USDA’s School Nutrition Updates Create an Opportunity

Operation-Efficiency Tips to Lower School Foodservice Costs

While the forthcoming standards present new challenges, many foodservice directors feel the USDA is doing a better job collaborating with them to take school nutrition where it should go.

Moving in that direction is inherently leading school kitchens back toward more scratch cooking—for good reason. But the sourcing and labor it demands will make it incumbent upon kitchens to achieve more with less.

Some examples of how they can do that?

1. Explore bulk procurement opportunities : Schools should collaborate with each other, even outside their own districts, to make high-volume food & supply purchases that can drive down costs.

2. Source locally and seasonally : This is a surefire way to reduce cost and support local farmers (which, in itself, furthers USDA compliance). But, in addition to that, the fresher and comparatively lesser processed foods can also facilitate efforts to meet new restrictions on added sugars.

3. Lean into technology : It takes some investigative determination because it’s continually evolving, but technology can pay huge dividends—from inventory management software to energy management systems that also serve sustainability efforts.

And don’t forget AI, which is promising to expedite menu development (just know its current limitations, says one early adopter chef).

4. Get creative with leftovers : Not just as ingredients—say, day-old bread for stuffing or leftover proteins for casseroles. Some kitchens are finding rethermalization equipment using steam can actually bring leftover foods back to fresh-made life.

And, speaking of equipment . . .

5. Specify food equipment for more than performance—namely :

• Portion control to reduce food waste and extend inventory.
• Versatility that enables staff to do more with less equipment expenditure.
• Low-maintenance to avoid downtime and optimize performance longevity.
• Energy efficiency to reduce utility costs.Also, kitchens shouldn’t underestimate ease of use. The phase-in structure of the new USDA regulations gives school kitchens the time to get menus, procurement, and equipment in place. But cumbersome equipment training can unexpectedly slow what would otherwise be a successful transition.

Participation Optimization Tips to Promote Foodservice Revenue

The real challenge for school foodservice directors is to thread the needle to meet all their ongoing sourcing and operational challenges without sacrificing quality, which will throttle student lunch participation.

But quality isn’t the only name of the game.

Here are some ways to defend and even improve current participation rates

6. Be proactive : Again, some USDA nutritional updates are designed to be phased in over the next few years. But kitchens should start making the transition right away and use the grace period to ease into the changes—because waiting and trying to turn the switch on later can be a shock to kids’ tastes and cause them to sour on school lunches.

7. Be creative : Menu innovation is a consumer demand across foodservice, even among k-12 students. Keep variety, ethnic flavors and customization top-of-mind.

8. Get students involved : Planning menus around quantitative data like top-sellers is essential, but qualitative data gathered directly from students via surveys and interviews can be just as valuable.

9. Graduate from grab-and-go to merchandising : Portability is the biggest trend in k-12 foodservice. Schools can increase revenues by taking a page out of the convenience-store operator’s book. In this case, it means shifting from student-accessible units that display food to those that sell food by using lighting, tempered glass, graphics and more.

10. Adopt a marketing plan : Yes, marketing. Promote the meal program just like a restauranteur would do, through social media, newsletters, school events and other creative means.