Del Mar schools revamped lunch increases sales

Partnering with Northern California-based Choicelunch has helped improve participation.

March 7—During the last couple of years, school officials in Del Mar, Calif., have revamped their lunch program with the help of an outside company to try to add choices, improve nutrition and break even financially.

The effort has paid off, they say. For the first time in years, enough students are buying lunch for the Del Mar Union School District to pay all of their cafeteria workers and other expenses and still have some left over. The number of children buying lunch has steadily increased since the district stopped contracting with the San Dieguito Union High School District for meals two years ago and went with the Northern California-based Choicelunch instead. They shot up even more this year, since the district reworked the contract with the company to include more choices and an online ordering options.

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Students and union representatives are petitioning Eastern Michigan University’s plan to outsource its foodservice operations, calling for the school to delay such a move to allow for further discussion with stakeholders, MLive reports .

EMU last week announced a tentative agreement to hand over its residential, catering and retail foodservices to Chartwells, a deal the university’s interim president avered would enable the school to expand and upgrade its eateries while maintaining high food quality, MLive says.

Opponents of the plan say they are concerned about what they...

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whole grain pasta foodservice menu

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As more and more college and university students seek out whole grains in their meals, dishes featuring whole grains are on-deck to become menu mainstays.

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Managing Your Business
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Summer is no idle time for foodservice directors working at colleges and universities: They’re planning for the futures of their programs. Operators in FoodService Director magazine’s 2016 College and University Census reported an average 16,000-plus students at their schools. During a recent summit FSD hosted with a dozen C&U operators, the people behind some of the nation’s top programs told us what’s keeping them up at night. (FSD is sharing their thoughts anonymously to allow their answers to remain as candid as possible.)

More mouths to feed, but not more resources

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Menu Development
cia menus of change

The Menus of Change initiative aims to do nothing less than change the way the world eats. A collaboration of the Culinary Institute of America and Harvard University’s T.H. Chan School, the program sets out broad principles and ambitious goals that require fundamental changes in foodservice, agriculture, health policy, food processing and even what happens at the family dinner table.

But the means of achieving those lofty ends are often small advances and tweaks to the collective mindset, as the CIA’s annual conference on the initiative reminded attendees this week.

Here...

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