Page 18 - och0216_BuyersGuide

Special Dietary Needs

sistant managers, supervisors proteins, gluten-free whole
and chefs within food service
complete the National Restau- grains, fresh fruits and veg-
rant Association’s ServSafe
Allergens certification within etables, and healthy fats,” said
two months of hire. Outside
of the managerial staff and Wilson. “These will all have
FAST members, every DHFS
employee receives in-person healthier cooking methods, like
training from Wilson at the
beginning of each new semes- baking, grilling and steaming.
ter and through in-services
throughout each semester. And because we have elimi-

The dishes served on the nated the top allergens, which
FAST line not only meet spe-
cial dietary needs, but are also include dairy and eggs, many
healthy. “It is a place where health-conscious students can find
better-for-you selections, as the offerings will include lean of the offerings on this line will

also be vegan friendly. In fact,

every Monday will feature an

entirely vegan meal – includ-

ing offerings like Grilled Kale

Hoppin’ John, a Mediterranean

Platter, Frito Pie with South-

west Quinoa Chili and a Dragon Bowl.” —OCH

Profile: Kent Market
For Scott Hager, manager for the Kent Market, Kent
Hager. “The shift in people’s eating habits
Market II and part of catering with Dining Services and moving toward the healthier lifestyle
at Kent State University in Ohio, making sure to keep has happened, and those products tend to
product offerings for students fresh is extremely important. be on that spectrum to begin with.” —OCH

“I always keep my eye out for new products that I think
will sell well,” he said. “With retail, I like to keep a variety,
keep things fresh and bring in new products when I can.
Usually you have a student for four years. I would hate
for them to be here and say that they had seen the same
things from day one to their last day.”

Those new products include those for students with
special dietary needs, including gluten sensitivity and lac-
tose intolerance. He recently found one while attending a
National Association of College and
University Food Services (NACUFS)
regional conference, when he saw
lactose-free dairy products from
Green Valley Organics.

“I happened to be walking around
the showcase and it caught my eye,”
said Hager. “On our catering sheets, I
often see lactose-free, and after seeing
it again and again, it was on my mind.”

After the show, he received a sam-
ple case to offer in the store. “I sold
through it in a day,” he said. “This is
obviously a popular item if it is gone
in a day. After some consideration, we
decided to carry it full time.”

Items for those with special di-
etary needs sell well at the market,
which serves 1,100 to 1,200 customers
a day. “We may not have a huge popu-
lation of those with special dietary
needs, I don’t know for sure,” said

18 | NOVEMBER 2016 ON-CAMPUS HOSPITALITY