News and Views to Strengthen Your Healthcare Foodservice Operation™

FALL 2 014 Falling for Comfort Food Preventing Healthcare-Associated Infections Reducing Food Waste

Gordon Food Service® Welcome to

News and Views to Strengthen ™ Your Foodservice Operation™ ENRICH

A quarterly publication of Gordon Food Service® ISSUE 14 · FALL 2014 EDITOR Meeting Challenges and Seizing Opportunities Andy Maier The healthcare industry continues to be challenged by the pressure to MANAGING EDITOR Danielle Bloom contain costs while improving the quality of care and enhancing satisfaction. Food and Nutrition Services, Environmental Services, and ancillary CONSULTING EDITOR Robin Watson departments are being asked to step up to the plate. This issue of Enrich™ highlights several strategies for doing more—and doing it better—with less. ADVERTISING Danielle Bloom In our customer profile on page 14, Corporate Dietitian Lora Arnold, RD-LD EDITORIAL DIRECTOR of the Barbourville Health & Rehabilitation Center in Kentucky, shares vital Dana Fillmore, RD, CP-FS information about how this facility is enhancing resident satisfaction. The EDITORIAL ADVISORS story of how Barbourville achieved its goal of expanding opportunities for Dana Fillmore, RD, CP-FS Sara Kwiatkowski, RD residents to socialize by expanding the food choices it offers is truly inspiring. Gerry Ludwig, CEC On page 10, our report on how the latest tabletop trends enhance the dining

RECIPE DEVELOPMENT experience in healthcare foodservice shows yet another way to improve Ed Westerlund, CEC satisfaction rates. RECIPE NUTRITION Turn to page 6 to learn how proper infection-control practices not only Jessie Waalkes, RD reduce the spread of healthcare-associated infections such as Clostridium RESEARCH ANALYST difficile, MRSA, and norovirus, but also reduce costs. Another highly effective Ashley Moritz cost-control measure is reducing food waste—and on page 18, you’ll read PHOTOGRAPHY Julie Line, Big Event Studios about best practices for doing just that. Chuck Whitman, Whitman Photography Finally, as we head into autumn, our thoughts turn to comfort food that FOOD/PROP STYLIST soothes and satisfies. On page 23, you’ll find delicious comfort-food recipes Michelle Callaghan-Hale that perk up residents’ appetites and build sales in retail cafeterias. ACCOUNT MANAGER Melissa Ayotte This is the time of year when the pace of life picks up. There’s much to do to meet challenges and seize opportunities. As always, count on DESIGNER ® Julie Folkert Gordon Food Service as a trusted resource that can help with both.

PRODUCTION MANAGER Deb Daniels

DANA FILLMORE, RD, CP-FS, Editorial Director. Dana Fillmore manages Healthcare Published for Nursing Home and Hospital Foodservice Marketing for Gordon Food Service. Previously Dana was the Manager of Nutrition Directors as well as Senior Meal Program Operators, this publication provides timely information about food and Services for Gordon Food Service, providing expertise in matters related to nutrition service trends, industry information, regulatory and and food safety for all Gordon Food Service customers. Her professional membership in legislative updates, recipes, and new products. It is our goal the Academy of Nutrition and Dietetics and her background as Adult Foster Care that customers know Gordon Food Service understands Consulting Dietitian and Clinical/Foodservice Dietitian supports her specialty in their industry, their needs, and that we have the tools, nutrition and foodservice. Her professional food safety certification is supported by the resources, and solutions to help them be effective and National Environmental Health Association. efficient operators. The opinions, beliefs, and viewpoints expressed by the contributors to Enrich™ magazine do not necessarily reflect the opinions, beliefs, viewpoints, or official policies of Enrich magazine or of Gordon Food Service Inc. Enrich magazine and Gordon Food Service Inc. do not guarantee the accuracy of all published works. All works submitted to Enrich magazine for publication become the express property of Gordon Food Service Inc. No reproduction of the contents of Enrich magazine, in whole or in part, may be made without the express written consent of Gordon Food Service Inc. Copyright 2014, Gordon Food Service Inc. All Rights Reserved. Enrich, GFS, and Gordon Food Service are trademarks of Gordon Food Service Inc. Other company, product, and service names may be the trademarks or service marks of others. 50512/6M 12 22 24 features columns in the kitchen

6 PREVENTING HEALTHCARE- 10 ENHANCE 24 APPLE-BANANA STRATA ASSOCIATED INFECTIONS Setting the Table with TUNA CAVITAPPI Dietary workers can play a big the Right Stuff 25 role in reducing HAI dangers. TURKEY QUINOA MUFFINS 22 MANAGER’S MEMO 26 12 FALLING FOR Honing Knife-Safety Skills 28 CHICKEN AND GRITS BAKE COMFORT FOOD 32 INDUSTRY UPDATE 29 EGG WHITE BREAKFAST SANDWICH Improve appetites and Population Health Management attitudes with foods that 31 SPINACH AND CHICKEN LASAGNA embrace the season. 33 ASK THE DIETITIAN Food Allergies LET THEM EAT ICE CREAM ™ 14 ENGAGE In Every ENRICH A Kentucky skilled-nursing 34 The Care and Feeding community's ice cream shop 2 WELCOME TO ENRICH of Managers stirs excitement. 34 ADVERTISER INDEX 18 REDUCING FOOD WASTE Top waste-prevention strategies On the Cover: that build the bottom line and Rich, satisfying Tuna Cavitappi. do good for the planet. Recipe on page 25.

ENRICH | Fall 2014 3 Enhance your Beverage Service

Three cheers for great flavor and variety! Mosaic®, Harvest Valley®, and GFS® beverages offer a wide selection of coffees, teas, cocoas, and juices perfect for every menu. No matter what season or time of day, serve a beverage that relaxes, refreshes, and satisfies thirsty customers, all while enhancing your drink service and boosting your bottom line. Contact your Gordon Food Service® Customer Development Specialist for more information about how our team of beverage service specialists can work with you to source the proper equipment and utmost service to fit your needs.

See page 34 for more information. See page 34 for more information. 4 Gordon Food Service AN ARRAY® OF PRODUCTS TO REDUCE YOUR RISK

Help fight the spread of healthcare-associated infections with Array®. As always, start by following proper hand-washing and hand-sanitizing techniques. Preventing the spread of healthcare-associated infections is a hot topic in today’s healthcare facilities, and it’s important that your facility have a comprehensive cleaning and disinfecting program. Contact your Gordon Food Service® Customer Development Specialist for our Array chemical information sheet so you can be effective against infections like C.diff, MRSA, and norovirus.

See page 34 for more information. ENRICH | Fall 2014 5 One in 25 people who enter a hospital leaves with a healthcare-associated infection.

Healthcare-Associated Preventing Infections by: Erin Rodgers

magine entering a healthcare facility to be treated for HAIs take a toll on human life as well as budgets. a broken leg. Imagine leaving with Clostridium diffi cile Facilities spend anywhere from $673 million to $2 billion I (C-diff), a virus that causes diarrhea so severe it can be treating these infections, according to CDC research. deadly. Or MRSA, an antibiotic-resistant virus that causes That’s on top of the cost of treating infected patients or infections on the skin, in the blood, or internal organs. residents they have acquired, which comes straight out Or norovirus, which leads to diarrhea, vomiting, fever, of the facility’s pocket. and headache. “That expense is no longer covered by Medicare and Now imagine dying from one of those viruses. Medicaid, so hospitals have to pay for excessive treat- This is no dystopian scenario; on the contrary, it’s here ment of the patient,” says Vickie Patterson, Corporate and now. One in 25 people who enter a hospital leaves Account Director, Foodservice, at Gojo Industries Inc., with a healthcare-associated infection, or HAI, of which an Akron, Ohio-based manufacturer of hand soap and the three “bugs” above are the most common. HAIs cause cleaning chemicals. 75,000 deaths a year, according to 2012 research, the In addition, beginning in October 2014, provisions most recent fi gures available from the Centers for Disease in the Affordable Care Act will fi ne hospitals with the Control and Prevention (CDC). highest rates of Hospital Acquired Conditions (HACs); Every year, 1.7 million Americans contract an infection those facilities will be fi ned one percent of their Medicare at a healthcare facility. Of those, 99,000 will die from that payment. The U.S. Department of Health and Human infection. In long-term-care facilities, where residents’ Services estimates that the average fi ne per facility will health is fragile to start with, the situation is more dire. be almost $210,000. And, while C-diff, MRSA, and Long-term-care facilities see anywhere from 1.6 million norovirus are not in the group of HACs that hospitals to 3.8 million infections a year, and, in such facilities, the will be penalized for this year, they are HACs targeted death rate from HAIs can be as high as 40 percent. for reduction to improve quality of care. Dietary

