In crafting the Caribbean-Southwestern menu, Seltzer moved away from burgers and heavy pastas. He polled members constantly on which dishes they liked and which they didn't. Now the emphasis is on fresh fish and bold flavors from ingredients such as chiles, lime juice and fresh fruit. The cafe's customers are not workout-aholics, Seltzer says, but they are upscale, educated and concerned about nutrition. Crucial to the new menu's success was the introduction of half portions.
Customers treat the smaller portions, which are offered at about half price, like tapas or mezes.
The University of California-San Francisco Medical Center doesn't have much choice when it comes to selling healthful items. A small but vocal group of vegetarian patrons demands certain kinds of foods, while many of the patients are on restricted diets. But the foodservice operation doesn't have the space or money to offer dishes exclusive to every special need. The dishes must have wide enough appeal to tempt everyone else from foreign-born staffers to patient visitors, says Chris Leishman, recipe development coordinator. The hospital's menu usually features at least one reduced-fat item each among soups, salads, entrees and desserts.