When students return to schools in the fall, what will they eat?
In a world where coronavirus looms large, social distancing and providing individually wrapped or portioned menu items have been key. Grab and go, always an important part of a foodservice dining program to service those time-strapped, on-the-go diners, became even more important.
So what do menus look like for college dining services and child nutrition programs this fall? In Food Management’s Back To School leadership series, Senior Food Editor Tara Fitzpatrick dives into menu development ideas and solutions for the educational segment.
Child nutrition directors are no strangers to creating craft solutions under challenging circumstances—they routinely design meals for less than a dollar. Colleges, on the other hand, offer large menus, tailored to just about any college student’s needs, from allergies to late-night to healthy and indulgent.
Menus for the spring semester, such as it was, was paired down but now that directors have the hang of service under the new normal of coronavirus, new solutions will certainly emerge.
Join Food Management during our fourth week of Back To School with Food Management on Aug. 4 and 5 to learn about menu development innovation. Speakers include San Diego Schools and Greeley (Colo.) Schools.
Registration is now live for these, and more sessions at https://webinars.food-management.com/back-to-school/.