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Working with Cafeteria Managers to Promote Healthy Options

Working with Cafeteria Managers to Promote Healthy Options. May 11, 2016 State Agency Wellness Conference Austin, TX. Introductions. Welcome!. Goals and Expectations. New initiative at DSHS – a multi-pronged approach! Part I: Work with BET and food service operators

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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 • Intro to our initiative • This is not a training!

  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 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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