If you stop by the LifeCafe at Life Time in Omaha, Neb., in the coming weeks, you may notice a few changes. Life Time is known for its exceptional quality standards across its clubs, and every so often, that requires a renewed focus to ensure offerings remain top-notch. Right now at Life Time Omaha, that focus is on the LifeCafe.
In addition to never wavering from its “If it’s here, it’s healthy” philosophy of quality food and ingredients, the menu is receiving some intentional updates and additions; at the same time, the team is doubling down on hospitality to deliver a warm welcome, friendly faces, and a space that feels built for you.
“It’s important to identify the big picture,” says Clayton Chapman, vice president of LifeCafe at Life Time. The goal, he explains, is to take the menu items members love and make them even better, while delivering with excellent execution and creating a cafe experience that feels like a natural part of your day.
There’s interest in rolling out similar changes to LifeCafes nationally, though those plans have yet to be solidified.
Until then, here’s what members in Omaha can prepare their palates to enjoy:
Small Changes, Bigger Flavor
The menu at Life Time Omaha isn’t losing any of its go-to items. Instead, intentional ingredient upgrades are being made to a few popular items. Additionally, some new protein-forward bowls and salads are on their way to the menu, with new handheld options planned for a later date.
Two of the LifeCafe’s top sellers — the Chipotle Quesadilla and the Crisp Bacon and Egg sandwich — are examples of what can be expected with the refresh.
For the Chipotle Quesadilla, the updates bring a more layered and balanced flavor profile. “We’ve modified the chipotle ranch with house-made buttermilk, smoked paprika, roasted garlic, fresh herbs, and layers of citrus,” explains Chapman. “We also top the quesadilla with fresh lime zest, which brings all those flavors together and gives it a lighter, elevated finish.”
Raw garlic has been swapped out across the menu’s sauces — as well as in the pico de gallo that’s included with the Chipotle Quesadilla — in favor of a new roasted garlic puree. Chapman developed the recipe, which utilizes the Merrychef oven and features a touch of lemon juice. “The roasted garlic adds another layer of flavor across the menu and brings a more balanced finish to the dishes it’s included in,” he says.
The new roasted garlic is also used to create a rosemary-infused garlic oil that’s brushed onto a ciabatta bun before it’s toasted for the Crisp Bacon and Egg. This sandwich is now also finished with lemon zest and fresh arugula. “The lemon zest brightens the sandwich, while the arugula adds a peppery bite,” says Chapman. “It’s a balance — depth of flavor meets brightness.”
Raising the Bar on Hospitality
Life Time is often referred to as a “third place,” a place outside of home and work where you can move your body, recover, eat, and connect with others. The LifeCafe plays a role in that.
“Life Time is often the best part of a member’s day, and the LifeCafe can be a part of that,” says Chapman. “We all eat three times a day. The cafe can also become a social hub for the club, offering a place for members to gather together. It’s an extension of your home: warm, with genuine hospitality.”
To make that happen, Chapman has encouraged the team members at Life Time Omaha to focus on delivering the highest level of hospitality for members. This means learning your name, remembering your usual order, and keeping the environment clean and welcoming every time you visit. “Hospitality is our superpower,” he adds.
The LifeCafe also works hand in hand with other services in the club, including Dynamic Personal Training, Dynamic Stretch, Dynamic Nutrition Coaching, and more, to support your bigger health goals.
“Whether you’re looking to track your macros, build muscle, lose body fat, fuel your recovery, eat compliant with the Life Time D.TOX, or support some other healthy-eating goal, we want the LifeCafe to become a natural extension to supporting your efforts towards transformation,” says Chapman.
