CN Executive Update® Spring 2025 Digital Edition Digital

Spring 2025

Effective Food Cost Management Where to look for food cost problems

Spring 2025

Executive Update

Table of Contents

Top Takeaways From This Issue

Critical Changes Loom for School Meals...................4 How to Protect Your Program’s Funding...................5 Effective Food Cost Management.............................7 Keeping Politics Off the Lunch Tray........................10 Fruit and Vegetable Menu Ideas............................12 Fresh & Frugal: The Power of Seasonal Produce.....14 Plate, Present, Perfect: ..........................................16 Your Guide to Eye-Catching School Meals Preventing Theft in School Nutrition Programs.....18 Analyzing Your School Menu..................................20 From Blah to Ta-Da!...............................................22 The Magic of Herbs and Spices Supporting Your Team As You.................................23 Enter The Home Stretch Reimaging School Dining: A Recipe for Success.....25 Strategic Food Placement:.....................................26 A Key to Healthier School Meals The Challenges of Menu Planning for....................28 Small and Rural School Districts The Variety Equation: Determing...........................30 What Works for Your School District School Menu Magic:..............................................32 Your Blueprint for Success Master Your Kitchen’s Efficiency ............................34 with Cycle Menus School Nutrition Today...........................................36 Make Your School Program ...................................38 Financially Sustainable Customer Service—..............................................40 Your Most Important Job New Takes on Chili.................................................42 Spring Menu Brings Peak.......................................44 Nutrition to School Meals

Effective Food Cost Management Where to look for food cost problems

4 Critical Changes Loom for School Meals This article discusses the evolving land- scape of school nutrition programs in Washington DC, focusing on proposed legislative changes to the Community Eligibility Provision (CEP) and their poten- tial impacts on meal programs. 5 How to Protect Your Program’s Funding School nutrition funding cuts threaten programs nationwide. As a foodservice director, your advocacy is vital to protect your program, and ensure serving nutri- tious meals to students. Effective Food Cost Management Food service cost management strate- gies encompassing menu planning, purchasing, inventory tracking, and financial controls to maintain opera- tional efficiency and profitability. 7

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Executive Update

Critical Changes Loom for School Meals

Executive Update Tim Carroll Co-Founder/Publisher Dee Carroll Co-Founder/Editorial Director •••••• Sally Spero School Foodservice Consultant Maryann Stubblefield Director, Creative Services

CEP Proposals Could Impact 12 Million Students

By Sally Spero, SNS, School Foodservice Consultant Two minute read

In Brief: This article discusses the evolving landscape of school nutrition programs in Washington DC, focusing on proposed legis- lative changes to the Community Eligibility Provision (CEP) and their potential impacts on meal programs for students.

Editorial Advisory Board Barbara Bumgardner, BSBM, SNS Food Service Director Middleton School District, ID Crystal Jo Bruns Kitchen Manager Caliche Schools, Logan County, CO Joyce Curry Director of Child Nutrition Troy City Schools, AL Eric Span

Director of Nutrition Services Sweetwater Union High SD, CA

T he landscape of school nutrition programs continues to evolve rapidly in Washington, DC, with various legislative proposals affecting how schools feed America’s children. While some proposals fade quickly, others gain momentum and require careful attention from education professionals. It’s essen- tial to stay informed about these changes to understand their potential impact on meal programs in your district. Current Legislative Proposals A significant proposal in the House Ways and Means Committee could fundamentally alter the Community Eligibility Provision

Chef Alliance Members Chef Stephanie Dyehouse

Assistant Supervisor of Culinary Development

Cincinnati Public Schools, OH Chef Brenda Wattles, RDN Consultant for Child Nutrition Programs BLT Food & Nutrition, LLC

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Administration Professional Pathways

Executive Update

How to Protect Your Program’s Funding

Turning Advocacy into Success

Three minute read

In Brief: School nutrition funding cuts threaten programs nationwide. As a foodservice director, your advocacy is vital to protect your program, and ensure serving nutritious meals to students. Use these tactics to mobilize your supporters to help.