6 Gordon Food Service FEATURE: PREVENTING HEALTHCARE-ASSOCIATED INFECTIONS

departments can and should play a major role in stopping “Sanitizer will reduce organisms, but you have to wash the spread of these deadly, expensive infections. your hands as well,” Kwiatkowski explains. “Infection control is often top of mind for clinical Neither are gloves a substitute for hand washing. Gloves departments and patient care, such as nursing,” says Dana should be changed after every task and before starting a Fillmore RD, CP-FS, Gordon Food Service® Healthcare new one; hands should be washed and sanitized before Marketing Manager. “But the whole foodservice putting on gloves. Never wash hands with gloves on, department often gets overlooked.” Kwiatkowski says. Also, workers should know the purpose Fillmore counts off the times dietary workers and of gloves: They’re to protect residents and patients from caregivers have contact with patients: When they deliver germs, not to protect the workers wearing the gloves. trays, touch a light switch in a room, help patients or residents move into a comfortable position in order to eat, and remove used trays. “Does foodservice understand universal precautions to prevent the transmission of germs?” Fillmore asks. “A lot of times facilities only focus on patient caregivers.” CLEAN HANDS Dietary workers and patient caregivers can follow many guidelines to stop the spread of HAIs. The biggest: Proper hand hygiene, as most germs travel via hand contact. Clean, sanitized hands offer germs less of a chance of spreading. “It’s so simple, but it’s the number-one thing,” says HAIs: The Big Three Gordon Food Service Nutrition Resource Center Manager Tips and Advice Sara Kwiatkowski, RD. An HAI is a healthcare-associated infection; in There are right and wrong ways to wash hands and other words, it’s a bug that patients or residents use gloves. acquire in a healthcare setting: an acute-care HOW TO WASH HANDS center, a hospital, or a long-term-care facility. The three biggest problem causers are Rinse hands. Apply a hand soap with an antibacterial Clostridium difficile, MRSA, and norovirus. Here’s agent; scrub for 20 seconds. Rinse hands, then dry them with a primer on the three. a single-use disposable product—for instance, a paper towel. Clostridium diffi cile. Known as C-diff, it causes “Do not use air dryers: CDC research shows that bath- diarrheal infection and is linked to about 14,000 rooms with hand dryers contain 25 percent more bacteria deaths a year in the U.S. patients who have than those without, as hand dryers blow bacteria around had gastrointestinal surgery or procedures, or the restroom,” says Chris Koebel, Gordon Food Service who are on antibiotics are at risk of contracting U.S. Category Analyst, Cleaning Solutions and Beverage. C-diff. MRSA. It’s short for methicillin-resistant Staphylococcus aureas, and is a staph Dietary managers and workers infection that resists a certain class of antibiotics (beta-lactam). MRSA lives on skin and therefore should keep infection control is easily transmitted to patients. top of mind. Norovirus. The virus that causes “stomach flu,” norovirus is highly contagious. Long-term-care facilities are by far the most common settings for norovirus outbreaks—even more than Just as all drying mechanisms are not created equal, hospitals. Most prevalent from November to neither are soaps. A bar of soap contains germs, as do April, norovirus travels via infected people and refi llable soap dispenser pumps. Sanitary soap comes in a contaminated food and water. Each year, hands-free dispenser; the soap or foam inside it is enclosed it sickens 19 million to 21 million people and in a plastic bag, Patterson says. causes 56,000 to 71,000 hospitalizations. Deaths Hand sanitizer can be used in an emergency—when a from norovirus approach 800 per year in the U.S. worker doesn’t have access to soap, running water, and Sources: Association for Professionals in Infection Control and paper towels—but it is not a substitute for hand washing Epidemiology; Centers for Disease Control and Prevention in foodservice.

ENRICH | Fall 2014 7 FEATURE: PREVENTING HEALTHCARE-ASSOCIATED INFECTIONS

Overall, when in doubt, Kwiatkowski emphasizes, head to the hand sink. In addition to following proper hand-hygiene procedures, dietary workers who have a fever, diarrhea, or vomiting should stay home from work, Kwiatkowski advises. SANITIZING THE KITCHEN While clean hands are a great first step in reducing the spread of germs, even the cleanest hands can’t keep a foodservice operation free of bacteria. For that reason, it’s important to clean and sanitize the kitchen, dining rooms, and any food-contact surfaces in common areas regularly and thoroughly to prevent the spread of HAIs. Cleaning an area is crucial. But the definition of cleaning is “removing surface dirt from an area.” Ridding a kitchen of microbes goes beyond cleaning. WHEN TO WASH HANDS “There’s no such thing as sanitized dirt,” says Eric Losey, “Wash hands before starting any new task,” Kwiatkowski Distribution Manager at US Chemical, the Connecticut- advises. In addition, also be sure to wash hands: based chemical distributor. • Before and after patient contact, which includes The next step, sanitizing, is most important. “You want a entering a patient or resident’s room, helping that sanitizer that kills as many bacteria as possible,” Losey says. patient into a comfortable position to have a meal, and The sanitizer has to be strong to dispatch that trio of after leaving the room. viruses—norovirus, C-diff, and MRSA—that accounts for • After using the restroom. most healthcare-associated infections. • In the kitchen, when switching from one task to “They are harder to kill and will not be killed with another: Taking out garbage, after prepping meat, the typical quat sanitizer,” Losey says, referring to and before starting prep work on new ingredients. quaternary ammonium cation, the most common • After leaving the dish room. sanitizer in foodservice.

Dress for Success It’s a fact that doctors’ neckties can transmit nasty bacteria. Or is it? Clothing might transmit germs to patients, but whether it definitely does has not yet been established, according to a January 2014 report from the Society for Healthcare Epidemiology of America. While the report states the need for more research, it also recommends procedures to stop whatever clothing-to-patient transmission might take place. Bare below the elbows. BBE, for short, calls for short sleeves and no watches, jewelry, or ties. The idea is that bare skin can be properly washed and sanitized more often and more thoroughly than garments. Laundering. Clothing worn at bedside—which includes scrubs or uniforms of workers who deliver and pick up meal trays—should be laundered every day. Clothes should be laundered with hot water and bleach and dried in a clothes dryer, as the hot air will kill more germs. “In the kitchen, workers should change aprons when they get dirty, and change clothes if they become soiled due to, for example, a spill,” Kwiatkowski says. Workers should also remove aprons before going to the restroom and change aprons after taking out the garbage.

8 Gordon Food Service FEATURE: PREVENTING HEALTHCARE-ASSOCIATED INFECTIONS

411 for HAIs Connect with the following organizations for more information on healthcare-associated infections and how to control them. Association for Professionals in Infection Control and Epidemiology. Information on healthcare- associated infections, handy tip sheets for clinical workers and visitors on how to control infections. apic.org; (202) 789-1890. Society for Healthcare Epidemiology in America. The “Guidelines and Resources” tab leads to information on infection prevention and control. shea.org; (703) 684-1006. Centers for Disease Control and Prevention. Information on foodborne illnesses and how to prevent them; specialized information for foodservice workers. cdc.gov; (800) 232-4636.

“Have a sound procedure after every meal and shift, “Be aware of everything you’re daily, weekly, and give staff a firm understanding of what they’re trying to kill,” Losey advises. “One of the hardest touching and how much. things to train people to understand is that a surface That’s how disease spreads.” might look clean, but it’s not sanitary.” When in doubt about whether to sanitize, go ahead and sanitize, he says: “Somebody could walk by a table and sneeze on it. You don’t know—so sanitize it.” Federal law requires chemical manufacturers to submit At the end of the day—and the beginning of it, and efficacy reports, otherwise known as “kill-claim” sheets. various points throughout it—dietary managers and These sheets declare which bacteria a sanitizer will kill, workers should keep infection control top of mind. and how thoroughly it will kill them. Sanitizers generally Touching faces (on average, a person touches his or hers kill 99.999 percent of any given bacteria. Manufacturers 17 times a day), surfaces, door handles, trays—and then should willingly offer efficacy reports; among the bacteria touching patients enables germs to keep breeding, and on them should be strep, HIV, E.coli, MRSA, norovirus, keep making people sick. C-diff, salmonella, “and more,” Losey says. “Be aware of everything you’re touching and how much,” Sanitizers, he cautions, must be used properly to do their Kwiatkowski says. “That’s how disease spreads.” job. It’s a three-step process: 1. Wash the surface to rid it of dirt. DISINFECTING TO KILL GERMS To make sure surfaces are free of norovirus and MRSA, 2. Rinse it, then apply the sanitizer—with a spray bottle, Losey recommends disinfecting first, as it kills all germs not a rag or cloth—to the surface. on a surface. If you are working with food-contact 3. Let the sanitizer air dry; it takes 60 seconds to do its surfaces, use the correct method: Disinfect, rinse with job, so don’t wipe or rinse it off. clean water, then sanitize. The order is different— In the kitchen, Losey recommends sanitizing food- disinfect first—because disinfectants can make people ill prep tables, cutting boards, and countertops after every if they are ingested. Also, don’t forget to disenfect use. Meat slicers and mixers should be cleaned and doorknobs, equipment handles, toilet flushers, and sanitized daily. restroom door handles. E

ENRICH | Fall 2014 9 COLUMN: ENHANCE

Enhance ... Safety and Style for by: Erin Rodgers Tray Delivery Despite the shift to familiar, right- at-home dinnerware, patient and food safety always should be at the forefront. Keep hot food hot with the latest trends in thermalware. Black plate domes Setting the Table retain heat and add an element of elegance to presentation. Patterned thermal mugs and with the soup bowls keep food and drink Right Stuff hot without the dangers of a hot glass mug. or years, most tabletops in long-term- is also part of culture change. care and senior living communities “Chefs love to create on a white Trends on Trays background,” says Bill Morawa, F have felt institutional and dreary. Even with the advent of homestyle Plain, plastic plates helped make life Northeast Regional Healthcare Sales dining, long-term care and senior easier for staff but only reminded Director at Carlisle Foodservice/ living communities need thermal residents and patients they were Dinex, a New York-based tabletop plate bases and coffee cups for anywhere but home. As culture change manufacturer. “Once you get into tray delivery and various other aims to make healthcare communities colors, it takes away from the elegance.” settings. Insulated coffee mugs more like home, foodservice directors The exception applies to residents and soup bowls also keep foods aim to set the table with the perfect with dementia: Studies show that hot, and residents safe, as a hot balance of safety and style. brightly colored dinnerware— mug could potentially burn a particularly blues, reds, and yellows— person’s hand or mouth. BRIGHT WHITE perks up their appetites. The trend in thermalware? Basic Many of Susan Misiorski’s clients black, as well as patterned mugs have traded institutional dinnerware GLASSES AND SILVERWARE and plate domes. Many items, for white china, “the same kind of Elsewhere on the table, classically though, also are available in plate you’d have in your house or a styled glassware and fl atware also help dark gray, light gray, cranberry, restaurant,” says Misiorski, National residents feel at home. dark blue, and sage. Director of Coaching and Consulting "For fl atware, one trend is toward an at PHI International, a New York- 18/0 metal, which contains 18 percent based consulting fi rm for long-term- chromium and no nickel. It's as attractive care and assisted-living communities. as the pricier 18/10 option, but at a more Lightweight china plates, serving reasonable replacement cost. Better yet, For More Information dishes, and bowls are attractive, homey, it’s retrievable via magnetic catches in Ask your Gordon Food Service® and easier for residents to lift when the dish room,” says Pat O’Hare, a broker Customer Development Specialist they dine family style in a communal at Ohio-based Top O’ the Table. about our full line of tabletop dining room. With family-style dining, solutions for healthcare foodservice. Expert opinion differs on whether a major factor in culture change glass or plastic tumblers are more means residents eat more, and the appropriate in long-term-care and community sees less food waste. senior-living communities. One Coordinated cloth tablecloths and benefi t to plastic: It doesn’t break, glass tumblers. As for glasses, “some napkins complement the china’s and it withstands repeated washings will break, yes,” she says, “just like homey feeling, Misiorski adds. So does without clouding or discoloring. Plastic glasses do at home.” the banishment of terry cloth bibs. tumblers also have subtle 2-ounce Bowman, a principal at Edu- “That’s certainly an artifact that markings that help dietary managers Catering, a Denver-based consultancy screams ‘nursing home,’” Misiorski determine how much a resident for compliance and culture change, says, adding that residents who are consumes. One more benefi t: Plastic favors tabletops that make residents less agile at moving food from plate tumblers accommodate lids more easily feel as comfortable as if they were at to mouth get two napkins—one for than glass, and lids help prevent spills. home. That, she says, is a win-win for their chest and one for their lap. “That’s a dignity issue,” Morawa says. healthcare communities and residents. White china also makes a perfect Culture-change advocate Carmen “People deserve real life,” Bowman backdrop for the appetizing food that Bowman is in favor of china mugs and says. “They deserve home.” E

