3 revenue streams to consider tapping

money flying pocket

With overtime, minimum wage and scheduling legislation tacking extra weight to some operations' bottom lines, tapping new revenue streams could help keep heads bobbing comfortably above water. Check out how three operations have diversified their customer bases.

1. A la carte and brown baggers

einstein bros bagel sandwiches

During morning passing periods at Durango School District in Durango, Colo., members of the foodservice team load up a cart and sell a la carte breakfast items, such as bagels, yogurt, fresh fruit and milk. Not only does the mobile venture capture twice as many free and reduced-price students at breakfast, but sales have also spiked in wealthier districts. “We’ve seen a huge increase in a la carte dollars at sites that are normally low because kids bring their lunch,” says Krista Garand, supervisor of student nutrition.

Checking out 100 students in the matter of a five-minute passing period is a process of trial and error, Gerand says. She plans to add another cashier to the concept, because teachers—who also partake in the breakfast cart—started noticing kids were late to class. 

2. Cakes and seniors

claim jumper carrot cake

At Cardinal Community School District in Eldon, Iowa, the nutrition team has built out a bakery business, which has helped the department reinstate a positive balance. Most residents have to travel 20 or 30 minutes to get to the next grocery story or bakery, and Food Service Director Heather Smith saw an opportunity to gather extra revenue without making a massive investment. “We are a school that is on a highway in the middle of corn fields, so it’s a lot more convenient for parents to order birthday cakes from us and it gives us a lot of control when it comes to allergies,” Smith says.

But parents aren’t Smith’s only customers. Anyone can order and buy the cakes online, and one their biggest clients is a senior living facility. 

3. Pizza and community

pretty pizza

Woodfire Pizza, a concept in Liberty University’s new student union, makes Northeast-style pizzas in a wood stone oven. The pizzas are one of the most popular items among students, but the pies have also gained a following among the Lynchburg, Va., community. Duane Davis, general manager for Sodexo at Liberty, says they were surprised when they started getting visits from residents buying whole pizzas for their families. Now, Liberty is known to have one of the best pizzas in town, says chef Michael Lowe.

More From FoodService Director

Menu Development
spicy bibimbop

Bowls continue to trend as meal carriers for breakfast, lunch and dinner. Both operators and the guests they feed appreciate bowls for their convenience, customizability and creative combinations. Build-your-own stations are increasingly popular ways to offer bowls in college dining, corporate venues and school and hospital cafeterias. But building a satisfying bowl takes more planning than randomly tossing ingredients together in one vessel.

Playing with layering

“Texture is the secret ingredient for a successful bowl,” says Kevin Cecilio, senior director of culinary innovations...

Industry News & Opinion

Austin Independent School District in Texas is introducing new globally influenced menu items this school year, Spectrum News reports.

The offerings are meant to reflect the district’s diverse student body and will include yuca fries, Jamaican meat pies and plantains.

Read the full story via spectrumlocalnews.com .

Industry News & Opinion

Miami-Dade County Public Schools is introducing new plant-based menu items this school year, CBS Miami reports.

Vegan chili and cilantro-lime rice will be appearing on menus when students at the Miami district return to class later this month.

The new plant-based offerings join other new items such as French toast, turkey bacon and antibiotic-free chicken tenders and breast fillets. Students will also be able to enjoy a variety of salads and fresh fruit.

Read the full story via miami.cbslocal.com .

Ideas and Innovation
baby boomer eating

Millennials get a lot of attention from foodservice operators and chefs, but baby boomers make up a large and lucrative group of potential patrons that shouldn’t be ignored, finds Technomic’s 2018 Generational Consumer Trend Report . As more senior-living communities cater to the baby boomer set , here’s a look at the factors that drive those customers’ dining choices.

1. Boomers are flavor-seekers

There’s a perception that because these consumers are older, they are stuck in their ways. But this generation is the most likely to say that they enjoy trying new flavors from time to...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code