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For a school foodservice operator, the daily challenges can be overwhelming: short lunch periods, picky eaters, aging equipment and understaffed kitchens just scratch the surface. And finding the time to start tackling these demands can be a challenge in and of itself.

FoodService Director reached out to operators at school districts big and small to uncover some of the biggest successes and obstacles at their operations. The data that follows offers an inside look at the state of K-12 foodservice.

Scroll down to see the results.


STARTING FROM SCRATCH

65% of school operators say they make items from scratch, while others wish they had the resources to do so.


WHAT WE LEARNED


METHODOLOGY

FSD surveyed 464 K-12 operators in its audience in November 2019. The percentages included here are taken from the total number of respondents who answered that particular question. Percentages may not add up to 100 due to rounding.


SUSTAINABILITY STRIDES

13.9% fight food waste with composting.


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