CN Executive Update® Spring 2025 Digital Edition Digital

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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