See page 34 for more information. 10 Gordon Food Service ing Function and Deliver Flavor

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50525 See page 34 for more information. Falling for by: Robin Hill Comfort Food

ertain classic “trigger fl avors” announce autumn’s THE POWER OF COMFORT FOOD arrival. Old-fashioned fall comfort-food The season may be the reason for adding fall favorites, favorites—hearty chilis, turkey, slow-braised but integrating them into your comfort-food menu is also C roasts, cider-infused sauces, and pumpkin in just right on trend and right on target in terms of foodservice about everything—abound on menus and hold broad appeal business strategy. for everyone you serve—from patients and residents to “Comfort food remains one of the top two or three visitors and employees. macrotrends infl uencing all segments of foodservice,” says Embracing seasonality brings to life the culture-change Gordon Food Service® Corporate Consulting Chef Gerry movement’s emphasis on “real food fi rst” and enhanced Ludwig, CEC. choices. Seasonal menus create anticipation, and the The key, say experts in healthcare and commercial nostalgic comfort of fall fl avors can pique appetites and foodservice, is to understand what your core customer perk up attitudes of residents for whom mealtimes are group considers to be comfort food. often the highlights of the day. They also can add freshness and variety to cafeteria menus and build sales among “Everybody has their own defi nition of comfort food,” visitors and employees. And, much to the comfort of says Gordon Food Service U.S. Healthcare Marketing foodservice directors, economical seasonal items help hold Manager Dana Fillmore, RD, CP-FS. “It’s what you were the line on food costs, strengthening the bottom line. comfortable with growing up. For someone who lived in the South, it might be fried chicken; for another person, it might be grilled chicken. Comfort food is whatever serves up memories and gives you comfort.” Seasonal menus create anticipation. Indeed, beyond regional traditions, Ludwig notes that there are generational differences in the way consumers think about comfort food. While baby boomers (born between 1947 and 1965) and older patients and residents may seek out mashed potatoes, Swiss steak, and macaroni Additional Considerations and cheese for comfort, Gen Xers (born between 1966 and 1976), and millennials (born between 1977 and 1992) Cross-utilize ingredients. Adding fall flavors who frequent your cafeteria see comfort food as globally doesn’t have to mean expanding inventory based—e.g., Asian noodle bowls (ramen, pho, and pad needs. Transform the traditional meatloaf from thai), tacos, or Latin tortas. the cycle menu into a Latin meatloaf cafeteria special. Create Asian noodle-bowl cafeteria specials from pasta you already have on hand. Turn the meatballs traditionally served into a canvas for global flavor profiles in the cafeteria; serve to patients as appropriate for nutritional guidelines. Plan on having at least three applications for any product you add to your inventory. Amplify fl avor. “As you age, your taste buds change; taste acuity is different,” Fillmore explains. “Older adults often complain that the food is bland, so kick up the flavor with fresh herbs and spices and bold flavors that heighten their senses.”

12 Gordon Food Service FEATURE: FALLING FOR COMFORT FOOD

The Elements of Comfort-Food Style Inherently rich—this usually translates to cheesy and/or fat-laden. Based on inexpensive proteins—often braised or ground meat. Homestyle and simple—not fussy or complicated. Soothing mouthfeel—soft, tender, chewy, or crispy-crunchy.

For healthcare foodservice directors, that means meeting diverse needs. And that means taking stock of your customers. “Take a targeted approach, understanding what comfort Take a targeted approach, food is for each person,” she advises. “You can’t assume a understanding what comfort food traditional version applies to everyone.” is for each person. The best way to learn what patients and/or residents consider to be comfort food is to ask them. “Encourage food-and-nutrition staff members to have Sandwiches. Hot turkey sandwiches served with a side of conversations with residents on a regular basis,” Fillmore cranberry sauce. Deli- turkey sandwiches on cranberry bread. suggests. “Talk to residents when they first arrive, and then Bahn mi with roasted root vegetables. Turkey tortas. again monthly, or at least quarterly.” Soups. Pumpkin or butternut-squash soup. Puréed To meet the broad-based needs of visitors and employees autumn garden soups. Creamy potato-cheese soup. who patronize your cafeteria, observe customers and look for patterns. Are you serving a particular age or ethnic Desserts. Fortified butterscotch, pumpkin, or sticky- demographic? Survey customers via feedback cards to help toffee puddings. Bread pudding with caramel-apple sauce. spot any customer trends. Pear crisps. Baked apples drizzled with maple syrup and cinnamon-sugar. Signature ice creams with pumpkin, FALL FLAVORS TO SAVOR apple, or chestnut purée, cinnamon, and nutmeg swirled in. No matter who you serve, nostalgic flavors just naturally Pumpkin empañadas. lend themselves to today’s popular comfort-food applications. Breakfast. Pumpkin muffins and doughnuts. Bagels “Any traditional comfort food can be given a more served with pumpkin-cream cheese. contemporary spin,” Ludwig advises. “Think beyond the Beverages. Pumpkin lattes and milkshakes. Hot cider. Apple- classics: menu something unique.” flavored hot tea. Hot chocolate with cinnamon or caramel. Here are just a few ways to add fall flavor to your Snacks. Whole-milk cottage cheese or whole-milk many menus. yogurt blended with pumpkin-pie or apple-pie seasoning. Center of the plate. Turkey. Whole roasted chicken. Cider- Carrot cake. braised pork chops. Chicken and dumplings. Tender, slow- braised value cuts of meat. Beef stew with chunks of fresh THE BOTTOM LINE? pumpkin. Adult macaroni and cheese. Chicken thigh kabobs. No matter which fall flavors you choose to menu, Naan-bread pizzas. Turkey mole with ground pumpkin seeds. capitalizing on what’s fresh and what exemplifies the season will soothe, comfort, and satisfy those you serve. E Vegetable-based entrées and sides. Butternut-squash ravioli. Acorn squash stuffed with rice pilaf or quinoa, roasted nuts, and dried cranberries. Brussels sprouts roasted with bacon. Root-vegetable curries. Stuffing studded with For More Information bits of apple and roasted pecans. Mashed root vegetables— Ask your Gordon Food Service® Customer sweet potatoes, turnips, rutabagas—as an alternative to Development Specialist about: mashed potatoes. Flashed-and-smashed fingerling potatoes with cheese. Roasted fall-vegetable pizza. 1. How LTO Direct™ from Gordon Food Service can help you craft seasonal limited-time Salads. Roasted root-vegetable salads or “root chops.” Kale offers that build cafeteria sales. salad topped with maple-roasted butternut or acorn squash. SM Shredded chopped Brussels-sprouts salads. Ancient-grain 2. Our full line of Kitchen-Tested Recipes that satisfy customers in any season. salads with root vegetables. Apple-cider vinaigrettes.

ENRICH | Fall 2014 13 Let them eat

Ice Creamby: Tom Dixon

city of 3,200 people nestled in the mountains of nutrition factor at this stage in most people’s lives, and it eastern Kentucky might not be the fi rst place you’d advocates allowing the most liberal diet possible.” A think to look to for healthcare innovation. But when Making dining spaces more inviting involved rethinking the it comes to skilled-nursing facilities, Barbourville Health & way residents interact with their environment. From service Rehabilitation Center is doing something unique. to ambience to décor, Arnold and her staff analyzed every Established 50 years ago as Barbourville Nursing Home, aspect of the program to come up with fresh new ways to the facility always served the residents of Barbourville with delight their customers. high-quality care and generous compassion. Several years ago, facility directors determined that its structure could not accommodate their ambitious plans for further improving We wanted to enhance residents’ quality of life. resident socialization and increase Their plans focused heavily on dining and nutrition, according to Corporate Dietitian Lora Arnold, RD-LD. “We needed a their food choices. new building,” she says, “and I was fortunate to be very involved in the design of it. I sat on the building committee and visited other healthcare facilities. It was really fascinating to see and be RESIDENT-FOCUSED EXPERIENCES part of a construction project from the ground up.” “The old facility felt pretty institutional,” Arnold says. “ Arnold had two main goals for the dining program. We wanted to create a truly resident-focused experience.” “We wanted to enhance resident socialization and increase On December 2, 2013, the new resident-focused facility— their food choices,” she says. Getting residents out of their rooms about three miles from the previous campus and renamed for meals required more inviting dining spaces. Offering more Barbourville Health & Rehabilitation Center—opened its choices meant making fundamental changes in food policies. doors. From all accounts, residents were thrilled with the To accomplish the latter, “We adopted the 2011 New changes. So was the community—the 135-bed facility was Dining Practice Standards from Pioneer Network,” quickly fi lled, and a waiting list was established. Arnold says. “It follows the Academy of Nutrition and One of the biggest causes for excitement was—and still is— Dietetics’ (AND) position paper on liberalized diets. It the Court Square Ice Cream Shoppe. Named after the city of recognizes that food intake is really the most important Barbourville’s central gathering place, it is one of the fi rst things

