Directed at foodservice operators in elementary and second schools, this monthly newsletter focuses on relevant topics such as health and wellness, summer feeding programs, commodities and marketing. Each newsletter will feature interviews with operators and child nutrition advocates, timely research and a Recipe Revamp, in which operators share popular recipes that have been altered to make them more healthful.
Instead of sloppy Joes and lukewarm pizza, students this year will instead be handed new menus offering made-to-order items like fajitas and sandwiches as the district’s new food vendor tries to turn school cafeterias into food courts and cafés.
Speed of service, variety, food quality and efficiency are all crucial in any successful foodservice operation. Needless to say, equipment can make or break you. Fortunately, innovative new equipment is coming to market to give you quality and flexibility you never thought possible.
Category Management principles can help you understand your customers better, determine which products and brands appeal to them most and merchandise them the best way. Today, more than ever, you need to put the right products in your customers’ hands.
Consumers today are getting smart about their health, and your patrons expect to see healthy choices alongside the not-so-healthy ones. As they wise-up, it’s important for you—and for your business—to stay abreast of the latest trends to keep them satisfied and coming back for more.