The Urgent Need for Advocacy The proposed congressional appropria- tions bill for FY25-26 threatens significant funding cuts to school nutrition programs nationwide. These cuts would not only jeopardize the operational viability of your program but would create a devastat- ing ripple effect across the entire school nutrition ecosystem. School foodservice directors, are in a critical position to lead advocacy efforts to protect this essential infrastructure. What’s Really at Stake The potential funding cuts imperil: • Your program’s financial sustainability and ability to provide quality nutrition • Jobs within your operation from management to service staff • Supply chain partnerships with local farmers, distributors, and manufacturers • Administrative infrastructure that supports efficient meal service • Equipment maintenance and replace- ment cycles essential for food safety • Professional development opportunities for your staff

Your Leadership Role is Critical As a director, you possess unique opera- tional insights, community connections, and professional credibility that position you as the most effective advocate for protecting your program. Your voice— backed by concrete data about economic impact, employment figures, and commu- nity benefits—carries substantial weight with decision-makers. Recruit Your Supporters to Help • Parents • Students • Suppliers including: brokers, distributors, manufacturers and farmers • Other directors at the local, state and national level • National, state and local marketing, trade and professional organizations Use These Tactics 1. Develop a fact sheet to include: • Background: the Child Nutrition Program started as a matter of national security. During WWII, many young men were too undernourished to recruit. Asdditionally, farmers were struggling financially as surpluses lowered the money they were

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Executive Update

How to Protect School Nutrition Funding Continued from page 5

paid for their crops. The government bought the surplus (which strengthened the prices) and donated it to schools to feed students, and ensure healthier future generations. • Number of employees in your program • Number of students participating in district meals • Number of voters in the district • Which schools will no longer qualify for CEP if the threshold was raised to 60% • Financial impact of lower student meal participation levels • Cost of equipment required if the current CEP program returns to tradi- tional counting (keypads, etc.) • Additional labor hours and cost to process all meal applications • Financial impact on farmers and local businesses due to reduced purchases • Amount of meal debt coverage from the General Fund • Research findings on how students learn more when they eat healthy school meals • Highlight awards and recognition your program has received, and the unique programs you have implemented to support healthy eating for students • Indicate the minimum reimbursement rate needed to break even 2. Share relevant information from your fact sheet to reach more supporters: • Email • District Web sites • School menus

• District and ocal organization meetings • Social media • Local, state and national media 3. Hold meetings to share your fact sheet with: your board of education, principals, teacher groups, unions, parent groups, suppliers (dairy, bakery, produce, distrib- utors, paper companies, etc.) and other members of your community 4. Invite elected representatives, media, administration officials and stakeholders, including parents, to have lunch at school to see firsthand how your program bene- fits students

Click here to find contact information for your members of U.S. Congress

5. Visit elected officials’ offices and attend town halls 6. Recruit other stakeholders to support funding for your district 7. Increase/maintain contact with support- ers and elected officials through follow up thank you letters/emails, and share updates on your success

Email your success stories to Carroll Services info@csifoodpro.com to share with over 18,000 directors nationally via our weekly

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Administration Professional Pathways

Executive Update

Effective Food Cost Management Where To Look For Food Cost Problems By Karen Haghighi, SNS

Four minute read

In Brief: Food service cost management strategies encompassing menu planning, purchasing, inventory tracking, and financial controls to maintain operational efficiency and profitability.

S chool food service operations face the complex challenge of balancing stringent federal regulations with fiscal responsibility while serving nutri- tious meals that appeal to students. Eight critical control areas form the foundation of successful school nutrition programs. From menu planning and procurement to financial oversight and staff development,

1. Menu Management and USDA Compliance Menu management in school food service focuses on implementing USDA meal pattern requirements while maintaining cost efficiency. Programs must document meal components and ensure consistent portions that both satisfy federal guidelines and appeal to students. Key Components of Menu Management School menu management starts with cycle menu planning that incorporates USDA requirements for each age group. Planning should account for seasonal produce through farm-to-school initiatives and USDA Foods allocations. Schools must develop creative menus that balance nutri- tional requirements with student prefer- ences, while implementing promotions to increase participation rates. Regular analysis of meal counts and feed- back helps optimize menu performance. 2. Recipe and Portion Control Successful portion control in school food service relies on standardized recipes that meet meal pattern requirements. Staff must Click to continue

these interconnected systems ensure both regulatory compliance and operational excellence. School nutrition professionals must master these essential components to create sustainable programs that support student health and academic achievement while maintaining financial viability.

