Around 95% of respondents to a recent FoodService Director survey said they’re experiencing procurement challenges. Many who responded say they’re keeping diners up to date on resulting menu changes though social media, newsletters, signage in the dining area and more. Here are three ways they’re keeping guests informed.
1. Utilize industry partner resources
At San Diego Unified School District, the nutrition team has shared videos that outline the current procurement challenges with school sites and teachers. The videos, which are made by the district’s industry partners, can also be shown to students and used as a teaching opportunity.
2. Encourage interaction
To help deal with any diner concerns quickly, dining employees at Skidmore College in Saratoga Springs, N.Y., have been on hand in campus eateries to answer customer questions in real time.
“We are actively in the dining halls and retail locations and answering student and faculty questions quickly to avoid any issues,” says Director of Dining Services Mark Miller.
3. Get diners involved with menu planning
Along with experimenting with new recipes, the nutrition team at Cameron R-1 School District in Cameron, Mo., has tried to involve students in the menu planning.
“These kiddos are more sophisticated than ever before,” says Food Service Director Donna Frazier. “They know what they like and enjoy being helpful when the situation is explained to them.”