NYC Schools cracking down on kitchens’ use of butter

Butter was effectively banned in 2008, but some kitchen managers didn't get message.

May 13—The butter police are on the job. New York City school kitchen managers said they’ve being targeted and “bullied” by bureaucrats who have threatened “disciplinary action” for buying butter, in violation of a five-year-old policy against using or offering the spread in cafeterias.

The policy prohibits school kitchens from cooking with it, or giving it to students for their bread. And a crackdown on violators has now gone into effect, The New York Daily News reported.

Here’s a recent email from one food manager to officials who oversee 25 schools, The Daily News reported: “Please explain why your managers are ordering BUTTER!!!” Attached to the email was a list of kitchen manager accused of ordering between $74 and $148 worth of butter, called the “Excess Butter Ordering Report.” 

More From FoodService Director

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

FSD Resources