Collaboration, Partnerships, and the Power of Data in School Foodservice
CONTENTS
By Ann Marie Krautheim, MA, RD, LD & Rob Bisceglie
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16
FROM OUR PARTNERS
Stronger Together
Reaching New Heights
Action for Healthy Kids' Fall 2025 Summit
Placing Student Well-being at the Heart of Education
10 The Woodbridge School District Bridgeville Garden By Christopher T. Rogers 12 Florida School Nutrition Association Where Leadership, Innovation, and Purpose Meet the Plate
20 Essential Key Performance Indicators (KPIs) For School Nutrition Success with Institute of Child Nutrition
24 Podcast Spotlight NextUp Podcast: Action for Healthy Kids
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John McTear
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Flavor Without Borders
Building Bridges
Collaboration, Partnerships, and the Power of Data in School Foodservice
Bringing the World to Your School Menu
EARN CEU’S
30 Everytable taps into K-12 foodservice with new partnership with Compton USD Fresh Content from FSD Quarterly
36 Deepen Your Stakeholder Engagement By Tarrah Westercamp
38 Chai Spiced French Toast By Bettina Applewhite
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32 Edible Education with Pisanick Partners
39 Collaboration at the Heart of School Dining with AmTab
FROM THE EDITOR
Building Bridges
This month's issue of Served is all about Building Bridges! The partnerships between operators and industry members is imperative to successfully fulfill the mission of feeding students nutritious and delicious meals. Although every individual and organization within the industry plays a different role, by everyone working together, excellence and innovation is the result. Dive into this edition to learn more about innovation happening within school nutrition, that is the direct result of these partnerships and relationships!
-Stefanie Giannini, EDITOR-IN-CHIEF
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Served Digizine™ is a publication of NxtGen Network. Served Digizine™ releases eight issues annually. This publication is free of charge to our subscribers and can be opted-out at anytime. Copyright 2025 Served Digizine™ and NxtGen Network. All rights reserved. Reproduction in whole or in part of any text, photograph, or illustration without written permission from the published is strictly prohibited. Opinions and advertisements in the magazine are those of the authors and do not necessarily represent management views. The digizine is not responsible for unsolicited manuscripts and photographs, or any errors or omissions that might occur.
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It’s been said that “Hope is the bridge between today and tomorrow,” and this fall we embraced the hope of what Action for Healthy Kids and GENYOUth can do together – ignite a future where every school puts student wellness at the heart of education. By joining forces, we are combining our strengths and expertise to ensure that every child, in every school, is well-nourished, active, and supported.
Placing Student Well-Being at the Heart of Education STRONGER TOGETHER
By Ann Marie Krautheim, MA, RD, LD, CEO of GENYOUth & Rob Bisceglie, CEO of Action for Healthy Kids
At a moment when student well- being is under mounting pressure, we are bridging our efforts – combining our national reach, school-based relationships, and programmatic strengths — to help schools be vibrant hubs of nutrition, movement, mental health, and readiness-to-learn. Our strategic alliance is about a shared vision for the future of school wellness. The case for unified action for youth health and well-being challenges — from food insecurity and sedentary behavior, to growing emotional strain and disruptions in school attendance. Roughly one in five children lives with food insecurity. Fewer than 1 in 4 children meet the recommendation for 60 minutes of physical activity daily. Mental health concerns among children and teens are surging. And chronic absenteeism has nearly doubled since the pandemic. These intersecting issues impact students’ academic performance, physical health, emotional resilience — and ultimately, their future. No single organization, system, sector, or intervention can tackle these challenges alone. Collaboration must replace competition, and aligned systems must transcend isolated programs. When we build bridges across nonprofits, schools, districts, community organizations, and businesses, we unlock scale and durability for the well-being of children. Why now? And why together? Schools are one of the most powerful platforms for improving youth well-being at scale — reaching nearly every child, every day of the school year. But schools alone cannot manage the full scope of what students need. The strategic alliance of Action for Healthy Kids and GENYOUth is purposeful, and in direct service to those schools. Today’s schoolchildren are navigating a complex set of
Together, we are creating the nation’s largest in-school health and wellness alliance, poised to reach over 100,000 schools and impact tens of millions of students every year with scalable, evidence- based solutions to help every child thrive through decades of experience, deep partnerships, and complementary strengths: • GENYOUth’s expertise in providing turnkey solutions proven to increase participation in school meals and physical activity, and elevating youth as champions for health and wellness in their school communities. • Action for Healthy Kids’ record of whole-child wellness programs, parent and educator engagement, and district-level systems change. This affiliation is not simply about “doing more” — it is about working smarter and multiplying our impact! What we expect to achieve — and why it matters Going forward, Action for Healthy Kids and GENYOUth will prioritize several key objectives in school communities. To put youth health and well-being at the heart of education, we are focused on addressing five key initiatives to drive positive health outcomes for students nationwide. • Nutrition access: Ensuring that every student has access to healthy school meals — even
