The Business of Child Nutrition | January 2024

The Business Mind vs. The Creative Mind: Which are You?

Small shifts can reap desired long- term effects for your menu goals!

Rethinking Rest, Relaxation, and Wellness Say Thank You: Communicating Appreciation in the Workplace

Pause, Reflect, and Move Forward

Taking Time to Recharge with Institute of Child Nutrition

CONTENTS

FROM OUR PARTNERS

Sherry Coleman Collins, MS, RDN, LD

Stefanie Giannini, MA, SNS

06 The Business Mind vs. The Creative Mind: Which are You?

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PAGE 9

How Peanuts Can Fit Into School Nutrition

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Identifying your strengths and weaknesses can help you to grow into the school nutrition professional you want to be!

Through Food Allergy Management, there are so many ways to incorporate the peanut into your school meals!

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K12

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PAGE 21

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10 Lunch Ladies Changing Lives: Its Crunch Time Vincent Sturgis, MBA

14 2024 AVA Digital Award Recipient Read Our Award-Winning Content

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com

Jenna Rogers

Pisanick Partners

Say Thank You: Communicating Appreciation in the Workplace 24

FIND THIS SYMBOL

Edible Education

https://vimeo.com/507344887

Communicating appreciation in the workplace is such an

Small shifts can reap desired long-term effects for your menu goals!

underrated, yet easy way to improve workplace morale and productivity all around.

In partnership with Norris Products , find the symbol, click on it, and sign up for a chance to win a monthly Served prize package. Each month we will hide our symbol, or one of our partners symbols, somewhere in the Digizine. Find it and you’ll have a chance to win a prize pack from Served Digizine!™

18 Podcast Spotlight Check in with your favorite featured podcasts 20 Game On! Menu Highlights From the Fall 2023 Football Season Fresh Content from Food Management Digizine

26 Take Your Program to the Next Level in 2024 with AmTab 28 Sheetpan Fajitas: Two Ways Bites with Applewhite

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FROM THE EDITOR

THE Business OF SCHOOL NUTRITION

This month’s Served issue is all about “The Business of School Nutrition”. I can confidently say that most people outside of this field have absolutely no idea that there is an entire industry of school nutrition! The amount of innovation, collaboration, and knowledge required to make this industry as powerful as it is, is what makes being a school nutrition professional so meaningful. No matter what your role may be in school nutrition, one thing is for certain: feeding children delicious and nutritious meals is serious business, but it is the most fun and rewarding business to be in!

https://vimeo.com/905438023

MEET THE TEAM

Stefanie Giannini, MA, SNS SERVED EDITOR-IN-CHIEF STEFANIE@IVATI.NET

Marlon Gordon FOUNDER | CEO MARLON@NXTGENNETWORK.COM

Ashley Gordon DIRECTOR OF EVENTS ASHLEY@NXTGENNETWORK.COM

Sarah Kolcheck DIRECTOR OF DESIGN SARAH@NXTGENNETWORK.COM

Jennifer Savasta EXECUTIVE ASSISTANT JENNIFER@NXTGENNETWORK.COM

Kalista Photopulos JUNIOR EDITOR KALISTA@NXTGENNETWORK.COM

Hogan Hickman JUNIOR DESIGNER HOGAN@NXTGENNETWORK.COM

Chloe Bowen SOCIAL MEDIA & EDITOR CHLOE@NXTGENNETWORK.COM

Jamie Ouverson CREATIVE DIRECTOR & MEDIA MANAGER JAMIE@NXTGENNETWORK.COM

Erik Haviland CREATIVE DIRECTOR ERIK@NXTGENNETWORK.COM

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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 2023 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.

a M

VS.

WHICH ARE YOU? BY STEFANIE GIANNINI, MA, SNS

The former individual is often described as someone who is data-driven while the latter individual is described as someone who is passion-driven. While the most successful SNPs are a mix of both, I think it is safe to say we all naturally find ourselves gravitating to one of these profiles vs the other. Speaking for myself, I am naturally the individual who has always been the more creative-minded type. I am the visionary, the big-picture thinker, and the person who is more interested in the people, idea creation, and marketing rather than the financial aspect of our programs. When I was an Assistant Director for 6 years, I never

I always believed there to be two types of people that work in school nutrition: those that “geek out” on the business aspect of our programs (budgets, food cost, meals per labor hour etc.) and those that would rather focus their efforts on the “fun stuff” (menu innovation, staff training, social media etc.).

thought twice about this weakness of mine, because I worked so closely with my boss who was very business-minded. We balanced each other out perfectly! She knew how to delegate projects and tasks that fit my strengths and interests, while also teaching me the business end of our programs (even if she knew I was starting to zone out haha!) However, once I took over as director, I became unsure of my abilities; I thought, “what successful director isn’t operationally and financially savvy?!” I am happy to share that through trial and error, vulnerable question-asking, and curious information seeking, I am now making informed decisions,

craving more data, and feeling more confident in my financial and operational knowledge. I share this story as a testament that you can favor certain aspects of this field, while still developing the other aspects that maybe don’t come naturally for you. So whether you lean towards the business-minded type or towards the creative-minded type (or maybe you’re the perfect mix of both), below are a handful of tips you can utilize to strengthen your weakness. You can also use these tips to help develop those around you who are struggling in one area versus the other.

