K-12 Schools

Operations

The ins and outs of forming a purchasing collective

Purchasing more local, sustainable products is a priority for operators nationwide—but it’s not always feasible. That's where purchasing collectives come in.

Menu

Quick-pickling tricks for in-season produce

While the pickling process used to involve hours of sterilizing and boiling canning jars, chefs are finding that speedier methods can produce fresher-tasting results.

Operations are starting to follow suit of K-12 student murals, making the most of the artistic talents of diners sitting right there at the table.

The funding is aimed at enabling schools to implement new breakfast models.

The state board of education’s ruling has given high schools more power over what they serve.

The district will provide dinner to students at 10 elementary schools.

Price hikes have heightened the importance of EpiPens’ availability in schools, as well as foodservice employees roles in the allergy-management plan.

Patience, confidence and a dash of humility are key to operational success.

Revamped marketing and vibrant signage have helped promote the new options in the lunchroom.

The findings are part of a larger survey of nearly 1,000 operators showing how the 2016 school year will shape up.

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