more critical and urgent when federal support becomes uncertain. • Movement and activity: Embedding physical activity throughout the school day — not just in physical education, but via movement breaks, active recess, and integrated opportunities. • Mental health and relationship building: Strengthening positive adult-student relationships, building a culture of belonging, and increasing access to mental- health supports in the school setting. • Systems and policy change: Working with school districts, state agencies, and community partners to build policies and practices that make wellness a
Our immediate milestones include: • Levering grant programs to catalyze system change to put school wellness at the heart of education. • Engaging corporate and philanthropic partners to align resources behind this shared agenda. • Working with policymakers to ensure that the bridge between wellness and education is built into district- and state-level systems. Our commitment As CEOs, we are committed to leading this alliance with integrity, purpose, and urgency. We are building bridges — not just between our organizations, but across sectors, communities, and systems. From nonprofit to school, school to community, family to classroom, wellness to learning, and intention to
foundational part of the school day — not an add-on. • Future readiness: Bridging today’s health supports with tomorrow’s academic and life success — showing that when kids are well- nourished, active, and supported, they learn better, miss less, and have stronger lifelong trajectories. A call to the nonprofit and corporate sectors alike For the nonprofit community, we hope to model the impact of this alliance – from siloed efforts to strategic alignment – by sharing strategies and realizing collective impact. For the business sector, this is an invitation: investing in student wellness in schools is not charity — it is shared value. Healthy, engaged students become engaged employees and community members. Supporting wellness means
investing in the future workforce and the economic and social strength of communities. The path forward to lasting change We envision schools where: • Breakfast becomes part of the school day, ensuring all students are nourished and ready to learn. • 60 minutes of physical activity is woven throughout the school day — in classrooms, hallways, recess, and beyond. • Mental-health supports are accessible, relationships are strengthened, and students feel seen and supported. • Risk-behavior prevention is practiced. • Youth leadership and voice are encouraged and elevated. • Family and community engagement is welcomed.
impact. Join us.
Ann Marie Krautheim, MA, RD, LD CEO, GENYOUth Ann Marie leads GENYOUth, a national nonprofit organization dedicated to ensuring schoolchildren thrive by living well nourished and physically
Rob Bisceglie CEO, Action for Healthy Kids
Rob Bisceglie has served as Executive Officer and President of Action for Healthy Kids (AFHK) since January 2008, leading the organization’s growth into the nation’s largest network dedicated
active lives. With extensive experience in nutrition and public health, she champions innovative solutions addressing health inequities and promoting equitable access to nutrition nationwide. Ann Marie’s unique expertise in science, agriculture, food systems, and wellness – along with her commitment to elevating the voices of students – establishes her as a trusted authority in youth health who frequently shares insights on youth wellness, public-private partnerships, and social impact. Ann Marie believes the only hunger a child should experience is the hunger to learn.
to advancing child health. Under his leadership, AFHK now engages more than 150,000 champions supporting 20 million children across 55,000 schools. With over two decades of experience in nonprofit leadership, international development, and public service, Rob has overseen programs impacting more than 40 developing countries and served on multiple community boards, including local education and United Way organizations. He holds a master’s degree in foreign affairs from the University of Virginia and a bachelor’s degree in business from the University of Illinois. As a husband and father of three, his passion for child health is deeply personal.
THE WOODBRIDGE SCHOOL DISTRICT DISTRICT SPOTLIGHT BRIDGEVILLE GARDEN
The Woodbridge School District in Bridgeville, Delaware, collaborated with the agricultural department at one of its elementary schools to take over a dilapidated old garden. The Child Nutrition Department took over the garden and refurbished it into what you see today.
The Child Nutrition Department currently uses it to grow small quantities of fruit and vegetables, which are used for taste tests with the kids, mainly in summer schools and the summer feeding program. Staff also uses it for recipe development and internal taste testing. This garden is only in its second year of growth. The first year was a resounding success, with an abundant harvest that delighted us all. Although the second year saw a significant loss of its products due to rain, we are optimistic about the potential of this project. We will reevaluate the crops and replant more resilient ones. However, overall, it is a successful venture. A local contractor paved it, Prices of Greenwood, who understood the need to keep the project within USDA guidelines and wanted to help out the school District, resulting in another successful collaboration within the community.
