Category: K12

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An Update on School Foodservice: August 2021 Edition

An Update on School Foodservice: August 2021 Edition

Schools are reopening across the country, and while we had hoped this year would look more like two years ago than last, we’re unfortunately seeing situations and challenges still caused by Covid.

Though every district and school has its own set of challenges, the one common factor is uncertainty as we look to reenter our classrooms and cafeterias.

Uncertainty isn’t the end of the world, though, especially if actions are taken that can help school nutrition programs to prepare. While some students might be entering school cafeterias as they did two years ago, in a county across the state, those students might be looking at eating outside as weather permits or even in their classrooms with smaller cohorts.

Simply put, many directors don’t know which direction to take, so it’s ideal to be prepared for a wide range of possibilities. Just consider some of the service types we’ve seen in the last 18 months and are likely to experience in the next 18 months.

CAFETERIA DINING

Some districts continue to serve meals in the cafeteria as they traditionally have. Even still, there are some modifications that are being considered. Spacing students out while in line and while seated is a top priority, as are providing sanitation stations to help reduce the spread of the virus. Moving students through lines quickly and setting up barrier partitions are other safety measures to consider.

IN-CLASS DINING

Many districts are serving both lunch and breakfast directly to students in the classroom. This type of hallway or satellite service keeps students in smaller groups, which allows schools and districts to isolate potential outbreaks and reduce the potential for spread.

CURBSIDE SERVICE

Many school districts and school nutrition professionals became our heroes during the Covid pandemic by continuing to serve our students, particularly those who are food challenged and in need. For those districts that are returning to virtual learning, curbside service will likely be part of the foodservice equation.

Enhance your school foodservice capabilities with the right equipment.

It’s a difficult proposition but preparing for or at least considering what the previous service types might require can help school nutrition directors move quickly if situations arise. One way to make this easier is with the right equipment and supplies.

Lakeside and our family of brands have developed school nutrition solutions that can help directors and staff during the current Covid pandemic and beyond. Our serving lines are designed to help increase the speed of service in any given year, but they can also help reduce potential exposure today. Likewise, while our serving carts enhance in-class and satellite service by preserving food quality, those same carts can be used to create additional points-of-sale once we’re back to normal.

Learn more about Lakeside and our suite of school nutrition solutions!

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Lakeside Helps Make Teen’s Wish Come True

Lakeside Helps Make Teen’s Wish Come True

Selfless service from a teen’s final wish.

Lakeside is proud to have partnered with the Make-A-Wish Foundation, the Indiana Children’s Wish Fund, and a young man named Chad Keown to bring coffee and healthy snacks to teens at Tri-Central High School in Sharpsville, Indiana.

Chad was diagnosed with multiple heart defects at birth, having his first of three heart surgeries at just a month old. In addition to his heart problems, Chad had learning disabilities, which made school more difficult for him. He persevered, however, and filled his life with activities such as “beating [his] dad at pool, and learning… how to make a great 3-point shot in basketball.”

At 15 years old, in December 2015, he had another setback after a series of health events that left him clinically dead for 35 minutes. He “was as close to death as you can get,” said Matt Landman, one of the doctors who saved his life. Chad had to deal with brain damage after the event and spent the next year re-learning how to walk and talk.

That was when the Indiana Children’s Wish Fund got involved.

Instead of going to Disney World or taking a vacation to Hawaii, as so many children choose to do, Chad’s wish was closer to home. He wanted to help his fellow students with special needs to learn and practice life skills by opening a food cart in his school.

Terry Ceaser-Hudson, who works for the Indiana Children’s Wish Fund, says that “Chad’s was one of the most unselfish wishes we’ve seen” in the organization’s history of granting more than 4,000 wishes to children facing serious illnesses.

The ICWF and Make-A-Wish Foundation contacted a variety of donors to make Chad’s dream a reality, and when they needed an actual cart, they reached out to Lakeside Food Service. Lakeside was more than pleased to donate the cart, and with that, Chad’s Café could open.

The café, which is staffed entirely by Chad’s classmates, serves healthy snacks and coffee to students and teachers alike. The staff practice life skills such as keeping the cart stocked, tracking inventory, and making change.

“He’s been through this huge ordeal,” says Dr. Landman, “and his instinct is to give back. How amazing that a young man who’s had this happen to him would think of others first.”

