Flavor Trends, Strategies and Solutions for Menu Development

Flavor at Work Business & Industry innovation shines a spotlight on an evolving consumer

Variety and wellness are the focus in B&I menu development. Aramark delivers with dishes like Chicken & Grape Power Salad, Pumpkin Curry Vegetable Sauté and Harvest Kale Salad.
PHOTO CREDIT: aramark

4 Ways to Implement Healthier Menus

by Terri Brownlee, Director of Wellness, Bon Appétit Management Company

1. Make healthful choices the easy (or default) choice

Instead of offering two Margherita pizzas—one made with whole-wheat crust and one made with plain crust—offer only one with whole-wheat crust.

2. Do some of the work for the consumer

Use stealth nutrition practices like adding sweet potatoes and kale to comfort food indulgences like macaroni and cheese.

3. Offer lean proteins, plentiful vegetables and whole grains

Diners in B&I want to eat well; set them up for success by providing the right ingredients.

4. Make it customizable

Healthy means different things to different people. Offer customizable dishes so that guests can meet their nutritional needs individually.

 

At AVI, conscious effort goes into highlighting different produce each month and promoting healthy lifestyles.

At AVI, conscious effort goes into highlighting different produce each month and promoting healthy lifestyles.

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About The Author

Laura Brienza

Laura Brienza is the author of "Discovering Vintage Washington, D.C.", and "New York’s Historic Restaurants, Inns & Taverns." She is a recent winner of the Lifetime Writers Project fellowship and lives in Los Angeles.