Cincinnati foodservice director makes school lunch healthy and kid-friendly

The foodservice director encourages students to personalize their meals, such as creating their own salad.

CINCINNATI—Striding past samples of Pop Tarts and pizza and cookies, Jessica Shelly made a beeline for a booth selling individually packaged sliced fruits and veggies. She picked up a pouch of sliced peaches and let out a yelp of delight. "This could be really fabulous," she said. "I'm thinking yogurt. I'm thinking granola. I'm thinking make-your-own breakfast parfait!" She waved the peaches around in the air triumphantly. People began to give us odd looks.

Before meeting Shelly, I hadn't known it was possible to muster quite this much enthusiasm for sliced peaches. Then again, someone with any less energy probably wouldn't be able to do Shelly's job: As the director of food services for Cincinnati's public schools, she is wholly responsibly for providing nutritious breakfast, lunch, and snacks to 34,000 public school students, three-quarters of whom are on free or reduced-price meals.

More From FoodService Director

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

Ideas and Innovation
sandwich sub

At our corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a more straightforward sub. While planning out a business model for the space, Kohl’s wanted something that was quality driven, but very sensitive to pricing for associates. Diners are comfortable spending about $6 to $7 for lunch.

Ideas and Innovation
usc asian remodel

With a prime location in Los Angeles, one of the nation’s foodie capitols, the University of Southern California has plenty of dining competition. So when Kris Klinger, assistant vice president of retail operations, discovered that students were heading off campus for sushi and noodle bowls, he knew it was time to take action. The construction of Fertitta Hall, part of the university’s Marshall School of Business, provided the opportunity.

Klinger and Gary Marschall, associate director of USC auxiliary services in hospitality, shared photos of both the new Fertitta Cafe and a...

Ideas and Innovation
sriracha bottles

Generally, I’m not one to make New Year’s resolutions. They tend to be grandiose and unrealistic—and why not just resolve to start doing/not doing that thing you’re not doing/doing right away instead of going hog wild until Jan. 1? (New Year’s Day also is my birthday, and if you can’t eat at your favorite Thai restaurant and sip bubbly then, well, when can you?)

I do, however, enjoy the raucous singing of “Auld Lang Syne” to ring in the new year, though I’ve never been quite sure whether you’re supposed to be remembering the year fondly or happily putting it out of mind. While I...

FSD Resources