Nice Drip | April 2024

CONTENTS

Conor Doyle

Stefanie Giannini, MA, SNS

FROM OUR PARTNERS

Transform Your Cafeteria!

Discovering Your Personal Drip

ON THE COVER

All about the gathering of school nutrition professionals to learn, network, and grow in order to help deliver amazing experiences for their students every day.

The art of discovering your personal style that makes you feel confident, creative, and comfortable!

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Whole Grain-rich Ramen Noodles

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Perfect for speed scratch recipe solutions and customizable concepts

10 Enhancing School Breakfast with Peanut Butter with The National Peanut Board 12 Mindful Eating: Keeping Our Mealtimes Positive by Annelise McAuliffe Soares EARN CEUs! EARN CEUs!

20 Elevating the School Dining Experience with Institute of Child Nutrition 22 Podcast Spotlight New episodes featuring industry leaders from across the country!

PAGE 13 Request Samples

For more information go to www.getwoodles.com or email us at cs@getwoodles.com

See Woodles in action

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Learn how Rocky Point High School served up their custom Woodles broth bowl!

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Edible Education 32

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Our 2024 Recipe Trendguide will take users through a culinary journey with some of the most trending recipes from leading industry partners along with engaging industry-related content. 24 Asian Street Turkey Burger Unwraps by Butterball 26 Cold Woodle Salad with Sunbutter Sauce by Woodles

While our team likes to drive in our “recipe creation lane” - we know that the recipes we create are more accepted when served in a pleasant and appealing environment. 36 Ignite 2024 Details on the party of the year! with NxtGen Network 38 Climate Smart Farming Practices Fresh Content from Foodservice Director Quarterly 40 Lunch Ideas When You Forget to Prep Bites with Applewhite

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FROM THE EDITOR

NICE Drip

This month’s edition of Served is all about the drip! Drip is a term that is used to describe something being cool, stylish, and fashionable. Drip not only applies to your personal style, but it can be applied to the environment our students eat in and the experience and food we serve them. After reading this edition of Served, we hope you are inspired to incorporate more drip into your life!

https://vimeo.com/938337354

-Stefanie Giannini, EDITOR-IN-CHIEF

MEET THE TEAM

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

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Whole Grain-rich Ramen Noodles

Perfect for speed scratch recipe solutions and customizable concepts

Request Samples

For more information go to www.getwoodles.com or email us at cs@getwoodles.com

See Woodles in action

Learn how Rocky Point High School served up their custom Woodles broth bowl!

FUN

YOUR CAFETERIA!

BY CONOR DOYLE

T he AmTab K-12 Nutrition Symposium is an event near and dear to our hearts, both lit- erally and figuratively. It’s a time of gather - ing among school nutrition professionals from all across the country to learn, network, and grow in order to help deliver amazing experiences for their students each and every day. It’s an event for school nutrition leaders to gain insights that conferences do not offer. The small group allows for enhanced personalization and connections to build among school nutrition professionals. It of- fers the ability to work directly and ask questions to experts when it comes to creating modern, popular, and fun K-12 food courts. The AmTab K-12 Symposium lets imaginations run wild when it comes to modernizing the cafeteria experience

for their students. A wide array of different pre - senters come in twice a year and deliver fantastic and informative presentations that cover a range of topics. School nutrition professionals come away from those sessions being able to improve their kitchen equipment, learn tips and tricks to market their program, discover school nutrition software solutions, and more! School nutrition professionals come to learn and stay for the im- mense networking opportunities and fun they have. The April Symposium is in the rearview, but don’t miss the next opportunity to experience the AmTab K-12 Symposium in the fall. You will not be disappointed! What an event! This is the same sentiment all our

PHOTO CREDIT: AMTAB

BEFORE

guests have after each Symposium concludes. There is so much value, learning, and network- ing over the course of two days. AmTab delivered amazing experiences that consisted of touring our 300,000 sq ft facility. Being able to see the award-winning furniture and signage in person is something you will not get at other events. On top of that, being able to meet with the design team and have them walk you through the design pro- cess is such a great learning experience for all. Di- rectors who have modernized with AmTab in the past were able to offer guidance, feedback, and insights of their own to the directors. It’s that ca- maraderie and relationships that AmTab makes which helps us be one of the leaders when it comes to modernizing K-12 food court spaces.

Gaia Software wowed us all with their intuitive solutions which are tailored for school nutrition teams, aiming to energize both student bodies and minds. If you’re looking to transform your cafeteria into a student-centered food court, well this was the place to be! We had titans in the in- dustry like Joe Urban and Lauren Couchois of School Food Rocks speak about elevating your school meals. They were able to give points, in- sights, and takeaways to all school nutrition pro- fessionals who were in attendance. Guests were able to see firsthand the innova - tive, FDA-approved, BPA-free, reusable, and eco-friendly trays and how Plas-Tique Products is revolutionizing the game! AccuTemp delivered

YOUR CAFETERIA!

Interested in modernizing your cafeteria space? Are you looking to increase student participation in your school nutrition program? Want to have an amazing time networking with your peers? Interested in a full-ride scholarship to the next symposium? Well, stay tuned be- cause the fall symposium will be here before you know it!

a phenomenal presentation where they were able to share insights on cutting-edge equip- ment solutions that are revolutionizing kitch- ens across K-12. All of this would not have been possible with- out NxtGen Network. Their entire team is sim- ply the best and a blessing to work with. We may be slightly biased, but it doesn’t get better than NxtGen Network in the industry, and we are always thrilled to collaborate with them on these events!

