Lead. Support. Inspire. | September 2026

The Empty Cafeteria Effect by Tracie Samp, SNS Feedback That Fuels Growth by Janel Wojcik, SNS Your Staff are Your Brand by Jennifer Martin, MBA, CAE LEAD. SUPPORT. INSPIRE.

JANUARY 9TH Hillsborough County Public Schools Center for Nutrition and Culinary Services

WHERE IDEAS BECOME ACTION. Immersion brings together forward-thinking school nutrition professionals and industry partners for a day of hands-on learning, meaningful connections, and real conversations that inspire what’s next. Whether you’re looking to grow your network, share your expertise, or discover innovative solutions, this is where it happens.

OPERATORS INTERESTED IN ATTENDING?

MANUFACTURERS INTERESTED IN BEING A SPONSOR?

CONTENTS

Celebrating 50 Issues of Served Digizine TM ! A taste of the first 50 issues

06 14 24 30

The Empty Cafeteria Effect How low meal participation signals broader campus vulnerabilities By Tracie Samp, SNS

EARN CEU’S

Feedback That Fuels Growth Two shifts that can change how your team communicates By Janel Wojcik, SNS

EARN CEU’S

Your Staff Are the Brand Part 1 of the thought leadership series, Rethink School Nutrition By Jennifer Martin, MBA, CAE

FROM OUR PARTNERS

08 From the Show Floor at SNA's Annual National Conference 2026

21 Show Us How You Celebrate School Lunch! National School Lunch Week is coming and Served Digizine TM wants to put your school nutrition program in the spotlight!

EARN CEU’S

12 Edible Education: Innovation Academy with Pisanick Partners

JANUARY 9TH Hillsborough County Public Schools Center for Nutrition and Culinary Services

26 The Power of Leadership in School Nutrition with AmTab

16 Podcast Spotlight: From Avoiding Your Calling to Owning It from The Reluctant CEO Podcast 18 #THISisschoolmeals Recipe Exchange Recipes from J.T.M. Food Group, Chobani, and Pisanick Partners

28 Doing it All for Your Team By Stephen O'Brien

OPERATORS INTERESTED IN ATTENDING?

MANUFACTURERS INTERESTED IN BEING A SPONSOR?

32 The Social Corner: NSLW By Rachel Dreslinski and Kariss Harvey

34 3 Food Trends Spotted at the ANC 2026 Exhibit Hall Fresh Content from FSD Quarterly

FROM THE EDITOR

Lead.Support. Inspire

Leadership in school nutrition isn’t defined by a title, it’s defined by the impact you have on the people around you. Every day, leaders in our industry are making decisions, supporting their teams, solving problems, and finding new ways to better serve students. But great leadership also means continuing to grow yourself. In this issue of Served, we’re exploring what it means to lead, support, and inspire with strategies, perspectives, and stories designed to help us become stronger leaders and create an even greater impact in the communities we serve. Keep learning. Keep leading. And most importantly, keep bringing others with you.

-Marlon Gordon FOUNDER & CEO

A New Way to Receive Cool School Points! Think you’ve got an eye for detail? It’s time to put it to the test! We’ve hidden the Cool School Prime “C” somewhere in this issue… can you find it? The first 5 school districts to CLICK THIS LINK after spotting the hidden "C" will receive 1,000 bonus Cool School Prime Bonus Points! * Happy hunting… and may the most observant teams win!

* Must be a Prime-eligible district to qualify for bonus points.

Does your company want to sponsor a monthly prize pack? Contact our Sales Team Here!

CONTACT US: Articles & News: info@ServedDigizine.com Ads: sales@ServedDigizine.com Parent Company: info@NxtGenNetwork.com &

OPERATORS: CONTACT US!

INDUSTRY: CONTACT US!

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.

We're excited to o ffi cially launch three new items designed to bring big fl avor to your cafeteria lineup: Pad Thai Noodles, Thai Curry Chicken, and Chipotle Chicken. All three recipes are crafted to meet the fl avor expectations of your cafeteria while fi tting seamlessly into K-12 foodservice programs. NEW RECIPES NEW FLAVOR

LEARN MORE

CELEBRATING DIWALI THROUGH AAHAR FOODS

We believe every fl avor tells a story. This Diwali, we're honoring the traditions of Indian cuisine through Aahar Foods, where every dish brings warmth, comfort, and connection.

VIEW RECIPE

ENTER OUR RECIPE CONTEST! DEADLINE TO ENTER IS OCTOBER 31, 2026 ENTER NOW!

ISSUE NO. 50 • BY THE NUMBERS SERVED DIGIZINE TM A TASTE OF THE FIRST 50 ISSUES OF

ENGAGEMENTS 3.4M Clicks, taps, plays and shares across all issues

TOTAL USERS 586K Readers reached since the first issue

NICE DRIP No. 31 · April 2024 920,709 VIEWS

IN CASE YOU MISSED IT...

at ANC

Need inspiration? Download the 2026

Charlotte 2026: Celebrating big wins, bold flavors, and the future of K-12 foodservice. There was plenty to celebrate in Charlotte! From unveiling the Crave Tournament of Champions winner to taking home a NxtGen Recipe Trendguide People’s Choice Award for our Dumpling Lasagna, ANC showcased the creativity and innovation driving K-12 foodservice forward.