14 Gordon Food Service FEATURE: LET THEM EAT ICE CREAM

visitors see when they enter the Health & Rehabilitation Center—just to the right of a waterfall fountain. Glassed in—“like a store in a mall,” Arnold says—with a A Recipe for Dining Success green awning above the front door, the Court Square Ice The following guidelines provide daily inspiration to Cream Shoppe is a throwback to the soda shops residents the 20 dietary employees at Barbourville Health and remember from earlier days. It offers 32 flavors of ice Rehabilitation Center: cream—18 available at any one time—and a huge variety of toppings, served in a regular cone, waffle cone, or cup. Vision: Through policy, procedures, and Milkshakes are also on the menu, with residents favoring menu development. peanut butter, M&M’s, crunchy pretzel with salted Listening: To residents’ desires and to staff input for caramel, and birthday cake flavors. Gourmet coffees, teas, feedback, preferences, and suggestions. lattes, and cappuccinos also are served. Teamwork: Including dietary staff, CDM, RD, and nursing “Residents just walk in and place their order,” Arnold staff to provide high-quality meals and smooth delivery. explains. Employees and visitors can order goodies for a Continual Follow-Up: By CDM, RD, and nursing staff small fee. The Court Square Ice Cream Shoppe is open four to ensure excellence in dining service, and make days a week, between lunch and dinner, and also opens up changes as needed. for special events, such as a resident’s birthday party. “We saw ice cream as a tool for enhancing socialization, recalling happy memories, improving hydration, and increasing caloric intake,” Arnold says. The wide array of options also fulfills the desire to facilitate self-directed choices. A liberalized diet is in effect here, though sugar- free ice creams and sherbets are offered for residents whose medical conditions demand it, and thickened ice creams are made for those on thickened diets. “We use tray cards here and in the dining room,” she adds. The cards are a preparation tool, listing diets, allergens and other nutritional data for each resident. Arnold says the Court Square Ice Cream Shoppe is popular with residents and employees alike. “All the employees want to work here—it’s such a happy place; it’s a real stress-reliever.” HISTORY COMES ALIVE The community's dining room is at the other end of the building from the Court Square Ice Cream Shoppe, past an activities center (complete with a jukebox) and resident rooms, in a large area suffused with natural light. The path there is sprinkled with references significant to the region—street names, a railroad crossing, even a copy of the sugar-cane treaty established by local Cherokee Indians with the city government. “It’s almost like a history lesson,” Arnold says. “Most of our residents grew up here and really appreciate these touches.” The history theme extends to the name of the dining room. The Daniel Boone Café refers to the frontiersman who blazed a trail through Kentucky in the 1700s. “Barbourville hosts a Daniel Boone festival every year, so it’s a welcome connection for residents.” Historical ties notwithstanding, the café feels very contemporary. It’s decorated with a soft, earthy theme: lots of wood and a color scheme dominated by peach and moss green. Residents’ photos line the walls, and the room opens to a beautiful outdoor courtyard with sitting areas where

ENRICH | Fall 2014 15 FEATURE: LET THEM EAT ICE CREAM

residents can dine if they wish. Servers in black chef’s coats emblazoned with the café logo greet residents at the table and take drink orders, giving residents time to consider appetizer and entrée options. “There’s typically a choice of two entrées and three to four side items,” Arnold says. “There’s also a made-to-order menu residents can always order from, with such dishes as grilled cheese, hamburgers, chef’s salad, soup and crackers.” A wooden dessert cart is pushed around at the end of meals, allowing residents to choose their favorite sweets. Banana pudding is the big draw, reflecting residents’ preferences for the comfort foods they grew up with. “Fried green tomatoes, chicken and dumplings, pinto Liberalizing Diets beans with ham and cornbread, fried catfish, fried chicken The Academy of Nutrition and Dietetics (AND)— … they love the Southern classics,” Arnold says. Still, formerly known as the American Dietetics monthly theme meals provide an opportunity to sample Association—laid out the case for liberalized global cuisines, such as Asian and Italian. diets in a 2005 position paper: “We’re also happy to fulfill all reasonable requests,” “The quality of life and nutritional status of Arnold adds. Recently, one gentleman asked for neck older adults residing in healthcare communities bones. We went to the grocery store, and he got them for can be enhanced by individualization to less- dinner that day.” restrictive diets. Good listening, Arnold maintains, is critical to resident- “Although therapeutic diets are designed to centered dining: “I sit down with residents three to four improve health, they can negatively affect the months before the debut of a new menu and review what variety and flavor of the food offered. Individuals they like and don’t like.” That’s in addition to making sure may find restrictive diets unpalatable, resulting residents are satisfied at every meal. “Food preferences can in reduced pleasure in eating, decreased change with adjustments in medication, so it’s important food intake, unintended weight loss, and undernutrition—the very maladies healthcare to keep asking for feedback.” practitioners are trying to prevent. Arnold works closely with Gordon Food Service® to “In contrast, more liberal diets are associated develop new recipes, and she relies on Dietitian Leane with increased food and beverage intake. Chaney, RD-LD, to implement them. Chaney is assisted For many older adults residing in healthcare by Certified Dietary Manager Lenora Gray, a 29-year communities, the benefits of less-restrictive diets employee who also plays the piano for café patrons two to outweigh the risks.” three times a week. Those are just two of many people Arnold credits for transforming Barbourville Health & Rehabilitation Center into a skilled-nursing showplace. In addition, she says that Administrator Janna Partin, Director of Nursing Delores "Food preferences can change with Fields, Activities Director Shannon Good, Architect Brian Early, Designer Thomas Ulshafer, and many others have adjustments in medication, so it’s helped make the community special. important to keep asking for feedback." “Dining is a definite selling point for us,” Arnold says. “We’ve experienced a 20 percent increase in the number of residents using the dining room, compared to the previous facility.” Of course, dining isn’t Barbourville’s only selling point. For More Information Ask your Gordon Food Service® Customer “Everything we’re doing here is designed to accommodate Development Specialist how the Cycle Menu both current and future residents. The next generation is Management® software system from Gordon used to getting exactly what they want, much more so than Food Service can help you generate tray cards their parents were. Whether it’s expanded dining choices that list diets, allergens, and other nutritional data or a flat-screen TV in every room, we’re giving them things for each resident. that will enhance their quality of life as they age.” E

16 Gordon Food Service See page 34 for more information. ENRICH | Fall 2014 17 Reducing

Food Wasteby: Aaron Frazier

18 Gordon Food Service FEATURE: REDUCING FOOD WASTE

n 2013, the federal government launched the U.S. Food Waste Challenge, calling on every member of the food I chain to help reduce the estimated 30 percent to 40 percent of food that gets thrown in the trash every year. Six months later, Massachusetts announced a statewide ban on commercial food-waste disposal. Starting in October 2014, any entity that disposes of at least one ton of organic material per week must donate or repurpose the useable food and ship any remaining food waste to an anaerobic digestion (AD) facility. Once there, it will be converted to clean energy or sent to composting and animal-feed operations. This regulation follows similar laws passed in Vermont Estimate Your Food Waste and Connecticut, and food-waste initiatives enacted in cities If you aren’t tracking your food waste and like Austin, Portland, New York, San Francisco, and Seattle. don’t have a food-waste diversion program in While your operation may not be subject to such place, the following formulas can provide an regulations, the pressure to reduce food waste will only approximation of how much you’re throwing intensify. It is, as former New York City Mayor Michael away. The figures below are based on industry Bloomberg said, “the fi nal recycling frontier.” averages; individual results may vary depending on such factors as preparation method and Food waste is a big issue for healthcare operations type of service (e.g., tray versus trayless). because they produce so much of it. Healthier Hospitals Initiative, a sustainability advocate for the healthcare sector, estimates that hospitals and health systems in Hospital Nursing Home the U.S. produce 11.7 thousand tons of waste each day. Average Average Measurement Roughly 10 percent of that is food in the typical hospital, Meals Served 0.6 0.6 lbs./meal according to Sustainability Roadmap for Hospitals, a Food served 30 20 % of food served by wt. program of the American Hospital Association. Beds 3.42 1.8 lbs./bed/day Throwing away food squanders agricultural resources and increases greenhouse gas emissions from landfi lls. It’s also a tremendous drain on your budget, wasting money Let’s say you serve 3,334 meals in one week. you could put to good use elsewhere. Multiply that by 0.6 and you get 1 ton of food Here are a few ideas for reducing food waste in waste in one week. your operation. If you’re a hospital serving 10,000 pounds of food a week, multiply that by 30 percent and you get 3,000 pounds of food waste each week. Employee buy-in is key to waste prevention. If you’re a nursing home with 159 beds, multiply that by 1.8 and you get 286 pounds per day of food waste. (This metric uses beds as a proxy to account for all food waste generated across a nursing home or hospital by residents, TRACKING YOUR PERFORMANCE staff, and visitors.) You can’t manage what you don’t measure, says Andrew Source: RecyclingWorks Massachusetts, 2014 Shakman, CEO of LeanPath, a Portland, Oregon-based food-waste prevention consultancy. LeanPath offers an automated system that measures the food that gets thrown away every day. “Most operations throw away 4 to 10 percent of the food living communities in Illinois, agrees employee buy-in is they order before it even reaches a plate,” Shakman says. key to waste prevention. LeanPath helps staff record all food headed for the trash “Our managers and staff just weren’t aware they were and displays its estimated value. “That focuses employee wasting so much food,” he says. So he devised his own attention on the problem and lays the groundwork for paper-based system to highlight the problem and motivate waste-prevention strategies.” behavior changes. “We use ‘waste logs’ to record food waste. Tim Renner, Director of Culinary Services and Executive Employees have to record everything that gets thrown Chef for BMA Management, which operates 40 assisted- away—and a dollar amount is attached to each item.”