Let us know if you are interested in attending!

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

Instead of “Peanut Free” Be “Allergen Aware”

Peanuts are a nutritious, delicious and aordable food for the 98% of children who do not have a peanut allergy. Click to see five evidence-based reasons to avoid being “peanut-free” and instead becoming “allergen aware.” See More Resources at PeanutsInSchools.org

Enhancing School Breakfast with Peanut Butter: Embracing Trends, Managing Allergies, and Future-Proofing Menus

CLICK HERE TO GET THIS DELICIOUS PEANUT BUTTER OVERNIGHT OATS RECIPE

PHOTO CREDIT: NATIONAL PEANUT BOARD

School breakfast programs are crucial for meet- ing students’ nutritional needs, but they come with unique challenges. Limited time in the morn- ing and the simultaneous arrival of all students necessitate innovative approaches. Traditional café service, breakfast-in-the-classroom, and mo- bile carts are common strategies employed by schools to overcome these barriers. Starting the day with a nutritious breakfast is par- amount for students’ readiness to learn. Schools strive to service breakfast meals that are afford - able and nutritious, but also delicious to entice students to participate. Peanut butter emerges as an ideal choice due to its affordability, nutrition - al value and popularity among children. And as a shelf-stable item that requires no refrigeration, peanut butter is a convenient and safe option when it comes to food safety. Moreover, peanut butter aligns with various food trends, including vegetarian meals, plant-based protein and ethnic flavors. Great school meal in - terpretations of these trends include bento box- es , smoothies and overnight oats , just to name a few. Adapting to students’ evolving tastes and staying on-trend elevates school breakfast pro- grams and enhances the appeal. Managing food allergies is another critical aspect of providing safe school meals. Here are some tips for meeting the challenge at breakfast and any time of day: • Peanut foods, like all other common allergens, should be clearly labeled on menus and at the

point of sale to help students and staff work together to reduce the chance of accidental ingestion by allergic individuals. • Alternatives should be available when any al- lergenic food is offered to help students enjoy a meal that meets their specific needs. • Annual food allergy training for staff, includ - ing identifying and responding to allergic reactions, proper handling of allergens and more, is an important way to be prepared to manage food allergens. To support safe and on-trend school breakfast ini- tiatives, the National Peanut Board is developing the Power Up With Peanuts: Making School Break- fast Epic breakfast toolkit. This resource aims to increase participation, engage students, and di- versify menus while adhering to USDA nutrition standards. Soon, the USDA will announce revised Nutrition Standards impacting sugar and sodium limits for school meals. The Power Up With Peanuts break- fast toolkit follows USDA’s best practices for re- ducing added sugars at school breakfast. School nutrition professionals can get notified when the new Power Up With Peanuts breakfast toolkit launches by signing up HERE or by scan- ning the QR code below. For on-trend peanut and peanut butter school meal recipes, visit Nation- alPeanutBoard.org .

Valeri Lea | National Peanut Board

Valeri Lea has over 25 years of experience in the foodservice industry. Her background spans over 60 brands and product categories, leading foodservice marketing agencies, and serving in sales and marketing roles at large manufacturing companies. She is currently serving in a contractor role at NPB, responsible for foodservice business development where she provides strategic foodservice counsel and support.

Our days are busy. Whether a student or teacher, we are all looking to reduce our stress and anxiety. Here are some tips for creating a dining atmosphere that fosters mindfulness, which can promote relaxation, rejuvenation and overall well-being. Plus, when we’re feeling good, food tastes better! Mindful Eating: KEEPING OUR MEALTIMES POSITIVE

Eat Mindfully with Others Mindful eating doesn’t have to be a solo activity. Encour- age students and faculty to engage with others and talk about what foods the people around them are eating and enjoying, or what they don’t like so much. Think of the Whole Supply Chain As a foodservice operator, you know a lot about where food comes from. Do your diners? Post prompts around the dining area that ask eaters to consider what it took to put their food on their plate. How many people were involved in growing, harvesting, processing, trucking and cooking the food? How do you think this food was created or grown? Where do you think this food came from? It’s a great moment to encourage gratitude for the people who grow and cook our food. And we all know that gratitude is good for our mental health! Create the Space Are you refreshing your dining area over the summer? Make the space into a haven for mindfulness! Use calm- ing colors. (Calm doesn’t have to be boring!) Show food in its natural state that highlights where food comes from. Maybe you have a school garden, this is also a great reminder of where food comes from and asks us to slow down and be present. Bring Your Team On Board Not sure where to start? Start with your team. Take a moment as you huddle at the start of the day to take a deep breath as a group. Ask the team what ingredients they are excited to work with today. Or what they had for breakfast. Perhaps you have a meal together during the day, share some mindful eating practices and bene- fits with the group and see what they think. If your team is calm, it will spread throughout the space. Ready to reduce stress? Consider sharing mindful eating practices at your school. It can have a profound impact.

