Principals responsible for unpaid lunch balance

Individual schools must repay foodservice for unpaid meals after department racks up $70,000 in unpaid meals in 2012.

July 15 — After three years of large balances owed for unpaid school lunches, the Rapides Parish School Board will hold principals responsible for balances at their schools.

Board members voted in June to pay the $35,957 owed this year for unpaid student lunches out of the district’s general fund. Beginning in August, that money will come from individual school funds, Food Services Director Erma Davis said.

The board approved a plan July 2 based on recommendations Davis presented to tackle the overage that occurred for a third consecutive year. The district was saddled with balances of nearly $70,000 in 2012 and nearly $60,000 in 2011.

Cafeteria managers at each school will report weekly on balances to their principals, Davis said.

More From FoodService Director

Industry News & Opinion

Sodexo aims to reduce carbon emissions by 34% at its foodservice and facilities management sites by 2025, a goal it says it will reach through such changes as converting cooking oil into biodiesel fuel and using energy-efficient HVAC systems.

In announcing this endeavor toward sustainability, Sodexo—which manages more than 32,000 sites globally—noted that over 7,200 of its sites in North America recycle aluminum and paper, and 8,640 recycle cardboard.

Ideas and Innovation
star wars storm trooper

My favorite event—because I’m kind of dorky—is our “May the fourth be with you” (aka “Star Wars”) day on May 4. The whole dining team dresses up, and we offer things like Chewbaklava, Boba Fettuccine and BB-8 Buckeyes. We had a guest cry because they got to take a picture with Chewy.

Menu Development
spilled coffee beans glasses

Following an initial test at the end of May, Starbucks announced that more than 500 of its stores will be pouring nitro coffee by the end of summer. Capitalizing on the cold-brew coffee trend—which reached $7.9 million in sales in 2015 on 115% growth from the previous year, according to researcher Mintel—select U.S. cafes will give up the counter space to serve the creamy, nitrogen-infused java made from the cold-brew base. But how did nitro become the hottest new thing in coffee?

Bringing the bar to coffeehouses

It was the chrome double tap, similar to a bar’s beer tap, and the...

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

FSD Resources