ENRICH | Fall 2014 19 FEATURE: REDUCING FOOD WASTE

Cross-utilization is another way of getting the most value Most operations throw away out of a product. For instance, you might serve prime rib as an entrée and also use it thinly shaved for sandwiches 4 to 10 percent of the food they order and salads. By increasing the number of items in which before it even reaches a plate. products are used—especially highly perishable items such as produce and seafood—you will minimize waste. PREVENTING POST-CONSUMER WASTE PREVENTING PRE-CONSUMER WASTE How much food are your guests leaving on their plates? Tracking food waste allows you to pinpoint problem Renner’s staff uses plate-waste logs to track this post- areas. The following strategies can help reduce food consumer waste. Too much food left on the plate may discarded before it reaches customer plates. mean your menus aren’t meeting the needs of those you Minimize overproduction. “It’s important to standardize serve, that your portions are too large, or that your staff your recipes and quantify them to the right yields,” says needs a refresher course in portioning standards. ® Gordon Food Service U.S. Healthcare Marketing Manager Consider implementing a “waste-awareness drive” to Dana Fillmore, RD, CP-FS. “And you want to be sure highlight the plate-waste issue for staff and customers— you’re purchasing the right product for the right use.” and allow customers to request smaller portions if they Over time, Renner’s waste logs helped staff more desire, as Renner has. accurately gauge the food needed to cover each meal and Prevention pays off. Shakman says the typical LeanPath encouraged them to reuse leftovers in creative ways. operation shaves two to four percent off its annual food “Leftover broccoli,” he says, citing just two examples, costs. Renner reports that one of his communities cut its “will go into a pesto sauce, and leftover burgers will be food waste in half, capturing substantial savings that were ground into a spaghetti sauce.” invested back into its program. Use product before it’s outdated. Proper inventory, REUSE FOOD WASTE stock monitoring, and rotation policies are critical to You can’t eliminate food waste entirely, of course. But preventing spoilage and expiration-date losses. there are better ways of handling food waste than sending Use as much of the product as possible. Product trim it to a landfi ll. The EPA recommends these options, in can be a signifi cant source of waste. Train kitchen staff to order of sustainable preference: be deliberate with their cuts so they don’t throw away 1. Feed people. Donate nonperishable and unspoiled usable product. You also may consider using value-added, perishable food to local food banks, pantries, and shelters. ready-to-use ingredients, such as bagged produce, which eliminate trim waste. 2. Feed animals. Divert food to farmers, zoos, and other animal-feeding operations. 3. Supply industry. Liquid fats and solid meats can be converted to animal food, cosmetics, soap, and other products. Fats, oils, and grease can be transformed into biofuel. 4. Compost. Food waste can be combined with other organic materials to create compost, which is used as a soil amendment or a medium to grow plants. 5. Anaerobically digest. Specially equipped facilities can recycle food waste through a process that produces biogas and a soil amendment, two valuable products. Some of these options may not be available to you locally. But identify the resources that are and work with them to determine whether you can meet their requirements. Alternatively, you might blaze your own waste-reuse trail; some healthcare operations are installing grinder systems to create their own compost and using it around their campuses. Whatever you do, you’ll be benefi ting the planet and your bottom line. E

20 Gordon Food Service FEATURE: REDUCING FOOD WASTE

For More Information Ask your Gordon Food Service® Customer Development Specialist about how the following foodservice solutions from Gordon Food Service can help with your waste- reduction needs: Inventory Manager™ software that can help streamline processes for proper inventory management, as well as stock monitoring and rotation policies that are critical to preventing spoilage and expiration-date losses. Cycle Menu Management® , an automated system that can aid in forecasting food needs by recommending purchase quantities based on your diet census. Our full line of Kitchen-Tested RecipesSM that can help refresh your menu and meet the needs of those you serve.

ENRICH | Fall 2014 21 COLUMN: MANAGER'S MEMO

Knife-Safety Skills Honing by: Jane Meyers Stay focused. Never look away and other items in half or in a way that when cutting or handling a knife. creates a fl at surface fl ush with the Don’t assume that all your Cut safely. Cut away from yourself cutting board, and then proceed. employees know how to to avoid injury in case of slippage. KNIFE MAINTENANCE Use your non-cutting hand to hold Keep an edge. Dull knives can slip use a knife properly. food securely. To minimize the risk and cause injuries. of getting cut, employ a claw-like grip, with fi ngertips pulled back Clean knives after every use. This knife works magic when and knuckles outward toward the helps prevent cross-contamination. used skillfully. But, when knife. A mesh glove made of Kevlar, Wash and sanitize knives by hand. used improperly or chainmail, or high-performance yarn Putting knives in the dishwasher can A incautiously, a knife can also can protect the non-cutting hand dull blades and shorten their lifespan. be dangerous. and is recommended for slicing bread. Never submerge knives in dishwater Proper knife-safety practices are Knife placement. Never leave part or leave in sinks. essential to reducing the risk of injury of a knife jutting over a cutting board Use proper cleaning techniques. and workers’ compensation claims. or table edge. Never wipe a blade with a fi nger. Foodservice experts recommend the Use knives for their intended task. Place the knife on a clean cutting following best practices to help keep Never pry open lids or tighten screws board with the tip and edge facing workers safe. with a knife. away. Using short strokes, wipe the blade from the spine outward— TRAIN FOR KNIFE SAFETY Perfect the handoff. Never pass never along the edge. Follow the Don’t assume that all your knives in midair. Instead, lay the knife same health-code rules as for cutting employees—especially young, down on a clean surface with the boards—regulations vary, so check inexperienced, and/or temporary or handle toward the intended recipient. your state’s code for specifi cs. seasonal workers—know how to use a Carry knives correctly. Hold the knife properly. Train your entire staff in point down and the sharp edge to KNIFE STORAGE the fundamentals of knife safety—not the back. Watch out for obstacles in Keep knives in a rack or on a just back-of-the-house staff. Servers your path or slick spots on the fl oor magnetized strip. Never leave them and expediters may handle knives for whenever walking with a knife. out, no matter how quickly you plan serving and garnishes, and bussers who Protect co-workers by giving them a to use them again. come in contact with knives need to heads up; say, “Sharp! Behind!” when Store knives securely. Use knife know how to stay safe, too. walking with one. guards, especially when transporting KNIFE-HANDLING Let dropped knives fall. Never knives in a roll before or after a shift. Use a secure work surface. Always try to catch a falling knife. Warn Knives can easily slip out of a roll and use a clean, dry cutting board on a co-workers as a knife falls, and watch cause deep lacerations. non-slippery surface. Placing a towel out for your feet. Pick up a dropped BE PREPARED beneath a cutting board can help knife and sanitize before using. In a perfect world, proper safety secure it. Never cut items that are Stabilize items to be cut. Round practices would eliminate injuries. held in hand (e.g., don’t remove and/or irregularly shaped ingredients But accidents do happen, so keep a avocado pits with a paring knife while that roll can slip off the knife and fi rst-aid kit handy. E cupping the fruit in your palm). increase the risk of injury. Cut vegetables

22 Gordon Food Service Recipes Comfortably Healthy Food

he arrival of autumn kicks off serious comfort-food season. Cravings by: Jane Meyers T turn to heartier fare—robust roasted meats, savory gravies, and creamy pastas. Satisfy the cravings and embrace seasonality by using classic fall foods such as apples, root vegetables, and turkey to update menus in healthy, flavorful, and cost-effective new ways. Our fall lineup fills plates with colorful feasts for the eyes and palate-pleasing dishes that sharpen appetites and satisfy all you serve. Apple-Banana

Apple-Banana Strata 6. Place Stratathe strata on a full-sized sheet pan and bake in a Yield: 32 6-oz. servings Recipe Manager code: breakfast032 325°F convection oven for 20–25 minutes. Rotate pan and REORDER NO. DESCRIPTION AMOUNT bake for an additional 20–25 minutes. If necessary, cover 306762 GFS® French Bread 1 ct. strata with foil to prevent excessive browning. Bake until 582271 Markon® Granny Smith Apples, diced 2 lb. cooked through. CCP: Final internal cooking temperature 197769 Bananas, diced 2 lb. must reach a minimum of 145°F, held for a minimum of 15 729469 Sweetened Dried Cranberries, roughly chopped 6 oz. seconds. Allow to rest 15 minutes at room temperature 478237 Large Grade A Shell Eggs 40 ct. before slicing into 5 oz. portions. 245621 1% Buttermilk 2 c. TO PREPARE À LA CARTE: 314641 GFS Light Brown Sugar 1½ c. Place heated 5 oz. portion on a warmed serving plate. Ladle 513873 GFS Pure Vanilla Extract 2 Tbsp. 1 oz. of mixed-berry syrup over the top of the strata. Place a 224723 Trade East® Ground Cinnamon 2 tsp. strawberry and a sprig of mint next to the strata. 424307 Kosher Salt ½ Tbsp. 405170 GFS Canola Oil Pan-Coating Spray 1 Tbsp. Mixed-Berry Syrup Recipe Mixed-Berry Syrup, warmed 1 oz. Yield: 88 1-oz. portions Recipe Manager code: sauce519 212768 Markon Strawberries 1½ lb. REORDER NO. DESCRIPTION AMOUNT 244620 GFS Burst O’ Berries, thawed 5 lb. 562793 Markon Mint Leaves, trimmed to sprigs ½ oz. 108642 GFS Granulated Cane Sugar 2 c.

