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Albuquerque Public Schools using barcode program for fall reopening

The child nutrition department served 2.7 million meals during the spring coronavirus shutdown.

Becky Schilling, Group Content Director/Editor-in-chief

July 29, 2020

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Three years ago, I visited the Albuquerque Public Schools. The child nutrition department had recently opened a new central production kitchen and the team was working on some menu development options that incorporated leafy green vegetables to fit USDA meal regs under the Healthy, Hunger-Free Kids Act.

color-coded barcode program .jpgFlash-forward to today, and director Sandra Kemp and her team are planning for a fall reopening. Because they aren’t sure exactly how the district will reopen and educate students, the child nutrition department has crafted a meal plan that will work for any of the service points they might employ—in-person; grab-and-go pickup; and drop off at childcare facilities.

Part of that program is a color-coded barcode program that helps the department track and provide the correct style of meal to students for each week (the district is currently looking into students with last names A through L attending in-person classes one week with M-Z attending the following.

Here’s Sandra’s story about Albuquerque Public Schools’ plans for fall.

 

About the Author

Becky Schilling

Group Content Director/Editor-in-chief

Becky Schilling is Food Management’s editor-in-chief, and the group content director for Informa’s Restaurants and Food Group, managing editorial for digital, print and events for Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News media brands. Becky holds a bachelor's degree in journalism from Texas A&M University and a master's degree from the Medill School of Journalism at Northwestern University. Before joining Food Management in 2014, Becky was with FoodService Director magazine for seven years, the last two as editor-in-chief. Becky is a history nerd and a sports fanatic, especially college football—Gig'em Ags—and tennis. A born and raised Texan, Becky currently resides in New York City.

Becky Schilling’s areas of expertise include the onsite foodservice industry (K-12 schools, colleges and universities, healthcare and B&I), foodservice menus, operational best practices and innovation.

Becky Schilling is a frequent speaker at industry events including The Association for Healthcare Foodservice (AHF), The National Association of College & University Food Services (NACUFS) and The Society for Hospitality and Foodservice Management (SHFM).

Becky Schilling’s experience:

Group Content Director, Informa Restaurant & Food Group (Feb. 2020-present)

Editor-in-chief Food Management (Nov. 2014-present)

Director of Content Strategy & Optimization, Informa Restaurant & Food Group (March 2019-Feb. 2020)

Editor-in-chief, Supermarket News (April 2019-March 2019)

Executive Editor, Supermarket News (July 2016-April 2017)

Editor-in-chief, FoodService Director magazine (March 2013-Oct. 2014)

Managing Editor (FoodService Director magazine (March 2012-March 2013)

Associate Editor (FoodService Director magazine (Nov. 2007-March 2012)

Contact Becky Schilling at:

[email protected]

@bschilling_FM

https://www.linkedin.com/in/becky-schilling-39194ba/

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