Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Gain inspiration from your colleagues by "stealing" their ideas.
Borrow from the chains
To combat the reduction in student customers due to the new USDA regulations, I studied what restaurants most children frequent.
March 17, 2015
1 Min Read
To combat the reduction in student customers due to the new USDA regulations, I studied what restaurants most children frequent. I took 10 of the top sellers for kids and have incorporated them into the menu. Spinach dip, rosemary chicken, meatball subs and chicken parm are just a few. This has increased participation by 8 percent. Also, every Friday I go to one school, in full chef gear, and prepare a non-traditional lunch, such as a Caribbean Winterfest. This event has improved lunch counts by 13 percent.
Justin GilletteExecutive ChefSodexo K-12 DivisionAtlanta,
Read more about:
SodexoYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