Crave Collection and discover the recipes and trends, that made this year’s competition unforgettable.

Crave 2026: Watch the crowning of a Champion!

TOURNAMENT CHAMPIONS of 2026

Want to serve an award winner? Download the Dumpling Lasagna recipe and bring this innovative K-12 favorite to your menu.

Dumpling Lasagna: Watch the making of an award-winner!

Visit www.jtmfoodgroup.com/k-12 for more inspiration!

800.626.2308 jtmfoodgroup.com

@ SNA’S ANNUAL NATIONAL CONFERENCE 2026

International Food Solutions Global flavors are changing school menus, and International Food Solutions is bringing more of them to K-12. In this episode of From the Show Floor, NxtGen Network’s Marlon Gordon meets with International Food Solutions’ Lincoln Yee and Della Collins at ANC 2026 to explore global trends. They discuss the demand for authentic flavors, highlighting expansion into Thai cuisine and new items like Thai Curry Chicken and Chipotle Chicken. Lincoln and Della detail their process—combining cultural understanding, student feedback, nutrition, and visual appeal to create meals students love that work in real-world school kitchens.

SchoolCafe + PrimeroEdge

In this episode of From the Show Floor, NxtGen Network’s Marlon Gordon meets with Jaime Lawrence and Lindsey Copeland of SchoolCafé + PrimeroEdge to discuss how technology simplifies K-12 nutrition operations. They highlight SchoolCafé's intuitive features—such as visual, drag-and-drop menu planning and ingredient-level allergen tracking—and explain how the combined platforms support district needs. The conversation also details customer support, training, real-world success stories, upcoming analytics capabilities, and how ongoing feedback from school nutrition professionals drives platform updates to improve visibility and efficiency.

School nutrition leaders are navigating a land- scape that demands more than operational expertise. They are managing changing regula- tions, evolving nutrition standards, workforce challenges, rising expectations, and the needs of an increasingly diverse school community. The leaders who thrive aren’t necessarily the ones with all the answers - they’re the ones who create the environment where people, ideas, and possibilities can grow. Innovation begins with curiosity. Dearest readers, I'd like to challenge every one of you. Instead of asking, “How have we always done this? ask, “What could we do differently?” Don't measure success by how much you read, listen to, or attend meetings or conferences. Measure this year’s success by how many ideas you'll actually implement. How do you ask? Here are some examples: When you hear about Buy American compli- ance... Don't simply ask, "What are the rules?" Ask, "How can this strengthen trust in our pro- gram?" When you learn about technology... Don't ask, "Can our software do that?" Ask, "How can this save my staff time so they can spend more time serving students?" When you hear about Farm to School... Don't ask, "Where do I begin?" Ask, "Who in my community should I call next week?" When someone shares a new menu concept... Don't ask, "Would my students eat this?" Ask, "How can I test it?" When you hear about dietary guidelines... Don't ask, "What changed?" Ask, "How can we lead instead of react?" When you visit a vendor show... Don't collect brochures. Collect solutions. Find one partner that solves one challenge you've been struggling with. When you attend a wellness session... Remember... The healthiest school nutrition program begins with healthy people. Take care of your team. Take care of yourself. When you see an innovative idea... Don't admire it. Borrow it. Adapt it. Improve it. Then share it with someone else. That mindset is powerful because innovation

Edible Education Slicing up Inspiration for your Menu and More!

Leadership isn’t a title on a business card. It’s a mindset. The success of this year’s Innovation Academy demonstrated that some of the most powerful leadership happens when school nutrition pro- fessionals are willing to step outside their com- fort zone and commit to asking better questions, and then turning those ideas into action. ”STEAL THIS IDEA” Each attendee was challenged to the following: CHALLENGE #1: Meet three people you've never met before. CHALLENGE #2: Attend one educational session outside your comfort zone. CHALLENGE #3: Ask one difficult question. CHALLENGE #4: Visit every vendor with curios- ity—not obligation. CHALLENGE #5: Write down five ideas. CHALLENGE #6: Circle the ONE idea you'll imple- ment within the next 30 days. CHALLENGE #7: Before you leave today, tell someone what that commitment is. Innovation Academy From Ideas to Impact | Powered by Pisanick Partners

doesn’t always require a revolutionary idea. Sometimes it starts with a small change - a new way to engage students, a smarter pur- chasing strategy, a better process for staff, or a menu item that gets more students excited about eating at school. Curiosity turns chal- lenges into opportunities. MENU PRO TIPS Sometimes the basics are where to start - never underestimate the value of simple re- minders to keep menu efficiency at the fore - front for your teams. CLICK HERE TO VIEW A MEASUREMENTS CHEAT SHEET

