K-12 Schools

Operations

Fruit expected to grow at breakfast

If you’re looking to freshen up your breakfast menu, try adding fruit (fresh or prepackaged), yogurt/parfaits or cold cereal/cereal bars.

Operations

Cooking breakfast from scratch

Demand for freshness is spurring foodservices of all types to consider more scratch cooking in the morning, but school cafeterias are finding that quest tougher to pursue when they start serving breakfast in the classroom.

Our high school has about 60 languages spoken and is populated by students from dozens of countries. We started an international service line that incorporates cuisines from some of the countries that our students are from. The country or region of the wo

Schools and colleges are significantly more likely than other segments to have unionized employees. These two segments are also significantly more likely than other markets to have higher-than-average part-time foodservice employees.

State fights against program run by PTA.

Districts have the will but often not the way.

Showcase was designed so all schools could replicate recipes.

The USDA has eliminated weekly grain and protein maximums for school lunches.

Challenge ran in October as part of National Farm to School Month.

Only 5% of operators have an on-site garden or farm for which the foodservice team is responsible. Most operators say they don’t have an on-site garden/farm and have no plans to start one.

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