Data is the Foodservice Department’s Key to Success

Data is the Foodservice Department’s Key to Success

Do you experience a lot of waste in your cafeteria? As Chief Innovator for Ingenious Culinary Concepts, I’ve seen a great deal of waste in our schools – both regarding nourishment and cash.

Over and over again foodservice management teams work diligently on alleged new menu developments that just end up get dumped down the channel.

Why did they fall flat? What about the frustration of your team and the hesitation it creates in being willing to devote more time, energy and money at menus that don’t work?

A lot of it stems from the absence of former information and confirmation … furthermore, absence of consciousness of what children need and want to eat. This kind of data is key to your success. You should have your mangers and team conducting focus groups weekly so you can put your best foot forward, stop wasting your time and money.

This is not a second-speculating business we’re in. We can’t simply make presumptions – regardless of the possibility that they’re taking into account how business or retail comes about. Children are children.

They incline toward specific sorts of nourishments, styles of bundling and segments. At the point when the foodservice teams try to choose what’s best for them – or what they’ll decide to eat – without practical, appropriate care and examination, that is the point at which the misfortune happen. When we wonder if it’s even worth it to try!

We have to continue to gather feedback from students to ensure we are getting the most current information so we can better serve our customer and increase your sales. We need to find ways to take this important information and create new menus and excitement that will bring students back to the cafeteria.

Don’t give up. Keep working with your students to capture the information you need to give them what they’re looking for.

Kern Halls, School Foodservice Consultant and Chief Innovator of Ingenious Culinary Concepts, turns empty dining halls into gold mines of student activity! By seeking out and combining just the right “ingredients” to accomplish what many call impossible: Halls gets students to “want” to dine in your cafeterias!

Do you want to get students to eat in your cafeteria? Do you want them to eat fruits and vegetables?

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