How the Business-Minded Individual Can Lean Into Their Creative-Minded Side

THEN DO this

IF YOU...

Remind yourself of the famous quote by Thomas Jefferson, “with great risk, comes great reward.” Every successful idea started with risk! You may be asking, “what if my idea fails?” Failure is simply a lesson providing you information that will lead you to your next best idea! Remember that the financial aspect of our programs is only one piece of the puzzle! Connecting with your team, your students, school staff, and parents can tell you invaluable information that numbers don’t! Don’t start from scratch! Ask a fellow SNP if you can use their marketing materials as a template. Reach out to your industry partners who have amazing marketing materials that they would love for you to use. Lastly, make digital programs with premade templates (ie: Canva) your best friend! Remember that it is the people that make our programs successful, so by investing time into those you work with, you are ultimately investing in the quality of your programs. Unless you plan on working with robots (never say never!), working with other people will always be messy, complex, and filled with different personalities and emotions.

Struggle with taking risks in your programs

Only focus on the numbers when making decisions (ie: food cost, labor cost, etc)

Aren’t confident creating marketing visuals

Find the “people aspect” of your job exhausting and a waste of valuable time

Struggle with feeling creative in your job

Phone a friend! If there is someone you work alongside who really enjoys creative tasks and projects, don’t hesitate to lean on them for their creative skills and passion!

KEEP READING Let it go! When you focus too much on the tiny details of your programs, you will find it harder to implement any new ideas. This is often called “analysis paralysis”; you will analyze to the point of not actually doing anything! Remind yourself of the bigger picture and that things can always be improved over time.

Get lost in every detail of your programs

KEEP READING

THE BUSINESS MIND VS. THE Creative MIND: WHICH ARE YOU?

How the Creative-Minded Individual Can Lean Into Their Business-Minded Side

THEN DO this

IF YOU...

Ask questions! There really is no such thing as a stupid question when it comes to understanding the ins and outs of your programs. Knowledge is power, and it is important you seek out more knowledge!

Are intimidated or confused by the financial aspect of your programs

Think how gathering numbers and data allow you to be more effectively creative in your programs! This information will help guide your creativity when problem-solving, designing change programs, and creating your latest innovations. Talk it out with your team! The best way to become comfortable speaking on a topic, is to talk your thoughts out loud among individuals whom you feel safe and free of judgment. You will come to find that talking your thoughts out loud with another individual will actually help you dissect a topic and point out gaps of information you are missing.

Lack interest in numbers and data

Lack confidence when speaking on the business aspect of your programs

Don’t know what information you should be gathering to make sound business decisions Made a poor financial decision with the best of intentions

Use your resources! There are so many resources available regarding what data to consider when managing a school nutrition program. My personal favorite? The Institute of Child Nutrition has amazing resources on financial management!

KEEP READING Give yourself grace! Sometimes the best lessons are the most painful. Even the most experienced SNPs make mistakes. No one is perfect, so don’t let a mishap make you feel less confident in your abilities. The best thing you can do is learn from the mistake and take what you have learned to not only avoid the mistake in the future, but to help others also avoid making the same mistake. Brainstorm with someone on your team who is more detail-oriented. This individual will ask questions and point out details you haven’t considered. They will also help you organize your big ideas and make them feasible so they can actually be executed. Two minds are always better than one!

Are the visionary who prefers to think big picture

Whether you are naturally business-minded or creative-minded, you can always work on strengthening your weakness. There is no final destination as a school nutrition professional; there is always something new to learn and a new challenge to overcome. By growing in both of these areas to become well-rounded, you will find yourself to be an effective and confident school nutrition professional!

Stefanie Giannini, MA, SNS | IVATI, Founder; Director of Food & Nutrition Services (IL) Stefanie Giannini, founder of IVATI, is a speaker, educator, and content creator on a mission to inspire and cultivate every individual’s identity and development as a leader; she holds a fierce passion for personal and professional growth, critical reflection, and building quality relationships. Stefanie holds a Bachelor’s in Food & Nutrition Management from Arizona State University and a Master’s in Organizational Leadership and Learning from George Washington University. In addition to her work with IVATI, she works in the school nutrition industry as the Director of Food & Nutrition Services for a K-8 school district in the Northwest suburbs of Chicago.