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Effective Food Cost Management Continued from page 7

Executive Update

use appropriate measuring tools and refer- ence production records to ensure portions satisfy age-appropriate meal requirements. This systematic approach helps maintain compliance while controlling food costs. Essential Portion Control Practices The foundation begins with USDA-compli- ant standardized recipes that clearly specify measurements for meeting meal compo- nents. Staff training must emphasize proper portioning techniques for different grade levels and the correct usage of measuring tools specific to each menu item. Quality control checks during meal service ensure consistent portions, with special attention to meeting minimum requirements for proteins, grains, fruits, and vegetables. 3. Strategic Purchasing Effective school food purchasing requires adherence to federal procurement regula- tions and utilization of competitive bidding processes. Careful coordination of USDA Foods ordering and processing agreements guides purchasing decisions. Supplier selection must follow proper procurement procedures while ensuring vendors meet school nutrition program requirements. Advanced School Purchasing Strategies A robust purchasing strategy combines USDA Foods allocation management with commercial purchasing to maximize budget efficiency. Programs benefit from participating in purchasing cooperatives and implementing just-in-time order- ing systems for fresh items. Each facility should maintain clear bid specifications and procurement documentation while

developing emergency supply contingency plans. Successful operations typically coor- dinate deliveries around school schedules and negotiate pricing that remains fixed throughout the academic year. 4. Inventory Management Strong inventory management in schools depends on implementing thorough receiv- ing procedures that verify both quantity and quality of deliveries. Staff must properly document USDA Foods receipts separately from commercial purchases while maintain- ing accurate production records for reim- bursable meals. Best Practices in Inventory Control Effective inventory control follows FIFO rotation systems while maintaining proper documentation for federal reviews. Temperature monitoring procedures must meet HACCP requirements, with clear label- ing systems for both storage and produc- tion dates. Modern school operations bene- fit from digital inventory systems that track both commercial and USDA Foods usage, optimizing ordering and reduce waste. 5. Financial Controls Financial control in school food service begins with accurate meal counting and claiming procedures. Point of service systems must correctly identify free, reduced-price, and paid meals while main- taining student privacy. Proper separation of duties ensures program integrity and compliance with federal regulations. Critical Financial Control Measures A financial control system includes daily participation records and regular audits of Continues on next page

Effective Food Cost Management Continued from page 8

Executive Update

meal counts. Free and reduced-price meal documentation must be carefully main- tained, while cash handling procedures require thorough staff training. Modern operations should integrate point of service systems with inventory management, enabling accurate reporting for state and federal requirements. 6. Production Controls Effective production control centers on batch cooking procedures that maintain food quality and safe temperatures while minimizing waste. Production records must document all components served and quantities prepared to support reimburse- ment claims. Production Management Techniques Successful production management imple- ments batch cooking based on historical participation data and daily attendance figures. Quality control checkpoints ensure proper temperatures and meal component compliance throughout service. Labor scheduling aligns with bell schedules and meal periods, while equipment mainte- nance ensures continuous operation during peak serving times. 7. Quality Assurance and Food Safety Quality assurance in school food service encompasses all aspects of the operation, from receiving to service. A comprehensive food safety program must meet local health regulations and USDA requirements while maintaining student safety. Key School Quality Assurance Elements The cornerstone is a well-implemented HACCP-based food safety plan, supported

by staff certification in food safety. Tempera- ture monitoring procedures must be docu- mented throughout storage, preparation, and service. Allergen control protocols require attention in the school environ- ment, with clear communication systems between nutrition services, school nurses, and classroom teachers. 8. Staff Training and Development Successful implementation of all control measures depends on well-trained staff who understand both operational proce- dures and federal requirements for school nutrition programs. School Training Program Components An effective training program meets USDA professional development requirements while providing practical operational skills. Annual civil rights training and food safety certification must be maintained, with documentation for administrative reviews. Standard operating procedures should align with federal guidelines and be regularly updated to reflect program changes. Regu- lar team meetings address daily challenges while ensuring consistent implementation of program requirements.

