Segment: K-12 Schools

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Gay Anderson has transformed the foodservice at Brandon Valley School District by introducing the Net Off Invoice program, conducting a plate-waste study and creating a prime vendor program.

On Friday, when we break down our salad bar, we freeze 75 percent of the items for use in soups and other dishes.

To celebrate Women’s History Month, we had an Iron Chef competition for all the female chefs at the account.

We use a juice machine to juice vegetable trim waste.

We invited four different departments, one per week, to prepare a dinner for the school community.

Each month we allow the hourly employee with the best attendance record to trade places with a manager for one day.

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