WHAT TO EXPECT

ABOUT THE SYMPOSIUM AmTab creates modern, popular, and fun food courts with our award-winning signage, graphics, décor and furniture and designs in schools across the country. Schools are constantly trying to figure out how to

You’re Invited to the

AmTab K12 SYMPOSIUM

get more students participating during breakfast and lunch. Learn how you can

Factory Tour One of AmTab’s education partnership managers will take you on a guided tour of our 300,000 sq ft facility. Guests will be able to see first-hand American made furniture, and signage, graphics and décor that has transformed thousands of dining commons across the country. Step into your new food court! Explore an AmTab designed food court and see all the possibilities in designing your space. See a wide variety of food court furniture as well as stunning wall designs that help translate to a spectacular environment that students want to be apart of. Meet with our interior designers and see all that is possible in your food court. We will walk you through the process of designing your space. Signage, Graphics, and Décor play an integral role in creating a fun and exciting atmosphere for your students. Why enhancing your furniture and design is so impactful to your program During this professional development session guests will learn how to generate that “wow” response from students, educators, parents and more. Combining furniture, signage, graphics, and décor will help get more students inside your lunchroom. Learn how to design your space with AmTab AmTab FACTORY TOUR & EDUCATION SESSIONS Interested in Attending the 2024 Spring Symposium? Click Here!

transform your cafeteria into a beautiful student food court and earn three CEU's from school nutrition experts presenting at the symposium.

Bensenville, IL

APRIL 17-18 2024

https://www.youtube.com/watch?v=qqLmHngpYLA

FAQ

Who should attend? K12 foodservice decision makers Will I earn CEUs? Yes! CEU certificates will be available on request after the conclusion of the symposium. Yes! CEU certificates will be sent after the conclusion of the symposium How is travel covered for the event? Travel costs are taken care of by scholarships with NxtGen Network. All travel arrangements will be made by the NxtGen Network team.

Am I expected to purchase items? That is up to you! Our main goal is to increase awareness and share best practices by highly recommended companies to meet your specific needs in a collaborative environment. What should I expect for meals & schedule? AmTab will host a dinner on the evening of the 12th for all guests at a local venue - Lunch on the 12th is also provided by the hosts - both of which are no-cost to attendees.

PRESENTED BY

Lunch Ladies Changing Lives: It’s Crunch Time

This is a fun and warm children’s book that follows the lives of two lunch ladies who make a big impact on the students they serve. With their exciting costumes and silly jokes, the lunch ladies create an experience that is both entertaining and memorable. This encourages children to have fun with food and make the most of their lunchtime, while teaching important lessons about the value of a good meal and laughter. Whether you’re looking for a funny and lighthearted story to read with your kids or a creative way to get them excited about lunch, the lunch ladies will tickle their funny bones and leave them craving more.

Let’s bring our stories to the classroom!

Vincent Sturgis, MBA | Byron Center Public Schools (MI) Vincent holds an Associate’s Degree in Culinary Management, a Bachelor’s Degree in Hospitality Business Management and a Master’s Degree in Business Administration. Over the last 25 years he has worked in all levels of the hospitality industr and for the past 8 years has been at Grand Rapids Public Schools as a Supervisor and Byron Center Public Schools as the Director of Nutrition Services. Working with kids fits his outgoing personality. His love for food fuels his passion to help kids have fun and try new things during lunch and in the classroom.

CAN FIT IN SCHOOL NUTRITION How Peanuts

Peanuts and peanut butter provide plant-based protein, mostly good fats, two grams of fiber and a variety of essential nutrients for growing children. In a survey, 60% of kids said they’d eat more fruits and vegetables if served with peanut butter. As schools work to increase acceptance of these foods and reduce plate waste, peanut butter can be a lifesaver. “Students love the comforting taste of peanuts and peanut butter, and it’s an economical choice for providing nutrient-rich protein to students,” said Garrett Berdan, registered dietitian and food nutrition consultant. “As we know, nourished students are more prepared to learn, so including peanuts and peanut butter as a choice on school breakfast and lunch menus is a win-win to fuel growing bodies and minds.” There are a variety of prepared, ready-to-eat and thaw-and-serve products with peanuts and peanut butter conveniently available to add to your school menus.

There are few foods that are as nutritious and well-loved as peanut butter. It offers a nutritious option that counts as a protein in the school meal. Paired with whole grain bread, fresh fruit and vegetables and a low-fat milk – peanut butter and jelly is a lunch that provides energy for learning and activity. School nutrition programs across the country are allowing the 98% of children who don’t have a peanut allergy access to this nutritious food by following best practices for food allergy management .

