New Hampshire high school's new director adds new lunch options

New items at Winnacunnet High School include cider-glazed chicken, pulled pork tacos and more.

Jan. 2—It's a week after Thanksgiving and the students at Winnacunnet High School are having their second helping. For their $2.50, they are getting a healthy helping of turkey, drizzled with gravy, over stuffing, mashed potatoes and green beans.

"Bigger than pizza day," says Chef Jim McAden to Food Service Director Ryan Costigan, who is sitting in his office connected to the school's kitchen.

"Are you going to have enough?" Costigan asks.

McAden nods. "The line's longer than pizza day," he repeats.

"I guess they do want turkey, then," Costigan says.

Costigan and McAden are new this year to the Winnacunnet kitchen. Both of them have extensive backgrounds as chefs in catering and restaurants, and Costigan prides himself on the creative offerings that background allows him to offer to the students.

More From FoodService Director

Industry News & Opinion

Food delivery company Good Uncle is expanding to 15 college campuses this fall, The Daily Orange reports.

The company plans to grow along the East Coast and is looking at opening at schools such as George Washington University, Pennsylvania State University, Villanova University and American University. Good Uncle hopes to open at 50 to 100 campuses by 2019.

Starting as a delivery-only kitchen in 2016, Good Uncle partners with local restaurants to recreate their popular dishes and then deliver them to college students. The company offers free delivery, no delivery minimum...

Ideas and Innovation
wahoo tacos

School lunch is heating up. As expectations rise in the noncommercial sector, the old-fashioned cafeteria has become a hot topic. Political pressure on schools has seesawed over the past eight years, and nutritional regulations on items like sodium and whole grains have been overhauled (and back again). Meanwhile, students, parents, teachers, administrators and policymakers are demanding more healthfulness and better taste from school meals, often for the same cost.

Yet the industry’s best are dedicated to getting better, even while looking to the future with caution. “There’s not...

Sponsored Content
WinCup product

From WinCup ® .

The shape of hospitality is always changing—and challenging. Take the boom in off-premise and takeout, for example, that is expanding foodservice beyond the four walls of the dining room. That trend is driving both commercial and noncommercial operators to rethink their packaging needs—from a practical operational standpoint as well as when it comes to addressing consumers’ needs and desires.

Take it away

The tide of takeout is rising: 49% of 18- to 34-year olds say they are ordering food to-go more often now than they were three years ago, with 36% saying...

Industry News & Opinion

The dining team at Northwestern University in Evanston, Ill., is concerned about the school’s upcoming switch to a new food vendor this fall, the Daily Northwestern reports.

While Northwestern says that its new vendor, Compass, will invite staff to join the company and dining employees will receive the same pay, benefits and seniority they have in their current arrangement, workers are still worried about the change.

Staff say that the university did not keep them informed while searching for a new vendor and that they learned about new developments through students and...

FSD Resources