While Chad passed away unexpectedly in 2018, he leaves behind his legacy of service to others. Chad’s Café is still serving people at Tri-Central High School and at sporting events. He was even able to donate his liver and lungs, a final act of generosity for people in need.

“I don’t want a moment,” he said when asked about his wish. “I want to leave a legacy.”

And he’s done just that.

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Reimagining “All-You-Can-Eat” in a Post-Covid World

Reimagining “All-You-Can-Eat” in a Post-Covid World

The world is starting to open back up, and so, too, are our beloved restaurants and foodservice establishments.

We're all grateful for this, especially knowing that while it may take some time, things should pretty much return to normal -- eventually -- in a post-COVID world. There is one type of operation, though, that still might look a little different.

Buffets.

Many consumers have stated they wouldn't feel comfortable going back to such open settings that allow anyone and everyone to grab what they want whenever they want. The once-beloved tradition is simply not feasible in current times and may not make a true comeback for years to come. So, how are restaurants and hotels recreating the buffet experience?

PIVOTAL MOVES

While all-you-can-eat is often associated with buffets, it doesn't have to be. Some restaurants have been using this model forever, most notably Korean BBQ service. K-BBQ has gained popularity with the rising trend of Korean cuisine, and this model offers all-you-can-eat servings that are personal to the individual table. Consumers will order from a specialized menu, paying a flat rate and the dishes will be delivered to their table rather than going to a buffet.

This has been shown to be successful in K-BBQ settings and many restaurants are using the method to transition their services. By offering an “endless supply” of selected dishes, customers are able to still get the all-you-can-eat experience without the fear of cross-contamination.

This style of service also requires moving foods from the kitchen to the tableside while preserving safety, freshness, temperature, and quality. With the right food delivery system, operators can not only serve amazing foods but also reduce the potential for food waste by rationing serving sizes.

MOVING THE SOCIALLY DISTANCED LINE ALONG

No restaurant is escaping the transition of re-opening unscathed, and that's part of why many businesses are relying on disposable items so heavily for to-go orders and delivery services. Unfortunately, that's not exactly cost-efficient and adds an extra layer of labor to the daily list of tasks. One solution that vendors are finding success with for maintaining a somewhat buffet-style service is by mimicking cafeteria lines.

Consumers are encouraged to socially distance in lines, but they can experience an almost traditional buffet by moving through an assembly line. While in line, they can choose from pre-assembled plates from the menu or encounter staff-served options that don't require any consumer engagement with serving utensils.

Serving lines and foodservice solutions are a critical component of this type of service. Units that are easy to configure, provide visibility, ease-of-use, and are easy to clean can help make operations more efficient and profitable.

ORDER UP

In addition to utilizing Korean BBQ settings and Cafeteria line styles, buffet models can benefit from ordering directly from the table. This would include a tablet or mobile device that allows customers to quickly review the menu and place their orders. The virtual order is then sent directly to the kitchen to begin preparation and helps create a hybrid of ordering on the go while still enjoying the dine-in experience.

This solution may also assist in offsetting some labor costs, reducing the number of front-of-the-house staff needed on shift. Staff that are serving would focus more on seating customers and delivering orders rather than constantly taking orders and checking on tables.

STAY UP TO DATE WITH THE LATEST FOODSERVICE TRENDS

There's no single direct solution to getting back to normal, and the truth is that the current day foodservice is creating a new normal. With modern-day technology, adjusting to local mandates and re-imagining the industry's day-to-day setup is constantly changing.

Our goal at Lakeside is to keep you informed as well as provide you with serving stations, portable serving carts, serving lines, countertops that bring you innovative solutions for a post-COVID experience. The all-you-can-eat buffet tradition might look a little different from now on, but you can still create that sense of enjoyable engagement for consumers dining with you.

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Webinar: Back to School: Top K12 Foodservice Trends of 2021

Webinar: Top 10 Foodservice Trends of 2021

Your world has been dominated by shifts and progressions, forcing the evolution of your school’s foodservice operations. So how can you keep up?

After months of surveys, conversations, trainings, and research, we’ve identified three K12 foodservice trends to help you rise above.

