From chips and queso to bottomless margaritas, Cinco de Mayo carries a huge profit potential for foodservice operations. What makes this holiday so valuable for restaurants, especially in the United States, is the emphasis on food and beverage. Establishments, especially Mexican restaurants, become official headquarters every fifth of May.[…]
There are two likely scenarios this time of year. The first one is a school nutrition director sits down to review the 2017-18 budget and realizes there's a surplus. The second and more common option is to conclude, "We have to figure out how to save more next year."
Both scenarios lend themselves to replacing, refreshing, or reinventing your school cafeteria, and here are six ways to do it.[…]
In the school cafeteria kitchen, food must be prepared in large quantities. But from the first student in line to the very last, the expectation is still the same – that school breakfast or lunch should be hot, fresh, and maintain that fresh out of the oven quality, regardless of the holding time that day. But with aging or inefficient equipment, it’s often not possible.
We’ve heard time and again about these ongoing school nutrition challenges. Fortunately, there are food holding solutions ideal for any Virginia, Maryland, or Washington, D.C. school cafeteria.[…]
School lunches aren’t the same as they were 30, 15 or even five years ago. Chances are, however, your school kitchen could still look the same.[…]
It's that time of year. We are quickly moving through the end of summer and getting ready for schools to reopen. We are bombarded with advertisements in all forms of media regarding sales of back to school supplies.[…]