Bush’s Best®

With the new school year quickly approaching, K-12 foodservice directors are looking for new ways to meet the challenges of school nutrition—such as meeting sodium restrictions and reducing plate waste—against a backdrop of tight funding. Some innovative operators are thinking outside the box. Here’s a peek at their recommendations.

Traditional breakfast flavors are growing across dayparts on college campuses, and operators who think of breakfast as a state of mind rather than a daypart will find takers for traditional breakfast fare in the afternoon, evening and even the wee hours of the morning.

All operators with a stake in breakfast have the same challenge—creating menu items that are tasty, easy to execute and unique from what the other guys sell.