Contract survives legal challenge in San Francisco schools

Revolution Foods will be new foodservice provider despite legal questions by predecessor.

Jan. 7—When the kids arrive back at school Monday in San Francisco after their winter break, fresher new food will be awaiting them after the district’s new contract with Oakland’s Revolution Foods survived a legal challenge that sought to keep the old food provider in place.

In October, the San Francisco Unified School District put out a bid for a new meal provider. At the time, officials said they hoped to find a company that would serve meals that were not prepared, frozen and then reheated. In late November, the district said it had selected Oakland, Calif.-based Revolution Foods as the new provider for the roughly 35,000 meals served daily. The contract is worth about $9 million per year. But Preferred Meals Systems, the district’s food provider since 2003, challenged Revolution Foods’ ability to provide the meals, arguing that the company did not have any contracts as large as the district’s.

More From FoodService Director

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

FSD Resources