Christopher T. Rogers, CSC, CCNP, CMP, CDM, CFPP | Woodbridge School District Mr. Rogers has helped improve school meals in several districts around the state of Delaware. Mr. Rogers currently serves as the Child Nutrition Supervisor for the Woodbridge School District, a role he took on after spending two years as an Operations Specialist with the District and five years as a manager at two other school districts. His professional journey spans over 35 years of Food Service experience, including roles in the military and as a civilian contractor overseas. Mr. Rogers' qualifications include a BS in Hospitality Management, a BS in Business Administration, and a Certificate in Child Nutrition Program Management, all of which reflect his commitment to the field and his readiness to lead our nutrition initiatives.
WHERE LEADERSHIP, INNOVATION, AND PURPOSE MEET THE PLATE FLORIDA SCHOOL NUTRITION ASSOCIATION
I n Florida, the heartbeat of school nutrition beats strong, powered by the dedicated professionals who ensure every student has the nourishment to learn and thrive. At the center of this statewide movement is the Florida School Nutrition Association (FSNA), representing over 3,000 school nutrition professionals and industry partners who transform cafeteria lines into centers of community, care, and connection. For more than 70 years, FSNA has been the voice and vision of school nutrition excellence, an organization that doesn’t just keep up with change, but leads it. What makes FSNA thrive is its fusion of education, advocacy, and connection, brought to life through experiences that inspire both heart and strategy.
Education that Elevates. Through the newly established FSNA Leadership Academy, members gain access to a year-round curriculum designed to strengthen executive decision-making, operational insight, and leadership presence. The leadership academy’s Learning Lab Webinar Series and cohort- style programming are redefining professional development by blending innovation, mentorship, and real-world application. Connection that Cultivates Community. FSNA’s signature events serve as touchpoints of growth and inspiration throughout the year. The Gathering Table Annual Conference & Expo is the association’s hallmark event, where leaders, innovators, and industry partners come together to share what’s next in school nutrition. The Voices at the Table Legislative Event bridges advocacy and action, amplifying member voices in Tallahassee, while the Taste & Table Leadership Retreat offers an intimate environment for strategic reflection, creativity, and collaboration among Florida’s top directors. Advocacy that Drives Impact. FSNA remains Florida’s trusted voice for school nutrition, shaping conversations in both Tallahassee and Washington, D.C. to ensure every policy, funding measure, and regulation reflects the needs of those serving children daily. The association’s advocacy isn’t abstract, it’s personal, grounded in the lived experience of the professionals who feed and uplift Florida’s next generation. Membership in FSNA is more than affiliation, it’s alignment with a movement. Members gain exclusive access to leadership training, scholarships, recognition programs, and a vibrant community that celebrates the people behind every plate served. In every district, every kitchen, and every boardroom, FSNA members are proving that leadership can be local, and impact can be statewide. Together, they embody the association’s enduring truth: when professionals are equipped, inspired, and united, Florida’s students don’t just eat, they excel.
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REACHING NEW HEIGHTS Action for Healthy Kids’ Fall 2025 Summit A ction for Healthy Kids (AFHK) hosted its Healthy Meals Incentives Fall 2025 Summit on November 5–6, bringing together school nutrition professionals, grantees, USDA leaders, and state agency partners for two days of learning, connection, and celebration. Designed as an invitation-only virtual gathering, the Summit created an accessible national space for districts of all sizes—especially small and rural schools—to share progress and elevate the future of school meals.
Centered on the theme “Reaching New Heights,” this year’s Summit showcased the achievements of Healthy Meals Incentives grantees while offering practical insights through keynote sessions, Learning Burst breakouts, and a robust Virtual Basecamp for peer collaboration. Attendees heard updates directly from the USDA, explored strategies for improving meal quality, and engaged in conversations about strengthening school nutrition programs through culture-building, innovation, and whole-child support. CONTINUED
Wow. Simply put, the virtual Healthy Meals Summit exceeded my expectations. From the seamless Whova platform to Marlon’s masterful hosting, Sarah’s radio-ready voice, Barb's leadership, and the whole AFHK/NxtGen team on/off-screen—this was more than a well-run event. It was an exceptional production that didn’t just meet our vision but surpassed it. Thank you for your creativity, dedication, and spirit of collaboration. You helped bring this summit to life, and the impact speaks for itself." — Brittany Gorman MPH, RDN; USDA
More than just an event, the Fall 2025 Summit reinforced AFHK’s mission: ensuring every child is healthy in body and mind. By convening leaders who are reshaping the way schools nourish students, Action for Healthy Kids continues to drive meaningful transformation across the country— supporting the people and programs that make healthy meals possible every day.
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IT'S HERE! Check out Flavor Forward , a 2025-26 food trends report from Institute of Child Nutrition with NxtGen Network!
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ESSENTIAL KEY PERFORMANCE INDICATORS (KPIS) FOR SCHOOL NUTRITION SUCCESS. School nutrition directors are expected to operate their school nutrition programs as successful businesses within their school districts, just like any manager of a for-profit business. To be successful, they must be skilled at strategic planning and critical thinking.