What is Mindful Eating? Mindful eating is the practice of being fully present and aware during a meal. We often find ourselves shoveling a snack into our bodies, only to look down and realize somehow, the whole bag of pretzels is gone. Being mindful while eating includes focusing on the feelings, flavors, thoughts, and emotions that arise during the process of eating. It means paying attention to the colors, textures, flavors, and smells of food, as well as being aware of hunger and satiety cues. It can help us appreciate our food more, be in tune with our bodies, avoid overeating and can help improve diges- tion. It also helps us relax and disengage from other stressful things happening in our world. School and college food service operators can incor- porate elements of mindfulness in a space to create a calming and relaxing atmosphere for students. This can include: Quiet Spaces Consider designating specific areas within your dining hall as a quiet zone. Anyone looking for a quiet, dis- traction-free environment can go here. Mindful Eating Practices Educate students about the principles of mindful eat- ing and encourage them to practice it during meal- times. This can involve simple exercises such as taking a few deep breaths before eating, chewing slowly and savoring each bite, and paying attention to the sensa- tions of hunger and fullness. Provide eaters with re- sources that explain how to slow down, clue into all five senses and be present while chewing. It doesn’t have to be practiced during the entire meal, but even a few bites can provide a helpful reset.

Annelise McAuliffe Soares | Ready Foods Annelise is the Director of Marketing & Brand Stewardship at Ready Foods in Denver, Colorado. Graduate of the Culinary Institute of America, Annelise has spent her career making sure food sounds appetizing on paper, looks good in pictures and tastes amazing when you order it. Her day-to-day consists of working at Ready Foods to connect food service operators with ready-to-use kitchen solutions that are delicious, not difficult. Her favorite hot lunch in elementary school was always nacho day.

DISCOVERING YOUR PERSONAL Drip BY STEFANIE GIANNINI, MA, SNS

PHOTO CREDIT: KYLE BONDESON

When it comes to personal style, how does one have “drip”? If you read fashion magazines or log on to social media, there will be a million experts telling you what to wear to be “on trend”, to flat - ter your body type, to not look dated, and to dress according to a certain aesthetic. Although it is great to turn to others for inspiration, I’m a firm believer that your “drip” comes from wear - ing whatever makes you feel what I call the three C’s of personal style: confident, comfortable, and creative. Fashion is one of my favorite creative outlets; I look at clothes as a form of self-expression and there is nothing I love more than putting togeth- er an outfit that makes me feel great inside and out. Now, some may assume that I was born with this interest, but the truth is, I was not the quintessential “girlie girl” growing up. I wore my older brother’s clothes until fourth grade and couldn’t care less about what I wore as long as it was comfortable. As I came into my own start- ing in middle school, I learned to have fun ex- perimenting with fashion and found clothing to be a way to express myself and increase my self confidence. So several questions remain: do you have to be a fashionista with an endless bank account to have personal drip? NO. Is there a “right” way to dress and style yourself? NO. Lastly, am I here to tell you what to wear? NO. However, I am here to provide you with tips on how to discover your personal style and even provide some examples of outfits I love and why I chose the outfits I did at the time. My goal is to inspire you to have fun with fashion no matter who you are, and to flaunt your drip whether you’re in a personal or professional setting! Identify styles, silhouettes, and colors that peak your interest and make you feel confi - dent when they are physically ON you. I can’t tell you how many times I have absolutely loved an outfit on someone else and thought I just had to have it…only to discover that I felt completely different about the outfit once I tried it on. In order to discover your personal style, you won’t

know what works for you by looking at others. Yes, you can gather inspiration, but by trying on different styles, silhouettes, and colors, you can identify what makes YOU feel good, which makes shopping so much easier moving forward! Do NOT associate fashion with age. Too of- ten do I hear people say, “I’m too old to wear that”, and don’t even get me started on all of the Millennial fashion slander I see online (leave us, our skinny jeans, and our front tuck alone!). Yes, each generation has a signature style, but never box yourself in! Forget those that say you’re too young or too old to wear something, and tune out anyone who says your favorite style makes you look dated. Do not treat your closet as a revolving door. The easiest way to struggle with having a person- al style is to hop from trend to trend to the point where you’re always onto the next purchase. I’m not saying avoid trends, but only indulge in trends that you see yourself wearing even when the clothing is no longer trending. Additionally, it is important to purchase clothing that will actu- ally last over time, so it is better to invest in a few quality pieces rather than purchase a handful of trendy low-quality pieces that will fall apart after a few washes. In all seriousness, the fast-fashion industry is a massive contributor to waste and pollution, and you should think about the long- term impact of your purchases to avoid tossing so much into the landfills. ...THE THREE C’S OF PERSONAL STYLE: CONFIDENT, COMFORTABLE, AND CREATIVE. “