How Peanuts and Peanut Butter Fit: • 2 tablespoons peanut butter = 1 Meat/Meat Alternate • 1-ounce peanuts = 1 Meat/Meat Alternate

Peanuts on the Menu: Breakfast

Chocolate Peanut Butter Banana Smoothie Peanut Butter Overnight Oats Peanut Butter Granola Bars Pean ut Butter and Jelly Sandwich (they’re not just for lunch!) Peanut Butter and Banana Quesadillas Panc akes served with Peanut Butter as a topping San dwich Peanut Butter and jelly between waffles for a Waffle PBJ

Breakfast is an important way for kids to start the school day. Research has shown that students who eat breakfast do better on standardized tests, have better focus, more normal BMI, and fewer behavioral problems. Peanut butter can be used in many ways at breakfast. Here are some creative ideas for you to consider:

Peanuts on the Menu: Lunch

Meals at lunchtime can be fast and furious in the school nutrition program. Having go-to ingredients that are versatile and acceptable is essential. Peanuts and peanut butter fit the bill as foods that make the familiar exotic and the exotic familiar – and they can grow in versatility as your student’s tastes change. Here are some great ways to incorporate peanut butter and peanuts:

• African Peanut Stew • The Classic PBJ served with fresh fruit, veggie chips and low-fat milk • Use a Multipurpose Peanu t Sauce on the salad bar or with cut vegetables as a delicious peanut butter dip, or stir-fry with vegetables and chicken for spicy peanut noodle bowl

Peanuts on the Menu: After School

As you know, kids need good nutrition beyond classroom hours, and both parents and students want to see delicious and nutritious foods. Peanuts and peanut butter can be an ideal addition to your after-school snack program. In addition to prepared items available for service, like pre-packaged peanut butter and jelly sandwiches and peanut butter crackers, here are quick and easy ideas to get good nutrition into every bite:

• Peanut Butter Vanilla Yogurt Dip • Peanut Butter PCs with fresh-cut fruit, vegetables, or graham crackers • Half of a peanut butter and jelly sandwich

Learn more about peanuts on your school’s menu as it relates to food allergies here .

Sherry Coleman Collins, MS, RDN, LD

Sherry Coleman Collins is a Marietta, GA based registered dietitian nutritionist with experience in food allergies, pediatric clinical nutrition, school foodservice and nutrition communications. She is a former consultant for National Peanut Board.

Nxtgen Network is the proud recipient of a 2024 AVA Digital Award for the December 2023 issue of Served Digizine™

THANK YOU to all of our amazing contributors! We couldn’t have done it without you!

READ OUR AWARD-WINNING CONTENT HERE!

K12

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NEW! Zee Zees® Ranch Crackers

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EDIBLE EDUCATION

Slicing up Inspiration for your Menu and More!

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

WATCH

Interested in the benefits of a cycle menu? What defines a “workhorse recipe” in your cafeteria? Check out this industry conversation with Lynn Shavinsky from Health-e Pro on Financial Fitness goals for the New Year for sign-up to view their training session on Financial Fitness .

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. This month we make meaningful strategies for the new year. New Year’s resolutions for fitness translate into financial fitness for school nutrition programs! Your program’s income and expenses are very similar to the energy we consume vs burn in our quest for personal wellness. While approaches may differ professionally and personally, one common denominator is that to see the results you want, you have to become mindful of your actions and put in the effort for the long term to build sustainable health! We hope to inspire you with ways to focus on cycle menus, production goals, and ways to examine current practices to plan how small shifts can reap desired long-term effects for your menu goals!

MENU PRO TIP

“Prior proper planning prevents poor performance!” Running short on commodities doesn’t mean your menu has to run short on popular meals that kids love! We’ve got some speed-scratch recipes to save the day and your menu’s participation. Kids love pizza and these videos demonstrate how to make varieties that will help build great pizza programs. Speed scratch options such as pizza , pinwheels , and stromboli are easy to make, and when made from scratch are even more popular with students. It’s easy to swap RTS (ready-to-serve) items such as grilled cheese sandwiches and quesadillas with scratch- made versions of classic grilled cheese and quesadillas . We know you may have hurdles to jump when moving to scratch cooking. Plan to keep your students and staff happy with meaningful steps to give simple training and support to your cooks while focusing on

READ

How better to run your school nutrition program like a business than to study how for-profit restaurants do? Add these recommendations to your 2024 book list for building a better perspective from our sister industry and “steal the ideas” for success while avoiding common pitfalls.