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Executive Update

Keeping Politics Off the Lunch Tray Maintaining Program Excellence in a Partisan Environment By Sally Spero, SNS, School Foodservice Consultant

In Brief: Strategies for navigating the politicization of school meal programs and ensuring their smooth operation regardless of political influence. Two minute read

I t’s hard to believe that school meal programs used to be a nonpartisan issue. This creates a dilemma we have never faced before: how can we ensure our programs run smoothly with minimal disruption, regardless of which party is in charge? Here are some suggestions: Know Your Program’s Worth You possess many facts and figures that can help you communicate the value of your program to individuals across the political spectrum. Educating others or defending your program during these changing times

Supporting Healthy Children At the start of World War II, the country was alarmed to discover that many young men were unfit for military service due to poor nutrition. Military leaders today continue to support healthy school meals. Employing Members of Your Community Know how many full-time and part-time staff members you employ within your community, tracking their roles and sched- ules carefully, as each position contributes significantly to your organization’s impact and the broader economic health of the community. Support for Local Businesses School meal programs help sustain busi- nesses such as food distributors, baker- ies, and dairies by spending tens or even hundreds of thousands of dollars in the local economy. Click to continue

may be necessary. Solving Hunger

Every day in the cafeterias, we address hunger by providing nutritious meals to families facing financial difficulties. Meal counts demonstrate how essential this service is.

Nutrition & Menus Professional Pathways

Executive Update

Fruit and Vegetable Menu Ideas

By introducing colorful alternatives like purple cauliflower, rainbow carrots, and exotic fruits such as dragon fruit or star fruit, school menus can become more diverse and appealing. These creative additions not only break the monotony of standard offerings but also inspire students to explore healthier eating habits and develop a more adventurous palate. Innovative Cafeteria Options: Expanding School Menu Diversity Two minute read In Brief: This list highlights innovative fruit and vegetable options rarely featured in tradi- tional school cafeterias.

n Fruits

Kiwi wedges with star fruit slice Kiwi half with whole strawberries Pink grapefruit wedges with mint leaf Fruit cocktail, yogurt, cherry parfait* Sliced banana with granola (cereal) topping Baked pineapple rings with brown sugar Cherry gelatin cubes and pear slices* n Combination- Fruit, Vegetable and/or Grain Carrot coins and blueberries Chicken pasta salad with oranges Garbanzo & vegetable tabbouleh Fruited rice pilaf Curried celery with pear & onions Sautéed red cabbage with sliced apples Lentil pilaf Pear brown rice Sweet potato* & applesauce casserole Fruity curried lentils w/raisins & apples *Canned, frozen or fresh fruit or vegetable may be used

Mandarin orange sections Banana, grape, apple, papaya fruit salad Fresh orange compote with granola Bruschetta with plums and fresh basil Sautéed green pear and red apple slices Warm peaches w/brown sugar & cinnamon* Sliced banana with pineapple chunks Pear half filled with cottage cheese scoop* Baked tomato half with parmesan cheese Raisins and sliced banana drizzled w/honey Cantaloupe melon cubes with red grapes Coconut, fruit cocktail* and yogurt Small wedges of apples and oranges tossed Baked apples and sweet potato slices* Apple, pear and cheese chunks

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Executive Update

Critical Changes Loom for School Meals Continued from page 4

CEP) program. The proposed changes would raise CEP eligibility requirements, mandating that only school districts with a 60% or higher Identified Student Percent- age (ISP) could participate. The implications of this change would be far-reaching: • Over 24,000 schools would lose CEP eligibility. • More than 12 million students would be affected. • All families would need to complete income verification for free or reduced- price meals. • Schools would need to implement new verification processes. Program Implementation Challenges The proposed changes present several operational challenges for school districts: 1. Administrative Burden: Processing and verifying applications from all families would require significant additional staff- ing and resources. 2. Communication Hurdles: Many families have become accustomed to univer-sal free meals, making the transition to application-based eligibility particularly challenging 3. Financial Impact: With many states’ laws prohibiting schools from denying meals to students without funds, school meal debt could increase substantially Understanding CEP’s Current Impact The Community Eligibility Provision has been a cornerstone of modern school nutri- tion programs, offering several benefits • Reduced paperwork for families and schools

