Continue to Site >>>

K-12 Schools

Workforce

How to operate smoothly during renovations

 By Simedar Jackson on Sep. 15, 2015

Operators who have taken the renovation plunge find that planning, communication and some improvisation are critical to keeping operations humming.

Menu

10 ideas: How to get students to empty their trays

 By Lisa Arnett on Sep. 15, 2015

From crafting fun packaging to involving students in taste tests, K-12 operators share their best practices for reducing cost and food waste.

Operations

Calif. school district hires health consultants

Sep. 15, 2015

The Santa Monica-Malibu Unified School District hired a couple of consultants to evaluate students and educate their families about obesity, diet and other lifestyle issues.

Operations

Smart Snacks are in, big cookies are out

By Dana Moran on Sep. 15, 2015

When Deputy Editor Dana Moran was a student at Vista Middle School in Ferndale, Wash., the ultimate status snack was a big cookie—which is no longer menued.

Steal This Idea

Invite the circus to promote nutrition

Sep. 15, 2015

To generate student excitement, San Diego Unified School District had its schools apply in a raffle to have the local circus perform at a general assembly.

People

How garden programs get students excited about health

Sep. 15, 2015

Tovah McCord, regional director for The Kitchen Community, shares lessons on why programs like these can help operators get students excited about health.

Operations

How to run a successful food truck

By Lisa Arnett on Sep. 15, 2015

Beyond the basic rules of operating a truck safely, laws for mobile eateries vary, so check all local ordinances before proceeding with a food truck.

Operations

How to plan for food allergies

By Dina Berta on Sep. 15, 2015

The number of children with a food allergy rose 18 percent from 1997 to 2007, however, just 38 percent of K-12 operators had allergy training in the past year.

Design

How a veggie-forward approach won the day

By Amy McKeever on Sep. 15, 2015

For operators taking cues from diners clamoring for healthier options, Beefsteak has proven that a veggie-forward approach can be a success.

Menu

Utilizing sustainable seafood

By Dana Moran on Sep. 15, 2015

The overuse of fisheries has operators going beyond produce in their sustainability endeavors and turning their efforts toward lakes and oceans.

  • Page 185