It takes a village: How Madison Metropolitan Schools was able to successfully pilot scratch-made meals
Staff training and partnering with school leaders was essential to making the program’s launch go smoothly.
Training talk: Which foodservice training tactics should stay and which should go?
Some old-school training tactics are stale and need to go. Others are tried and true and should stay. Morrison Healthcare’s Chef Thomas Sewell gives us his take on why you shouldn’t automatically get rid of every old-school training rule, and why you don’t have to jump on board with every new one, either.