Foodservice Operation of the Month

‘We know that food is a love language’

On this episode of “Dig In,” Denise Axtell of Shasta College shares how her team stayed focused on students while finding new ways to bring revenue into the foodservice program.

This edition of Dig In is brought to you by FSD Community.

FSD Community

Faced with the prospect of staff layoffs, the foodservice team at Shasta College in Redding, Calif., changed course and began offering grocery boxes, meal kits and more to stay afloat during the COVID-19 crisis. And Denise Axtell, director of food services at the rural community college, oversaw this shift.

“Lessons learned … come from even pandemics,” Axtell says, noting that “as long as we stay student focused, we’ll continue to change for the good of our students and our programs and our communities.”

On this episode of “Dig In,” Axtell explains how her team remained student centered while finding new ways to bring revenue into the program.

Find more episodes of this podcast on Spotify.

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