• Eliminated stigma associated with free meals • Increased participation in school meal programs • Improved overall program efficiency • Better nutrition outcomes for students Financial Considerations While fiscal responsibility is essential, some- one must consider the complete financial picture: • Administrative costs for processing applications • Staff time for verification procedures • Technology systems for payment processing • Costs associated with collecting unpaid meal debt • Impact on federal reimbursement rates Taking Action As a school nutrition professional, your expertise is valuable in this discussion: 1. Document your program’s success metrics. 2. Track the impact of current CEP implementation. 3. Maintain open communication with district leadership. 4. Engage with your congressional representatives. 5. Share data about your program’s effectiveness. Share program data with your Represen-ta- tive to show how policy changes impact your district. Stay informed through SNA and other advocacy groups. Back to beginning of article

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Nutrition & Menus Professional Pathways

Executive Update

Fresh & Frugal: The Power of Seasonal Produce Better Meals, Better Budgets—Naturally By Karen Haghighi, SNS

In Brief: This article discusses the benefits of incorporating seasonal fruits and vegetables into school cafeteria menus, highlighting advantages for nutrition, budget, local sourcing, and environmental quality. Two minute read

W ant to brighten your cafeteria menu with seasonal fruits and vegetables? Beyond adding vibrant colors to the lunch line, incorporat- ing in-season produce is a smart strategy that benefits both student nutrition and your budget. Why Seasonal Matters in Schools School nutrition programs face unique challenges in providing nutritious, appeal- ing meals while managing costs. Seasonal produce offers multiple advantages: • Cost-Effectiveness: When produce is in season, increased availability leads to lower prices, helping stretch your food service budget • Local Accessibility: Seasonal usually means local, simplifying your supply chain and supporting community farmers • Superior Quality: Fresh-picked, seasonal produce delivers better flavor, encourag- ing students to make healthier choices • Enhanced Nutrition: Research confirms seasonal produce offers superior nutri- tion. NIH studies show broccoli’s vitamin C levels vary significantly by season, demonstrating harvest timing directly impacts nutritional value.

Making it Work for Your Program Smart seasonal menu planning delivers both nutritional and business benefits. 1. Strategic Purchasing: Take advantage of peak seasons when produce is most abundant and affordable 2. Local Partnerships: Build relationships with local farmers for fresher products and potential cost savings 3. Menu Flexibility: Design your menus to accommodate seasonal availability while meeting nutrition guidelines Environmental and Quality Benefits Choosing seasonal produce aligns with both environmental stewardship and qual- ity standards: • Lower transport costs and emissions Strawberries, favored by many students, shine when locally sourced. In-season berries arrive perfectly ripe and naturally sweet—more appealing to young diners. Their delicacy makes local sourcing ideal for maximum freshness. By incorporating seasonal produce into your school meal planning, you’re not just • Fewer preservatives needed • Fresher, better-tasting produce

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More on this topic

Preventing Theft in School Nutrition Programs Continued from page 18

Executive Update

Many schools require students to leave personal items in classrooms or lockers before entering the cafeteria. Partner with school administration to incor- porate food ethics into appropriate curric- ulum areas, helping students understand how theft impacts the quality and variety of meals. Technology and Systems for Loss Prevention Facility Security School nutrition requires robust security: Install digital access systems for food stor- age with limited permissions. Traditional keys risk unauthorized access when lost. Implement surveillance in storage, loading, and cash-handling areas, often integrated with school systems. Secure all storage areas when not actively in use, even during meal preparation. Operational Controls Procurement and Receiving: The person who places orders should not be the same individual verifying deliveries, separate ordering and receiving responsi- bilities among staff members. Conducted surprise audits of deliveries and verified all products against invoices before vendors left the premises. Document any discrep- ancies immediately and communicate with