Optimize your menu as a team with a system to rou- tinely analyze data and your menu’s performance. Challenge your kitchen leaders to come to the discus- sion prepared to share their top three and lowest three participating menus. “Share and compare” ways to swap out and collaboratively refresh the menu mix. Catch us highlighting menu innovation with a virtual presentation on January 24th at 1:30 EST . We will highlight our second annual Mystery Chef Challenge competition, which is a fun and creative way to inspire staff to think about menu development and innovation. A box of mystery ingredients, combined with a dash of enthusiasm, gives school professionals the opportunity to take on the challenge to think out-of-the-box with recipe development and possibly win the title of Chef Champion. We believe your menu is only as successful as the staff who prepare it daily. Our goal with this challenge and professional development is to put the power of creation in the hands of the dedicated people who are pivotal in your program’s success. The recipe for success is building confidence in staff and fostering teamwork and excitement with creative professional development that moves your menus forward in new and exciting ways! Finally, remember that you don’t have to take every action all at once. Setting one or two specific and achievable goals are a great first step in providing the motivation and focus needed to stay the course past February. Put pencil to paper and write your SMART Goals for what to accomplish in 2024. Cheers to a New Year and all the possibilities it brings us!

popular menu items that kids are eager to see in the lunch line!

PONDER

Are you staffed for success? How can you understand the true cost of your meal programs ? Key Performance Indicators, like MPLH (Meals per Labor Hour), can help you put a plan together to optimize your menu with a realistic strategy. Try this downloadable worksheet resource to make informed decisions.

LEARN

Need a refresher course(s) in the business of school nutrition? Take a deeper dive into fiscal management with this great set of tools and resources from the team at the LunchBox. If you like short virtual training opportunities to help keep the information top of mind or more accessible for your team, join us on February 1st at 1:00 pm for a joint webinar with our friends at Health-e Pro where we will be discussing Financial Fitness ‘24 Register here! Make monthly cook meetings meaningful by diving into an evaluation of your cycle menu. Check out this scatter plot that visually depicts high-performing vs lesser- performing menu items at a glance. INNOVATE

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.

PODCAST Spotlight

New Year New Level

The Next Up Podcast is back! This time around we’re on the search for influential innovative disruptors that are crushing it in their spaces. Join us as we travel coast to coast and speak with some of the best in the business.

https://youtu.be/q-fJ0uT1t6Q?si=sLz7rceGcetm_ctf

59 MIN | LISTEN ON SPOTIFY

This episode of the Next Up podcast features the core production team of NxtGen Network. Marlon, Kalista, and Jamie discuss their backgrounds and how they met sharing their experiences working at GameStop, their love for video games, the Internship program at their church, and their career journeys in the film and production industry. They also explore the qualities of a good leader and the importance of empowering and surrounding oneself with talented individuals. The conversation delves into future plans and the desire to make a positive impact through storytelling and community upliftment.

SPONSORED BY

Amanda Bot is the real deal with a really long string of letters behind her name and the experience to solidify her as one of the brightest in the industry. She’s held leadership positions in massive urban school districts at a young age where she was known as an innovator. She was an award winning rep for Kellogg’s where she served those in K12 and healthcare. And now she is the Vice President of K12 for Palmetto Gourmet Foods where she has the responsibility of building out their K12 division. 59 MIN | LISTEN ON SPOTIFY The Origins of a Young Executive

https://youtu.be/YTdEWVo1P3Y

Result of CEP Before & After

28 MIN | LISTEN ON SPOTIFY

Join host, Naim Walcott, West Hampton Beach School Nutrition Director and President of the New York State School Nutrition Association, Caitlin Lazarsky, the newly appointed School Nutrition Director at Pine Bush and NYSNA past president, and Jessica Pino Goodspeed from Hunger Solutions New York as the focus on the Community Eligibility Provision (CEP) - its impact, stories, and challenges.

Joe, Matthew, & Bryan talk all things Hobart, their legacy, sustainability practices and how Hobart Warewash can help your school district improve in those efforts. 38 MIN | LISTEN HERE Matthew Cautin and Bryan Burrus: ITW/Hobart Warewash

Lori’s Leadership Legacy: SNA CEO Patti Montague Interviews SNA’s 2022-23 President Lori Adkins 26 MIN | LISTEN ON SPOTIFY

In this bonus episode of School Food for Thought, Patti Montague, the CEO of the School Nutrition Association (SNA), engages in a captivating conversation with Lori Adkins, the SNA 2022-2023 President, during the Annual National Conference held in Denver. Lori reflects on her leadership journey, the highlights of her career, and her whirlwind year as the president of the School Nutrition Association. This episode is a must-listen for anyone interested in the field of school nutrition. Lori’s insights into the challenges and opportunities are both informative and inspiring. Her passion for improving the lives of students through healthy and nutritious meals is evident throughout the conversation.

