What are you doing in your school foodservice program that might be done better?
I recently took a trip to Puerto Rico to visit their school district and I ended up meeting two gentlemen that ran the school lunch program on a military base. They have an enrollment of 2300 students that consist of students whose parents are either in the military, or work for the FBI, DEA and Homeland Security just to name a few federal positions.
What really impressed me is how they don’t consider their employees as staff; they are considered co- workers. They also make it a requirement that everyone cook from their heart. This made for an incredibly positive attitude by all the co-workers, and a more exciting atmosphere in the kitchen and cafeteria.
The offerings they had were excellent. From the roast pork to the Pavo guisado (stewed turkey), to the whole grain fried rice. The kitchen smelled unbelievable. I thought I was at a local restaurant. They even utilized fresh garlic and other fresh root vegetables in their recipes.
One of their challenges is keeping their food costs down due to the fact that they have to import the majority of their food products. They are so creative with their USDA products. I have never had chick peas that tasted so good. They even figured out recipes for canned meats. That deserves a Nobel peace prize by itself alone.
Their milk cost is around .51 cents and they still operate in the black. Seventy percent of the students participate in their lunch program. We will get into the breakfast program at a later date but the oatmeal is to die 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!
For his FREE report, outlining Marketing Tips to help you generate additional revenue TODAY, a $197 value, please visit http://www.ingeniouscc.com!