affecting wages, benefits, and job security. Share basic financial metrics that demon- strate how small losses can compound over time. Management Practices School nutrition directors and managers must consistently enforce anti-theft poli- cies. Establish regular internal audits that examine cash handling, inventory levels, and production records. Schedule periodic meetings with school security personnel to review cafeteria operations, particularly during peak service times. If budget allows, strategically placed security cameras can provide valuable documentation in areas such as loading docks, storage rooms, and cash handling stations. When significant discrepancies arise, engage your district’s Human Resources department early. HR professionals can guide you through proper documenta- tion procedures and ensure all disciplinary actions comply with district policies and employment laws. Student Education and Environment Management Students face unique pressures during meal service, particularly with limited time allo- cations for lunch. Address these challenges through operational adjustments: Implement traffic flow management to reduce serving line congestion. To allevi- ate time pressure, consider adding grab- and-go stations, multiple serving lines, or staggered lunch periods. Establish clear procedures regarding back- packs and outerwear in the serving area.

vendors within 24 hours. Inventory Management:

Conduct weekly inventory counts of high- value items and monthly comprehensive inventories. Track food cost percentages and investigate variances exceeding 2% of

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Operations Professional Pathways

Executive Update

Analyzing Your School Menu Getting Started with Data Collection By Sally Spero, SNS. School Foodservice Consultant

Three minute read

In Brief: A practical framework for analyzing school menus through data collection, item evaluation, and strategic planning to balance costs, student preferences, and nutritional requirements while optimizing participation and reducing waste.

A nalyzing menu data and produc- tion records is crucial to running an effective foodservice operation. The process can reveal some very interesting, very useful, and often costsaving informa- tion. Besides, how else can you track finan- cial performance and respond to changing customer tastes if you don’t know how your

and experience when it comes to analyzing your menus. First, you have to decide what you want to know, and second, you need to decide what you’ll want to focus on when you have gathered all your information. You may ask yourself: • Which entrées are popular and which are not? • How do entrée choices compare between our school sites? • What are the most popular items at our salad bar? • Which schools are experiencing the most food waste? Continues on next page

current menu items are performing? What an Analysis Can Reveal

Commercial restaurants rely heavily on soft- ware packages to track the performance of items on their menus. Technology tools can help, but there’s a lot to be said for intuition

Analyzing Your School Menu Continued from page 20

Preventing Theft in School Nutrition Programs Continued from page 19

Or you may have your own questions you want answered. You can collect and record your information in many ways. Many of the most common school meal software programs gather detailed information, it is still up to you to analyze it. As an example, let’s look at a two-week cycle with three daily entrées. That means juggling 30 entrées total. You could start with a list of the entrées that has the most popular ones at the top and the least popu- lar ones at the bottom. Then you could add the cost of each item next to it on the list. This exercise reveals popular item costs. Ideally, popular items would cost less, but this isn’t always true. You can now consider reducing costs or determining if higher costs are offset by increased participation. Apply this careful analysis to all menu items, thoroughly evaluating both financial contri- bution and overall menu appeal. Identify high-cost, unpopular items as potential candidates for removal. A final step in the analysis could be adding a third column that multiplies the total entrées by the cost and has a grand total at the bottom. If you find there is one day when you are serving two high-cost entrées, and another day when you are serving two low-cost entrées, you might decide to redistribute items to achieve a greater cost balance. Analysis may tell us that we must retain an unpopular item simply because it contains a required weekly meal component. This is valuable information.

established benchmarks. Implement digi- tal inventory systems that can flag unusual usage patterns or unexpected depletions. Cash Handling: Train all cashiers in counterfeit detec- tion and proper transaction procedures. Require manager verification for all voids and refunds, with documentation of the reason. Implement daily cash reconciliation procedures requiring dual verification and signatures. Consider adopting point-of- sale systems that minimize cash handling through online payment options and account management features. Production Records: Maintained detailed production records that tracked portions prepared versus portions served. Analyze these records regularly to identify theft patterns, such as consistent overproduction in specific areas or unexplained food loss. Conclusion While addressing theft requires uncom- fortable conversations and vigilant over- sight, protecting your program’s resources ensures you can continue providing quality nutrition to students. By implementing comprehensive prevention strategies, you create a secure environment that bene- fits your operation and the students who depend on your services.

