Best Practices in Foodservice Menu Planning

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  • Addresses those who SAY they want healthier foods, but choose otherwise NOT sneaking in F&V. Transparency Positioning, Desire for food that is Exciting, Flavorful, Convenient, Speedy, Our Goal: All of our guests score 100 on Healthy Eating Index!
  • Best Practices in Foodservice Menu Planning

    1. 1. BEST PRACTICES IN FOODSERVICE MENU PLANNING Deanne Brandstetter, M.B.A., R.D., C.D.N. Vice President of Nutrition & Wellness Compass Group, North America
    2. 2. <ul><li>World’s leading foodservice company </li></ul><ul><li>$19.5 billion revenues </li></ul><ul><li>Over 400,000 employees around the world </li></ul><ul><li>Ranked the 12th largest employer by Fortune magazine in 2006. </li></ul><ul><li>Emphasis on Sustainability and Health & Wellness </li></ul>Compass Group PLC
    3. 3. Targeting High Volume Ingredients and Convenience Products <ul><li>2007 reduced sodium soy sauce, no added salt canned diced tomatoes </li></ul><ul><li>2007 10-15% reduction in ABP branded soups </li></ul><ul><li>2008 meats, poultry & seafood products, bases </li></ul><ul><li>2009 database of sodium in all contracted purchases </li></ul>
    4. 4. Education & Training <ul><li>Speed Scratch </li></ul><ul><li>Taste First </li></ul><ul><li>Emphasis on Portion Control </li></ul>
    5. 5. Foodservice Challenges <ul><li>How do we measure success? </li></ul><ul><li>Trends in operational model promotes use of convenience products </li></ul><ul><ul><li>Loss of space for prep/ scratch cooking </li></ul></ul><ul><ul><li>Pressure from clients to reduce labor </li></ul></ul><ul><li>Variability in customer salt acuity </li></ul><ul><li>Gradual changes, small step model </li></ul>

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