Lead Through People • Great school nutrition programs aren't built by one person. They are built by teams. • Leadership means recognizing the strengths sitting around the table and creating opportunities for others to contribute. • It means listening to the employee who works the serving line, asking students what they want to see on the menu, partnering with teachers and administrators, and learning from industry partners and fellow professionals. • The most effective leaders don't simply give direction. They create ownership. • When people feel heard, valued, and trusted, they become more invested in the success of the program. Lead With Purpose • School nutrition leaders have an extraordinary opportunity to influence the health and well-being of an entire school community. • Every meal is an opportunity to nourish a child. • Every interaction is an opportunity to build trust. • Every operational decision is an opportunity to improve the program. • Every new idea is an opportunity to create impact. • When leaders connect daily decisions to a larger purpose, the work becomes bigger than feeding students. It becomes about fueling healthy lives, supporting learning, strengthening communities, and creating experiences that students remember. • Our purpose fuels their potential.

LEARN Lead by Turning Ideas Into Action

One of the greatest lessons from Innovation Academy is the importance of moving from “What if?” to “What’s next?” An idea becomes impactful when someone is willing to test it, learn from it, adjust it, and try again. That might mean piloting a new menu concept in one school before expanding it districtwide. It could mean testing a new staff training ap - proach or finding a creative way to increase participation in breakfast. Leadership is often less about having a perfect plan and more about having the courage to take the next right step. Contact us to learn more about our Cooking & Conversation series and find resources like School Nutrition Made Easy to jumpstart your team’s goals. INNOVATE WITH THESE MENU PRO CONCEPTS Ready to start chef’n up your menus? Try some of Chef Darren’s creations on us - RE- CIPE INSPIRATION . BONUS - Each recipe is created in Health-e Meal Planner Pro, our USDA-approved menu partner. You can find us in the Vendor section and download these from the global database right into your in- stance.

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.

Reading the Empty Room Walk into a high school cafeteria at noon and count the empty seats. That number tells you more than you might think. After years working alongside foodservice dir- ectors, and as a former director myself, I believe something many administrators overlook: low meal participation is rarely just a food problem. It's a signal. When students leave campus at lunch or skip the cafeteria entirely, that pattern points to deeper cracks in how a school runs, how safe it is, and how connected students feel to it. To test this idea, I spoke with some of the sharpest minds in school nutrition. Here's what they taught me.

When Students Leave, Ripples Spread

Open campus policies feel like a small conven- ience. In practice, they send waves through the whole community. Sal Valenza, Foodservice Director for West New York Schools in New Jersey, put it plainly: "We're having active shooter drills. When we allow chil- dren to leave for lunch, they have to get back in, and they don't all come in the front door. They're diminishing our ability to control security." Karen Kempf of Fairview School District 72 agreed: "It's almost like lunch is a security reset. Every student comes back as if they've been gone for 12 hours." One district I worked with closed its campus only after two students died in a car accident leaving school. That's a tragic price for a policy that start- ed as a convenience. The Operational Drain Staffing an emptying cafeteria is a losing game. Sal actually lowers labor in spring because he knows fewer students will stay. But he traced the root cause to something more fundamen- tal: many schools simply don't have the physical space to feed everyone. Sal's high school holds 2,000 students, and on a rainy day, there's no- where to sit.

How Low Meal Participation Signals Broader Campus Vulnerabilities

The good news is that facilities can change, and Anji Branch, Child Nutrition Director in Gooding, Idaho, proves it. Gooding's high school serves just 400 students, and its old setup was rough. "We had a multi-purpose room and a kitchen with an accordion door that opened into a hallway," she explained. "We were feeding about 26%." So Anji remodeled a dry storage room into a market and bistro, open from morning to afternoon. The results were remarkable: • Participation jumped from 26% to 58% • $35,000 in à la carte sales in year one • 200 kids served in six minutes • Fresh entrées daily, plus a branded pre-order pickup The Equity Problem Hiding in Plain Sight When most students leave, who stays? Kim Minestra of Evanston Township High School named it plainly: "It's the special ed kids and the free and reduced students who don't have the means to leave. It's an equity issue. Glar- ing." The cafeteria quietly sorts students by income, and those who remain can feel marked because of it. I lived the most powerful solution during COVID, when every student ate free. There was no stigma, no shame, just everyone eating together. It was the greatest equal- izer I've ever seen, and it showed exactly what's possible when barriers come down. Rebuilding Connection and Keeping Students Engaged If low participation is a warning sign, rebuilding connec- tion is the cure. Be present and listen. Anji leads with relationships. "I tell kids, if the food sucks, tell me. It's not my program, it's their program." Sal stopped trusting his own taste buds long ago: "If a vendor comes in with a product, I grab 10 kids. I ask, do you like this? Then I ask, would you buy it? Big difference." And the golden rule: "If you tell them you're going to do something and you don't do it, you'll never work with kids again." Meet students where they are. Directors found Goo- gle Classroom outperformed social media for direct out- reach. Start young, hook students in elementary school and you keep them for years. Teacher advocates are gold too. Every time I've visited a classroom, teachers say,

"Oh, I had no idea." That gap is one of our biggest missed opportunities. Model the behavior. One principal Sal works with eats lunch with students every day. Teachers who eat the food bring the kids with them.

