New school meal pattern gets blame for Mass. districts' money loss

One district projects a $58,000 deficit for this school year.

May 20—Students at Dedham (Mass.) Public Schools aren't fans of the new whole-grain chocolate chip cookies served in the cafeteria, and cookies are just the tip of the iceberg. Though officials say that students will eventually adjust to their new choices, school budgets have taken a hit because of lost revenue from snack items such as cookies and added expenses resulting from the federal Healthy, Hunger-Free Kids Act, which regulates school lunches.

The state and federal laws took effect last fall, and officials are projecting a $58,000 deficit for the Dedham food service department this school year. Districts across the Commonwealth are feeling the effects. Dedham Food Service Director Jeanne Johnson put together a list of 25 nearby districts, including Canton, Needham, Norwood, and Stoughton, that also are losing money. Districts that have been the most successful with the new lunch regulations started early, according to Kathleen Millett, executive director of the Office of Nutrition, Health, and Safety in the state education department.

More From FoodService Director

Managing Your Business
Starbucks college campus

Noncommercial dining centers are often filled with their own Starbucks, Burger Kings, Panera Breads and dozens of other nationally recognized brands. Branded concepts, whether corporate brands or self-operated, offer diners familiar names, menu items, and a sense of place. This translates into more money spent and more diner loyalty for foodservice operators.

However, the success of branded concepts vary greatly. There can be significantly different results depending on whether noncommercial operators decide to franchise, lease or develop their own branded concepts. There’s no one-...

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

Industry News & Opinion
polystyrene takeout

New York City will immediately start phasing out foodservice operations’ use of polystyrene takeout containers after a judge ruled on Friday against an operator coalition that had sued to overturn such a regulation, Mayor Bill de Blasio said over the weekend.

Unless the measure is blocked again on appeal, the city will commence a public education campaign to smooth the way for the change to other sorts of containers. Operators will be given a six-month grace period to find alternatives before they’ll be subject to sanctions.

The measure was scheduled to take effect last...

Managing Your Business
uber driver

The freelance, independent-contractor labor market known as the gig economy is distinguished by working short-term contracts, or gigs, such as driving for Uber, Lyft or Instacart.

The majority of the U.S. workforce will be freelancers by 2027, according to a study called “Freelancing in America: 2017,” conducted by Edelman Intelligence. The annual study, commissioned in partnership by the Freelancers Union and Upwork Global, estimates that 36% of the U.S. workforce consists of freelancers who contribute approximately $1.4 trillion annually—an increase of almost 30% over the...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code