DISCOVERING YOUR PERSONAL Drip

You don’t need to break the bank to fund your drip! You know what my number one hack for fashion will always be? I pretty much only look at the sale section whether it is in person or online shopping. Does that mean I may miss out on the hottest trends? Most definitely, but it also allows me to wait out the trend and if I’m still interested in the piece of clothing after the trend dies, then I know it is something valuable to MY personal style! You’d be amazed at what high quality pieces you can get for the same price of some fast fashion pieces, as long as you practice patience! Don’t sleep on second hand! Whether you’re going to the thrift store yourself or utilizing re- seller apps like DePop, Poshmark, Mercari, or Ebay, you can get some amazing clothing pieces for a fraction of the original cost! I personally col- lect and wear vintage clothing, so I love the thrill of finding something second hand that I know is unique and of high quality. Second hand is also another great way to shop sustainably and keep clothing out of the land fills! Functional and Fashionable CAN go hand in hand! Many people have two sets of wardrobes: their work wardrobe and personal wardrobe. I like to say that I don’t have the closet space for two different wardrobes, ha! Your personal drip shouldn’t be something that is hidden while at work. Personally, anyone that works with me would tell you that I don’t wear my Sunday’s best at work, but I do try to only wear things that make me feel comfortable and confident. Stiff work pants? Not on my watch, especially when I work in the foodservice industry! Uncomfort- able work shoes? I’ll take a hard pass. I may not be “traditional” in how I dress for work, but I don’t think being a capable professional means you need to feel stiff and uncomfortable. When - ever I purchase something for work (especially conferences), I try to only purchase pieces that I would also wear outside of work. Bonus Tip: the most functional statement pieces I own? My pre- scription glasses! I love wearing vintage glasses with my eye prescription to add a little pop to my day to day outfits! Find inspiration without boxing yourself in! If you’re not sure where to start when finding your own personal style, start by looking around you for inspiration whether that is online, tele- vision, movies, magazines, or personal rela-

tionships you have. Some people have such a strong sense of personal style, that they don’t veer very far away from their signature look, but understand that doesn’t have to be you! May- be one day you’re feeling more sporty and the next you’re feeling more classic or preppy; that is okay! Your fashion will evolve over time and it’s okay to let go of certain features of your style while holding onto others as you grow into your future self. Need some examples? Here are some pictures of my personal drip including where I wore the outfit and why I chose the outfit I did. Pro Tip: take pictures of your outfits to reference again in the future!

Event: Illinois School Nutrition Association’s 2024 Winter Conference Why? I absolutely adore these pants! They’re a velvet paisley trouser and they make such a statement that I kept every- thing else super simple with a black turtleneck and black suede boots. I love investing in fun trousers, because I can wear them for both work events and personal events!

# OOTD # OOTD # OOTD # OOTD # OOTD

https://vimeo.com/938337304

Event: School Nutrition Association’s 2024 Legislative Action Conference Why? When marching the hill, I wanted to look very professional with the blazer dress and loafers but then

add some fun by throwing on my Nana’s vintage gold hoops with a dangling heart! Who says you can’t add a little pizazz when in Washington D.C.?!

Event: A normal day as a Di- rector of Food and Nutrition Services Why? I love cargos! They add dimension to a pant and these ones in particular are a unique blue color. The key in wearing cargos to work is the material; these are a thick, high quality material that don’t make them look as casual. The belt, boots, and jewelry also tie the whole look together!

Event: Opening Keynote for the Indiana School Nutrition Association’s 2024 Summit Why? Whoever said you can’t wear black and brown together is a liar! Black and brown are my favorite color combo, and this is often how I execute pairing them to- gether; I choose 90% of the outfit with one of the colors and then use the other color for the pop!

DISCOVERING YOUR PERSONAL Drip

Event: Professional Headshots Why? I had fun with this look! Although you can’t see the full outfit with me sitting down, this outfit includes wide-leg leather pants, a leather vest, and a long collared button up shirt. This outfit allowed me to incorpo- rate my love for the 1970’s in a modern way. The white shirt pops against the all black while keeping the entire look crisp and clean!

Event: Surprise Birthday Party Why? I always say that 99% of my closet is black or white; I will admit it does make putting outfits together super easy! I loved this look because I was able to showcase my mom’s vintage leather jacket. Additionally, the thick headband is very on trend right now, so this is an example of an easy trend to partake in without revamping your whole closet!

https://www.youtube.com/watch?v=r7zwkV1o2S4

Marlon Gordon & Nicole Scarangello, MS, RDN discuss her outfit of the day, what DRIP means to her, and listen in for some hot tips on tradeshow attire!

Event: Easter Sunday Why? You know how I said 99% of my closet is black or white? Well, I definitely got some shocked faces from my family when they saw me rocking this color- ful vintage 1980’s blazer! This is a great example of not boxing yourself in and experimenting. See those white jeans? Can you be- lieve they’re from 2015?! That’s why I always say not to get rid of things that you think will be a staple down the road, regardless of what is trending at the moment.

Event: School Nutrition Association’s 2024 Legis- lative Action Conference Why? There is nothing I love more than a super wide-leg trouser paired with a fun sneaker (here I am wearing white New Bal- ance sneakers with red and blue accents). I remember feeling SO comfortable at the conference which is key when we have such long days. This outfit is pretty simple, so I wore my grandma’s vintage gold chains to add a little pop!

Want more fashion content? Follow my new fashion account on Instagram and TikTok at @Trovare_Fashion

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.

THE SCHOOL DINING EXPERIENCE

B eyond serving healthy and nourishing meals, school nutrition programs often overlook one element that significantly impacts students’ dining experience: the atmosphere. Upon enter- ing the cafeteria, the environment, visual appeal of the food, and customer service should capti- vate students. At the same time, the layout should provide ample space for effortless navigation throughout the dining room. Integrating these elements can offer a memorable experience that results in high satisfaction, high program partici- pation, and higher academic performance among students.

