Toledo Schools mulls new plan for student breakfasts

New plan would put breakfasts in the classroom.

March 19—A potential new approach to how Toledo Public Schools serves students breakfast could save the district money, boost academics, and feed hundreds of hungry children.

Most TPS students already are eligible for free and reduced lunch and breakfasts, but not every student takes advantage of the subsidized meal. Some district officials and Toledo Board of Education members want to move breakfast from the cafeteria to the classroom. Beyond the altruistic benefits, if every student eligible for subsidized breakfasts ate the meals, the district could save more than $1 million.

“We would cut out our supplementing our food program,” by moving to classroom breakfasts, board member Larry Sykes said.

The district spends about $1.5 million a year subsidizing its food program, TPS Business Manager James Gant said. Because the federal government reimburses schools based on how many students eat meals, the more students who eat, the more money the school receives.

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Industry News & Opinion

Sodexo has appointed Cathy Desquesses as its chief people officer, the company announced on Friday.

Before joining Sodexo, Desquesses held multiple leadership roles in the human resources department at General Electric, where she worked for 20 years. Most recently, she was the global HR leader for GE Power Gas.

Desquesses will begin her new role on July 1 and will report to Sodexo CEO Denis Machuel. She will replace Juan Pablo Urruticoechea, who is moving into a new position at Sodexo.

Photo courtesy of Sodexo

Managing Your Business
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The #MeToo movement has turned sexual harassment into the top labor-related regulatory issue for all employers, triggering action from three out of four companies, according to a new survey on workforce concerns.

About two-thirds (66%) of employers rank the issue among their top two employment-related legal worries, even without a change in the pertinent laws and regulations, the canvass found.

What has changed, concluded surveyor Littler Mendelson, one of the nation’s largest labor-focused legal firms, are employee expectations and the social climate.

“No company...

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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.

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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

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