You’ll learn:

The top K12 foodservice trends of 2021
The impact of these trends on your school
How to implement these strategies for yourself

To experience all the 2021 trends, view our interactive trends report below

PDF of Presentation

Download PDF of presentation here

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3 Benefits of a Student-Run Coffee Program

3 Benefits of a Student-Run Coffee Program

Over the past decade, one of the biggest growth segments for coffee has been younger demographics, and this trend is expected to continue its upward climb.

As a result of coffee’s growing appeal and popularity amongst student-aged populations, many high schools across the country are considering or have already begun student-run coffee programs.

There are three important benefits to beginning this type of school nutrition service, so let’s walk through each of them now.

1. Would You Like Some Milk with Your Coffee?

Promoting milk-rich coffee drinks like lattes, café mochas, and cappuccinos can result in improved milk consumption among teens who might otherwise avoid drinking the white stuff. This can help schools meet federal and local guidelines on milk consumption.

Coffee drinks offered at school have to follow the same strict USDA nutrition standards that apply to school lunches, meaning drinks should be made with fat-free or 1% milk that averages around 150 calories. They also can’t exceed 12 ounces, so no ‘venti’ drinks at the school coffee bar. At the same time, coffee can replace other, sugary drinks as a caffeine substitute. Drinking coffee is a lot better for students than carbonated energy drinks or even soda, for example.

The bottom line is more milk/less sugar is the desired result in our high school foodservice operations.

2. Keeping It All on Campus

Keeping high school students on campus where they can be properly supervised is often a challenge. Offering their favorite caffeinated beverages in-house is one way to meet that challenge, especially for schools that have open campuses where students are permitted to leave. As many schools remove soda and vending machines from school grounds, replacing them with a coffee bar can be a great alternative, giving students an off-campus type of experience inside the school.

As we mentioned, coffee drinks are substantially lower in sugar than soda and include a healthy dose of milk. This helps them meet the USDA’s Smart Snacks in Schools parameters. The coffee bar can also provide an increased profit potential within the school. This much-needed infusion of money can help offset the loss from the removal of the soda vending machines.

A study comparing two high schools’ experience with installing coffee bars was presented at the 2019 Annual National Conference of the School Nutrition Association. According to that study, the projected ROI from adding a coffee bar was just over a year and a half. Since the demand for coffee drinks is only increasing among students, your ROI could come even sooner and will continue into the future.

3. Learning About the Business of Coffee

By setting up and running a coffee stand, students can actually benefit from hands-on learning during their business classes. If they’re working in conjunction with the school nutrition department, even better! All parties benefit when a coffee cart draws more students into the school cafeteria.

While working at the coffee cart or helping to set up the program, students learn the basics of running a successful business. Those basics include marketing, quality control, budgeting, scheduling, and other essential skills. If a class requires hands-on work hours, students can develop and improve in areas like customer service and management without leaving campus.

Is Your School Ready for a Coffee Program?
As we’ve shown above, an investment in a student-run coffee program benefits both the students and the school. If your school district is interested in implementing such a program, connect with a Lakeside expert for more information and guidance.

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What to Expect from the Post-Covid Labor Crunch

What to Expect from the Post-Covid Labor Crunch

After laying off a huge number of staff members, the foodservice industry is now struggling to find and hire labor.

In some ways, the shortage in staffing has created a sense of panic in regard to how the foodservice industry and restaurants will move forward. For smaller businesses, it can be difficult to compete with larger chains that are now offering monetary incentives to entice workers. The industry will move forward just like it’s always done, and here are a few important factors.

WHY ARE WE FACING A LABOR SHORTAGE?

At the start of the pandemic, many cities mandated lockdowns that shut businesses down completely or dwindled services to curbside pick up and delivery. This had serious impacts on the workforce, with millions of workers being either laid off or furloughed during the heart of the pandemic.

For those who remained, there was certainly the added concern of COVID exposure, in addition to the higher demands foodservice jobs brought over the last year. With so many worried about getting sick and potentially spreading the virus to loved ones, that mentality has continued to some degree up until the present day. Tack on the presence of poor working conditions in some situations, government assistance, and numerous other factors, and the result is an industry now facing a labor crisis. Simply put, the causes cannot be simply put. It’s a complex situation with many facets.

In April of this year, the Bureau of Labor Statistics reported that 266,000 jobs had been added throughout the economy. While many people have concerns about what to do as businesses re-open, the numbers show that the majority of industries are not experiencing a shortage in labor. It’s mostly targeted towards the leisure, hospitality, and foodservice sectors.

