K-12 Schools

Operations

Fruit expected to grow at breakfast

If you’re looking to freshen up your breakfast menu, try adding fruit (fresh or prepackaged), yogurt/parfaits or cold cereal/cereal bars.

Operations

Cooking breakfast from scratch

Demand for freshness is spurring foodservices of all types to consider more scratch cooking in the morning, but school cafeterias are finding that quest tougher to pursue when they start serving breakfast in the classroom.

Our high school has about 60 languages spoken and is populated by students from dozens of countries. We started an international service line that incorporates cuisines from some of the countries that our students are from. The country or region of the wo

Challenge ran in October as part of National Farm to School Month.

State fights against program run by PTA.

Districts have the will but often not the way.

Showcase was designed so all schools could replicate recipes.

The USDA has eliminated weekly grain and protein maximums for school lunches.

Call them what you will: mobile canteens, lunch wagons, catering vans or even the pejorative “roach coaches.” Food trucks, once the “restaurant” of choice for employees outside of manufacturing plants, steel mills, military bases and more, are back.

Milk does a body good, and it also helps operators’ bottom line. Milk, at 18%, makes up the highest sales percentage of beverages for non-commercial operators, according to The Big Picture research.

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