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 – 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 3

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 4

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?

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

Selecting Strategies • Four P’s of Marketing • Start with strategies that require little obligation or risk for manager. 1. 2. 3. 4. 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. 7

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 8

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 9

BET Nutrition Notebook Identify healthier options employees would buy 10

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 11

Placement Brian Wansink nudges. org 12

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 13

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 14

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 15

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 16

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) 17

Next Steps • Email with presentation • Signage 18

Questions and Discussion

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