K-12 Schools

Design

Exhibition cooking brings menu trends to life

In order to continue delivering on display cooking's wow factor, operators are bringing different pieces of equipment into the consumer's view.

Operations

Minn. district sees boost in foodservice participation since revamp

Changes included implementing “garden bars” at all schools, as well as build-your-own meal options such as a weekly taco bar.

Kim Minestra, director of nutrition services at Evanston Township High School, will serve as president.

Changes include reducing the amount of pasta served, rotating menus more often and featuring those menus on a mobile application.

In an attempt to rid garbage bins of Styrofoam trays, students at Heritage Elementary found a natural alternative.

The cuts will not impact foodservice as much as feared, the state’s department of education says.

Earlier this week, Foodservice Director ran a story highlighting one Indiana district’s use of so-called “sandwiches of shame” as a tactic to reduce debt.

Since enforcing its controversial new policy, Kokomo High School has reduced its accrued lunch debt by $20,000.

The association is seeking reimbursement for the more than $1 billion in loans and interest owed by school districts.

Officials at Bethel School District say the meal-prep site will help cut costs and improve efficiency.

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