AMBIANCE

CULTIVATING AND

GOOD VIBES

Picture this: You walk into a dining room greeted by bright and inviting lighting, colorful and engaging dé - cor adding visual interest, and a subtle echo of back - ground music creating a lively ambiance. Instantly, the room feels welcoming, and you want to enjoy a nutritious meal while socializing with your peers. Now, contrast this with a stark, poorly lit space de - void of personality. The difference is profound, illus - trating how the atmosphere can significantly impact one’s perception of a dining experience. Investing your efforts into creating a positive vibe in the cafeteria can transform the environment into a place where students feel comfortable and valued. For starters, is there a welcome sign greeting them at the entrance? Is there a friendly face inviting them in? From the moment students enter the cafeteria, the atmosphere sets the tone for their dining experience.

DOES YOUR DINING EXPERIENCE PASS THE VIBE CHECK?

School cafeterias are more than just places to eat. They are social hubs where students unite to re- fuel, relax, and connect. As such, a well-crafted ambiance can promote relaxation and foster pos- itive social interactions – all of which contribute to more enjoyable mealtimes and enhance stu- dents’ sense of belonging and community.

EVALUATING

Prioritizing program satisfaction can substantially impact program participation. To gauge satisfac- tion levels and identify areas for improvement, consider conducting surveys, gathering feedback from students and staff, and observing behaviors in the cafeteria. Evaluating success based on nu- tritional content, ambiance, and overall satisfac- tion is crucial to ensuring students’ needs are met and the program attracts new customers. Check out ICN’s Focus on the Customer online resource for additional strategies and best prac- tices for enhancing customer satisfaction and en- gagement within your program. PROGRAM SATISFACTION

FUNCTIONALITY

ENHANCING WITH

STYLE

The quality and presentation of a nutritious meal serve as primary incentives for students visiting the dining room. Therefore, it is essential to con- sider how the design contributes to the overall mealtime experience. Incorporating colors and themes that reflect the school’s identity and spir - it can add vibrancy to the space. From colorful murals and posters to interactive displays and on-screen marketing, every detail contributes to a well-designed room that excites students. Ad- ditionally, cafeteria transformations can offer a sense of belonging among the school community, serving as a versatile venue for school events, ac- tivities, and celebrations. For good measure, aim for a style and layout that not only elevates the aesthetic appeal but also optimizes functionality. Consider a design that enhances students’ ability to move around the cafeteria quickly and offers practical ways to im - prove lunch lines. Here are things to consider: • How efficient are your traffic flow patterns to minimize congestion during peak hours? • Is walking from the entrance to the serving lines convenient and efficient? • Are seating areas placed out of the way of foot traffic? • Are interactive stations (i.e., hydration sta- tions and waste bins) placed by the entrance or exit? • A balance between aesthetics and practicality enhances the enjoyment of meals and conve- nience for students and ensures a smooth op- eration among staff.

In school nutrition programs, getting the atmo- sphere right is crucial . When students feel com- fortable and welcomed in the cafeteria, they are more likely to engage with their surroundings and make healthier food choices. A well-designed environment fosters a positive atmosphere, sparking curiosity and encouragement among students to try new foods and healthy eating hab- its and ultimately promoting students’ well-being. So, ask yourself: does your dining experience pass the vibe check?

SOURCES Focus on the Customer for School Nutrition Managers - Institute of Child Nutrition School Dining Hall Design Trends | Ideas | HMC Architects Improving the Dining Experience in Schools Why You Should Transform Your School Cafeteria - Multiteria Maximizing Customer Service through Restaurant Ambience: Effective Strategies (explorex.co)

L. Janae Le, MS, CHES | Institute of Child Nutrition Janae Le is a Certified Health Education Specialist and currently serves as an Education and Training Specialist at the Institute of Child Nutrition where she specializes in developing educational resources for school nutrition professionals. Janae holds a BS in Exercise Science from Mississippi State University and a MS in Health Promotion from the University of Mississippi. Prior to coming to ICN, she was a project manager for the McLean Institute for Public Service and Community Engagement at the University of Mississippi where she served as an outreach liaison for matching the University’s diverse and comprehensive resources with community goals and needs throughout Mississippi. ICN Website

PODCAST Spotlight

Feeding the Future: Insights from Butterball in K-12 Education with Frank Samuelson

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://www.youtube.com/watch?v=oYLe7X8d7A8

50 MIN | LISTEN ON SPOTIFY

SPONSORED BY

Catch up with Marlon and Frank Samuelson from Butterball on their conversation as they discuss the importance of relationship-building in sales and the undervalued expertise of food service professionals. Frank shares Butterball’s role in K-12 nutrition, emphasizing their commitment to nutritious meals, support for family farmers, and a balanced approach to meal planning. They also touch on how Butterball stood by the K-12 market during COVID-19, their approach to commodity poultry processing, and their contribution as solution providers for school districts. Plus, they highlight the valuable resources Butterball offers for K-12 professionals on their website.