The Cafeteria Is a Campus Strategy

An empty cafeteria isn't a menu failure. It's a message about security gaps, attendance strain, wasted resources, and vulnerable students left behind. The path forward is clear: invest in space, build culture, pursue universal meals, and show up for students every day. Most importantly, stop waiting to be invited into the con- versation. When we frame our work around safety, equity, and efficiency, we stop being the lunch department and become a true strategic partner. Fill the cafeteria, and you strengthen the whole school. I'd welcome the chance to help you get there.

Tracie Samp, SNS Regional Senior Sales Manager, Lakeside® Manufacturing, Inc., and Multiteria® USA, LLC Tracie Samp is the Regional Senior Sales Manager for Lakeside® Manufacturing and Multiteria® USA, LLC, two Milwaukee-based companies united by their commitment to custom solutions, assured quality, and American craftsmanship. With over 25 years in the foodservice industry, she brings a well-rounded perspective shaped by hands-on experience. As a previous K-12 foodservice director, then moving into the equipment side as a manufacturer’s representative, Samp has seen the industry from every angle.

PODCAST

Spotlight

1 HR, 17 MIN |

LISTEN ON SPOTIFY

FROM AVOIDING YOUR CALLING TO OWNING IT

For four years, Mark Quattrochi also known as Pastor Q ran from a call to ministry. He'd spent 20+ years as an A&R executive at Warner Brothers, built a career he loved, and could list off several reasons he wasn't qualified to lead a church, starting with not believing he was a good enough speaker. He planted theChapel in Tarpon Springs, FL anyway, in 2010, with 126 people. It's now three campuses, thousands of weekly attendees, and voted Best Place to Worship in Tampa Bay three years running. On this launch episode of The Reluctant CEO, Pastor Q sits down with host Marlon Gordon (Founder of NxtGen Network) to talk about what actually breaks the cycle of disqualifying yourself from your own calling. He walks through the two filters he uses to know when he's hearing God's voice and not just his own head, and the excuses, borrowed from Moses, that leaders lean on to avoid stepping into what they're built for. They also get into insecure leadership, the difference between confidence and arrogance, and how Marlon's own office move became the backdrop for one of the conversation's rawer moments.

RECIPE CLICK HERE TO SUBMIT A RECIPE FOR FUTURE SERVED TM ISSUES! EXCHANGE

BUFFALO

CHICKEN MELT

DIRECTIONS Chicken: 1. Heat diced chicken in steamer for approximately 30 minutes. Drain excess fluid. 2. Slightly chop larger chicken chunks into smaller pieces. 3. Keep in hot holding cabinet until ready for assembly (HACCP). J.T.M. Queso Blanco Sauce: 1. Place unopened bag in perforated, full-sized pan. Heat in steamer for approximately 30 - 45 minutes or until an internal temperature of 135°F is reached (HACCP). Cook time may vary according to quantity of products being heated. 2. Once the product has reached internal temperature, place in a hot holding cabinet until ready for assembly (HACCP). Buffalo Chicken Dip: 1. Shortly before service, carefully open bag of queso and combine with hot sauce, cooked chicken, and shredded cheddar cheese to create Buffalo chicken dip. Keep in hot holding cabinet until ready for assembly (HACCP). Garlic Toast (If needed, thaw toast enough to easily separate. Bake time may vary depending on oven.): 1. Preheat oven to 375°F. 2. Lay slices flat on baking sheets. 3. Bake approximately 6 - 8 minutes or until golden brown. Assembly: 1. Portion 2 oz. of Buffalo Chicken Dip between two slices of baked garlic toast and serve. Preparation Tips: Before assembling sandwiches, re-temp the dip to 140°F or higher. Keep chicken and queso separated until needed. The Buffalo Chicken Dip will thicken over time. Assemble sandwiches as close to service time as possible to ensure the best quality.

TOTAL SERVINGS:78

INGREDIENTS 5 lbs J.T.M. Queso Blanco sauce (5718) 156 - 1.4 oz. slices Garlic Toast 5 lbs Chicken, Diced 8 oz. Hot Sauce or Buffalo Sauce 1.5 lbs Reduced Fat Cheddar Cheese with this Buffalo Chicken Melt! This recipe features diced chicken tossed in J.T.M.'s Queso Blanco Sauce, hot sauce, and served between two slices of crispy garlic toast. Take your chicken sandwich game to a whole new level

RECIPE COURTESY OF TROUP COUNTY SCHOOL SYSTEM, GA

Crediting: 2.25 m/ma.; 2 G

BERRIES & CREAM GREEK YOGURT BARK INGREDIENTS 256 oz. Chobani ® Vanilla Blended Greek Yogurt

DIRECTIONS 1. Pour 2 lb yogurt into each pan.