The importance of using data for measuring performance, benchmarking, and decision-making cannot be overemphasized. In 2017, researchers at the Institute of Child Nutrition, Applied Research Division developed the resource Essential KPIs (Key Performance Indicators) for School Nutrition Success. The resource can be found at the following link: https://theicn.org/ research/ The resource includes 12 KPIs subdivided into three categories. Meal Counts and Participation: • Meal Equivalents (MEQ) • Average Daily Participation (ADP) Financial and Inventory Management: • Revenues • Expenditures • Revenue Per Meal Equivalent (MEQ) • Cost Per Meal Equivalent (MEQ) • Cost as a Percentage of Revenue • Break-even Point (BEP)
• Inventory Turnover Rate Productivity and Labor: • Meals Per Hour (MPLH)
The spreadsheet can be downloaded at the following link: https://theicn.org/research/ A KPI provides a numbers-based approach to target specific areas of emphasis and to assess results in an objective manner. Data from KPIs can be used in benchmarking to establish financial objectives and goals, evaluate these plans, and decide where improvements are possible or necessary. Two types of benchmarking are feasible in school nutrition programs: internal and industry.
• Staff Turnover Rate • Absenteeism Rate
For each KPI, the following information is provided: • A description • A rationale for calculating • Recommendations for how often to calculate • Instructions on how to calculate • Sample calculations • Suggestions on where to find data for making calculations • Factors that influence the outcome of the calculations Additionally, the Institute developed a 12-month interactive spreadsheet that contains each of the KPIs included in the resource. School nutrition professionals can download this spreadsheet at no charge and enter the data
Internal benchmarking Examples of internal
benchmarking would include evaluating the performance
between schools in a district (such as comparing meals per labor hour between schools for a month) or evaluating the performance of a school or the school district over time (such as comparing meals per labor hour for a district as a whole each month for a year).
for their specific programs. The spreadsheet will do the calculations.
Industry benchmarking Industry benchmarking would include comparing a school
Essential KPI Interactive Spreadsheet The Institute of Child Nutrition has also developed an online companion tool for calculating KPIs described in the resource “Essential KPIs for School Nutrition Success” resource. This companion tool contains 12-month interactive spreadsheets for each of the KPI included in the resource. School nutrition professionals can download this resource at no charge, enter the data for their specific programs and the spreadsheet will do the calculations. The spreadsheet can be downloaded at the following Link https://theicn.org/research/ . This link will take you to the Institute of Child Nutrition, Applied Research Division homepage. Once on the homepage, scroll down to KEY PERFORMANCE INDICATORS and click on Essential KPI Interactive Spreadsheet. The homepage for the KPI interactive Spreadsheet has a table that includes the following items: 1. A list of each KPI worksheet in the resource. 2. The page number the KPI is explained in the “Essential KPIs for School Nutrition Success” resource. 3. A link to a worksheet for each KPI.
nutrition program to school nutrition industry trends. The School Nutrition Association’s annual School Nutrition Operations Report is one source of industry data. Another source is the National Restaurant Association, which regularly collects and publishes operational data for restaurants, such as food and labor cost percentages and sales percentages from food and beverages. Unfortunately, at this time, there is very little industry-specific data available specific to school nutrition programs, except for data available in the School Nutrition Operations Report. In conclusion, KPIs support data-driven decision- making, which includes: • collecting appropriate and credible data, • analyzing the data in a meaningful way, • giving the data to the people who need it, • using the data to increase school district efficiencies and improve student achievement, and • communicating data-driven decisions to key stakeholders.
ICN Website
Keith Rushing, PhD, RD | Institute of Child Nutrition Keith’s higher education achievements include a Doctorate Degree in Family and Consumer Sciences Education from Texas Tech University in 2005, a Master’s Degree in Nutrition and Dietetics from the University of Southern Mississippi in 1993, and a Bachelor’s Degree in Marketing from Mississippi State University in 1989. Keith has worked at the Institute of Child Nutrition Applied Research Division since 2007. His current research interests include financial management and productivity as they relate to the operation of school nutrition programs. He is the current editor of the Journal of Child Nutrition and Management.
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PODCAST Spotlight
37 MIN |
LISTEN ON SPOTIFY
In this episode of Next Up, we’re joined by Darlene Lopez and Megan Martinson from Eagle Mountain– Saginaw ISD for a powerful look at how food, culture, and education intersect inside today’s school nutrition programs. They share their personal journeys into the nutrition world and raise an important question: What inspires someone to choose school nutrition as a career—and how do we bring more people into this work? Darlene and Meghan walk us through their district’s creative approach to menu innovation, from culturally inspired meals to fun fusion dishes like spaghetti tacos and Korean BBQ tacos. As they describe balancing flavor with regulations, we’re prompted to ask: How can school menus better reflect student diversity while still meeting standards?