Better School Lunch: Farm-to-School Foodservice and Sustainability

45 MIN |

WATCH HERE

Welcome to the Culinary 360 Podcast, where we dive into the world of foodservice with Ignite Foodservice Solutions’ team of expert chefs! In our first episode, we sit down with Katie Cossette, a Registered Dietitian and School Nutritionist who oversees foodservice for St. Vrain Valley School District in Colorado. With over 10 years of experience in school nutrition, Katie shares her insights on nutrition, sustainability, and the challenges and rewards of managing a large school district’s foodservice. Join us as we explore all the fascinating aspects of making it work in a district like hers.

https://www.youtube.com/watch?v=ybavZWejbUc

FRESH CONTENT FROM

Game On! MENU HIGHLIGHTS FROM THE FALL 2023 FOOTBALL SEASON

By Mike Buzalka

Here are 10 especially creative menu items introduced this fall for college football and NFL fans.

Green Chili Chicken Nachos (Levi’s Stadium, San Francisco) Green chili chicken, gooey nacho cheese and spicy crema are layered onto crispy tortilla chips and topped with chili lime chicharrones.

Breakfast Burger (Everbank Stadium, Jacksonville) A one-third-pound burger is placed atop a fried hash brown patty, then paired with two slices of American cheese, a sunny-side-up egg, house-made bacon jam and burger sauce, all on a butter-toasted brioche bun.

Concessionaire/Credit: Levy

Concessionaire/Credit: Delaware North

Late Night Menu Cannoli Nachos (Lincoln Financial Field, Philadelphia) Cannoli nacho chips topped with Valrhona chocolate, whipped ricotta, diced strawberries, strawberry pearls, pistachio dust, caramel sauce, espresso dirt, and topped with micro mint, lemon and donut sugar.

Flamin’ Hot Cheetos Elote (AT&T Stadium, Dallas)

A twist on a classic street food favorite with sweet corn topped with crema, cotija cheese and Flamin’ Hot Cheetos.

Concessionaire/Credit: Legends Hospitality

Concessionaire/Credit: Aramark

CONTINUE READING ON PAGE 22

recharge your menu with veggie-forward global flavors.

For more information about serving peanuts in K12, visit PeanutsinSchools.org. ROCKIN RICE BOWL with Sauce and Chickpeas

Game On! MENU HIGHLIGHTS FROM THE FALL 2023 FOOTBALL SEASON

FRESH CONTENT FROM

Hays County Burger (Texas State University)

Keto Lemon Blueberry Chia Pudding (Michigan Stadium, University of Michigan) One of the new menu items at Michigan Stadium suites is this keto treat made with chia seeds, blueberries and lemon zest.

A one-third pound burger is served with spicy gochujang, fried onion, bacon, cheddar and barbecue sauce.

Concessionaire/Credit: Chartwells Higher Education

Concessionaire/Credit: Sodexo Live!

Crab Roll Dip Sandwich (Lumen Field, Seattle)

Brunch Menu Chicken Tenders Funnel Cake (Cleveland Browns Stadium)

Pacific Northwest Dungeness with Old Bay, lemon, fennel, celery, and fresh baby dill, then served on a split top brioche bun with a side of creamy crab bisque.

Fried funnel cake topped with breaded chicken tenders, powdered sugar, and syrup drizzle.

Concessionaire/Credit: Aramark

Concessionaire/Credit: Levy

10.

Falafel Appetizer (MetLife Stadium, East Rutherford, N.J.)

Mac 10 Burger (Camp Randall Stadium, University of Wisconsin) A juicy beef patty is topped with panko-breaded mac and cheese, sriracha aioli, pepperoncini and crispy applewood bacon.

Vegan falafel fritters are accompanied by feta cheese, harissa aioli, cucumber and dill salad.

Concessionaire/Credit: Delaware North

Concessionaire/Credit: Levy

As an organization deeply committed to enhancing the quality of school food programs, we are excited to introduce you to School Food Rocks and the extensive consulting services we have to offer. At School Food Rocks, we understand the multifaceted challenges you face in providing nutritious and appealing meals to students while navigating budget constraints and rigorous regulatory requirements. That’s why we’ve assembled a team of seasoned experts with decades of experience in the school food industry, ready to support and empower your program from start to finish.