PREPARATION INSTRUCTIONS Wash hands. Wash all fresh, unpackaged produce under PREPARATION INSTRUCTIONS running water. Drain well. Wash hands. 1. Slice bread into ½" cubes. Place on a parchment-lined 1. Combine 5 lb. of berries and juice with sugar in a sheet pan. Bake in a 350°F convection oven for 7–8 minutes, nonreactive sauce pot and bring to a simmer. Simmer or until bread is completely dried. 2–3 minutes, or until sugar has dissolved, stirring frequently. Allow to cool. 2. Peel and core apples. Dice into ½" pieces. Peel the bananas. Dice into ½" pieces. Keep fruit separate. 2. Place berry mixture in blender and blend until smooth. Cover, label, date, and refrigerate for future service. 3. Crack eggs into stainless-steel mixing bowl. Add CCP: Refrigerate at 41°F, or below. buttermilk, ½ c. brown sugar, vanilla, cinnamon, and salt; whisk until well-blended. 4. Coat a full-size 2" stainless-steel hotel pan with canola oil spray and spread 10 oz. of dried bread cubes in the bottom NUTRITIONAL INFO (per serving) of the pan. Layer apples, bananas, cranberries, and remaining Calories: ...... 301 bread cubes on top of bread. Fat: ...... 6 g. Sodium: ...... 240 mg. 5. Top with an even layer of egg mixture. Cover, label, date, Carbohydrates: ...... 52 g. and refrigerate for at least 24 hours. CCP: Refrigerate at 41°F, Protein: ...... 10 g. or below. Typical Cost per Portion: ...... $0.75

24 Gordon Food Service IN THE KITCHEN: RECIPES

Cavitappi

TunaTuna Cavitappi crumbs on a parchment-lined full sheet pan. Place in a 325°F Yield: 84 8-oz. servings Recipe Manager code: pasta091 convection oven. Bake until golden-brown and allow to cool. REORDER NO. DESCRIPTION AMOUNT Cover, label, date, and refrigerate for future service. 102938 Primo Gusto® Cavatappi Pasta 5 lb. CCP: Refrigerate at 41°F, or below. 5 432050 Primo Gusto Extra Virgin Olive Oil 1 ⁄8 c. 4. Cook carrots and green beans separately in salted, boiling 424307 Kosher Salt to taste water. Drain in a colander and rinse under cold water until 225037 Trade East® Ground Black Pepper to taste cool. Drain well. 175691 GFS® Panko Breadcrumbs 2 lb. 5. Add 1 package of gravy mix to 1 qt. of water in a stainless- 592293 Markon® Jumbo Carrots, finely diced 1½ lb. steel mixing bowl. Whisk thoroughly. Add the rest of the olive 198439 Green Beans, sliced into ¼" pieces 1½ lb. oil to a heated non-reactive rondeau and sauté onions and 242420 GFS White Biscuit Gravy 1 pkg. garlic until translucent. Add gravy mix and 3 qt. of water to Water 1 gal. the onions. Bring to a boil and simmer 2–3 minutes. Add the 109620 Spanish Onions, finely diced 1 lb. cooked carrots and green beans, mushrooms, yellow squash, and red peppers. Simmer 1–2 minutes. 322164 Chopped Garlic 1 oz. 261904 Markon Button Mushrooms, quartered 1½ lb. 6. Drain the tuna and break into 1" pieces. Add tuna to the 130531 Yellow Squash, finely diced 1½ lb. gravy mixture and stir with a heat-resistant rubber spatula. 793469 GFS Roasted Red Peppers, finely diced 8 oz. Simmer 1–2 minutes. Season to taste with salt and pepper. 1 Let cool. Cover, label, date, and refrigerate for future service. 244473 GFS White Albacore Chunk Tuna, drained 8 ⁄3 lb. CCP: Refrigerate at 41°F, or below. 562769 Markon Italian Parsley, trimmed to sprigs ½ oz.

TO PREPARE À LA CARTE: PREPARATION INSTRUCTIONS Place 4 oz. of warmed cavatappi on a heated serving plate. Ladle Wash hands. Wash all fresh, unpackaged produce under 4 oz. of warmed tuna sauce over the top of the pasta. Top with running water. Drain well. 1 Tbsp. of toasted breadcrumbs. Garnish with a parsley sprig. 1. Cook pasta to preferred tenderness, stirring occasionally to prevent pasta from sticking. Drain immediately. 2. Rinse pasta in cold water. Place in colander and allow to NUTRITIONAL INFO (per serving) drain. Transfer to a storage container. Add 2 Tbsp. of oil and salt and pepper to taste. Mix well. Cover, label, date, and Calories: ...... 282 Fat: ...... 7 g. refrigerate for future service. CCP: Refrigerate at 41°F, Sodium: ...... 430 mg. or below. Carbohydrates: ...... 35 g. 3. Place breadcrumbs in a stainless-steel mixing bowl. Protein: ...... 19 g. Drizzle olive oil over the top of the breadcrumbs. Season Typical Cost per Portion: ...... $0.75 to taste with salt and pepper and mix thoroughly. Place ENRICH | Fall 2014 25 Turkey Quinoa Muffins

26 Gordon Food Service IN THE KITCHEN: RECIPES

Turkey Quinoa Muffins Smashed Sweet Potatoes Yield: 24 8-oz. servings Recipe Manager code: entree125 Yield: 96 1-oz. portions Recipe Manager code: side130 REORDER NO. DESCRIPTION AMOUNT REORDER NO. DESCRIPTION AMOUNT 202060 Ground Turkey 5 lb. 432050 Primo Gusto® Extra Virgin Olive Oil 2 oz. 602242 Cooked Quinoa 1 lb. 551325 Leeks, finely diced 1 lb. 741050 Markon® Shredded Bi-Color Organic Carrots, 321141 Red Peppers, finely diced 8 oz. finely diced 1½ lb. 424307 Kosher Salt to taste 109620 Spanish Onions, finely diced 8 oz. 225037 Trade East Ground Black Pepper to taste 198536 Markon Jumbo Celery, finely diced 8 oz. 199079 Sweet Potatoes, peeled and roughly diced 5 lb. 198757 Markon Large Green Peppers, finely diced 8 oz. 100196 GFS® California Tomato Paste 2 c. PREPARATION INSTRUCTIONS 647220 Trade East® Zesty Country Seasoning 3 Tbsp. Wash hands. Wash all fresh, unpackaged produce under 322164 Chopped Garlic 2 Tbsp. running water. Drain well. Recipe Smashed Sweet Potatoes 6 lb. 1. Place oil in a heated sauté pan. Add leeks and red Recipe Apple Ranch Gravy 24 oz. peppers. Sauté until cooked through. Season to taste with salt and pepper. PREPARATION INSTRUCTIONS 2. Place potatoes in a pot of lightly salted boiling water. Wash hands. Wash all fresh, unpackaged produce under Cook until tender. Drain well. Add potatoes to a large running water. Drain well. stainless-steel mixing bowl fitted with a whipping 1. Place turkey, quinoa, carrots, onions, celery, peppers, attachment. Whip until smooth. Season to taste with tomato paste, seasoning, and garlic in a stainless-steel bowl salt and pepper. Add leek and pepper mixture and stir. of an electric mixer fitted with a paddle attachment. Cover, label, date, and refrigerate for future service. Mix on low speed. Do not overmix. CCP: Refrigerate at 41°F, or below.

2. Portion mixture into 5 oz. portions. Spray 4 oz. muffin Apple Ranch Gravy tins with pan spray. Place turkey mixture into each cup, Yield: 128 1-oz. portions Recipe Manager code: sauce517 rounding tops of portions. REORDER NO. DESCRIPTION AMOUNT 3. Place tins in a 350°F convection oven. Cook until just 192716 Ranch Dressing Mix 3 oz. cooked through. CCP: Final internal cooking temperature 242420 GFS White Biscuit Gravy 24 oz. must reach a minimum of 165°F, held for a minimum of 432050 Primo Gusto Extra Virgin Olive Oil 2 oz. 15 seconds. Cover, label, date, and refrigerate for future 109620 Spanish Onion, finely diced 8 oz. service. CCP: Refrigerate at 41°F, or below. 424307 Kosher Salt to taste 225037 Trade East Ground Black Pepper to taste TO PREPARE À LA CARTE: 582271 Markon Granny Smith Apples, finely diced 2 lb. 1. Place a turkey muffin on an oiled metal baking pan. Water 1 gal. Place a small amount of water in the pan and place in a 350°F convection oven. Cook until warmed through. PREPARATION INSTRUCTIONS 2. Scoop 4 oz. of warmed sweet potatoes on a warmed Wash hands. Wash all fresh, unpackaged produce under serving plate. Ladle 1 oz. of warmed apple ranch gravy over running water. Drain well. the potatoes. Place loaf on plate next to potatoes. 1. Combine ranch mix and gravy mix. Whisk with 1 qt. water. 2. Place oil in a heated non-reactive rondeau. Add onions and sauté until translucent. Add 3 qt. water and bring to a NUTRITIONAL INFO (per serving) boil. Add prepared gravy mix and blend thoroughly. Season Calories: ...... 396 to taste with salt and pepper. Bring to a boil and simmer Fat: ...... 14 g. 2–3 minutes. Let cool slightly. Sodium: ...... 605 mg. Carbohydrates: ...... 46 g. 3. Add apples and mix thoroughly. Cover, label, date, and Protein: ...... 21 g. refrigerate for future service. CCP: Refrigerate at 41°F, or below. Typical Cost per Portion: ...... $1.25

ENRICH | Fall 2014 27 and Bake ChickenChicken and Grits Bake Grits Yield: 48 6-oz. servings Recipe Manager code: chicken075 4. Spray a full-size 2" stainless-steel hotel pan with pan spray. REORDER NO. DESCRIPTION AMOUNT Spread half of warm grits on the bottom of the pan. Layer 432050 Primo Gusto® Extra Virgin Olive Oil 1 oz. chicken mixture on top of grits and spread second half of grits 200778 Markon® Jumbo Spanish Onions, finely diced 1 lb. on top of the chicken. Top with shredded cheddar cheese. 322164 Chopped Garlic 1 oz. Place in a 350°F convection oven until cooked through. CCP: Water 1 gal. Final internal cooking temperature must reach a minimum of 110601 Gordon Signature® Roasted Chicken Base 4 Tbsp. 145°F, held for a minimum of 15 seconds. 565458 Enriched Hot Grits 5 c. 5. Slice into 6 oz. portions. Cover, label, date, and refrigerate 326135 GFS® Shredded Mexican Cheese Blend 1½ lb. for future service. CCP: Refrigerate at 41°F, or below. 206539 GFS Large Grade A Shell Eggs, beaten 6 ct. 424307 Kosher Salt to taste TO PREPARE À LA CARTE: 225037 Trade East® Ground Black Pepper to taste Place a 6 oz. portion on an oiled baking pan. Add a small 443648 Normandy Vegetable Blend, thawed and diced 4 lb. amount of water to the pan and place in a heated 350°F 617760 GFS Shredded Chicken 3 lb. convection oven until heated through. Serve on a warmed Recipe Light Chicken Gravy 3 c. serving plate. Garnish as desired. 405170 GFS Canola Oil Pan Coating Spray 1 Tbsp. Light Chicken Gravy 411841 GFS Shredded Cheddar Cheese 8 oz. Yield: 14 1-oz. portions Recipe Manager Code: sauce521 REORDER NO. DESCRIPTION AMOUNT PREPARATION INSTRUCTIONS 516309 Hearthstone® Roasted Chicken Gravy 98 oz. Wash hands. Wash all fresh, unpackaged produce under 504602 2% Milk 2 c. running water. Drain well.