Unsung Warrior

This conversation explores the journey of a police officer and the impact of childhood experiences like growing up in a military household and living in different countries. Noel shares shares about his time working as a reserve officer and transitioning to full-time law enforcement reflects on the calling to serve as a police officer and shares a defining moment of saving a life on the job. In this conversation, the Noel discusses the importance of communication, recognizing and responding to mental health issues, knowing when to retire, and the role of fitness in decompressing. 1 HR, 26 MIN LISTEN ON SPOTIFY

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

Nothing is Ever Wasted

Join Marlon and Laisha Daley as they explore the concept that nothing in our careers or personal development is ever wasted. Prepare to be inspired by stories of growth, faith, courage, and the power of stepping beyond one’s comfort zone. They discuss how each experience, no matter its scale or difficulty, contributes to our overall growth and development.

https://youtu.be/p2j8xgoLTB4?si=JP6-0lmhdDwZ5CjN

1 HR, 13 MIN LISTEN ON SPOTIFY

Enter the Metaverse

The conversation explores video training, consulting, equipment and virtual reality as they relate to foodservice and the importance of standardization, efficiency, and the ability to track progress in training programs. But most excitingly... We go to the Metaverse!

https://youtu.be/Twi5VK9IKcs?si=nxXUx3gmaAcUvO6U

58 MIN | LISTEN ON SPOTIFY

AmTab Symposium Spring 2024

https://www.youtube.com/watch?v=SBs-rSD5tMA

Marlon Gordon, Conor Doyle of AmTab, and Joe Urban of School Food Rocks discuss the incredible networking and learning experience that is the AmTab Symposiums! 7 MIN | WATCH NOW

Patrick Kenneally & Marlon Gordon

20 MIN | LISTEN NOW Patrick Kenneally and CEO & Founder of NxtGen Network, Marlon Gordon, discuss the role of NxtGen Network being a change maker in the school nutrition industry.

Marketing Trends in 2024 52 MIN | LISTEN NOW

We’re a quarter of the way through 2024 and exciting things in marketing are already happening. At NPB, we’re launching a long-term creative campaign called We the Peanut and we have a new chief marketing officer on board. Also state groups are finding fresh ways to connect with consumers. In this episode, we’ll delve into 2024 marketing trends and speak with Ginny Lewis of Golin, Dena Malsom of NPB and Ashley Collins of North Carolina Peanut Growers Association.

Whole wheat tortilla with a Turkey burger shredded romaine, shredded carrots, cilantro, basil, green onion mixed with a sauce: lemon and lime juice, sesame oil, rice wine vinegar, ginger, garlic, pepper flakes and optional chopped peanuts.

Asian Street Turkey Burger Unwrap

SERVINGS: 50

CLICK HERE to download a free promotional graphic for your menu!

THIS RECIPE IS BROUGHT TO YOU BY BUTTERBALL LEARN MORE HERE

WATCH, READ, & LEARN!

DIRECTIONS

INGREDIENTS

1. Thaw Turkey: Thaw under refrigeration for 48 hours. Hold at 41° F or lower. 2. Prepare Dressing: In a large bowl, whisk together lemon juice, lime juice, orange juice, sesame oil, rice wine vinegar, ginger, garlic, and red pepper flakes. Tip: Make the day before and let flavors meld together before serving. Discard after 7 days of preparation. Hold at 41° F or lower. 3. Prepare Romaine and Cucumbers: Chop romaine into small bite size pieces. Thin slice cucumbers. Hold at 41° F or lower. 4. Build Unwrap: Place tortillas in a 3 lb boat, making a tortilla bowl. Fill tortilla with 1 cup, packed (8 fl oz spoodle) romaine. Top with ¼ cup (2 fl oz spoodle) shredded carrots, ¼ cup (2 fl oz spoodle) cucumbers, and 3.6 oz (6 fl oz spoodle) turkey medallions. Hold at 41° F or lower. 5. Garnish: 1 Tbsp cilantro, 1 Tbsp basil, 2 Tbsp (#30 scoop) green onions, 1 Tbsp jalapenos, and Optional: 1 Tbsp peanuts. Hold at 41° F or lower. 6. Serve: 1 unwrap with 2 Tbsp (#30 scoop) on the side in 3 fl oz souffle cup. Hold at 41° F or lower. NOTES Recipe provides 2 M/MA, 2.5 GR, 1/2 Cup Dark Green Vegetable, 1/4 Cup Red/Orange Vegetable, 1/4 Cup Other Vegetable Per 1 Serving: 375 kcal, Total Fat 11g, Saturated Fat 3g, Trans fat 0g, Cholesterol 46mg, Sodium 771 mg, Total Carbohydrate 46g, Dietary Fiber 5g, Total Sugars 4g, Sugars 4g, Protein 25g, Vitamin C 26 mg, Iron 4 mg, Vitamin A 9,462 IU, Calcium 130 mg

11 lb, 4oz Butterball sliced turkey medallions 50 Whole grain 10” tortilla (at least 2.25 oz eq grain) 3 gal, 2 cup Romaine, fresh, whole 3 qt, ½ cup Shredded carrots, fresh 3 qt, ½ cup Cucumbers, fresh Dressing: 1 ¼ cup Lemon juice, pasteurized, bottled 1 ¼ cup Lime juice, pasteurized, bottled 1 ½ cup Orange juice, pasteurized, bottled ¾ cup Sesame oil 1 ½ cup Rice wine vinegar ¼ cup Ginger, chopped, prepared, bottled ¼ cup Garlic, chopped, prepared with citric acid, bottled 1 ½ tsp Red pepper flakes, dried Toppings: 3 cups, 2 Tbsp Cilantro, chopped, fresh 3 cups, 2 Tbsp Basil, fresh, chiffonade 1 qt, 2 ¼ cup Green onions, chopped, fresh 3 cups, 2 Tbsp Jalapenos , sliced 3 cups, 2 Tbsp Optional: peanuts, chopped (not counted in crediting or nutrient analysis)

Cold woo dles salad with sunbutter sauce

Chef Bettina Applewhite has created a recipe using whole-grain ramen Woodles, with SunButter sauce containing low-sodium soy sauce, ginger, rice vinegar, brown sugar, and optional sriracha for added heat. The sauce is mixed with the cooked Woodles and then assembled with cucumbers, matchstick carrots, red cabbage, and edamame to create a customizable and colorful final dish that is a convenient make-ahead option that students will love!

