Saying "Yes to Fresh" Requires Discipline

Panera Bread’s recent commitment to eliminate a long list of additives from its menu selections is an admirable step for a company that many likely expected already was focused on fresh food.  Saying “no-no” is the easy part, saying “yes to fresh” is a challenge that requires discipline.

Following are four tips for adopting a “yes to fresh” commitment that are applicable for a single restaurant, food and dining management company like ours, or a fast casual chain like Panera:

1 – Deconstruction

There’s no need to eliminate additives when you begin with fresh food but you do need to invest time deconstructing prepared solutions. For example, we deconstructed canned protein shakes that are often served at hospitals and senior living facilities and only serve fresh enriched smoothies.  Patient outcomes are measurably improved with the dramatic taste enhancement and the ingredients are actually LESS expensive. 

2 – Challenging Supply Chain Choices

Removing additives requires a flexible supply chain approach with more “just in time” delivery and tighter control of inventories.  A fresh food commitment also means less reliance on single source suppliers and their associated rebates.  The benefit is being more in touch with consumption trends, regional cuisine and local brands.  At Unidine we have great relationships with the major food industry supply companies for core business needs but our fresh food needs come from local buying partners, therefore supporting the communities we serve.

3 – Hiring the Right People

Saying ‘yes to fresh’ requires a different skill set in the kitchen. Often when we take on new clients we find a team used to opening cans and pulling prepared food from the freezer.  The shift to scratch cooking under the leadership of a skilled chef often energizes the kitchen staff with opportunities to create authentic dishes.

4 – Education

Organic, trans-fats, processed, GMOs….the food industry is ever changing and complex.  Transparency like Panera has shown is important, as is continuous education at all junctures of the food delivery system. For example, in addition to patient education, our registered dietitians educate hospital physicians about the fresh food selections on our menus so the doctors learn to become less restrictive in prescribing, for example, a heart healthy or low sodium diet which often impacts patient’s desire to eat.

Panera’s chef commented in an interview that a simplified pantry is a better pantry.  I couldn’t agree more. I founded Unidine in 2001 with a Fresh Food Pledge that has helped us become the fastest growing foodservice company in the country. It’s a pleasure to see the industry adopting similar tenants and saying yes to fresh.