46 MIN |
LISTEN ON SPOTIFY
In this episode of Next Up, the team from Garland ISD—Craig Hempel, Jennifer Miller, and Chef Kevin Jenkins—breaks down how they transformed one of Texas’s largest districts into a model for freshly prepared, student- centered school meals. Their story immediately raises a powerful question: How can a district this size pull off scratch cooking at this scale?
37 MIN |
LISTEN ON SPOTIFY
In this episode of Next Up, we sit down with Shannon Almand- the Director of Child Nutrition Services for Quitman ISD whose journey into child nutrition proves how powerful purpose-driven work can be. Shannon shares how she transformed her district’s meal program through scratch cooking, innovative service models, and a strong commitment to student wellness.
49 MIN |
LISTEN ON SPOTIFY
This conversation explores the vital work of Action for Healthy Kids, a nonprofit organization dedicated to improving health programming in schools across the United States. The discussion highlights the personal journeys of the speakers, the importance of school nutrition, the impact of the Healthy Meals Incentives initiative, and the challenges faced in child health today.
Collaboration, Partnerships, and the Power of Data in School Foodservice
A cross the nation, school nutrition programs are finding success not just through what happens in the kitchen, but through what happens in collaboration. The future of school foodservice depends on how well districts and industry partners work together, sharing data, ideas, and a vision for nourishing students and communities. In a time of shifting regulations,
supply chain challenges, and evolving student preferences, collaboration has become more than a best practice, it’s a necessity. Building bridges between districts, manufacturers, and distributors allows everyone to move toward a shared goal: ensuring every student has access to nutritious, appealing meals that fuel learning and lifelong health.
Collaboration That Sparks Innovation In school nutrition, no single person or organization can do it all. Innovation grows out of collaboration, when foodservice leaders and industry members combine expertise, creativity, and a willingness to listen. Districts are increasingly inviting vendors and manufacturers into early menu-planning
discussions. This simple step allows both sides to anticipate needs, identify cost-effective substitutions, and ensure that new products meet child nutrition standards before they reach the cafeteria line. When partners share insight and foresight, the results ripple through entire operations. By working closely with manufacturers to test lower- sodium sauces or reformulated whole-grain products, districts can stay ahead of compliance trends while maintaining the flavors students love. The key is honest communication and shared respect. Collaboration that values both innovation and practicality. When industry and schools operate as teammates rather than separate entities, creative solutions emerge naturally. Partnerships Built on Purpose Strong partnerships are not built overnight, they grow from consistent effort, transparency, and a mutual belief in the mission of child nutrition. The most successful school foodservice relationships are those built on purpose, not price tags. Partnerships should start with a clear understanding of why both sides are working together. For districts, the purpose is simple yet profound: to serve healthy, satisfying meals that support student well- being. For industry members, it’s an opportunity to support that mission through quality products, dependable service, and ongoing support. When school nutrition professionals and vendors view one another as allies rather than counterparts, incredible progress can occur. Whether it’s co-developing recipes that highlight local ingredients, piloting new menu items, or coordinating delivery schedules to reduce waste,
Boar’s Head vendor table display
Students and vendors during the taste testing event
purposeful collaboration makes it all possible. The Power of Data: Turning Information into Action In modern school foodservice, data is the bridge between good intentions and great outcomes. Districts are now using participation trends, cost analysis, and waste reports to guide their decisions, transforming numbers into actionable insights. But when shared strategically with industry partners, that same data becomes a powerful tool for systemwide improvement. For example, distributors can use historical purchasing data to anticipate demand and prevent shortages. Manufacturers can track which SKUs perform best across regions and make informed production adjustments. Meanwhile, directors can analyze point-of-
sale reports to determine which recipes drive higher student engagement. Data collaboration leads to smarter procurement, reduced waste, and menus that truly reflect what students want and need. Local Success Stories: Small Partnerships, Big Results Across districts large and small, countless examples show how collaboration pays off. In California, one district partnered with a local distributor to streamline produce procurement, resulting in fresher options for fruit and vegetable bars while supporting regional farmers. In my own district, collaboration between Nutrition Services and our food industry partners has taken shape through student- centered taste testing events. These sessions bring together vendors, manufacturers, and
Rich Chicks vendor table display
Los Cabos vendor table display
permanent menu item, everyone wins. It’s an ongoing cycle of collaboration, improvement, and engagement — powered by open communication and shared goals. Moving Forward: A Shared Vision for the Future The next chapter of school nutrition will be defined not just by compliance or cost-efficiency, but by connection. Collaboration between school districts and industry members must remain at the center of that story because real innovation happens when we work together toward a common goal. By combining the human side of collaboration
with the analytical power of data, we can continue to elevate the standard of school meals. Each meal served represents more than a transaction, it’s the product of countless hands and shared expertise working in harmony. That’s the true power of collaboration. When we build bridges between school nutrition professionals and industry partners, between data and decision-making, and between today’s challenges and tomorrow’s solutions, we create more than just better operations. We create lasting impact. And that impact starts with one simple belief: we’re stronger together.
