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Working with Cafeteria Managers to Promote Healthy Options

Learn strategies to work with cafeteria managers and BET to promote healthy options, increase sales, and improve employee wellness.

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Working with Cafeteria Managers to Promote Healthy Options

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  1. Working with Cafeteria Managers to Promote Healthy Options May 11, 2016 State Agency Wellness Conference Austin, TX

  2. Introductions Welcome!

  3. Goals and Expectations • New initiative at DSHS – a multi-pronged approach! • Part I: Work with BET and food service operators • Part II: Work with wellness liaisons • Part III: Work with everybody! • Expectations for this session • Intro to our initiative • This is not a training: invitation to work together

  4. Business Enterprises of Texas • Business Enterprises of Texas (BET) is a federally sponsored, state-administered program that provides food service management opportunities to Texans who are blind. • BET managers oversee state agency cafeterias, snack bars, convenience stores, vending • Each manager is the sole proprietor • Each manager completes a 16-week training • Various levels of knowledge and experience in food service

  5. A New Approach • Traditional public health vs. more business friendly • Healthy foods as the “right” thing to do • Current business model works for most managers – what is motivation for change? • Businesses want to please their customers • Process change can be difficult • Demand does not always equal sales Would you risk your paycheck?

  6. The Role of Wellness Staff Wellness staff must bring something to the table too • Drive more business to cafeterias • Access to customers (old and new) is a major incentive for cafeteria managers • Email, flyers, etc. • Provide dry-erase boards or other signage to advertise • DSHS will purchase these for you when you’re ready • Collaborate with food managers on promotional events

  7. Selecting Strategies • Four P’s of Marketing • Start with strategies that require little obligation or risk for manager. • Promotion – least obligation/risk • Placement • Product • Pricing – most obligation/risk • Incorporate ideas and feedback from manager. • Build trust before considering strategies with more obligation or risk for the manager.

  8. Promotion • Identify and promote healthy items • Signage – marker boards, on menus, on the line • Emails • In conjunction with wellness activities • In conjunction with holidays • List first in menu category • Symbol or logo

  9. Promotion: Better Eating Today • Foodservice Guidelines • Guidance on components for hot line meals, grill/sandwich/wrap, entrée and side salads, cold items, beverages • Food-based guidelines

  10. BET Nutrition Notebook Identify healthier options employees would buy

  11. Promotion with Education • When educating employees about healthy eating, mention choices in the cafeteria that align with recommendations. • In-person, email, signage in cafeteria, etc. • Simple messages as health reminders • “Make half your grains whole” • Nutrition information in Nutrition Notebook or at choosemyplate.gov

  12. Placement Brian Wansink nudges.org

  13. Placement • Make fruit easy to reach and use a bowl • Use bright and contrasting colors • Shine a light on the fruit • “Would you like fruit with that?” smarterlunchrooms.org

  14. Placement • Place the healthiest entrée first in line • Place veggies near the targeted entrée that complement it • Place healthy sandwiches and salads in a prominent grab-and-go position • Re-name the food smarterlunchrooms.org

  15. Product: Cafeteria Practices • Work with employees to identify healthy options that they want to buy • What automatically comes with an entrée or grill item? • Allow substitutions (ex: replace fries with salad) • Provide samples of healthy items

  16. Product: Lower Sodium • Replace salty ingredients with lower-salt versions • Use non-salt ingredients to add flavor • Use less of the salty ingredients • Cook from scratch / use fresh ingredients • Provide condiments upon request • Adopt new menu strategies • Serve dressings and sauces on the side • Remove salt from tables

  17. Pricing • Charging for refills • Lower price for smaller portion • Follow the manager’s lead on pricing • Easier to adjust portions on some foods • Use smaller plate or container • ~1/5 customers who purchased smaller portion purchased more items • 1 of 10 hot meals sold was smaller size (Vemeer, 2011)

  18. Next Steps • Email with presentation • Signage

  19. Questions and Discussion

  20. Thank You! Christina Thi, MPH, RD, LD Obesity Prevention Coordinator (512) 776-6348 Christina.Thi@dshs.state.tx.us Contact Info Rocky Payne, MA Statewide Wellness Coordinator (512) 776-3672 rocky.payne@dshs.state.tx.us

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