Earlier this year, food giant, General Mills released a health care newsletter that highlighted the health benefits of yogurt and a Minnesota hospital food service that featured the versatility of the food and thereby, increased sales. Foodservice directors looking to appeal to consumers during breakfast hours may want to revisit their food bars in preparation for self-serve parfaits.
Foodservice directors know how popular food bars can be. The customization factor draws in many consumers and can help drive profit if planned properly. For health care institution kitchens that see plenty of foot traffic during breakfast time, the implementation of a yogurt bar can increase sales, whereas locations that do not have many transactions can also benefit from this feature.
Directors who have the benefit of foodservice software can easily increase yogurt inventory, monitor the numbers closely and adjust accordingly to save on waste and cost. Additionally, the software will allow staff members to assess the nutritional benefits of different toppings, which will promote healthy eating. Directors will also want to order additional fresh fruits and granola to accommodate the new yogurt bar. Start with traditional vanilla yogurt and look into different flavors and types, such as Greek yogurt and others.
Maintain consumer interest by offering a variety of toppings that change on a regular basis. FoodService Director magazine noted that even the more unusual toppings, such as wasabi peas, garnered high interest at the Abbott Northwestern Hospital in Minnesota. As such, you can allow kitchen staff members’ culinary imagination to run wild by encouraging them to try out new toppings.
To assist those who aren’t familiar with crafting parfaits, you can highlight popular recipes, as Abbott Northwestern in Minnesota did. You can also have some pre-made parfaits that will be more convenient for consumers on the go.
After you’ve tried out the yogurt bar in the cafeteria, think about expanding the custom parfait program to patients. This can be done with a simple pamphlet that highlights the flavors, toppings and nutritional information inserted into the regular menu. Patients will likely appreciate the new offerings and want to explore different combinations.
Small changes in food service offerings can have a big impact on diner and patient satisfaction. Parfaits can be healthy if the right yogurt and toppings are chosen, which will drive sales and increase interest.