2. Arrange 2 cups of berries over the yogurt. 3. Then, sprinkle 1/2 lb granola on top, pressing lightly into the toppings with your fingertips. 4. Freeze for at least 8 hours, or overnight. 5. Remove from freezer and cut each sheet of bark into 16–4x4" pieces. (Do not discard the parchment paper.) 6. Serve immediately or return to freezer until time of service. CHEF'S TIP • Return yogurt bark to freezer every 15 minutes during service to maintain optimal texture. • Any yogurt flavor, fresh fruit, or granola/ seed/grain/cereal can be used to assemble a delicious Greek Yogurt bark.

16 cups blueberries, frozen 16 cups strawberries, frozen 64 oz granola

RECIPE COURTESY OF CHOBANI ®

Crediting: 1 m/ma.; 2 c Fruit; 1 oz eq G

SHOW US HOW YOU CELEBRATE SCHOOL LUNCH! National School Lunch Week is coming, and Served Digizine TM wants to put your school nutrition program in the spotlight! Send us your best photos and videos showcasing how your district is celebrating—from special menus and student activities to your incredible school nutrition teams in action. Selected submissions will be featured in the October issue of Served Digizine and across NxtGen Network’s social channels. Your program. Your people. Your celebration. Let’s show everyone what school meals look like in your community.

SUBMIT HERE!

CUCUMBER & CARROT SALAD

SERVING SIZE: 1/4 CUP TOTAL SERVINGS:18

INGREDIENTS 1 pt., ½ cup sliced Cucumber, English, Seedless 1 pt. Carrots, Ready-Set-Serve Matchstick-Shredded, Reclosable, Fresh Cut 1 cup Cilantro, Fresh Cut, Ready-Set- Serve 2 oz. Dressing, Ken's Lemon Vinaigrette Dressing,Refrigerated This crisp and vibrant Cucumber and Carrot Salad blends thinly sliced English cucumbers and matchstick carrots with fresh cilantro. Lightly coated in a tangy lemon vinaigrette, it offers a refreshing, perfectly balanced crunch in every bite that brings bright, wholesome flavor to any meal.

RECIPE COURTESY OF PISANICK PARTNERS Crediting: .25 cups additional vegetables

DIRECTIONS Rinse and cut cucumber in half length wise. Slice into thin 1/8" half moon slices. In a largebowl add cucumbers, shredded carrots, cilantro and lemon vinaigrette. Toss to combine.

COME REMINISCE WITH US!

Take a look back at the fun. Ignite 2026 packed the room, delivering the biggest K-12 networking night of the year with record energy and sing-your-heart-out karaoke! We celebrated our Innovation Awards and Recipe Trendguide Award winners and soaked up every minute with our attendees and sponsors. Thanks for another unforgettable night!

LAUNCH IGNITE RECAP DIGIZINE!

FEEDBACK THAT FUELS GROWTH

F ew workplace phrases create quite as much tension as your boss saying, “Hey, can I talk to you for a minute?” Maybe your shoulders tighten, your heart races, or your face gets flushed. It can be a director addressing a missed deadline, a manager highlighting a production issue, or a colleague offering input on a project. Feedback can feel personal, especially when it isn’t delivered with care. However, feedback doesn’t have to be a final judgment of someone’s personality or potential. It can be a tool for learning, connection, and growth. In my work as a public speaker and workshop facilitator, I’ve seen how changing a few words can alter the entire conversation. Here are two shifts leaders can start using today:

Two Shifts That Can Change How Your Team Communicates

1. Focus on the task, not the person. Consider these two statements: “You didn’t cook the chicken right, and now a student is going to get sick because of you.” versus: “The chicken was undercooked, which runs the risk of foodborne illness. Let’s review the recipe and temperature requirements so we can be sure it’s safe next time.” Both address a serious issue, but they send very different messages. The first statement focuses on the person. The second focuses on the task. That small shift matters. A 1996 study from researchers Avi Kluger and Angelo Denisi found that feedback can improve performance but also decrease performance. They determined that the value of feedback didn’t come from being positive or negative. It came from focusing on the task or on the self. When feedback becomes about someone’s character: You’re careless. You’re always late. You’re disorganized , the conversation can quickly become about defending an identity rather than improving performance. Task- focused feedback gives people something they can work with: a process, product, or strategy. This makes the feedback actionable, which can lead to concrete improvements and measurable progress.

Pause before the next time you give feedback, and ask yourself, “Am I addressing the person, or the work?” That one question can determine the purpose and power of your feedback.

member, “What you do matters and here’s why.” These two shifts may seem small, but they can support a larger leadership mindset. Leaders want to give feedback that teams can use to learn and grow. When we focus on the task instead of the person’s identity, we create space for improvement; when we explain the why, we connect individual actions to shared goals. This doesn’t mean every feedback conversation will be comfortable. Some conversations will be hard, and some feedback will sting. Sometimes we’ll still get it wrong, and that’s OK. Growth doesn’t require perfect conversations. It requires a willingness to keep having them. We have an opportunity to lead with a growth mindset, support our team by helping them learn and grow, and inspire them by connecting the work to a larger purpose. These are just two of the communication tools I explore in my sessions for school nutrition teams. Through speaking and interactive workshops, I help teams strengthen communication, build connection, and create a more supportive, collaborative workplace. Just like a recipe, feedback isn’t about getting it right the first time. It’s about creating a culture where we can keep improving together.

