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Regional Tastes
Our participation is up, and one reason is because we are serving on a three-compartment plate instead of plastic trays. These are plates that our students are used to seeing in barbecue places. It’s about presentation. We have a photo of how each e
July 31, 2012
1 Min Read
Our participation is up, and one reason is because we are serving on a three-compartment plate instead of plastic trays. These are plates that our students are used to seeing in barbecue places. It’s about presentation. We have a photo of how each entrée should look so it’s plated consistently.
Michael RosenbergerDir. of Food & NutritionIrving ISDIrving, Texas,
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