Examples of some of the Comprehensive Consulting Services We Offer:

Our mission is to provide comprehensive guidance and support to help you succeed in every aspect of your school food program. With School Food Rocks, you’ll have a dedicated partner committed to your success. If you’re interested in learning more about our consulting services and how we can tailor them to meet your specific needs, please contact us at info@schoolfoodrocks.com or visit our website We would be delighted to discuss how School Food Rocks can support your program’s goals and make a positive impact on your students’ lives. Thank you for your dedication to providing healthy and delicious meals to students across the country. We look forward to the possibility of collaborating with you to elevate your school food program.

Say Thank You Communicating

Appreciation In The Workplace

Communicating appreciation in the workplace is such an underrated, yet easy way to improve workplace morale and productivity all around. Let me ask you this - How often is your hard work overlooked? When was the last time your busyness was ever given a thank you? Do you ever feel taken for granted in the workplace? ICYMI: Employee engagement, trust in organizations, and employee wellbeing declined in the U.S. in 2022 ( Gallup, April 2022 ). And as we navigate inflation, layoffs, and social/political turmoil in 2024, I would imagine the workforce at large is battling constant turmoil both inside and outside the workplace. When everything around us feels out of our control — demanding community members, long hours, tough schedules — We can control how we treat other people. And that matters a whole lot when it comes to collaborating with others at your place of work.

Sending a note of appreciation isn’t just for the coworker or teacher who’s love language is ‘words of affirmation’. Taking the time out of your day to send a kind email, leave a voicemail or give someone kudos at the end of a workday is crucial for collaboration and engagement. I don’t have all the answers but I wholeheartedly believe that within all the chaos of our busy jobs, it matters when we treat the people we work with, with respect and appreciation. These individuals, afterall, have the most impact on our success, productivity, and mental well-being in the workplace. We never know what people are going through. We don’t know the type of morning someone had before they started work. And we don’t know what they are going home to after 5pm. But we can control how we treat other people. And if we are spending long hours on a weekly basis with our coworkers, we sure better know how to communicate with civility and respect so we can make all our jobs a little more bearable.

Recognition can come in the forms of: hand written cards, gift cards, coffee, flowers, and simply a nice text/email/phone call. Do not underestimate the power of a job well done. Communicate appreciation to the people

Effective communication can present itself in many forms and appreciation is one of the most simple, yet effective ways to cultivate a positive workplace culture. And yet… most of us are too busy to even think about sending gratitude and appreciation - let alone actually adding it to our to do list. So I challenge us to be the change we want to see in the workplace. Being intentional about communicating appreciation in the workplace won’t solve world peace but it will - 1. Improve culture 2. Improve employee engagement Here’s how to communicate appreciation in the workplace - Pick a day. Every week pick a day where you can commit to sending at least one note of appreciation Start a list. As you are working on projects/ tasks with different people throughout the week, make note of who is participating and contributing. Jot down who helped you on any given day, who made your life a little easier, or someone who simply made work feel a little less “busy” Use a template. Take one of the 5 templates I have already curated for you below and make it your own Send! On your dedicated day, pick the person, write the note and off it goes. Bonus points if you communicate it in person or over the phone

Here are the templates to help you communicate appreciation -

“Hey coworker, You’ve been incredibly helpful this week and I couldn’t let the week get away from me without saying thank you! Thank you for your help!” “Hey boss, I know work has been incredibly busy lately. Sending a note of appreciation for all your hard work. Thank you for all that you do!” “Hey employee, The excellent work you are doing does not go unnoticed. I really appreciate your time, attention, and dedication you’ve been giving to the team lately. Thank you for all that you do!” “Hey teacher, It’s been great working with you lately. Thank you for being so helpful and making this working relationship a success!” “Hey anyone, Before we get sucked into the busyness of the week, I wanted to send a quick note of appreciation for all that you do. It matters and it makes a difference. Thank you!”

Civil Communication is the key ingredient to creating and fostering positive, inclusive and belonging organizations. Celebrate your people!

Jenna Rogers | Career Civility Jenna Rogers launched Career Civility in 2019. She’s a working mom on a mission to redefine communication in the workplace. She founded Career Civility because while everyone knows that communication is the skill of the century…no one actually knows how to practice effective communication. She’s taking her experience navigating the toxic politics of Corporate America and arming her community with communication templates, scripts, and frameworks to be able to fight back. She’s here to use her expertise as a workplace communications expert to help other professionals navigate the hard situations and difficult people in business.

HOW TO TAKE YOUR PROGRAM TO THE Next Level in 2024 Take a look at the power of networking and learning through AmTab’s Symposiums!

will have the opportunity to see American-made furniture, signage, graphics, and décor up close. Unlike other conferences and events where product and supply displays are limited by booth space, here, school nutrition professionals can explore over 300,000 sq ft of space. They’ll learn how a modern, popular, and fun K-12 food court can significantly impact students. Additionally, school nutrition leaders like NxtGen and School Food Rocks will be present. The symposium also offers a chance to connect with directors from across the country, providing insights and tips that can be shared among peers. This will be our 4th symposium, and each year it grows bigger and better. Take your school nutrition department to the next level—sign up below to join us for our spring symposium!

