The Earlier the Better

Back to school is here! By mid-September, students will have shaken off those first-day jitters and kitchens will be finding their groove. This is your chance to engage everyone early and often in keeping operations smooth.

Inviting feedback plays nicely with students’ desire for customization and personalized experiences. Including staff shows how much you value their on-the-ground expertise and allows their purpose to shine.

After all, school meals deliver comforting consistency and the promise of fresh excitement to brighten any day.

Not to mention providing all the nutrients that keep students on top of their academic – and athletic – game.

For many foodservice directors, September is the time to invite early-on feedback. Here’s a handy checklist.

Optimize Your Feedback Loop

Smooth Meal Service

Crunch the Numbers

• Monitor meal participation trends and make menu adjustments
  
• Evaluate the need for more grab & go options and efficient serving

Observe & Adapt

• Evaluate kitchen operations to address bottlenecks
  
• Walk through the cafeterias and other serving stations
  

Feedback Collection

Ask Away

• Promote simple surveys using QR codes on table tents, tray liners, and posters
• Form a focus group, including students with food allergies, or work with existing student organizations and councils
• Make an extra effort to include students with culinary traditions outside the U.S.

Gamify Feedback

• Have class groups or majors vote on a new or favorite menu item
• Hold contests where the winner is invited to taste-test seasonal menus

Allergen Safety

Practice & Perfect

• Incorporate role play into ongoing staff training to ensure they can safely and confidently address dietary requests and respond to emergencies
• Model how students can use clear language to communicate food allergy needs
• For younger students, post “ask before you eat” food allergy reminders in the cafeteria

Keep it Up

• Market key meals and new fall favorites via social media, newsletters, and stakeholders
  
• Ensure allergen management procedures are followed from the front to back of house. Make the protocols visible and proactive throughout:
  
  • Storage
    
  • Prep
    
  • Serving
    

For C&U Leaders: Eye on Trends

Keep consumer and social media movements on your radar as you plan themed stations and integrate fall flavors.

In addition to pumpkin, cinnamon, apple, and squash, try some new savory twists:

• Pickled Condiments & Fermented Beans – a funky addition to salad shakers with SunButter® dressing
  
• Pastina – tiny pasta shapes like acini di pepe and little stars give big comfort food vibes
  
• Suya Skewers (spiced, grilled meat inspired by Nigerian street food) – sub SunButter® for peanut butter in the marinade to make it allergy-friendly
  

For K-12 Leaders: Get Your Annual Planning Guide

Keep the momentum going by downloading our free guide.

Explore our handy checklists to help you navigate the most pressing priorities in the year ahead. Your guide includes:

• National School Lunch Week Promotions (3rd week of October)
  
• Menu Planning Tips
  
• Budget Prompts
  
• Trends in Student Marketing
  
• LTO Calendar
  
• Useful Tools, like a Press Release Template
  

Get Guide

5 Reasons SunButter^® is for Everyone Under the Sun

1. Allergy-Friendly Guardian: Free from all top 9 food allergens
   
2. Very, Very Versatile: The true peanut butter “dupe”
   
3. Nutrient Powerhouse: 6-7g plant-based protein per serving; nutrient-rich source of fiber, vitamin E, zinc, iron, vitamin B6, magnesium, phosphorus, copper, and manganese
   
4. Delicious to Eat: The toasty taste people know and love
   
5. Grown for Good: Made in the USA with sustainable sunflower seeds