Having up-to-date student information in your cafeteria point of sale (POS) system is vital to running a successful operation. Serving reimbursable meals, end of the day reporting, and reconciling deposits all depend on the quality of your student information. Understanding how to get this information out of your Student Information System (SIS) and into your POS system is an important first step.
As food costs continue to climb and many families struggle to make ends meet, school districts across the country continue to see a rise in unpaid meal charges. In SNA's State of School Nutrition 2014 survey, nearly 71% of schools reported that their meal program had unpaid student meal debt at the end of the 2012-13 school year.
For many people (including myself), talking about data protection can be a boring topic. Like buying insurance for your car or house, we don't want to think about the consequences of not having it until something goes wrong. Well, the same logic applies to your program data. Whether your district uses a Point of Sale (POS), Menu Planning or Inventory solution, making sure your data stays safe is paramount.
Trading high-calorie or high fat-ingredients for lower-calorie or lower-fat ingredients is a great way to make your favorite recipes healthier, without sacrificing flavor.
This month's FitFuture Parent Newsletter provides a list of quick and easy ingredient substitutions parents can make to just about any recipe for a guilt-free family meal.
Are you looking for school recipes that are both nutritious and kid-approved? The Recipes for Healthy Kids Cookbook, launched in September of 2013 as part of First Lady Michelle Obama's Let's Move campaign, features a collection of healthy and flavorful recipes selected from the Recipes for Healthy Kids Competition back in 2010.
It's hard to believe, but summer break is more than halfway over for many school districts across the country. For Food Service Directors, this means it's time to start thinking about, and planning for, the start of the new school year.
With the end of the school year upon us, now is the perfect time to make sure your front of house (Point of Sale) and back of house (Menu Planning, Inventory) systems are ready for their long summer slumber.
You may have been asking yourself, I'm done serving... now what? Don't worry, you're not alone! Here are 7 things you can do to keep your cafeteria systems happy this summer:
Has this scenario ever happened to one of your cashiers?
The bell rings and before they can even sign into their POS stations, a line of kids is stretched around the whole cafeteria waiting for a hot, nutritious lunch.
In many schools across the country, students get 30 minutes or less to go through the lunch line and eat their lunch. Often times, the lunch period might even be split with recess or other school activities.
This makes the job of a cashier especially critical for making sure students get through the serving line as quickly as possible.
In America, we have become accustomed to what the typical school lunch looks like. But in other countries, kids are served fare that's similar in some ways and strikingly different in other ways. This curiosity led me on a search to find some of the most interesting school lunches served around the world:
Put those used milk and juice cartons to good use with the Carton 2 Garden Contest sponsored by Evergreen Packaging. They're looking for schools who can come up with the most creative way to construct a garden made from recycled milk/juice cartons and share their experience.