To combat the reduction in student customers due to the new USDA regulations, I studied what restaurants most children frequent. I took 10 of the top sellers for kids and have incorporated them into the menu. Spinach dip, rosemary chicken, meatball subs and chicken parm are just a few. This has increased participation by 8 percent. Also, every Friday I go to one school, in full chef gear, and prepare a non-traditional lunch, such as a Caribbean Winterfest. This event has improved lunch counts by 13 percent.
Justin GilletteExecutive ChefSodexo K-12 DivisionAtlanta,
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