our on-site teams to test new recipes and product samples directly with students. The process has become more than a menu evaluation — it’s a true partnership in action. Vendors gain immediate, authentic feedback from students, helping them understand what resonates with real school- aged palates. Meanwhile, our team gathers valuable insight into flavor trends, texture preferences, and presentation that drives participation. Each taste test also strengthens our relationship with suppliers. When a student’s reaction helps a vendor reformulate a product, or when a new entrée earns high approval and becomes a
John McTear | Oakley Union Elementary School District John McTear is a seasoned leader in school nutrition with more than 17 years of progressive experience. Beginning as a substitute in nutrition services and now serving as Director of Nutrition Services, he has driven initiatives that elevate meal quality, increase access to local foods, and ensure compliance with federal standards. As President-Select of the Nor Cal SNA Chapter 2, John is deeply committed to advancing the profession through advocacy and leadership development. His work reflects a steadfast dedication to fostering student well- being and promoting excellence across school nutrition programs.
SPOTLIGHT
RECIPE
The International Fresh Produce Association (IFPA), through their non- profit Foundation for Fresh Produce , has released 10 fruit-and-vegetable-forward breakfast recipes for K-12 school nutrition programs. The recipes include on-trend, kid-friendly foods, while also spotlighting new ways to incorporate vegetables and fruit into school breakfast offerings. Recipes included in the booklet include, items such as Strawberry French Toast, Breakfast Vegetable Quesadilla, Broccoli- Cheddar Sheet Tray Omelet, Baked Oatmeal with Blueberries and more! Each recipe includes nutrition and crediting info, as well as guidance on service for a variety of formats, such as grab-and-go and breakfast in the classroom. The recipes also align with USDA guidance to limit added-sugar in school breakfast. IFPA designed this resource in collaboration with the team at Healthy School Recipes, and in the months ahead NxtGen Network looks forward to highlighting a new recipe in each upcoming publication. With National School Breakfast Week scheduled for March 2-6, 2026, you may want to consider planning one of these recipes for your schools! And for more fruit and veggie inspiration, highlighting produce-centric recipes that can be continued into the home, check out www. fruitsandveggies.org.
FRESH CONTENT FROM
Everytable taps into K-12 foodservice with new partnership with Compton Unified School District
The Los-Angeles-based chain will provide vended meals to supplement the district’s in-house nutrition program starting this school year.
scratch,” says Polk. “We can leverage that existing supply chain and logistical infrastructure to meet the needs of schools.” Everytable’s meals are meant to supplement Compton Unified’s in-house foodservice menu. School nutrition operators at the district will place their orders, which will be prepared fresh in Everytable’s commissary kitchen and then be delivered to the schools. The ingredients used for Everytable’s school meals are the same ingredients used at its retail locations, just in different proportions to meet the U.S. Department of Agriculture’s (USDA) School Nutrition Standards. Kids can be tough critics, says Polk, so Everytable held a tasting at Compton High School earlier this summer where students got to sample and share their feedback on several different menu items, including Everytable’s Chicken Alfredo, Chicken Teriyaki, Pollo Asado and more. “[Students] loved the chicken alfredo, they really loved the pasta,” says Polk. “They loved the Chicken Teriyaki and then they especially loved the Chicken Parm Ciabatta Sandwich which is one of our specialties.” Everytable will continue to hold student taste tests throughout the year to make sure its offerings keep evolving with students’ wants and needs. Thanks to Everytable’s in-house R&D team, they can be nimble in making recipe adjustments, says Polk. For example, the team has already made changes to its bean and cheese burrito
recipe based on initial feedback from students. “The students said they wanted more flavor on it, and so literally, before they're going to get it the next time, it's already been significantly improved to meet their taste profiles,” says Polk. In addition, Compton Unified faculty and staff can order their own Everytable meal for lunch using the company’s Everytable at School platform which allows diners to place their orders online and have them delivered directly to their school. They also receive a 10 percent discount. Everytable’s partnership with Compton Unified marks the start of what Polk believes will be a long relationship with K-12 foodservice. The company has “massive expansion plans in K-12 throughout California,” he says. Along with expanding its vended meals program like the one offered at Compton Unified, it is also working on what it calls Work in Progress (WIP) products, which “basically are components of a meal,” Polk says. School nutrition programs would then be able to purchase the WIP’s directly from Everytable and use them to prepare their own scratch-made offerings from the comfort of their own school kitchen. “Districts want to do their own scratch cooking, but a lot of times, all that is available to them is frozen and pre- processed stuff,” says Polk. “So now, they can get scratch cooked proteins from us and scratch made dressings and sauces, and they can cook some of the components themselves and combine it with ours.”
