BEST PRACTICES IN FOODSERVICE MENU PLANNING

Deanne Brandstetter, M.B.A., R.D., C.D.N.

Vice President of Nutrition & Wellness

Compass Group, North America

• World’s leading foodservice company• $19.5 billion revenues• Over 400,000 employees around the world• Ranked the 12th largest employer by Fortune

magazine in 2006.• Emphasis on Sustainability and Health &

Wellness

Compass Group PLC

Targeting High Volume Ingredients and Convenience

Products• 2007 reduced sodium soy sauce, no added salt

canned diced tomatoes

• 2007 10-15% reduction in ABP branded soups

• 2008 meats, poultry & seafood products, bases

• 2009 database of sodium in all contracted purchases

Education & Training

• Speed Scratch

• Taste First

• Emphasis on Portion Control

Foodservice Challenges

• How do we measure success?• Trends in operational model promotes use of

convenience products– Loss of space for prep/ scratch cooking– Pressure from clients to reduce labor

• Variability in customer salt acuity• Gradual changes, small step model