Sally Spero has been in the school foodservice business for more than twenty years. Formerly Child Nutrition Director for Lakeside USD, in California, Sally is now a consultant to the school foodservice industry, and to Carroll Services. She contributes to the quarterly CN Executive Update ® on a regular basis.

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Executive Update

Nutrition & Menus Professional Pathways

From Blah to Ta-Da! The Magic of Herbs and Spices

Elevating School Nutrition Through the Power of Herbs and Spices Three minute read

In Brief: This article discusses how school food service professionals can enhance menu offerings and meet student preferences by creatively using herbs and spices in meal preparation.

T oday’s school food service profession- als face a unique challenge: meeting sophisticated student tastes while maintaining tight budgets. As students become increasingly exposed to diverse cuisines through social media, travel, and local communities, their expectations for school meals have evolved beyond tradi- tional cafeteria fare. Fortunately, herbs and spices offer an economical solution that can transform standard dishes into exciting culinary experiences.

Understanding the Basics The distinction between herbs and spices is simple but essential for food service opera- tions. Herbs—including basil, parsley, cilan- tro, thyme, and chives—are plants’ leaves or tender stems, available both fresh and dried. Spices are the dried seeds, berries, bark, and roots of plants, typically ground into powders. Both categories are invalu- able tools in the school kitchen, capable of elevating everyday dishes to new heights.

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Explore your flavor horizons

Executive Update

From Blah to Ta-Da The Magic of Herbs and Spices Continued from page 22

Meeting Today’s Student Preferences While traditional favorites like pizza and hamburgers remain popular, many school districts report increasing demand for Mexi- can and Asian-inspired dishes. This shift allows food service directors to expand their menus beyond conventional offerings. Schools can create authentic international flavors that appeal to students’ evolving palates by strategically incorporating herbs and spices. Enhancing Cafeteria Atmosphere Strategic use of aromatics through herbs and spices can transform the school dining environment. Like movie theater popcorn, enticing aromas from global cuisines create excitement and will increase meal program participation. Budget-Friendly Innovation Herbs and spices offer exceptional value for food services. These affordable ingredi- ents enhance flavors significantly, allowing schools to create distinctive dishes without expensive pre-made sauces or specialty items. Their long shelf life and minimal storage requirements make them partic- ularly cost-effective for budget-conscious food programs. Additionally, they introduce students to diverse global cuisines while providing nutritional benefits that can reduce the need for salt and sugar. Transforming Standard Menu Items Chicken, a staple in school nutrition programs, perfectly demonstrates the versatility of herb and spice combinations. Consider these cultural variations:

• Indian-Style: Curry powder and turmeric create warm, complex flavors • Italian-Inspired: Oregano, thyme, and basil offer Mediterranean appeal • Middle Eastern: Cumin, cinnamon, and nutmeg provide exotic warmth • Asian-Fusion: Soy sauce, ginger, and turmeric deliver umami-rich profiles Implementation Tips for Food Service Staff 1. Start small and adjust to taste 2. Train staff on proper measuring and storage techniques 3. Standardized seasoning blends 4. Document successful combinations for future reference 5. Rotate seasonal herbs for freshness and reduces waste Looking Forward As school nutrition programs evolve, herbs and spices will play an increasingly import- ant role in meeting student expectations while maintaining operational efficiency. These simple ingredients can provide the tools to create exciting, culturally diverse menus encouraging participation and satis- faction in school meal programs. The strategic use of herbs and spices represents more than flavor enhance- ment—it invests in student satisfaction and program success. By embracing these versatile ingredients, school food service operations can create appealing, cost- effective meals that meet both nutritional requirements and student preferences.

