Our clients are cafeteria managers and nutrition directors who are tasked with providing healthier lunches. But if students don’t take the healthier options, they’re not getting the nutrition they need.
KA Brett Makes a Menu Change
I recently talked to Nutrition Director Vicki Wasson from KA Brett School in Tamworth, New Hampshire. She needed a french fry cutter for a new roasted vegetables program. In effort to introduce students to healthier options, they began cutting fresh vegetables in a crinkle cut to draw attention to the product. Scroll down to see the tools Vicki needed for this new program.
The students are trying more vegetables and are drawn to the roasted fresh vegetables compared to other options. Vicki likes to inspire her staff and has a group of team members who are passionate about feeding children. She is open to new ideas and welcomes changes that help make her program better. The enthusiasm that Vicki has is inspiring and infectious.
A New Resource for School Food Service Professionals
Nourishing the next generation of leaders and achievers is no easy feat. At Hubert, we’re working with professionals like you every day to satisfy students and meet participation goals. This new resource is full of trends and tools to make the next school year your best. Request your copy: www.hubert.com/education
Tools for Creating Crinkle Cut Roasted Vegetables
To cut and store vegetables for her new program, these are products Vicki used in her school kitchen.
How can we help you achieve your goals for your K-12 lunch or breakfast programs? Contact us for personalized help from our customer success advocates. Every day we put decades of visual merchandising experience and food service trends to work for your students.