WHAT CAN WE DO TO ENCOURAGE HUNTING WORKERS TO APPLY?

Due to the shortage of staff, many foodservice operations are unable to fully open back up and some have even begun to cut back hours to try and offset the frustration. Many employers are having trouble getting people to show up for actual interviews, and when smaller businesses are unable to offer monetary incentives, updating SOP’s and providing transparency can help.

People are looking for safe conditions that provide them with reassurance in the workplace. This means being fully open about what you’re doing to protect employees. Adding in additional cleaning and updating kitchen or in-house equipment with hand sanitizer stations and more have been key turn solutions to encouraging many workers to ease their way back in.

RELIABLE EQUIPMENT TO HELP EASE THE STRAIN

The labor shortage isn’t only impacting the operational process for restaurants. It’s leaving the few workers on shift exhausted from overtime and lack of help. Fortunately, digital solutions and technology are making waves in easing the pressure from staff and providing a sense of functionality. Mobile ordering and apps that allow consumers to place orders directly from their table are allowing employees to focus more on cleaning and serving rather than constantly seating or checking on guests. This has offered phenomenal assistance in allowing workers to do their jobs without becoming overworked.

Other options include portable serving carts or pick-up cabinets to assist in providing options for hungry consumers, effectively changing the points of service. This equipment ensures that multiple orders can be taken care of at once, and it provides security to the customers that placed the orders. With the help of durable and reliable equipment, many foodservice operations are gaining some structure again.

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Easing the Burdens on School Nutrition Staff During COVID-19

Easing the Burdens on School Nutrition Staff During COVID-19

While the COVID-19 pandemic has wreaked havoc on educational instruction throughout the world, cafeteria foodservice disruptions have also skyrocketed. The days of serving school children lunch in the cafeteria are now replaced with deliveries to individual classrooms. This new lunch schedule is difficult on staff as many school kitchens aren’t outfitted with the proper equipment for lunch deliveries. 

The foodservice dilemma

With children returning to school in person, one of the many dilemmas facing administrators is how to safely feed them. The CDC recommends children eat meals outdoors or in classrooms while social distancing instead of in a communal dining hall. While the guidance is valid, it’s easy to see the strain it puts on an already stressed-out foodservice staff.

In addition to delivering meals, staff is encouraged to plate individual meals or provide prepackaged ones. Gone are the days of salad bars and other self-service stations. Now, along with disposable utensils and gloves, cafeteria staff need to be cognizant about their own cleaning and sanitizing habits while providing a safe environment for fellow coworkers, students, and teachers. 

The financial burdens

School lunch programs were already pretty taxed even before the pandemic. The USDA reports that around 97% of costs are covered by revenues, but that means that most school foodservice programs operate at a small deficit or just break even. To make matters even worse, additional costs need to be factored in this year for protective gear for staff (masks, gloves, cleaning, and disinfecting supplies). Additional packaging also increases costs — whether staff are feeding kids in school or still providing breakfasts and lunches while classes are virtual.

Delivering food to individual classrooms may also require more money. If cafeteria staff do not have the appropriate carts to transport the food, it can waste time and reduce the quality of the breakfasts and lunches served. 

The solution

Luckily, there is a solution. Classroom meal delivery carts are a cost-effective and efficient way to get meals into the classrooms, and Lakeside offers carts for a variety of needs. Thermal bags or coolers allow food to remain at the proper temperature and permit ease of movement down hallways and back to the cafeteria in limited trips. Let’s take a look at an example.

The Clermont School raised concerns about making their food deliveries more efficient. They felt that going from the kitchen to the classroom several times per service wasn’t the best way to use their staff’s time or to promote the quality of lunches. With the help of the foodservice delivery carts from Lakeside, they were able to reduce their amount of trips back and forth from 13 to three. With the lunch rush going smoothly, they implemented the easy-tow carts for breakfast too. The staff reported delivery was much more efficient and their own time management improved because of the new equipment. 

The Clermont School is just one of many that needed to find a solution to this new food distribution problem. They immediately saw results and found that transporting food with the proper equipment makes for a more streamlined approach that benefits both students and staff.