2. Don’t skip the “Why.”

Sometimes the feedback isn’t the problem. Sometimes it’s that the receiver of the feedback doesn’t understand why it matters. “Follow the recipe exactly.” Okay… but why ? In school nutrition, following a recipe isn’t simply about doing things “the right way.” Recipes help ensure proper crediting, components, consistent quality, and so much more. The more people understand how their individual actions connect to the bigger picture, the easier it becomes to see feedback as something more than a correction. So instead of only communicating what needs to change, try adding the why because the why leads to impact. For example, “We need to follow the recipes as written because it helps us maintain the correct portioning and ensures we have enough servings. If we don’t, we could run out of food or create unnecessary waste.” Now the instructions have context, and context can create connection. It tells the team

Janel Wojcik, SNS | Owner, Eating Well With Janel Janel Wojcik, SNS (she/her), is a Public Speaker, School Nutrition Specialist, and Proud Granddaughter of a Lunch Lady. Based in Los Angeles, she brings 15 years of experience across the technology, entertainment, and nonprofit sectors, where she led cross-cultural teams worldwide before transitioning into school nutrition. With 20 years of improvisation experience, Janel’s speaking blends humor with practical strategies to help teams strengthen communication, build trust, and improve efficiency. Her work extends into the community, where she partners with foster youth organizations to teach cooking classes and inspire confidence in the kitchen.

IN SCHOOL NUTRITION The Power of Leadership

S chool nutrition leaders play an essential role in creating environ- ments where students can con- nect, recharge, and thrive. Their responsibilities extend far beyond serving meals, encompassing every- thing from managing teams and bud- gets to supporting student wellness and adapting to the changing needs of their school communities. As school nutrition programs continue to evolve, effective leadership has become in - creasingly important to their success. At AmTab, we believe strong leader- ship starts with a willingness to lis- ten, learn, and bring others into the conversation. The challenges facing school nutrition departments are com- plex, and there is rarely a single solu- tion. Leaders are navigating staffing shortages, evolving student expecta- tions, operational demands, and the ongoing need to provide nutritious, accessible meals. Meeting these chal- lenges requires leaders who are will- ing to share ideas, learn from their peers, and approach change with an open mind. This spirit of collaboration and con- tinuous learning is at the heart of the AmTab District Nutrition Leaders Sym- posium. Held at AmTab’s headquar- ters in Chicago, the symposium brings together nutrition professionals from across the country for meaningful conversations focused on leadership, innovation, and the future of school

nutrition. The event gives leaders an opportunity to connect with peers, exchange ideas, and explore new ap- proaches they can bring back to their districts. Throughout the symposium, interac- tive discussions and educational ses- sions focus on practical challenges and opportunities facing school nu- trition programs today. Attendees ex- change insights, discuss strategies for strengthening their departments, and explore ways to improve both opera- tions and the student experience. Just as importantly, the symposium cre- ates space for honest conversations about what is working, what is not, and how leaders can support one another through change. The connections made during the

symposium extend beyond the event itself. By bringing together profession- als who face many of the same chal- lenges, AmTab hopes to foster rela- tionships and an ongoing exchange of ideas that continue long after attend- ees return home. As school nutrition continues to change, leadership will remain a driv- ing force behind progress. At AmTab, we are proud to create opportunities for nutrition leaders to learn from one another, support their teams, and find new ways to make an impact. Through collaboration, shared experiences, and a commitment to continuous im- provement, today’s leaders can help shape stronger nutrition programs and better experiences for students nationwide.

Theresa Paschall | AmTab Manufacturing Theresa is a devoted advocate for transforming the landscape of school nutrition through the modernization of cafeteria spaces. With a passion for enhancing the dining experience for students, she strives to create environments that not only nourish but also inspire. Through her work, Theresa is on a mission to revolutionize the way schools approach food, ensuring that every meal served is a step towards a healthier future for the next generation. AmTab.com

THE ADVENTURES OF SULLY & ZORB

Frustrated with his problematic Steamer and lACK OF SUPPORT, chef zorb made a plan

“SHOW ME THE BEST K-12 WARRANTY IN THE GALAXY”

once in a galaxy far, far away lived an alien CHEF named zorb

“THE BEST PART? THe WARRANTY. 5 Years for Electric, 3 Years

“NO DELIMING, NO DESCALING, or water filters! plus backed by lifetime service & support”

To AccuTemp Zorb Went & Met Sully Who changed his life Forever

for Gas, & 7 year steamer chamber warranty!!”

let me introduce you to the evolution steamer!

