: • Cost: healthy food will cost more for a smaller portion
size• Not filling: portion size is too small to be satisfying• The group effect: more likely to celebrate making it
through another week by ordering high fat/calorie food• Salad Monday’s
BARRIERS AND OPPORTUNITIES
• Opportunity to reach employees who don’t feel like they have time or energy to eat well at home in the evening or on the weekends• Customer can be reassured by the fact that they can find
healthy options each day for breakfast and lunch
COLLABORATING
• Working together to align goals and main purpose• Continuous Eating Well recipe development• Healthy doesn’t mean boring!
• Continuous monitoring of nutrition information to ensure accuracy• Maintained as a priority among chef and staff through
continued education• Continuous monitoring of sales• Most helpful for establishing trends and staying ahead of
curve
COLLABORATING
• Keys for meeting customer expectations• Establish needs and priorities• Convenience: Fuel kiosk in FC; FC and restaurant Grab and
Go; lunch hour education opportunities• Fun/Interesting: Keep educational events concise; offer
samples; get employees involved when possible• Pertinent: Offer education opportunities that are relevant to
audience and health promotion themes
COLLABORATING
• Fitness, Health & Wellness and The Restaurants• Cooking demonstrations (“no-cook”)• Hands-on cooking classes• Quarterly Workshop Wednesday’s• Nutrition challenges• Free samples at special events• Team-building event• Share recipes for the restaurant favorites
IN CLOSING…
• Establish clear expectations from management• Understand employee/customer priorities• Collaborate with teams with a vested interest in
initiative or change• Start slowly and evaluate sales
THANK YOU!