Curiosity’s Cafeteria: SERVING UP AN INNOVATIVE CULTURE
In the ever-evolving landscape of educational environments, the food service sector stands as a testament to the power of innovation driven by curiosity and a willingness to embrace change. As we navigate dietary needs, sustainability, and student satisfaction, it’s clear that fostering a culture of curiosity is not just beneficial but essential for the growth of school food programs. As a food manufacturing company with an Innovation team, we have learned to lean on curiosity to propel ourselves forward.
Innovative Examples to Invigorate Programs School food service programs that have embraced change and nurtured curiosity are reaping the re- wards. For example, a school district that intro- duced a ‘Farm to School’ program saw an increase in student engagement as they learned about the origins of their food, leading to a greater apprecia- tion and consumption of healthier options. Anoth- er school’s decision to involve students in menu planning resulted in a more tailored and well-re- ceived selection of meals, reflecting the diverse tastes and dietary needs of the student body. The Role of Leadership in Cultivating Curiosity As leaders in the food service industry, it is our responsibility to create an environment where cu- riosity is encouraged and rewarded. This means providing opportunities for professional develop- ment, fostering open communication, and recog- nizing the innovative efforts of our teams. When we lead by example, showing our own curiosity and openness to change, we inspire those around us to follow suit. We can ensure that our programs not only meet the current needs of our students but also adapt to the challenges and opportuni- ties of tomorrow. Let us continue to ask questions, seek out new experiences, and welcome change.
The Catalyst of Curiosity Curiosity is the spark that ignites innovation. It is an inquisitive nature that leads food service pro- fessionals to question the status quo and explore new possibilities. When we encourage our teams to ask “What if?” and “Why not?”, we open the doors to a world of potential improvements and creative solutions. If you have a daily huddle, en- courage teammates to show up with a “What if?” Embracing Change as a Constant The only constant in life is change, and the food service industry is used to shifts. By embracing change, we prepare ourselves for the inevitable shifts in consumer preferences, nutritional guide- lines, and food sourcing options. Consider the transition from traditional cash-based transac- tions to digital payment systems; this change not only streamlines the process but also aligns with the tech-savvy nature of today’s students, mak- ing mealtime more efficient and enjoyable. Think about ways to get your team more comfortable (and excited!) about change. Google the ADKAR model if you’re curious about learning more.
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.
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