1. Beware a total menu overhaul
Chef Dan Giusti learned an important lesson in his early days of running Brigaid, the company he launched that puts chefs in K-12 schools: Don’t mess with the menu too much.
When Brigaid partnered with New London Public Schools in Connecticut, Giusti noticed many students defaulting to the classic PB&J for lunch every day, he told FoodService Director Editor-At-Large Peter Romeo. With the goal of pushing more ambitious food options, Brigaid took the sandwich off the menu. The move upset parents and students, and Giusti said the change led to some students skipping lunch altogether. So the PB&J returned.
“The last time of day kids should be stressed out is at lunch,” Giusti said, advising that operators offer more complex dishes alongside staples. Some kids may be more adventurous, but others may want to stick with what they know, he said, and operators have to find a balance that makes as many diners happy as possible.