Food for Thought Spring 2022

ISNA COMMUNICATIONS & MARKETING RESEARCH COMMITTEE

Food Safety & Sanitation System

We Are Here to Support You

Overcoming Communication Barriers BETWEEN SCHOOL NUTRITION OPERATORS AND INDUSTRY PROFESSIONALS

• Cleaning & Disinfection Education • Food Safety SOP Education • Easy to Use & Track Online Education • Sanitation Supplies • COVID-19 Specific SOPs & Verification • Personal Hygiene & Proper PPE Education & Verification • Food Safety Plan Verification

Best in class. GET INDUSTRY-LEADING

By Erin Coleman, RD, CPT Child Nutrition Director, Perry Township Schools ISNA Communications and Marketing Research Chair

40+ MINUTE HOLD TIME FOR K-12

Between food and labor shortages, there is no question that school nutrition professionals have faced a variety of challenges throughout the pandemic. Food shortages have especially presented tough communication barriers due to the lack of notification, thus resulting in scrambling, last-minute changes. Despite this obstacle, operators and industry partners have continued to work together in sharing the same goal: clear communication . But how do we make that happen? First, it’s important tounderstandtheunique challenges that both parties are facing. The pandemic has put industry professionals in a tough position, serving as the “bearer of bad news” in terms of shortages. These shortages leave operators wondering

Unfortunately, even substitute products might sell out within minutes of being recommended, leaving schools wondering what they can feed their students that day. These challenges can weigh heavily on both parties and negatively impact relationships, which is why strong communication is so important. The first step in solidifying communication between both parties is to be proactive. Since each company, USDA Foods Commodity, and geographical area has different challenges impacting the supply chain, it’s important for operators to reach out with any questions they might have. Educating oneself on the issues at hand can help operators develop an action plan when situations arise. Secondly, industry professionals can request forecasting amounts from operators to help improve inventory levels. Explaining why you need information and how that information is utilized can help operators understand the behind-the-scenes processandnecessarysteps requiredtofulfill orders. In addition, weekly newsletters can help both parties stay informed of current events and known supply issues. Communicating known information and explaining the reasoning behind barriers helps the other party gain a better understanding and improves working relationships. Lastly, all school nutrition professionals can create standard operating procedures for menu planning, forecasting, diversions, etc. Standard operating procedures can include set timelines and deadlines, which encourages communication in a timely manner. Strong communication between operators and industry professionals is imperative. At the end of the day, all we can do is share the information we have available. Creating clear communication channels and sharing professional insight can help strengthen professional, working relationships while working towards the same, common goal: successfully feeding the kids!

Contact Lola Sanuth Cell: (219) 801-6966 lola.sanuth@simplot.com

what the future holds and why some challenges aren’t communicated in full transparency or sooner for that matter. This lack of communication can be due to a few different reasons: Companies or brokers truly do not know when things will be in stock or improve Full company transparency to operators can be a potential liability or they don’t feel comfortable sharing certain challenges Inflation, labor, and raw material shortages present minute by minute, making planning virtually impossible It’s easy for school nutrition professionals to “play the blame game” during these challenging times, but the reality is that when you work in one facet of the business, you can underestimate the work needed to achieve a result on the other end. Miscommunication and misunderstandings are often the root of the problem. Operators can find lack of information frustrating, as it’s hard to plan without items being readily available.

Commercial Kitchen Equipment Repair & Maintenance

FULL MENU OF SERVICE OFFERINGS DESIGNED TO KEEP YOUR KITCHEN READY TO SERVE