Variety and freshness. These are the foundation of the meal program at Hartford Union High School (HUHS), where the kitchen staff prioritizes offering students multiple choices for both breakfast and lunch. With 70% of the school’s 1,300 students participating in the program, that means staff pays close attention to what students like and experiment with school menu options.
Labor shortages continue to affect many K-12 school districts today, regardless of size. In some cases, they are the result of employees choosing not to return to work post-pandemic. Also, labor costs have increased across the food service industry, leaving many schools struggling to compete with local restaurants for employees; they have had to increase pay to keep employees on board or attract...
At Evanston Township High School (ETHS), meals are a big production. That’s because the school has four student cafeterias that its central kitchen serves, along with a cafeteria for staff, 12 elementary schools in a separate district and four area daycares. Combined, these schools and daycares have over 5,000 attendees with around 40% participating in the lunch program throughout the school...