WATCH, READ, & LEARN!

THIS RECIPE IS BROUGHT TO YOU BY WOODLES LEARN MORE HERE

CLICK HERE to download a free promotional graphic for your menu!

RECIPE 33 1/3 Woodles Noodle Cakes 25 Cups Red Cabbage INGREDIENTS DIRECTIONS

SERVINGS: 50 PREP TIME: 10 MINS COOK TIME: 5 MIN

1. Cook Woodles according to package directions and drain. 2. To prepare sauce: In a bowl, combine sunbutter, ginger, rice vinegar, brown sugar, and cayenne (if using). 3. Whisk well. Gradually add in warm water until there is a smooth and pourable consistency. Less or more water may be needed. 4. To assemble the salad, mix noodles with sauce and divide noodles evenly into 3 serving containers, top each noodle base with 1/4 cup cucumbers, 1/2 cup red cabbage, 1/4 cup of carrots, and 1/4 cup edamame. 5. Salad can be served as is or mixed together.

12 1/2 Cups Matchstick Carrots 12 1/2 Cup Cucumbers, cut in half and sliced 121/2 Cups Edamame, prepared 55 oz Sunbutter 1 Cup Low Sodium Soy Sauce 2.2.5 oz Ginger, grated 2 Cups Rice Vinegar 15 oz Brown Sugar 1/3 Cup Siracha or 2 Tbsp Cayenne (optional) 4 Cups Warm water

NOTES Recipe provides 2 M/MA, 2 GR, 3/4 Cup Other Vegetable, 1/4 Cup Red/Orange Vegetable Per 1 Serving: 543 cal, Total Fat 29g, Saturated Fat 3g, Trans fat 0g, Cholesterol 0mg, Sodium 605 mg, Total Carbohydrate 57g, Dietary Fiber 10g, Total Sugars 13g, Includes 7g added sugars, Protein 19g

BIRRIA BAO BUNS

Level up your global eats game with this creative take on a bahn mi sandwich. This dish is made with tender, sliced beef tossed in Birria sauce, served on bao buns, and topped with a fresh veggies.

SERVINGS: 28 PREP TIME: 60 MIN

WATCH, READ, & LEARN!

THIS RECIPE IS BROUGHT TO YOU BY J.T.M. Food Group LEARN MORE HERE

INGREDIENTS

DIRECTIONS

Pre-Prep: 1. Thaw J.T.M. Seasoned Beef “Philly” Steak and Birria Sauce in cooler (less than 40° F) for 48 - 72 hours. 2. Slice red onions, Napa cabbage, and jalapeños and set aside until ready to assemble bao buns. 3. Pull sprigs of cilantro and set aside until ready to assemble bao buns. Preparation: 1. Empty Seasoned Beef “Philly” Steak into a full pan and stir gently to distribute evenly across the pan. 2. Add 2.5 lbs (40 oz.) of J.T.M. Birria Sauce to the Seasoned Beef “Philly” Steak and stir gently to combine. 3. Heat, uncovered at 350°F for 30-35 minutes. 4. Remove from oven and place in hot hold holding cabinet (145° F or higher - HACCP Critical Control Point) until ready to serve. 5. Heat Bao Buns according to manufacturer’s instructions. Place in hot hold holding cabinet (145° F or higher - HACCP Critical Control Point) until ready to serve. Assembly: 1. Portion 2 oz of Beef and Birria mixture on to each bao bun. 2. Garnish with 1 oz of shredded carrots, red onions, Napa cabbage and jalapeño slices. Top with cilantro sprigs. Options: • Sub out the bao buns with tortillas, a baguette, flat bread, or pita bread. • Sub out the Seasoned Beef “Philly” Steak with J.T.M.’s PlantBorn or Beef Taco Filling.

5 lbs J.T.M. Seasoned Beef Philly Steak (5891CE) 2.5 lbs J.T.M. Birria Sauce (73650) 28 oz Carrots, shredded 28 oz Red Onions, sliced 28 oz Napa Cabbage, sliced 28 oz Jalapeños, sliced 56 each Cilantro Sprigs (optional) 56 each Bao Buns

NOTES Each serving (2 bao buns) provides 2 M/MA + 2 Grains + ¼ c other veg.

CLICK HERE to download a free promotional graphic for your menu!

K-12 school nutrition pros can take peanut butter beyond the classic PB&J, and add a tasty element to a variety of dishes with this simple recipe for all- purpose peanut sauce.

MULTIPURPOSE PEANUT SAUCE

SERVINGS: 80 PORTIONS: 1 oz.

CLICK HERE to download a free promotional graphic for your menu!

THIS RECIPE IS BROUGHT TO YOU BY THE NATIONAL PEANUT BOARD LEARN MORE HERE

WATCH, READ, & LEARN!