BY BENITA GINGERELLA
Everytable is headed to school this fall. The Los-Angeles-based restaurant chain known for its scratch-made, health- focused offerings has partnered with Compton Unified School District to provide vended meals to supplement the district’s nutrition program this school year. Everytable’s relationship with the city of Compton, California goes back several years. It first opened a retail location in the city in 2018 and then opened a location at Compton College a couple years after. Providing meals to Compton Unified seemed like the next logical step for the company, says Everytable Founder and CEO Sam Polk, especially because he feels they are well-suited to help school foodservice programs implement more scratch-made meals into their menus. “There's this big movement for scratch cooking in schools. But scratch cooking is really hard, and you need certain equipment, and you need a lot of training,” he says. “And so, a lot of these schools are basically, like, on a transition to scratch cooking, but they can't do it right away.” By utilizing Everytable’s existing supply chain and infrastructure, the company can aid school districts, like Compton Unified, who want to incorporate more scratch-made meals into their menus but don’t have the current means to do so on their own. “We have really high experience making high quality, ultra fresh food from
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Looking for a little inspiration to help boost your menu? Welcome to our column featuring bites of nutrition knowledge and insight for your team’s menu creation needs | Pisanick Partners Edible Education Slicing up Inspiration for your Menu and More!
WATCH/LISTEN The sound of mixers, the clatter of pans, and the buzz of conversation filled the air as directors, head cooks, and managers from multiple districts gathered in one shared space in a test kitchen. It wasn’t just a cooking day; it was collaboration in action. As part of our new NutriSmart Culinary Training: Cooking and Conversation series, this professional development event brought together teams from across Ohio districts to learn, taste, and grow side by side. Guided by professionals and supported by vendor partners, participants experimented with new products, practiced refined kitchen skills, and tested recipes designed to inspire fresh menu ideas. The test kitchen became a hub of shared learning — where data met dialogue and innovation was sparked through teamwork.
MENU PRO TIP Before digital menu databases, plan- ning school menus was all done by hand. We relied on paper, pencil, and manually created spreadsheets to track recipes, components, and nutri- ents. Now, years later, we have meal planning databases to track menu compliance, calculate KPIs, forecast needs, manage production records, and analyze meals per labor hour for us. It doesn’t just make our menu plan- ning easier - it provides a shared foun- dation of data that empowers school nutrition teams and industry partners to collaborate more effectively. We’ve customized our Health-e Pro Pisan- ick database to its fullest potential, helping schools stay compliant while streamlining menu planning and reci- pe management. Of course, data can tell only part of the story. Menus in one district don’t always translate dir- ectly to another, which is why we work
School nutrition thrives at the inter- section of collaboration, data, and creativity. By bringing together dis- tricts, industry partners, and even stu- dents, we can create opportunities to test new ideas, refine recipes, and in - spire innovation. From hands-on train- ing in test kitchens to leveraging digital tools for menu planning, every step is designed to support both compliance and creativity. Through partnerships and shared knowledge, we help school nutrition programs grow stronger and more impactful for the students they serve. Enjoy some food for thought, curated and ready to serve up some quick and easy strategies for success! READ In a recent NutriSmart Snax podcast interview with Andrew Mendez, Super- visor for Kenston Schools in Bain- bridge, Ohio, shared a “must-read” title - “ The One Thing: The Surprisingly Simple Truth Behind Extraordinary Results” . They had us at the tagline: If you want less on your plate and more for your life and career….achieve better results in less time, dial down stress, and master what matters to you!” We are getting our winter book club on - so should you!!! Love a good quick blog read - check out Pisanick’s own Alana Baun as she shares What School Nutrition Programs Can Learn from the TV Show “The Bear”
closely with school nutrition profes- sionals every day—listening, testing, and adapting recipes to meet each district’s unique needs. By combin- ing data with hands-on collaboration, we help our teams innovate, improve efficiency, and bring menus to life in ways that truly support students. In today’s fast-paced school nutrition environment, it’s the bridge between technology and teamwork that drives meaningful change. PONDER Are you using your partnerships to their full potential? Partnerships in school nutrition come in many shapes - work- ing with vendors, collaborating with other districts, connecting with local organizations, and even engaging stu- dents and families. In our NutriSmart Culinary Training: Cooking and Con- versation series, bringing multiple districts together in a shared learning kitchen showed us just how powerful teamwork and shared knowledge can be. It made us ask, “Why not make the most of the partnerships we already have and collaborate more closely with our teams?” You don’t need a big event to make it happen. Look around at the people and resources already in your network, and find creative ways to work together. Partnerships don’t just make work easier—they strength- en skills, spark new ideas, and help your school nutrition program thrive. Even something as simple as inviting a vendor to co-host a quick demo with your staff can bring fresh ideas and hands-on learning to your team. LEARN Over the years, we’ve learned that behind every strong school menu