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Administration Professional Pathways

Executive Update

Supporting Your Team As You Enter The Home Stretch Celebrating Our Kitchen Heroes By Crystal Jo Bruns, Kitchen Manager, Caliche Schools, Logan County, CO Three minute read

In Brief: The article outlines ways to recognize and support rural school nutrition staff during year-end, suggesting practical appreciation methods from public acknowledgment to celebrations that enhance staff morale and school culture.

A s the school year winds down, pres- sure on staff builds, particularly in small schools where resources and support may be scarce. This time of year can feel particularly trying for the nutrition staff, who routinely work behind the scenes to ensure students are fed well. However, recognizing staff at the end of the year can go a long way in supporting morale, perfor- mance and solidifying the school culture. As we enter the final leg of the school year, we must honor the efforts and dedication of nutrition staff members. Expressing gratitude can reinvigorate their spirits, uplift their morale, and help them feel appreci- ated as we close out the year strong. Your gratitude doesn’t need to be extravagant— the little things can have the most impact. Acknowledging Their Effort The nutrition staff’s hard work can be recog- nized by acknowledging them publicly in a simple yet powerful way. Whether in a school assembly, a staff meeting, or even a few sentences in the school’s newsletter, acknowledging their efforts makes them feel noticed and appreciated. Public recog- nition can be especially meaningful in small schools, where staff often work within

close-knit environments and might not always receive the attention they deserve. Also, I want to emphasize the various roles that nutrition staff members have. In small schools, they might be preparing and serv- ing meals and managing the inventory, the cleaning, and sometimes all the caring and listening. Understanding their broad scope reinforces the importance and vital nature of their role in the school community. Personal Touches Handwritten notes of appreciation help staff feel valued, especially in small schools where personal connections matter most. When students and school leaders write cards or create artwork for display in the cafeteria, these gestures strengthen community bonds and deepen staff-stu- dent relationships. These meaningful displays of gratitude create lasting positive impacts on school culture. Small Celebrations Small celebrations can make a huge differ- ence in showing appreciation. Host a “Thank You Day” or a Staff Appreciation Week with simple gestures such as beverages, snacks, or a potluck lunch. These observances don’t have to cost much money to be meaningful.

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More about recognizing staff

Administration Professional Pathways

Executive Update

Reimagining School Dining: A Recipe for Success Practical Solutions for Tomorrow’s School Dining Two minute read

In Brief: This article discusses strategies for school food service professionals to create nutritious, appealing, and cost-effective meal programs while engaging students and adhering to regulatory guidelines. S chool meals today extend far beyond essential nutrition, requiring food service professionals to create appeal- Operational excellence hinges on innova- tive preparation techniques like batch cook- ing to maintain freshness while minimizing

ing, cost-effective options while navigating strict guidelines and tight budgets. Nutri- tion directors face multifaceted challenges, from USDA and state-specific regulations to rising costs and supply chain uncertainties. Simultaneously, they must serve increas- ingly diverse student populations with vary- ing cultural backgrounds and dietary needs, including vegetarian preferences and food allergies, all while competing with off-cam- pus alternatives for older students. Successful programs actively engage students in menu development through comprehensive feedback systems and digital surveys. Many schools implement sampling days where students taste-test potential menu items, creating excitement around cafeteria offerings. Student ambas- sador programs further strengthen this connection, with representatives partici- pating in planning and serving as liaisons between staff and peers. Digital engage- ment through social media and school-spe- cific apps has become essential, facilitating preference polling and showcasing menu options.

waste. Strategic partnerships with local farmers help control costs, while modern inventory systems ensure financial sustain- ability. Labor optimization balances effi- ciency with service quality through cross- trained staff and selective automation of routine tasks, allowing workers to focus on customer service. Effective programs continuously monitor multiple performance indicators, including participation rates, food waste, student satisfaction, and financial metrics. This comprehensive measurement approach ensures a balance between fiscal responsi- bility and nutrition goals. The transformation of school dining represents a vital investment in student health and academic success. By imple- menting thoughtful strategies while main- taining financial discipline, schools can create dining experiences that students enjoy while establishing lifelong healthy eating habits while adhering to regulatory requirements.

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