INGREDIENTS

2 pounds, 8 ounces (4 cups) peanut butter 2 2/3 cups water 1 cup soy sauce, reduced sodium 6.8 ounces (1 cup) brown sugar 3/4 cup lime juice 1/2 cup toasted sesame seed oil 1 tablespoon + 1 teaspoon ginger, ground 2 teaspoons garlic, granulated 1 teaspoon cayenne pepper or red pepper flakes (optional)

DIRECTIONS

1. Place the ingredients in a blender and blend on medium speed until smooth. 2. Alternately, place the ingredients into the bowl of a stand mixer and mix, using the whip attachment. Begin mixing on low speed until the ingredients come together. Then increase speed to medium- high and whip until smooth, about 2 minutes. 3. If using cold, hold for cold service at 41°F. 4. If using hot, heat to 165°F or higher for at least 15 seconds. Hold for hot service at 135°F or higher.

NOTES 1 oz. portion provides .25 M/MA(Note: a 2 oz. portion provides .5 m/ma. and you can serve with .5 oz peanut granules to increase crediting to 1 m/ma.) Per 1 oz. Serving: 108 kcal, Total Fat 8.4 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Sodium 183 mg, Total Carbohydrate 6 g, Dietary Fiber 0 g, Protein 3 g, Vitamin C 1 mg, Iron 0 mg, Vitamin A 10 IU, Calcium 10 mg

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

W hile our team likes to drive in our “recipe creation lane” - we know that the recipes we create are more accepted when served in a pleasant and appealing environment. When the cafeteria space is organized and welcoming and displays our menus with visual appeal students are more likely to participate in our programs. En- joy some curated food for thought that is ready to serve up for some quick and easy strategies for success.

READ

Consider this therapeutic approach to how the cafeteria is imperative in the support of students wellness. It provides a space not only for fueling their learning but also for supporting their men- tal well-being. All students seek a respite in the school day to decompress, refuel, and socialize. Utilize opportunities to lean into school allies like your school’s therapy and nurse staff to help take steps in building a community of support for your students (and staff) to ensure an optimal and in - clusive environment. Let your menu celebrate your inclusivity with menus that can be read by students who may not speak English as their first language and with callouts for allergies and attri- butes like this.

WATCH

Follow your friends on social media and keep an eye out for fun and inspirational ways to elevate your cafeteria in celebration and theme days! Tina Hastings, Supervisor for Woodridge Schools, shares “Having students come in and see theme days with decorations up always gets them ex- cited and eager to talk to the servers about it, which helps bridge the communication gap. You have students that come through the line that have never been there previously, but the buzz of the other students talking about it drew them in. During one of our latest celebrations for Nation- al School Breakfast Week at Woodridge Middle School, Kitchen Manager Jess Stone held a draw- ing for each meal purchased by students through- out the whole week. At the end of the week, the staff pick the winners of baskets and gift cards. It was a lot of fun, but more importantly, every- one won with increased breakfast participation throughout this week”.

MENU PRO TIP

Utilize line layout diagrams as a component of standard operating procedures to help train new staff, inform substitute workers, and en - courage continuity in the presentation of your service lines. Using predesigned grids and cus- tomized pictorial training guides can help to make your vision a reality. Check out our Ramen Noodle Bar recipe and watch it in action for a standardized spin on a new and popular menu concept. Remember to inspect what you expect and take a walk on the “wild side”. Evaluate your serving lines to determine if the student’s view of the food presentation is what you desire. Does it make sense and draw customers in? Do you have wayfinding signage and other ways to help customers make decisions to fill their plates? Confused buyers don’t buy and often just cre- ate long lines. Invest in your space to make your food court come alive.

Remember to keep your compliance in check with lots of offer vs serve wayfinding and pro - gram must-haves like well-displayed civil rights and food service licenses and inspections.

EDIBLE EDUCATION

PONDER

We use the phrase “making the cafeteria an ex- tension of the classroom” in many of our training programs. Consider what lessons are important and reflect a commitment to your mission. Do you strive to help teach students about the or- igins of the produce you offer with a focus on the local and healthy harvest of the month offer - ings? Do you want to help students feel includ- ed regardless of their race, religion, or ethnicity with quality global on-trend flavors? Consider using these ICN tools to gather your team and discuss what can inspire your path to success in food and nutrition education!

LEARN

How does your program rate? Use this industry standard “Smarter Lunchroom Scorecard” to help gauge where you are and where you might implement strategies to improve your program. Lunchroom atmosphere plays a large role in the perception of your program - remember you never get a second chance to make a first im - pression. This tool can become a part of your annual assessment and help guide a strategic vision for improvements to level up your vibe! From the archives of Smarter Lunchroom his- tory, this oldie but goodie was one of the first guiding documents to help us reimagine how we might encourage healthy choices simply by the atmosphere we present to students! The oppor- tunities abound for us to be a foundational part of early education and inform by modeling and a commitment to serve and teach.

INNOVATE

Bar Concepts 2.0 is one of the newest and most requested training offerings we’ve developed. We hope to inspire your innovation with a FREE COPY of our slides to fuel your next professional devel- opment discussion with your team. Need help to motivate and ignite the team - we’ve got you cov- ered with virtual and in-person training that can help level up your staff. Remember “teamwork makes the dream work”. Contact us at support@ ppllc.info to schedule time with us for customized training to help make your goals become reality.

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.

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