The COVID-19 pandemic threw a wrinkle into school food service plans. From dealing with additional guidelines and protective gear to serving lunches in classrooms, cafeteria staff had to roll with the punches and figure out ways to manage their time, all while delivering quality meals. Adding a Lakeside delivery cart to your daily routine will help cut down on trips from kitchen to classroom. 

If you’re looking to ease up your school breakfast or lunch routine, contact us for more information about our carts and how we can help you. 

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The Ghost Kitchen Trend of 2021

Living in the digital age definitely comes with a lot of perks, especially when it comes to foodservice and what’s known as the “ghost kitchen”. In the last five years, apps like GrubHub, UberEats, and DoorDash have taken over the food industry. Offering convenience by taking away the long lines and busy hustle of sitting in a restaurant waiting to order, these apps have provided a simple way to grab breakfast, lunch, or dinner without having to leave the comfort of your office or home. What more could you want?

Well, from an industry perspective, staying on par with the latest trends without having to take a loss to be a part of it is the goal. As consumers further move towards online orders and delivery services, keeping up without going into debt can be difficult for start-ups and older businesses. Fortunately, the ghost kitchen is offering a perfectly balanced solution to help you keep up with consumer’s technology-savvy desires.

WHAT IS THE GHOST KITCHEN PHENOMENON?

Simply put, a ghost kitchen is a facility set up for delivery-only meals. It provides space to prepare and produce these meals so that online orders are successful without any snags or troubles along the way. Through ghost kitchen services, foodservice operators are able to expand their areas of service, focus more on seamlessly contactless methods of serving, and cut back on the costs of real estate.

PERKS, CONS, AND MORE

Ghost kitchens are dominating the food industry by honing in on a specific style of food or a particular cuisine. This allows kitchens to focus on multiple brands of an item, making it easy to reach customers looking for a specific dish while also taking advantage of the real estate market. Perks you can be on the lookout for are:

  • Cross utilizing products between brands
  • Quick launch phase
  • Cheaper than opening a brand-new location for each brand
  • Less equipment needed
  • Expand customer reach by taking advantage of a broader delivery area away from your permanent location

With any new business model, there are disadvantages. As ghost kitchens grow and work out all their kinks, here are the cons you might experience:

  • High competition due to an increased virtual food court
  • No walk-in traffic
  • Limits on your delivery service based on where that kitchen is located

As trends change and services such as ghost kitchens continue to rise in popularity, staying on top of the foodservice industry will also change. Ghost kitchens’ rise in success comes from their ability to expand business in small increments. They allow you to reach consumers you may not reach otherwise and help you break into the delivery service movement that’s taking over.

Following the odd year we had in 2020, consumers will continue taking advantage of online ordering and curbside pick up or delivery services. In 2021, we can expect that the ghost kitchen trend will grow drastically. It only takes somebody 66 days, on average, to form a habit. If we look at that from a delivery perspective, then the habit of utilizing quick service apps is already habitual.

For more information on how you can implement the ghost kitchen into your foodservice operation, contact us at Lakeside today. Our experts focus on manufacturing top of the line foodservice equipment as well as continuously monitor the latest industry trends. We’ll be following the ghost kitchen trend through 2021, and we look forward to helping you make the necessary changes to do the same and to further assist in increasing the success of your overall foodservice operation.

Keep up with even more trends by watching our recorded webinar “Top 10 Foodservice Trends of 2021”.

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How Digital Tools are Transforming Foodservice

Are you interested in improving efficiency, increasing output, and reducing food waste in your restaurant or other foodservice business? If you are, it may be time to get technical. That’s right, technology is playing an increasingly important role in the foodservice industry.

According to an article in Forbes magazine, we owe many of the improvements in the production, packaging, shelf life, and safety of food to improved technology in the food industry. From drone farmworkers to robotic butchers, technology is impacting all areas of food production and distribution. For example, satellite imagery helps monitor weather patterns that can affect the timing of planting and harvesting. Farm drones pinpoint diseased crops so that pesticides can be applied precisely where they’re needed instead of blanket bombing entire fields. Advanced packaging can improve food safety, increase shelf life, and help eliminate waste.

Going Green

Technology can even help your business go green. An app such as Copia can keep track of your food inventory to help you make more informed purchasing decisions. It will also help you reduce food waste by connecting you with local non-profits who can make good use of your surplus food.

