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Best Practices in Foodservice Menu Planning
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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!
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    • 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.
      • World’s leading foodservice company
      • $19.5 billion revenues
      • Over 400,000 employees around the world
      • Ranked the 12th largest employer by Fortune magazine in 2006.
      • Emphasis on Sustainability and Health & Wellness
      Compass Group PLC
    • 3. Targeting High Volume Ingredients and Convenience Products
      • 2007 reduced sodium soy sauce, no added salt canned diced tomatoes
      • 2007 10-15% reduction in ABP branded soups
      • 2008 meats, poultry & seafood products, bases
      • 2009 database of sodium in all contracted purchases
    • 4. Education & Training
      • Speed Scratch
      • Taste First
      • Emphasis on Portion Control
    • 5. Foodservice Challenges
      • How do we measure success?
      • Trends in operational model promotes use of convenience products
        • Loss of space for prep/ scratch cooking
        • Pressure from clients to reduce labor
      • Variability in customer salt acuity
      • Gradual changes, small step model