3 3

5 5

7 7

YEAR PARTS & LABOR WARRANTY- NATURAL GAS / PROPANE

YEAR PARTS & LABOR WARRANTY - ELECTRIC

YEAR STEAMER CHAMBER WARRANTY

www.accutemp.net

DOING IT ALL FOR YOUR TEAM Can you lead, support, and inspire at the same time?

I believe the answer is yes. In fact, the strongest leaders understand that these responsibilities are not separate. They work together. Leadership is about setting expectations and making decisions, but it is also about supporting people, encouraging their growth, challenging them, and demonstrating through your own actions what you expect from others. It starts with taking care of yourself. Take Care of Yourself If you are burned out, exhausted, and constantly overwhelmed, it will eventually show up in your professional life. Sleep, fun, personal growth, and time away from work are essential to your overall wellness. This is not something to take lightly. Find a way to recharge and recalibrate. Leadership requires energy, patience, judgment, and perspective. Taking care of yourself allows you to bring those qualities to your team. Investing in yourself is not separate from investing in your organization—it helps make you a better leader.

Lead with Consistency and Accountability Consistency is one of the most

important qualities a leader can bring to a team. If you are unpredictable, your team may not know what to expect from you and may even become apprehensive about interacting with you. Consistent leaders tend to communicate clearly. They establish expectations, reinforce desired outcomes, and hold themselves and others accountable. When expectations are clear and consistently reinforced, people can focus their energy on meeting those expectations instead of trying to figure out which direction the leader is headed today. Your team should not suffer from leadership “whiplash” caused by constantly changing priorities, expectations, or reactions. One simple test of consistent leadership is this: If you asked a member of your team what their boss thinks of their performance, could

they are doing well, where they need to improve, and what is expected of them moving forward. Support the Person, Not Just the Employee Beyond consistency and accountability, strong leaders are supportive. Support can take many forms, and sometimes the most important support has very little to do with the work itself. Employees experience funerals, relationship challenges, family

they answer accurately? They should be able to. When leaders communicate

consistently and provide meaningful feedback, team members know where they stand. They understand what

emergencies, illnesses, injuries, and other difficult moments. How a leader responds during those times can have a lasting impact. Show up at the funeral. Check in when someone is struggling. Recognize the family member who may suddenly be caring for your employee after an injury. At the very least, send a handwritten card during these difficult moments. Small gestures can create a level of trust and respect that extends far beyond the workplace. When you genuinely show compassion to people during a time of need, they remember it. Supporting employees also means helping them become the best professionals they can be—even when they do not yet recognize their own potential. Recognize initiative. Reward it with opportunities to attend conferences or participate in high- quality professional development. Give people opportunities to learn new skills. Help someone who is struggling achieve proficiency rather than immediately assuming they cannot do the job. Sometimes people simply need to be taught. When something is new, there is nothing wrong with providing clear, direct instruction: Here is what needs to be done. Let me show you how to do it. Hopefully, that employee eventually masters the skill and then improves upon it for the benefit of the entire organization. Support also means being present when it matters. Attend the important board meeting. Help someone prepare for a difficult vendor conversation. Offer insight before a major presentation. Your presence tells your team, “You are not doing this alone.” Inspire Through Your Actions As a leader, you are always being

watched. You are on stage every day, whether you realize it or not. Your behavior inside and outside the workplace sends a message to the people you lead. People need to believe in the leader as a person before they can fully believe in that person as a leader. Character matters. Lead by example. Be professional. Be prepared for meetings. Listen carefully. Take notes when team members bring issues to you, and follow through. Make sure people understand what you are asking of them rather than assuming they do. And recognize your own mistakes. A leader does not lose credibility by admitting a mistake. In many cases, the opposite happens. People respect leaders who can acknowledge when something did not go as planned, learn from it, and move forward. Your team is watching how you handle success, but they are also watching how you handle pressure, disappointment, conflict, and failure. Those moments often say more about your leadership than any speech ever will. Challenge People to Discover Their Potential One final quality comes to mind when I think about some of the great leaders I have worked for: they challenged people. A leader who is truly in tune with their team will often recognize skills and attributes in others that those individuals may not yet recognize in themselves. Give people opportunities to stretch. Ask someone to lead a project that requires them to develop new skills. There is always some risk involved, but there is also tremendous opportunity. That team member may discover a talent or ability they never realized they had.

For example, imagine an employee who is organized, outgoing, and comfortable interacting with colleagues. That person may be an excellent candidate to lead a training session, even if they have never considered themselves a trainer. With encouragement and preparation, they may discover that their natural ability to influence and connect with people translates perfectly into training others. Sometimes leadership is seeing something in someone before they see it themselves. Give them the opportunity. Provide the support. Then allow them to surprise you—and themselves. Support Yourself So You Can Support Others Leadership is a skill that needs to be developed, and like any skill, it requires continued investment. Keep learning. Listen to your team. Seek feedback. Attend professional development sessions. Learn from other leaders. Recognize what you do well and, more importantly, where you need to improve. Take care of yourself mentally and physically so you are prepared for the stresses and responsibilities that come with leadership. Then do your best to create an environment where others can grow alongside you. When I think about the best leaders I have encountered throughout my career, several words consistently come to mind: Consistency. Accountability. Support. Encouragement. Inspiration. Challenge. Great leadership is not about choosing one of these qualities. It is about bringing them together. Lead with consistency. Support with purpose. Inspire through your actions. Challenge people to grow. And never stop developing yourself along the way.

