Schedule switch, smoothies boost breakfast participation

Breakfast participation at Warhill High School in Williamsburg, Va., has increased due to a change in the class schedule and the addition of smoothies to its breakfast menu, The Virginia Gazette reports.

The high school’s principal moved an afternoon flex block to the start of the day, allowing students a full 55-minute period to grab food before class. Before the change, students had just 15 minutes to eat breakfast. The foodservice team also introduced smoothies to the menu at the same time.

Before the changes, the school served breakfast to an average of 75 to 80 students daily. Now, it serves around 200.

Along with smoothies, the school also serves items such as coffee, pancakes, French toast and cereal.

Read the full story via

More From FoodService Director

Ideas and Innovation

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources