When we served grapes in the high school the kids would throw them at each other. Working with Kern Hall, area manager, we found out, however, that if we put the grapes in packaging the students...
To encourage wellness, staff are encouraged to divide into teams and walk for wellness. Each team gets a T-shirt and records its distance walking around an indoor track. At the end of the week the...
Barbecue is king, especially in the South, but we have noticed our customers cutting back on pork. So we started offering pulled turkey breast barbecue—along with pulled pork—on...
We offered a meal plan to our students who decided to stay on campus during winter break. The plan was designed to increase revenue and provide additional student services while creating more...
The district’s wellness department has bought lunch coupons and given them away to staff and administrators for them to eat our school lunches. That helps promote wellness because we have...
We have made good use of our contact with local universities to recruit dining services associates. More than half of our diet aides are currently dietetic or foodservice management students at area...
We identified a Food Allergen Advisory Team composed of 10 managers, chefs, cooks and our dietitian. The whole team will complete the Great Gluten-Free Kitchens training program designed and offered...
To help me keep track of the new meal regulations, I color code my menus. So for all the vegetable sub groups that we have to meet, I track those through color on my menus. For example, an orange...
After meeting with a vegetarian focus group we marked our standard menu items to make it easier to recognize the menu items that are vegetarian. Things like salad dressings, grilled sandwiches and...
