Cafeterias

Beyond the tray



The best of today's cafeterias are rethinking

procurement, sustainability and design.




By Marni Andrews

Feeding people en masse can be fraught with difficulties. How does one please them all? Quick answer? It’s impossible.

Consider the dilemma of the hockey arena in Lac-Etchemin, QC, 75 km southeast of Quebec City, which was the first Canadian municipality to ban junk food from its arena four years ago. Management had the best of intentions—to make its hockey players and their friends and families healthier while eating there. The town council recently lifted the ban after players and fans complained; french fries, poutine, hot dogs and Pogos were back by the end of October.

In France, to preserve the nation’s tradition of haute cuisine, public schools will no longer be allowed to serve ketchup with their cafeteria meals unless it is alongside fries, which will be on the menu only once a week. Half of the meal must now be fresh vegetables or fruit, cooked or raw. Salt will not be handed out and sauces—including mayonnaise, vinegar and ketchup—will be served only when they are considered part of a dish.

Welcome to the new world of “best intentioned” cafeteria food. More and more it is working, though not always perfectly as the examples above show, and distributors, farmers and customers all stand to benefit from the changed focus.

Loving local

The local food movement is on the leading edge of foodservice’s foray into healthier cafeteria-style eating. Earlier this year, Gordon Food Service received a two-year, $360,000 grant from the Broader Public Sector Investment Fund, a partnership between the Greenbelt Fund and the Ontario Ministry of Agriculture, Food and Rural Affairs, to establish a dedicated local staff team and put together a list of the products it buys locally. It was the single largest grant awarded to develop a local strategy for foodservice.

“Local is definitely a hot topic and something that we believe is here to stay,” says Dan Bogdonov, healthcare sales manager for Ontario with GFS. He says that hospital cafeterias are looking for low cost items that don’t always require expensive labour to produce and that will yield a high profit to help offset overall costs.

Food safety is key for healthcare. Recently, a GFS healthcare customer renovated their cafeteria and installed a full service salad bar. Cafeteria staff now build custom salads for customers to eliminate the risk of customers handling food items and contaminating them, says Bogdonov.

Cindy Palmer is a member of GFS’s local food team. In an article in Ontario Farmer earlier this summer, she said that GFS is buying about 600 products locally, including produce, dairy, meat and grocery items.

A fruit station at the University of Waterloo cafeteria.

“The push to promote local is not just at the grocery store. It’s also filtering down to the foodservice community,” says Palmer. “Consumers are demanding to know where their food comes from and are encouraging purchase of local product by operators in the broader public sector.”

GFS serves more than 500 customers in Ontario’s broader public sector, including the University of Waterloo. UW also received a grant as part of the Broader Public Sector Investment initiatives.

The University of Waterloo has 20 food outlets on campus supporting the local community.

“Buy local isn’t a trend; it’s a choice to better support our local community and local environment,” says Annette Carroll, sustainable food coordinator, University of Waterloo Food Services, which has 20 food outlets on campus. “Buying locally-produced food is not only community spirited, it offers environmental and economic value when a sound strategic plan is implemented.”

Carroll determined there is an annual spend of $6.2 million covering nine food categories, which incorporate more than 6,000 items. Over the next four months, a group will develop menus for compliance with the Buy Local initiative. The team will identify challenges and share local connections. The two residence cafeterias on campus process more than 5,500 transactions per day.

urkey Farmers of Ontario spokesperson Stacy Butler, president of McMillan & Associates, agrees that “local” continues to be a hot trend. In terms of health initiatives with the newly introduced PPM 150 School Food and Beverage policy guidelines, Butler says that turkey is proving to be a very popular option for cafeterias and school boards. Several have made the switch to turkey pepperoni for pizza, turkey sausages in pasta or in a bun, and turkey bacon in club sandwiches.

These cabbage rolls come from Nestlé which sees greater interest in locally grown products.

TAneta Pomichter, marketing and consumer insights manager, Nestle Professional, says the company is “definitely seeing a greater interest in products that are locally grown or produced.” Nestle has a local manufacturing facility in Trenton, ON.

