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Uncategorized | February 17, 2025 LTI is committed to supporting school foodservice and is participating in the School Nutrition Foundation’s Equipment Grant again in 2025. REQUIREMENTS Applicants must be current director-level members of the School Nutrition Association (SNA). Learn more and/or apply now.
Smaller restaurants could incorporate more automated kitchenequipment and the typical kitchen layout may change. Nutrition and Sustainability Will Drive Menus. Drive-thrus could need to accommodate interactions with self-driving vehicles. The restaurant of the future will be smaller in size.
From ingredients like seaweed, ashwagandha and nutritional yeast to dishes like fresh, elevated ceviche and flavorful Levantine cuisine, chefs are getting creative while catering to consumers’ changing dietary and lifestyle preferences. "Diners ” Alternative Diets Become Mainstream. Spritzes Will Reign Supreme.
Instead of only looking at a potential employee’s customer service skills, you need to account for nutrition education, familiarity with the diverse needs of today’s seniors , and an ability to adapt to ever-changing food and safety health requirements. Food service staff must be comfortable working with technology to remain competitive.
Missy Poirier, Director of Nutrition Services at Jurupa Valley Unified School District in Jurupa Valley, Calif. Leigh Christian , Director of Child Nutrition at Fort Smith Public Schools in Fort Smith, Ark. Darcy Stueber , Director of Nutrition at Mankato Area Public Schools , in Mankato, Minn.
Selecting the right kitchenequipment and supplies can help satisfy expectations. The NAFEM Show is the show for educational foodservice professionals to explore their options and find the right E&S to equip their facilities. It also can set everyone – students and faculty – up for success.
Familiarize yourself with these rules and ensure your home kitchen meets the requirements. This might involve inspections of your kitchen, equipment, and food storage practices. This means acquiring the right equipment, organizing efficient storage, and ensuring a safe and functional workspace.
Brush up on your F-Tag knowledge with this overview of some of the most common food and nutrition tags and how Culinary Services Group can help you avoid them. All fixtures, utensils, and other kitchenequipment are cleaned daily. The temperature in storage areas is regulated and appropriate to the food being stored there.
The School Nutrition Foundation (SNF) , the charitable arm of the non-profit School Nutrition Association (SNA) , late last month announced winners of its 2023 Equipment Grant Program. Five school nutrition professionals are being awarded grants for their school meal programs.
Commonly Used School Cafeteria KitchenEquipment Serving counters are the backbone of cafeteria equipment. It is especially challenging in light of the fact schools need to provide nutritional meals to students no matter what staffing issues may arise.
It creates a comprehensive kitchen that meets students’ demands. An effectively designed school kitchen maximizes space, enhances workflow, and meets students’ nutritional needs. What are Common Key School Kitchen Layouts?
Improved and Diverse Kids Menus A redefinition of kids’ menus is finally receiving some attention, as restaurants are phasing out the good old nuggets for healthier, more nutrient options such as vegetable-based burritos and nutritional burgers. The significant increase in projected sales indicates a period of huge growth.
Waring: Waring is a trusted name in commercial kitchenequipment, and their frozen yogurt machines are no exception. Commercial frozen yogurt machines cater to people interested in healthier, lighter desserts with more nutritional content. While soft-serve ice cream has little to no fat, it lacks nutritional value.
Ethical Sourcing : Food labels go beyond nutritional information. Eating Out Equals Poor Nutrition. Published in The Journal of Nutrition, the study analyzed the dietary selections of more than 35,000 U.S. Published in The Journal of Nutrition, the study analyzed the dietary selections of more than 35,000 U.S.
The mission to come together to create a path forward that is focused on the holistic health and wellness by addressing issues such as food waste, improved nutrition, and food safety from field to fork. In our own rather ironic tribute to sustainability the Cal Poly’s original culinary training kitchen will now be used as a research kitchen.
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