Stephen O'Brien | Founder and President, SOBX2 Strategic Operations and Business Consulting Stephen is a nationally recognized leader in school foodservice, sustainability, and strategic partnerships. He helps school districts and industry partners design innovative programs that advance healthy, sustainable, and efficient foodservice operations nationwide and internationally. Prior to consulting, Stephen was a director with New York City Public Schools for over 33 years. He holds a Masters in Public Administration and Bachelors of Science in Foodservice Management and an Associates degree in Culinary Arts, from Johnson & Wales University.

WHY HOSPITALITY IS EVERYONE’S JOB

Y ou can have the best- looking menu in the serving line, promote your meals and serve food you are genuinely proud of. But if a student gets to the line and is met with impatience, confusion or indifference, that interaction may outweigh everything else you worked so hard to build. Because your staff are your brand. Not your logo. Not your colors. Not your menu template. Your brand is the experience students have with your program district. You can rename your entrees, improve your signage, upgrade your

every single day. And for most students, that experience is delivered by the person standing behind the serving line, working the register, answering questions, restocking food or helping them move through the cafeteria. That is a major mindset shift. The Lunch Line Is Your Front Door For many students, the serving line is their primary interaction with your entire program. They do not see the hours of preparation that happened before lunch. They do not know how difficult procurement was

that week. They do not see the staffing shortage you are managing. They do not know about the paperwork, regulations, production records or budget pressures behind the scenes. They know how they were treated when they walked through the line. They know whether someone smiled. They know whether the person serving them seemed proud of the food. They know whether their question was answered respectfully. They know whether they felt welcomed - or whether they felt like the next person who simply needed to move through the line. That experience becomes their perception of your program.

Try One Shift This Month Pick one hospitality behavior and make it an expectation. Maybe it is greeting every student at the first point of service. Maybe it is using one consistent phrase to explain meal choices. Maybe it is making eye contact. Maybe it is recognizing a staff member who consistently models the experience you want students to have. Start small. Make it visible. Coach it. Celebrate it. Then build from there. Because we are not just serving meals. We are competing for participation. And participation is one of the clearest forms of feedback students give us. When they choose the meal, come back tomorrow and trust the people serving them, they are telling us something worked. The food matters. The menu matters. The environment matters. But the people delivering the experience matter just as much. Your staff are the brand. Make sure the brand is one students want to come back to. RETHINK SCHOOL NUTRITION A Thought Leadership Series by Jennifer Martin, MBA, CAE Think Differently. Operate Differently. Grow Participation.

Those are operational expectations. When they are clear, staff can practice them, coach one another and improve. Staff Pride Shows Students can tell when staff members are proud of what they are serving. They can also tell when staff members are simply trying to get through the meal period. That does not mean every interaction needs to be over- the-top or scripted. Some of the best customer-facing employees are quiet, steady, calm and consistent. The goal is not to create a performance. The goal is to create an experience that feels respectful, organized and intentional. That starts with helping staff understand that their role is bigger than completing tasks. • They are not only cooks, cashiers, servers or dish room staff. • They are hosts. • They are guides. • They are ambassadors for the program. • They are culture builders. And every interaction either strengthens or weakens the trust students have in the school nutrition program.

Hospitality Is Not “Just Being Nice” In school nutrition, we understandably spend a lot of time training staff on the technical side of the job: food safety, meal patterns, production records, portion sizes, point-of-sale systems, cleaning procedures and compliance. All of that matters. But if we are asking staff to interact directly with hundreds of students every day, hospitality has to matter too. Hospitality is not about telling staff, “Be nicer to the kids.” That is too vague. Hospitality should be trained just like any other operational expectation. • What does a welcoming greeting sound like? • How do we explain choices quickly and clearly? • What language do we use when a student is confused? • How do we keep the line • How do we respond when a student says they do not like something? • How do we manage frustration without allowing that frustration to become the customer experience? moving without making students feel rushed?

Jennifer Martin, MBA, CAE | CEO, New York and New Jersey School Nutrition Associations Jennifer Martin, MBA, CAE, is the CEO of the New York School Nutrition Association and the New Jersey School Nutrition Association. A nationally engaged association executive with more than a decade of leadership in school nutrition, she works at the intersection of advocacy, professional development, workforce strategy, and program innovation. Her work focuses on challenging traditional thinking, strengthening the student experience, and helping school nutrition leaders approach participation, engagement, and operations with a more strategic and customer-focused mindset.

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