Menu diversity and

healthy options

In school settings and in healthcare, the diverse ethnic groups that comprise Canada must be reflected in the food as well in order to fulfill customer expectations. While food may be sourced locally, its influences are much more global. Ross Munro, president, Chartwells (a division of Compass Group Canada), which operates cafeterias in close to 900 schools across the country, says that cafeteria menus differ from school to school and from region to region, in order to reflect diversity. Students are eating jerk chicken wraps, sushi, hummus, Lebanese kefta, Indian butter chicken and burritos and they also recognize the health benefits of turkey on pizza as an alternative to pepperoni, says Munro.

“From a culinary perspective, the basic categories have not changed much—grilled dishes, pizza, pasta, stir-fry options and sandwiches still top our list. The real change has been that customer tastes are much more global and culturally diverse, health conscious, locally aware and adventurous. Our burgers are now antibiotic and hormone free and are topped with blue cheese, balsamic onions and served with sweet potato fries,” he explains. “Even classic menu items like club sandwiches have been replaced with free-range chicken and pesto paninis. It is an exciting time in foodservice.”

Aramark Healthcare believes that offering fresh and culinary choices in patient food improves satisfaction and healing, with patient food being a key driver of patient satisfaction. Executive vice-president and general manager Ian Mackay notes that at the North Bay General Hospital, Aramark focuses on menu diversity and developing unique preparation methods to attract and retain consumers with all food prepared on site from scratch.

Compass Group's Steamplicity technology produces dishes such as this chicken breast.

Originally introduced into the healthcare sector as a leading edge patient feeding model, Compass Group Canada’s Steamplicity technology was recently introduced to retail as well. Sharon McDonald, president, Compass Group Canada Healthcare, describes the patented food preparation and delivery model as steaming food using the natural water in the ingredients. Steamplicity meals are made with all fresh or parcooked ingredients so when heated in the microwave they are being cooked for the first time in order to be fresh, flavourful and retain more nutrients.

Compass’s Under 3 program includes items of less than 300 calories that cost less than $3. The menu includes fresh, premium mini style sandwiches, salads, snacks and parfaits. McDonald says that customers are buying just one item as a complement to lunch, or two or three to make a meal.

Sustainability goes back to school

In a recent study by Georgia-Pacific Professional with the National Restaurant Association regarding recycling and sustainability in foodservice, restaurant owners indicated that they wanted to adopt those practices but they were challenged as to how to do so in a cost-effective manner. Sixty-five per cent of restaurateurs indicated that they had recycling programs in place, while 60 per cent of consumers said they preferred to patronize restaurants with recycling programs.

SmartStock cutlery dispensers reduce waste.

Michelle Wagner, market development manager, foodservice—restaurants, grocery/convenience stores for Georgia-Pacific Professional, says that GP’s customers are asking for help in creating more environmentally-conscious foodservice practices. Georgia-Pacific offers the Dixie and EasyNap lines for cafeteria feeding. Wagner notes that the SmartStock cutlery dispenser reduces waste because it dispenses an individual piece of cutlery at a time, while the EcoSmart mini trays line is available in either uncoated natural kraft board or uncoated recycled board to enhance sustainable initiatives.

Georgia-Pacific's mini trays.

Increasingly, green products are becoming the choice for many purchasers of paper products,” says Steven Sage, corporate director of sustainability and innovation for Kruger Products, which manufactures a wide range of paper products including napkins and dispensers such as the Onliwon, which dispenses a single napkin at a time to reduce waste.

Onliwon dispensers give out one napkin at a time.

“Sage says that Kruger’s White Swan Mealmates napkin is made from 100 per cent recycled paper and is third party certified for sustainability. This year, Kruger was the first Canadian tissue manufacturer to achieve Forest Stewardship Council certification by Rainforest Alliance.

Pactiv, which supplies a number of packaging products including compartmented school lunch trays to the industry, has introduced the EarthChoice brand of almost 80 sustainable products including cups, hinged lid containers, plates and straws made from PLA (polylactic acid), a “natural plastic material” derived from plants that is 100 per cent annually renewable.

