Becky Schilling

Becky Schilling, FoodService Director
Becky Schilling
foodservicedirector@winsightmedia.com


For this month’s cover story we talked with operators to find out how they are meeting the customer service demands of each of the five generations served by the non-commercial industry (Gen Z, millennials, Gen X, baby boomers and the Silent Generation).

renovated cafe
With a very low percentage of students who qualify for free or reduced priced meals, 18%, Schuster, the district’s dining services director, knew he needed to make some changes to get students to...

Four million dollars. That’s the estimated figure of the amount of food that’s being thrown away in schools each day, according to a study by Cornell and Brigham Young universities.

Forty-five percent of operators reported that their subsidies have increased in the past year, up from last year’s survey, in which only 26% saw an increase.

Earlier this year at an educational summit I had the opportunity to spend some time getting to know Leah Schmidt, director of nutrition services at Hickman Mills C-1 School District, in Kansas City, Mo.

Bertrand Weber has transformed child nutrition services at Minneapolis Public Schools by moving away from a prepackaged meal model to cooking from scratch on site.
The district’s nine high schools are no longer on the federal meals program following a potential $3 million loss in sales due to Smart Snacks rules.

Two Minnesota districts are working together for the betterment of their students.

menu-insights-chocolate
Chocolate is found on 32% of menus and more data from research firm Food Genius.

A politician gets it right at the opening session of the School Nutrition Association’s conference.

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From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

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