While providing patrons with an outstanding selection of food and beverage offerings is a priority for Carina Leagues Club, the club has also turned its attention to staff meals.
The club has teamed up with local sports dietitian Sean Cornish from Zealthier at Clem Jones Wellness Centre to help staff make more informed dietary choices. Cornish has worked with the club’s executive chef Avita to craft a new range of healthier menu options that are low in saturated fat for staff.
“In hospitality, the convenience of quick and easy meals often becomes the norm. Most of us were consuming bistro-style meals from our menu – delicious but large portions. Now, we’re enjoying lighter and healthier meals and feeling the benefits,” Carina Leagues Club general manager Adam Wiencke said.
The healthier meals are currently available for the executive team, but the next phase of the program will see it extended to the wider management team and all staff members in due course.
According to Wiencke, the executive team has been given dedicated time during work hours to participate in this program to help them make healthier choices.
“Even amidst our ongoing renovations, it’s inspiring to see our team’s unwavering commitment spanning diverse fitness levels, ages, and motivation levels. We’ve observed our team’s collective dedication to enhancing their health and personal wellbeing,” he said.
The healthier options are expected to provide the team with the sustained energy they need to perform their best, no matter the time of day.
“It’s simple: healthier employees are happier ones. Improved wellbeing in our team leads to heightened energy levels, increased productivity, and greater motivation,” Wiencke said.
“This is particularly vital amidst our significant Club renovations; we want our staff to feel energised every day they come to work.”
In addition to this program, Carina Leagues Club has a weekly fruit supply available to all staff and has installed free filtered water stations in the staff room and designated staff areas.
On-shift ‘duty meals’ are available for all staff, with plans to incorporate them into the new healthier menu.
This article first appeared in Club Management Winter. Read the magazine in full below.