1. Place oil in a heated nonreactive rondeau. Add onions and PREPARATION INSTRUCTIONS garlic. Sauté until onions are translucent. Add water and chicken Wash hands. Place gravy and milk in a nonreactive sauce pot. base. Bring to a boil, stirring to dissolve base. Add grits and Bring to a boil and simmer 2–3 minutes. Let cool. Cover, label, simmer over very low heat 20–25 minutes, stirring frequently. date, and refrigerate for future service. CCP: Refrigerate at Add Mexican cheese blend. Mix until cheese has melted. 41°F, or below. 2. Place 1 qt. of grits in a stainless-steel mixing bowl. Allow to cool slightly. Add eggs and fold mixture together using a rubber spatula. Add another quart of grits and fold NUTRITIONAL INFO (per serving) thoroughly. Season to taste with salt and pepper. Keep warm Calories: ...... 232 so grits remain spreadable. Fat: ...... 9 g. Sodium: ...... 470 mg. 3. Place vegetables and shredded chicken in a stainless- Carbohydrates: ...... 20 g. steel mixing bowl. Add 3 c. of warmed light chicken gravy. Protein: ...... 17 g. Fold together using rubber spatula. Season to taste with salt Typical Cost per Portion: ...... $0.75 and pepper.

28 Gordon Food Service IN THE KITCHEN: RECIPES

Egg White Breakfast Sandwich Yield: 24 4-oz. servings Recipe Manager code: biscuit009 Egg White REORDER NO. DESCRIPTION AMOUNT 677922 GFS® Liquid Egg Whites 3 c. 560545 Markon® Baby Spinach 1½ c. 424307 Kosher Salt 2 tsp. 225037 Trade East® Ground Black Pepper 1½ tsp. 208640 GFS Fork-Split English Muffins, thawed 24 ct. Breakfast 405170 GFS Canola Oil Pan-Coating Spray 1 Tbsp. Sandwich Recipe Tomato Jam 12 oz. 509790 GFS Turkey Breakfast Sausage Patties, warmed 24 ct. 271411 GFS Yellow American Cheese Slices 24 ct.

PREPARATION INSTRUCTIONS Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Place egg whites and spinach in a stainless-steel mixing bowl and season with salt and pepper. Cover, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below.

TO PREPARE À LA CARTE: 1. Split and toast muffins under a heated salamander or broiler until golden-brown. 2. Spray a heated flat griddle or grill with pan spray. Ladle 1½ oz. of egg and spinach mixture onto griddle. Form mixture into a muffin-sized patty and cook thoroughly. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds.

3. Spread 1 Tbsp. of tomato jam on the inside of the bottom NUTRITIONAL INFO (per serving) muffin half and place on a warmed serving plate. Calories: ...... 269 4. Layer egg and spinach patty, one piece of sausage, and one Fat: ...... 8 g. slice of cheese on top of jam. Place under a heated salamander Sodium: ...... 780 mg. or broiler to melt cheese. Place top muffin half on top of cheese. Carbohydrates: ...... 28 g. Protein: ...... 18 g. Typical Cost per Portion: ...... $1.00

Tomato Jam

Yield: 48 1-oz. portions Recipe Manager code: rcomp357 PREPARATION INSTRUCTIONS REORDER NO. DESCRIPTION AMOUNT 462551 Markon Roma Tomatoes, trimmed and quartered 2 lb. Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 109620 Spanish Onions, finely diced 8 oz. 321141 Red Peppers, finely diced 6 oz. 1. Place tomatoes in a food processor fitted with a metal blade. 1 Water ½ c. Pulse-chop to ⁄8" pieces. 108642 GFS Granulated Cane Sugar ¼ c. 2. Combine tomatoes and remaining ingredients into a 157023 GFS Red Wine Vinegar 1¼ c. nonreactive sauce pot. Simmer until liquid has reduced and 100196 GFS California Tomato Paste 1¼ c. mixture has thickened; stir frequently. 322164 Chopped Garlic 1 Tbsp. 3. Allow the tomato mixture to cool. In small batches, 227528 GFS Bleached All-Purpose Flour 3 Tbsp. return mixture to food processor. Pulse to desired consistency. 424307 Kosher Salt 2 tsp. Cover, label, date, and refrigerate for future service. 225037 Trade East Ground Black Pepper 1½ tsp. CCP: Refrigerate at 41°F, or below.

ENRICH | Fall 2014 29 Spinach and Chicken Lasagna

30 Gordon Food Service IN THE KITCHEN: RECIPES Spinach and Chicken Lasagna Spinach and Chicken Lasagna 6. Sprinkle 1 lb. of shredded cheese and 8 oz. Parmesan Yield: 48 4-oz. servings Recipe Manager code: pasta090 on top of the cooked lasagna. Return to oven. Cook REORDER NO. DESCRIPTION AMOUNT until cheese is hot and bubbling. Allow to sit at 108197 GFS® Ridged Curly Lasagna Pasta 2½ lb. room temperature for 15 minutes before slicing into 405170 GFS Canola Oil Pan-Coating Spray 2 Tbsp. 4 oz. portions. Cover, label, date, and refrigerate for 424307 Kosher Salt to taste future service. CCP: Refrigerate at 41°F, or below. 225037 Trade East® Ground Black Pepper to taste 432050 Primo Gusto® Extra Virgin Olive Oil 1 oz. TO PREPARE À LA CARTE: 109620 Spanish Onions, finely diced 1 lb. Place a 4 oz. piece of lasagna on an oiled baking pan. 322164 Chopped Garlic 1 oz. Add a small amount of water to the pan and place in a 741050 Markon® Shredded Bi-Color Organic Carrots 2 lb. heated 350°F convection oven until heated through. 321141 Red Peppers, finely diced 12 oz. Serve on a warmed serving plate. 599417 GFS Chopped Spinach 2 lb. Chicken and Mushroom Sauce Recipe Chicken and Mushroom Sauce 3 qt. Yield: 176 1-oz. portions Recipe Manager code: sauce516 654108 Primo Gusto Shredded Cheese Blend 2 lb. REORDER NO. DESCRIPTION AMOUNT 164259 Primo Gusto Grated Parmesan Cheese 8 oz. 242420 GFS White Biscuit Gravy 24 oz. Water 1 gal. PREPARATION INSTRUCTIONS 432050 Primo Gusto Extra Virgin Olive Oil 2 oz. Wash hands. Wash all fresh, unpackaged produce under 200778 Markon Jumbo Spanish Onions, finely diced 1 lb. running water. Drain well. 322164 Chopped Garlic 2 Tbsp. 261904 Markon Button Mushrooms, quartered 3 lb. 1. Cook pasta to preferred tenderness and drain immediately. 617760 GFS Shredded Chicken 3 lb. 2. Rinse pasta in cold water. Place in a colander and allow to drain. Spray parchment-lined sheet pans with pan spray. Lay noodles on sheet tray in single PREPARATION INSTRUCTIONS layer without overlapping. Season to taste with salt Wash hands. Wash all fresh, unpackaged produce under and pepper. Cover, label, date, and refrigerate for running water. Drain well. future service. CCP: Refrigerate at 41°F, or below. 1. Whisk gravy mix with 1 qt. of water. Add oil to a 3. Add olive oil to a heated nonreactive rondeau. nonstick sauce pan. Add the onions and garlic. Cook until Add the onions and garlic and sauté until translucent. onions are translucent. Add the mushrooms and sauté until Add carrots and red peppers. Cook 1–2 minutes. Add cooked through. spinach and mix thoroughly. Season to taste with salt 2. Bring 3 qt. of water to a boil. Add the prepared gravy and pepper. Transfer to 2–4" full stainless-steel hotel mix and stir. Simmer 1–2 minutes before adding chicken. pans and let cool. Cover, label, date, and refrigerate for Simmer an additional 1–2 minutes. Add onion mixture future service. CCP: Refrigerate at 41°F, or below. to the gravy. Cover, label, date, and refrigerate for future 4. Spread 3 c. of warmed chicken and mushroom sauce on service. CCP: Refrigerate at 41°F, or below. the bottom of a 2" full stainless-steel hotel pan. Layer 10 lasagna noodles on the bottom of the pan. Spread 4 c. of warmed sauce on the noodles. Layer another 10 noodles. NUTRITIONAL INFO (per serving) 5. Spread vegetable mix on top of lasagna noodles. Calories: ...... 297 Sprinkle 1 lb. of shredded cheese on top of vegetables. Fat: ...... 12 g. Top with a layer of noodles and 4 c. of sauce. Place Sodium: ...... 590 mg. in a 325°F convection oven until cooked through. Carbohydrates: ...... 31 g. Protein: ...... 19 g. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds. Typical Cost per Portion: ...... $0.75

