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From the Blog
Mission Nutrition Grant Comes to Fruition
In 2014, Skoop and the Chef Ann Foundation teamed up to launch Mission Nutrition: Fruit and Veggie Grants...
Laying it on the Line
In our last blog we discussed salad bar location ‒ where it’s placed within the lunchroom. Before the hot...
Research and Case Studies
Eating Our Peas & Carrots
In this report, School Food Focus has provided the backdrop to study K-12 school food supply chain growth and...Read more
Ask Ann a Question
How do you feel about selling a la carte items? Can it make a food program more financially viable?
Many food service departments rely on revenue from selling a la carte foods. However, as you increase your investment in facilities, training, and procurement improvements to offer fresh scratch-cooked meals, we recommend actively reducing your department’s reliance on a la carte sales. Marketing your new and improved reimbursable meal choices will produce the meal counts that you need for a healthy food service fund.
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