To learn more about the benchmarks for restaurant WellSpots and to get your restaurant moving Well-Ahead, take the restaurant assessment.
Additional Resources:
All restaurant WellSpots must have at least three healthy menu options available. In addition to offering healthy menu options, restaurants may meet additional wellness benchmarks.
Restaurants who have received designation through Oschner's Eat Fit, Partnership for a Healthier Southwest Louisiana or other approved partner organization may use that designation as documentation for the indicated benchmarks.
Comprehensive smoke-free policy
Copy of policy RESOURCES FOR IMPLEMENTATION
Comprehensive tobacco-free policy
Promotion of the Louisiana Tobacco Quitline or another approved cessation service organization
Written description or pictures of ways in which the LA Tobacco Quitline or other service is promoted RESOURCES FOR IMPLEMENTATION
Copy of signed pledge form, picture of campaign poster and/or window cling, or verification with the Louisiana Breastfeeding Coalition
RESOURCES FOR IMPLEMENTATION
Promotion of the 5-2-1-0 Let’s Go! message
Written description or pictures of ways in which the 5-2-1-0 Let’s Go! message is promoted to employees RESOURCES FOR IMPLEMENTATION
Promotion of self-assessment tools for prediabetes and heart health among employees
Written description of pictures of ways in which the self-assessment tools are promoted
Restaurant has staff trained to offer healthy menu options
Description provided by restaurants as to how they meet the elements of the benchmark
Offer at least three healthy choice menu options at each meal time that meet approved nutrition guidelines:
Offer at least three low sodium entrée options with less than 800mg of sodium*
Provide nutritional information of dishes showing 800mg or less of sodium RESOURCES FOR IMPLEMENTATION
Offer healthy options on kids menu including at least one non-fried protein, one steamed vegetable, and low-fat milk or water as the default beverage
Copy of kids menu RESOURCES FOR IMPLEMENTATION
Restaurant willing to accommodate for dietary restrictions of patrons
Description provided by restaurants as to how they meet the elements of the criteria RESOURCES FOR IMPLEMENTATION
Restaurant has at least one staff member trained in ServSafe Allergens and includes notation on menu requesting customers inform servers about food allergies
Copy of ServSafe Allergens certificate and menu with statement requesting customers to inform servers about food allergies RESOURCES FOR IMPLEMENTATION
Implementation of two or more of the following healthy restaurant practices:
Pictures or written descriptions of how healthy restaurant practices are implemented