The year 2024 has officially arrived! With the start of the new year comes an exciting time filled with hope and optimism for positive changes. A primary goal within K-12 nutrition programs is to ensure that as many students as possible participate in school nutrition programs. It’s crucial that students have access to healthy and nutritious meals in the cafeteria every day. Whether your focus is on increasing the number of participants in your school nutrition program or on creating a better environment for students to enjoy delicious meals, you may find the solution in this article. The 2024 AmTab Spring Symposium is set to take place from April 17th to the 18th. This event is unparalleled for several reasons. Attendees

Interested in Attending the 2024 Spring Symposium?

Click Here!

Conor Doyle | AmTab Manufacturing Conor is actively involved in this school nutrition company who helps provide valuable insight on café modernization projects across the country. His favorite part about working with schools is knowing that students and staff will love their modernized spaces. Being able to transform ordinary environments to extraordinary ones that students love being a part of is amazing! Conor graduated from DePaul University with a bachelor’s degree in Marketing. AmTab.com

SPOTLIGHT

SERVED

Sheet Pan

Two Ways

Trying to incorporate more veggies into your life in the new year? Try this easy and delicious recipe!

pan fajitas are just what I need. They are just as flavorful and easier to make since the oven is a lot more predictable than the grill. Flank steak is lean and fibrous. It’s important that you cut your flank steak against the grain to make sure it’s tender. It doesn’t

What’s better than fajitas? Fajitas two different ways, of course! These beef and shrimp fajitas are so easy to make because

matter how perfectly you cook the steak. If you cut it in the same direction as the fibers of the muscles, it will be chewy and tough. Shrimp will soak in the marinade quickly so it doesn’t need as long to set in the marinade to get all that great flavor. All you need is a 20 - 30 minute marinade and your shrimp is ready to pop into the oven. Both options are great. It’s all based on your taste preferences. Try them both. Combine the proteins for an extra special treat.

baking them on a sheet pan makes it so easy as a one dish type of meal. I first started making this steak fajita on the grill because I found it was full of flavor and so delicious. I loved how the smoke from the grill gave the flank steak a depth of flavor. Using chipotle chilis in adobo sauce provides a great smoky flavor to the marinade. That element makes these fajitas just as delicious. When I don’t feel like breaking out the grill, these sheet

What’s Needed Recipe

Serves 4-6

Directions 1. To make the the marinade, blend the juice of 1 orange and 2 limes, olive oil, garlic, chipotle peppers, adobo sauce, cilantro, cumin, brown sugar and pepper in a blender until it is a smooth consistency. 2. Place flank steak or shrimp into a resealable plastic bag. Add marinade and massage marinade all over steak or shrimp. Allow steak to marinate in refrigerator 2 - 4 hours. If using shrimp, marinade the shrimp for 20 - 30 minutes and then proceed. 3. Bring steak out of refrigeration about an hour before cooking to allow to get to room temperature. Remove excess marinade and season steak or shrimp with 1 tsp salt.

FOR THE MARINADE • Juice of 1 Orange • Juice of 2 Limes • 3 Tbsp Olive Oil

• 1 Tbsp Garlic, minced • 3 Chipotle peppers, in adobo sauce • 1 tsp Adobo sauce • 2 Tbsp Cilantro, chopped • 1 1/2 tsp Cumin • 2 Tbsp Brown Sugar • Dash of black pepper • 1 tsp Salt TO SERVE • 3 Bell Peppers, one of each color, sliced • 1 Medium onion, sliced • Juice of 1 Lime • 1 - 2 Tbsp Olive oil • Salt & Pepper

4. Preheat oven to 425 degrees.

5. Place sliced onions and peppers in a large bowl. Drizzle 1 - 2 Tbsp of olive oil over peppers and onions and season with salt and pepper. Squeeze the juice of 1 lime over vegetables. 6. Place steak or shrimp in one corner of a sheetpan. Add sliced pepper and onions on a and bake for 20 - 25 minutes. Allow steak to rest on a cutting board for 5 minutes before slicing against the grain to serve (See notes above). 7. Serve steak, shrimp, and peppers with warm tortillas, guacamole (find recipe here) and sour cream or as part of a delicious burrito bowl with cauliflower rice and all the fixings. Enjoy!

• 1 1/2 lb Flank steak or • 1 lb Shrimp, peeled & deveined