“Successful, progressive, and life-changing school organizations have a people-centric approach to innovation.”
all the time and every day. We do not need to scream, “EAT HEALTHIER” at every turn. However, we do have the opportunity to impact the health of children by how we prepare, cook, and serve food. Gen Z, and Gen Alpha behind them, is asking for more transparency and authenticity in what they eat. Innovative teams are highlighting fresh, healthy food options. They are doing this in how they display the food and where they place the food in the serving sequence. Innovators are using more on- site preparation and they are “finishing” menu items in front of the customer. Maximizes operational flexibility. Innovation shows through in foodservice equipment and accessories that do more than one thing well. A cooler that can also be a freezer. Shelving that easily converts, morphs, and adjusts as needed. Cooking equipment that does not require an advanced degree to program or change modes. Serving equipment that allows for hot, cold, or frozen food presentation. Can it go vertical? Can we hide it in a cabinet or credenza? The operator wants
to preserve food, transport food, and store food in one vessel, too. Impacts the human experience. I would argue that it is the most important point and place to be innovative. Successful, progressive, and life-changing school organizations have a people-centric approach to innovation. Within our firm, we speak about taking care of each other and together taking care of our clients and their customers. That has led to high levels of innovation on our team. That has, in turn, brought unique solutions created with our clients and design partners. Let’s all look for innovative ways to promote healthy engagement within our organizations, within our own sphere of influence, and within the school foodservice community, as a whole. If we provide space for our teams and our colleagues to thrive, high levels of innovation, collaboration, and creativity will surely follow. The products we produce, the services we provide, and the solutions we offer will be better and more innovative every time.
Through his 36 years in the foodservice industry, Scott has become highly regarded for his change leadership, creativity, and his passion for serving others. He brings high-energy and an infectious enthusiasm to all the opportunities and challenges he is afforded in life. Scott is truly passionate about the role of food in our schools. He has developed a national voice for speaking on behalf of our children to change the way we feed our children in schools. He seeks to provide a connection between higher academic achievement, more consistent attendance, and less behavioral issues with the way we serve our children food in the educational environment. He states, “This is not just about serving healthier food. This is about enticing our children to eat healthier.” Reitano Design Group Scott Reitano
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