Falling into great school dining solutions

Dana Moran, Managing Editor

students cafeteria line food

If September through June is the time when K-12 foodservice directors are focused on the daily business of feeding students, the summer months are a great time to lay back, relax and get an awesome tan, right?

In the words of today’s tech-obsessed Gen Z: LOL. 

This summer found FSDs across the nation sharing ideas and picking up new ones on everything from menuing to HR at the School Nutrition Association’s Annual National Conference in Texas. The conference marked the start of an exciting period for Becky Domokos-Bays, new SNA president and supervisor of nutrition services for Loudoun County Public Schools in Virginia, who shares some of her hopes for her term and for the larger foodservice community.

Summer also is a time to think big picture, and for operators like those involved in the Urban School Food Alliance, that means shoring up relationships with partners and developing goals for the coming year. Members of the USFA, which represents six of the largest school districts across the U.S. share their secrets in forming a collective and finding common ground.

Now that the busy summer of planning turns to a busy fall of executing, keep a close eye on the pages of FoodService Director and FoodServiceDirector.com. We’re here for you year-round—because that’s how we operate, too. 

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