ENRICH | Fall 2014 31 COLUMN: INDUSTRY UPDATE

Population HEALTH MANAGEMENT by: Dana Fillmore, RD, CP-FS

s we go into the homestretch of 2014, constant HEALTHCARE’S CHANGING FINANCIAL MODEL attention to enhanced quality of care and cost Operators everywhere are learning about and preparing containment will remain a priority. to manage the new fi nancial model in today’s healthcare A landscape. With the growing popularity of Accountable- POPULATION HEALTH MANAGEMENT Care Organizations, managed care, bundled payments, and Preventive care to reduce chronic conditions is a key aim quality-of-care penalties, the fee-for-service model is being of the Patient Protection and Affordable Care Act. Chronic replaced by a value-driven reimbursement model. Despite diseases such as diabetes and heart disease are among the all the changes and challenges, many providers reported most common and costly contributors to the nation's positive earnings this past quarter. That’s great news. Some rising healthcare costs. In fact, adults with chronic diseases experts believe this is largely driven by efforts to cover more account for 75 percent of the nation's healthcare spending. Americans with health insurance. The proportion of the U.S. And the rate of chronic disease is expected to grow as population without insurance—13.9 percent as of Q2 2014— the number of U.S. residents age 65 and older increases. has fallen to the lowest rate on record, according to the Successful population health management—especially as Urban Institute. we move from fee-for-service to fee-for-value—will become And there’s more data pointing to an improved outlook. increasingly important in reducing chronic conditions. According to the latest Medicare trustees’ report, hospital Because so many chronic diseases are directly linked to spending is lower than expected and Medicaid is showing nutrition care, food and nutrition services directors are the same. perfectly positioned to leverage their expertise to develop Looking ahead, the Center for Medicare and Medicaid innovative population health management for employees, Services reports that overall FY 2015 payments are projected patients/residents, and the community. And, as a plus, many to increase approximately 1 percent to 2 percent for of these services can help increase revenue and strengthen skilled-nursing facilities and hospitals. However, Medicare the bottom line. reimbursement risk for hospitals heightens in FY 2015 Here are just a few ways to infl uence population health as quality-of-care penalty rates increase in the Hospital management and increase revenue: Readmissions Reduction, Hospital Acquired Conditions, and Hospital Value-Based Purchasing (VBP) programs. • Beef up cafeteria business by expanding healthy wellness options. Consider offering wellness food- Also of interest in FY 2015 is the addition of the price bundles or specials. Invest in a branding face-lift Medicare Spending per Benefi ciary (MSPB) measure to the to boost marketing efforts. Promote your cafeteria to VBP program. MSPB is a claims-based measure of services the community as a restaurant of choice. provided from three days prior to hospital admission through 30 days after discharge. This expands a hospital’s • Enhance your catering program by offering a variety responsibility for care provided in the post-discharge of healthy wellness options. Market to internal and period, which emphasizes the need for providing nutrition external groups and offer delivery service, if possible. care during that time. • Offer registered-dietitian and chef classes to As we continue to address both challenges and the community. opportunities in healthcare and healthcare foodservice, • Shift clinical dietitian inpatient support to outpatient the onus is on every manager and every employee to work nutrition care and wellness services. Include “pre-hab” together to produce operational excellence that provides services to improve nutrition status before surgery. the highest quality care at the lowest reasonable cost. E • Sell healthy take-home meals to employees, discharged patients, and outpatients.

32 Gordon Food Service COLUMN: ASK THE DIETITIAN

Q. How can I prepare my staff to deal with Food Allergies food allergies? Q. Why are food allergies such a hot topic A: Train kitchen and waitstaff on the basics—including in foodservice? the list of common allergens, what’s on your menu and how it’s prepared, and how to read labels. Also make sure A: With more than 170 known food allergens in the United your staff knows that cooking an allergen does not reduce States alone, food allergies (a reaction of the body’s immune or eliminate the chance of a reaction. system to a food or an ingredient in a food) affect as many as It’s also important to train staff about cross-contact 15 million people each year, and the number is growing. dangers. Storage, preparation, cooking, serving, and dining Eight common allergens—milk, eggs, peanuts, tree nuts, areas all have their own common cross-contact hazards. soy, wheat, fi sh, and shellfi sh—account for 90 percent of One way to avoid cross-contact is to establish a designated all food-allergy reactions. Because there is no cure for food allergen-free area for storage and preparation. If this isn’t allergies, the only way an allergic person can prevent a possible, you must take extra precautions. Proper cleaning reaction is to avoid eating foods containing the allergen. is a key factor in reducing cross-contact. Remember to Consequently, foodservice operators (via written procedures, thoroughly clean all cooking areas, equipment, and serving training, communicating with staff, residents, patients, and utensils between use. These additional steps can be time guests) must be prepared to serve this growing population. consuming and may seem challenging in a busy foodservice Addressing food-allergy concerns is more than just a operation, but planning and training ultimately can save matter of customer service. It’s a matter of life and death, time and will defi nitely protect those you serve. as food-allergy reactions can be fatal. As little as one- All staff members must do their part to avoid serving fi ftieth of a peanut can cause a potentially fatal reaction in food that can trigger an allergic reaction. However, someone with a peanut allergy. Thus, it’s imperative that all appointing a shift expert to keep all staff accountable may foodservice staff understand food allergies and know how be benefi cial. During all hours of operation, the designated to prevent and treat reactions. allergen expert can be a resource for staff, lead training, and ensure that training resources are available. Additionally, be sure to check product labels frequently for ingredient For More Information changes that may result in the addition of a common food For more information about food allergies—and for a list allergen. Most importantly: If you are unsure about serving of food-allergy resources, training materials, handouts, a food item, do not serve it. E and posters—visit GFS Experience® at gfs.com. u deliciousNaturally R GLUTEN-FREE R R

Whether for breakfast or brunch, with coffee or as a takeout snack, enjoy the chocolate-speckled, dome-topped goodness of Gluten-Free Banana Chocolate Chip Muffins from R.W. Bakers Co. These tender, pull-apart morsels are preservative-free, kosher, and made with all-natural ingredients in a gluten-free bakery. Each muffin is individually wrapped to lock in freshness and lock out cross-contamination for gluten-free integrity.

For product information, please contact your Gordon Food Service® Customer Development Specialist.

See page 34 for more information. ENRICH | Fall 2014 33 COLUMN: ENGAGE

Dress up the classics with Engage … Convenience The Care and Feeding of by: Ken WascoManagers

It’s said that good employees never quit their company; they quit their manager.

In 2009, Business Week magazine found that middle It all comes down, as most issues do, to communication. managers feel “squeezed between bosses and the frontline According to Business Week, leaders should “ask managers folk, and underappreciated for the contributions they make.” what they need to be successful. Ask them how your I submit that things haven’t gotten any better of late— organization can help them be their best, especially when and the proof is in the rather sorry state of customer they’re feeling low about themselves. And then involve service in this country. them in the process of resolution.” Managers who feel “uncared for” and “unfed” can’t hide Give managers at least a day to think about the answers their frustrations from employees. In fact, they’re likely to these questions. Then really listen to their responses. to make employees feel the same way. When a manager In the process, you’ll discover how each manager wants tells an employee, “Sorry, not my problem; I’m not the big to be cared for, and what they like to be “fed”—in other boss”—well, how can we expect the employee to respond words, what motivates them. Different managers can be to customer problems in any other way? motivated by very different things. The solution is to empower managers to “own” an issue It’s said that good employees never quit their company; through to resolution. If they own it, they’ll take care of it. they quit their manager. Well-cared-for managers will care Clearly outline your expectations for them and show them well for your frontline team— who will, in turn, care well you’re confi dent they can get the job done. Treat them like for your customers. E leaders … and they will be leaders.

Ken Wasco, Conveniently prepared Advertiser Index Gordon Food Service® Customer Effectiveness in a bakeable tray. ADVERTISER PRODUCT PAGE NO. DESCRIPTION, CASE PACK, REORDER NO. Manager GFS® Beverage Solutions GFS Beverage Solutions 4 Reorder No. 167975 Mosaic Italian Roast Ground Coffee, 100% Arabica As a member of the Gordon Food GFS Beverage Solutions GFS Beverage Solutions 4 Reorder No. 155210 Harvest Valley 100% Orange Juice, 4 to 1 Ratio, Frozen, Dispenser Cartridge Service marketing team, Ken Array® Array Cleaning Solutions 5 Reorder No. 703559 Array Ready-to-Use Tuberculocidal Quaternary Disinfectant Wasco conducts hundreds of Build your comfort-inspired creation with GFS® Prepared Entrées & Sides. Array Array Cleaning Solutions 5 Reorder No. 666807 Array Concentrated Quat-Clean Quaternary Sanitizer seminars and workshops on ways Hormel Health Labs Dysphasia products/ 11 Reorder No. 242608 HHL Thick & Easy Fortified Instant Food & Beverage Thickener to achieve higher levels of personal Save kitchen time and labor without sacrificing the made-from-scratch flavor your customers thickeners effectiveness through an emphasis desire. Satisfying and savory GFS Prepared Entrées & Sides such as Fully-Cooked Meatloaf, Sara Lee Chef Pierre Pies 17 Reorder No. 661050 Chef Pierre 10 Inch Unbaked Fruits of the Forest Hi Pies, No Sugar Added, Frozen on communication skills across the Artisan Macaroni & Cheese, and Verde Chicken with Cheese over Polenta are an ideal R.W. Bakers Gluten-Free Muffins 33 Reorder No. RW Bakers Banana Chocolate Chip Muffins, Frozen, Individually Wrapped food service industry. GFS Prepared Entrées 35 Reorder No. 189011 GFS Artisan Macaroni & Cheese Entrée, Frozen base for putting a creative spin on classic dishes with home-cooked taste. Delicious has GFS Low-Sodium Meat Balls BC Reorder No. 610790 GFS Pre-Browned Beef Meatballs, .5 Ounce, Cooked, Frozen never been more convenient. Visit gfs.com/entrees for recipe ideas with GFS Prepared Entrées & Sides.

34 Gordon Food Service Dress up the classics with Convenience

Conveniently prepared in a bakeable tray.

Build your comfort-inspired creation with GFS® Prepared Entrées & Sides. Save kitchen time and labor without sacrificing the made-from-scratch flavor your customers desire. Satisfying and savory GFS Prepared Entrées & Sides such as Fully-Cooked Meatloaf, Artisan Macaroni & Cheese, and Verde Chicken with Cheese over Polenta are an ideal base for putting a creative spin on classic dishes with home-cooked taste. Delicious has never been more convenient. Visit gfs.com/entrees for recipe ideas with GFS Prepared Entrées & Sides. See page 34 for more information. Full Flavor, Less Sodium

GFS® Reduced Sodium Meatballs offer a hearty full-flavored bite, with less sodium for health-conscious customers. These convenient fully-cooked heat-and-serve meatballs are versatile as an appetizer, on a sandwich, or as an entrée. Serve with a variety of sauces for a different take on traditional comfort foods. For more information, contact your Gordon Food Service Customer Development Specialist.

See page 34 for more information.