After-school programs, shelters, and other programs will benefit from that surplus while you reap the tax benefits of your donations. Not only that, but you’ll no longer be contributing to the 40% of American food that gets wasted each year. That’s an important point for many customers, especially millennials and generation Z.

Sustainability is a major concern for many of these younger customers. They may even choose a place to eat based on it. Reducing water consumption and greenhouse gas emissions go hand in hand with reducing food waste. So too does sourcing food locally, since it reduces the fuel and emissions associated with long-distance shipping. Not only is improved sustainability beneficial to the planet, but it also benefits your bottom line through lower food costs and an increased customer base.

Managing Inventory and Production Schedules

Use technology to help you with more accurate inventory management so that you always know what to order and when. You can also use it to manage your production schedule in order to improve efficiency and reduce wasteful overproduction. According to the non-profit ReFED organization, you can save thousands of dollars annually just by using technology to track and reduce waste.

Digital tools transforming foodservice is just one trend to look for in 2021. Learn more about the top food and beverage trends of the new year in our recorded webinar, “Top 10 Foodservice Trends of 2021”.

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Food As Medicine – An Intro Guide

If there’s one thing we learned in the past year, it’s that our health is the most important thing we have. And as we know, one of the most important aspects to staying healthy is eating a healthy diet. Yes, food is important because it helps us stay healthy.

Eating a healthy well-balanced diet year-round is key in keeping your immune system healthy. Fresh fruits and vegetables give us many of the vitamins and minerals our body craves and prevents infections. While supplements can be useful, it’s better to get what you need from fresh or frozen foods and not a capsule. Hospitals and senior care communities across the country know this, and that’s why food is often viewed as medicine — food has the power to heal.

With cold and flu season in full swing, now is the time to do everything necessary to keep our bodies healthy and free from disease. Especially in the age of COVID-19, bodies need these six beneficial vitamins and ingredients:

Vitamin C

Your mother probably told you to drink your orange juice because it was packed with vitamin C, and you should always listen to mom. The simple reason it’s so important is that it may increase white blood cell production, which helps to fight viruses, bacteria, and infections.

Foods packed with vitamin C include:

  • Grapefruit
  • Oranges
  • Tangerines
  • Red bell peppers
  • Broccoli

Not only do these foods help boost immunity, but they’re also great for maintaining skin and eye health.

Vitamin E

Not always thought of as the most common vitamin when boosting immunity, but vitamin E is a powerhouse. Packed with antioxidants, which help protect cells against free radicals, vitamin E is important for eye, blood, and brain health.

Foods full of vitamin E include:

  • Almonds
  • Peanuts
  • Seeds
  • Avocado
  • Spinach
  • Canola oil
  • Olive oil

Vitamin A

Vitamin A is super important in that it is anti-inflammatory and may help antibodies respond to toxins in the body. It’s also fat-soluble, which means it’s best to include healthy fats with it to aid in absorption.

Important for vision and cell division and reproduction, here are some common foods packed with vitamin A.

  • Carrots
  • Sweet potatoes
  • Pumpkin
  • Butternut squash
  • Spinach
  • Dairy products
  • Cantaloupe
  • Dark leafy greens

Iron

Iron helps support immune health. It is a key nutrient in helping develop white blood cells and mobilizing their response. Iron is also crucial to blood health and reproductive health.

Need more iron in your diet? Try these foods.

  • Chicken
  • Red meat
  • Turkey
  • Oysters
  • Clams
  • Canned tuna

Zinc

In order to produce new immune system cells, zinc must be present. Unfortunately for us, zinc is a mineral our body doesn’t produce, so we need to get it elsewhere. It’s typically found in shellfish (oysters, crab, lobster), but eating yogurt or chickpeas will also do the trick.

The thing about zinc is that you need it for healthy immune function, but getting too much of it can have the opposite effect and impair immunity.

Garlic

Garlic isn’t used to just season food or give you stinky breath, but it contains a myriad of compounds to support immune system health. It has been shown to reduce stress hormones and increase the production of T-cells. This superstar may also lower blood pressure and cholesterol according to recent clinical trials. Used throughout the ages to treat colds and infections, soldiers even used it in World War II to prevent gangrene.

The concept of “food as medicine” is just one trend to look for in 2021. Learn more about the top food and beverage trends of the new year in our recorded webinar, “Top 10 Foodservice Trends of 2021”.