Mark Spencer, business manager, emerging materials and sustainability for Pactiv, says that their most popular cafeteria feeding items are the compartmented school lunch trays which are available in two content configurations—polystyrene foam, which Spencer calls “recyclable, economical” and molded fibre, which is compostable.

“In school districts that use disposable products for service, there is a push to buy biodegradable items. As the cost is often greater for eco friendly, they are trying to find a way to work it into their budgets,” says Gayle Swain, manager of noncommercial accounts, Cambro, which offers a variety of front and back of house cafeteria items. “Some schools have invested in pulpers so produce mulch from their waste can be donated to the local community. We are also hearing about school districts considering a return to permanent ware (plastic trays) in areas where disposables are currently in use.”

Sustainability is a big concern for cafeteria operations at zoos, aquariums and similar institutions, says Dana McCauley, culinary director, Janes Family Foods and judge on Food Network Canada’s “Recipe to Riches.” After seeing higher end restaurants successfully embrace sustainable seafood over the last couple of years, Janes is anticipating that their recent Marine Stewardship Council (MSC) certification for their entire fish and seafood line will be a hit. Already, McCauley says it has been “enthusiastically embraced by our retail customers.”

Janes was an early responder to sustainability with a move to produce their retail packaging from Green Choice 100 materials since 2007.

McCauley says that a contributing reason behind the purchase of their fully cooked chicken products is also sustainability since they are more energy efficient to cook.

Basic American Foods director of marketing Robin Jensen says the entire foodservice industry is aware of the need to be more ecologically responsible and that even if it weren’t, customers are demanding it.

“The prospect of becoming sustainable is a journey where success is measured by progress, not perfection,” she says. “It begins with small steps that, added together, can positively impact an operation’s bottom line and the environment.”

Basic American, which offers value-added, branded dry potato and bean products, uses cartons and pouches rather than cans in order to take up less space in landfills, says Jensen.

Another company that touts its environmentally friendly packaging is HJ Heinz with their premium frozen Truesoups brand, which launched three years ago.

Marla Mitchell, product manager, foodservice marketing, notes that they are packaged in plastic for less waste.

Fair trade coffee and tea were brought in to University of Waterloo “long ago,” according to Carroll.

Several years ago, paper supplies, including napkins, takeout containers and cutlery, were switched to recycled and compostable product.

Composting and waste

For a number of years, Chartwells has been offering compostable packaging, which has virtually eliminated their use of styrofoam. President Ross Munro says that on many campuses across the country, Chartwells has introduced a reusable takeout container exchange program to reduce waste. The program has been embraced by students and is having a large impact on waste reduction.

“When sustainability first became a foodservice industry focus, we were able to make an immediate impact. We modified packaging and began to secure locally sourced produce and ethically raised products and reduced food waste,” says Munro, who says that going forward Compass wants to focus on designing facilities that reduce water and energy consumption, create on-site composting at colleges and universities and deepen relationships with local farmers and producers.

Last May, the University of Waterloo applied to the Region of Waterloo to start a pilot commercial composting project. They now compost more than 3,550 litres in green bins each week. Back of house kitchen staff are enthusiastic about the project and share the information with students whenever possible.

Sandra Matheson, president of Marek Hospitality Inc., which provides healthcare retail food services and, with sister company Dana Hospitality Inc., food services in corporate and independent school dining programs, says that Marek is using 100 per cent compostable everywhere that clients have the capacity to access composters.

“Everywhere we are working with clients to measure and manage our waste more proactively—food, disposables, water and energy in particular,” says Matheson.

Aramark Healthcare recognized that disposable styrofoam packaging and paper products are a concern for many clients and customers. They have supported the expansion of a variety of initiatives to encourage the use of reusable products such as water bottles, to eliminate bottled water and to reuse takeout/service ware. There is a large focus on providing packaging and paper products that are recyclable, biodegradable and/or made from recycled content, says Ian Mackay.

“Waste stream management has become a growing focus. This includes expanding recycling programs with enhanced bin programs, placement and signage, educational campaigns to encourage customers to “sort it out” and separate waste, and expanding organic recycling (composting) both back of kitchen and front of house,” he explains.