veys and traditional try days , we took it a step further by inviting students to attend this training session on their day off from school to sample recipes. Their honest feedback was invaluable in guiding our decisions and shaping the final results. After the taste test, we decided to take student involvement further by inviting them to join an episode of our Pisanick Partners NutriSmart Snax Podcast . It was an absolute blast hearing their thoughts and ideas firsthand! If you haven’t already, this could be the perfect inspiration to en- gage your students in new ways. Dur- ing the podcast, we explored favorite flavors, creative ways to enjoy healthy foods, and fun ideas for making school meals more exciting and ap- pealing. Their perspectives not only informed our menu decisions but also reminded us that students’ voices are essential in shaping meals they’ll enjoy and actually eat. wich paper, but swap that out for a checkered pattern sheet, and stu- dents start to feel like they are at a trendy eatery. If your serving line looks like rows of styrofoam contain- ers, it might be time to peruse that catalogue of packaging supplies.
is strong data. Tracking production numbers, participation trends, and recipe performance not only keeps programs compliant - it also tells a story about what’s working and where there’s room to grow. Start by creating systems that make data easy to collect, analyze, and share. For us, data and compliance start at the recipe development stage. For example, every year and throughout our culinary series trainings, we em- phasized the importance of accurate measurements and recipe compli- ance. Before implementing a recipe, we test it thoroughly: does it meet all component requirements, are the measurements correct, and would the students enjoy this? We record our observations and adjustments so we can standardize recipes that meet both the nutritional needs of the dis- trict and the expectations of the stu- dents. INNOVATE Innovation doesn’t happen in isola- tion - it thrives through connection. As part of our NutriSmart Culinary Train- ing: Cooking and Conversation ser- ies, we actively involved students in the process. While we still value sur-
Pisanick Partners Pisanick Partners is a nutrition and operations based consulting firm with decades of experience in Child Nutrition. We have refine our approach through creation of cycle menus, training and development of staff, and implementing strategies that take on the task of not only attaining nutritional excellence, but also financial success in the K-12 environment. Our experience not only supports a school district in meeting all state and federal mandates for implementing the National School Lunch and Breakfast Programs,but also the menu creation with an eye for detail and meticulous organization. The objective is to quickly and accurately evaluate, analyze and organize a district’s nutritional program to insure compliance and easy on-going maintenance.
FLAVOR WITHOUT BORDERS
Bringing the World to Your School Menu
A t International Food Solutions, we believe - a flavor, a culture, or simply a delicious meal that makes them smile. We know the challenges School Nutrition Directors face every day: balancing nutrition guidelines, managing budgets, streamlining operations, and keeping students excited about what’s on the tray. That’s why we’ve made it our mission to make global cuisine accessible, affordable, and easy to serve in K-12 settings. every school meal is an opportunity to introduce students to something new Three Global Categories, Countless Ways to Engage Students We’ve built our portfolio around three core global flavor categories - Asian, Latin, and
Indian - that help schools create variety and excitement while staying within USDA guidelines. Each recipe has been developed with school operations in mind, offering authentic flavors and consistent quality that fits seamlessly into your menus. • Asian Inspirations: Our Asian entrées, like Tangerine Chicken, bring bold, student-approved flavor to the tray. Each item is crafted for easy preparation and menu versatility, allowing you to serve exciting meals that meet your meat/meat alternate requirements. • Latin Favorites: From Chicken Tinga and Beef Barbacoa to our Cilantro Lime Rice, our Latin offerings celebrate fresh, vibrant flavors students love. These items can be used across Japanese Cherry Blossom Chicken, and Teriyaki Beef,
multiple menu concepts - from burrito bowls to taco bars - while keeping food cost and labor manageable. • Indian Cuisine: We’re proud to be one of the few K-12 manufacturers making global flavors like Chicken Tikka Masala and Chana Masala accessible to schools nationwide. These options introduce students to exciting new tastes while fitting seamlessly into your weekly menu plan. Together, these three global categories make it simple to build engaging menus that reflect the cultural diversity of your student body, all while keeping preparation efficient and compliance easy.
We commodity process, too! Our commodity items give
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