Ware washing

One large area of concern vis a vis sustainability is that of ware washing, according to Danny Collis, president, Collis Group Inc. He says that prepackaged foods made a comeback partially to avoid the $100,000 purchase price of a flight dish machine but that now these machines are making a comeback themselves because of environmental concerns.

“Operators really have a hard time. Do they spend it on packaging or on cleaning?” he asks.

As a way to offset the higher costs of ware-wash systems, Hobart offers a high temp dishwasher that uses waste heat from the exhaust canopy to heat incoming cold water to supply the machine and “really escalate the energy savings,” says Brad Alkins, sales manager for consultants and national chains, Hobart.

“Hobart’s sales team offers energy audits to assist in making the business case for new equipment from an energy savings perspective,” says Alkins. “We even offer high temp models that no longer require ventilation, which saves in adding costly ventilation systems and heating and air conditioning costs.”

The designs they are a changin’

Many colleges, universities, schools, healthcare and business and industry settings are adopting the marketplace concept for their food services, creating more open, inviting areas that establish serving stations at various points and facilitate flow and interaction with servers, says Robin Jensen, director of marketing, Basic American Foods.

“This communicates the powerful concept of ‘fresh,’ which refers not only to the freshness of food but to à la minute preparation and customizing,” says Jensen, who cites examples of mashed potato bowl stations and Mexican stations with burritos, tacos and taco salads that can be customized in front of the customer to their taste.

Gordon Food Service healthcare sales manager for Ontario, Dan Bogdonov, has noticed that hospital cafeterias are paying a lot more attention to variety of food, how it’s displayed, design layouts and special marketing programs to help overcome the stigma that hospital food “doesn’t taste good.” He agrees that creating food stations (i.e., Healthy, Fusion, Italian, Sandwiches, Entrees, Grab & Go, etc.) is an effective way to attract customers and increase sales. Bodgonov also cites branding, proper lighting, having sample meals on display, accessibility and the ability to keep traffic moving as keys to this effort.

Compass Group aims for a more retail look in its hospital cafeterias.

Compass Group Canada Healthcare is moving to a more retail-focused look and feel, according to president Sharon McDonald. She says they want to provide customers with a true retail experience rather than the “typical institutionalized hospital cafeteria food look.” Their customer destination concept is called Simply Puur and is centred around great food, a warm welcome and a broad selection of specialty fresh foods.

Cafeteria feeding is still a very popular form of feeding but it has taken on new life in the last five years, says Danny Collis, president, Collis Group Inc., who adds that refrigerated merchandisers are one of the largest growing categories in NAFEM.

“People eat a lot with their eyes,” he explains. “It used to be a bit militant the way cafeterias were designed. Now there are baskets of fresh fruit, and the spaces flow and have curves and lighting to make people want to eat.”

“Operators are trying to move away from the unappealing ski resort or high school lineups of old,” says Ted Reeser, president, Celco. “We’re seeing a focus on improving the quality of food while at the same time improving the attractiveness of the display.”

Celco recently introduced the Rotisol granite countertop to the high end Canadian cafeteria market. It can be heated or cooled to safely display food. In the refrigeration area, he notes that Silver King display cases are ideal for self serve or staff serve cafeterias since the doors can be located on the front, rear or both to match the equipment with the site’s food safety and labour utilization policies.   

“Cafeteria design priorities have changed,” agrees Brad Alkins, sales manager for consultants and national chains, Hobart. “In many cafeterias, the cooking bank has certainly changed as a result of rising food and labour costs with the use of multifunction combi ovens often greatly reducing the size of the cooking bank.”

“At the other end of the scale, we are seeing cafeterias that feature fresh cooked food where the food is prepared right in front of you as you move to each small food station. It gives the patron a choice of menu and a perception of freshly cooked food while reducing the traditional cooking bank in the kitchen.”

Old style, fixed seating and rows of barracks-style tables in school cafeteria settings are long gone, says Ross Munro, president, Chartwells, which operates cafeterias in almost 900 schools across Canada. Chartwells has introduced soft seating, fireplaces, TV and video games since atmosphere and ambience have become increasingly important to students.

“First and foremost, we are creating comfortable spaces that engage students and create a sense of community,” he says.