Poppy Seeds The Official JOURNAL for the California Child Nutrition Professional - WINTER 2020 - California School Nutrition Association
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Poppy Seeds
The Official JOURNAL for the California Child Nutrition Professional
Winter 2020 = California School Nutrition Association = Volume 63 - No. 3
WINTER 2020
Tucson, AZ
Permit #271
PAID
Us Postage
PRSRT STD
• CRUST MADE FROM SCRATCH DAILY • FOUR CHEESE BLEND:
• RIMMED BUTTERFLAKE CRUST • MOZZARELLA
• ZESTY SAUCE MADE FROM SCRATCH DAILY • PROVOLONE
• CUSTOM MADE MEAT TOPPINGS WITH • ROMANO
USDA FINEST MEATS • PARMIGIANO-REGGIANO
IMPORTED FROM ITALY
ITEM CODE: 90303 (BLK), 90503 (I.W.) ITEM CODE: 11003 ITEM CODE: 20210
COUNTRY WHITE GRAVY AND ALL-BEEF CHEESE BITES BULK 10-CUT PEPPERONI CHEESY BOTTOM “PRE-CUT”
BREAKFAST PIZZA
• L-CYSTEINE • ISOLATE SOY PROTEIN • SODIUM BICARBONATE
• CALCIUM PROPIONATE • WHEY PROTEIN CONCENTRATE • SODIUM STEAROYL
• BHA AND BHT • GUAR GUM • LACTYLATE
• SODIUM NITRATES • ASCORBIC ACID • MONOCALCIUM PHOSPHATE
• SODIUM BENZOATE • WHEAT STARCH • MONO-AND DIGLYCERIDES
• POTASSIUM SORBATE • CALCIUM PHOSPHATE • MECHANICALLY SEPARATED CHICKEN
• HYDROLYZED SOY PROTEIN • SODIUM ACID PYROPHOSPHATE
NORTHERN CALIFORNIA: SOUTHERN CALIFORNIA:
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CUSTOMERCARE@FOOOD4KIDSONLINE.COM 714.329.0932 | STEPHEN@JLORDFOODSALES.COM
BONNIE BRITT PATTY MEEKS
253.973.3733 | BBRITT@SAPIAZZA.COM 760.808.6787 | PMEEKS@SAPIAZZA.COM
Contents
2019 Conference - Wrap Up!
56
Regular Departments
2 President’s Message 12 CSNA Conference Photos
By Polly Houston | CSNA President
14 Nutrition Advisory Council (NAC)
4 Membership Corner
By Jennifer Davis, SNS | CSNA Membership Director 16 NAC Sponsors
6 Sally’s Message 18 President’s Party Photos
By Sally Spero, SNS | Lakeside Union SD
58 Board of Directors 20 Fitness Workout
59 Local & Regional Chapters 21 Golden Poppy Winners
60 Strategic Committees 21 Conference Sponsors
61 Sustaining Member Application
22 Best Booth Winners
62 Membership Application
64 Master Calendar 23 csna 2019 Award Recipients
CSNA & SNA
8 Staying Relevant: The Importance of Advocacy at the State and
38
Local Level
By Caitlin Jung, Capitol Advisors
9 2020 CSNA LAC Information
26 Catering Ideas and Teamwork In-Action For Your Internal Marketing
and PR Efforts
By Roger Evers, SNS CSNA Chair for Internal Marketing and Public Relations
32 Marketing Your Program With Public Realtions/Communications ADVERTISERS INDEX
By Roger Evers, SNS CSNA Chair for Internal Marketing and Public Relations
Arrow Restaurant Equipment IBC
57 Save the Date: Child Nutrition and Industry Summit 2020 Big Tray 4
Chef’s Toys 5
THIS AND THAT
30 San Francisco Unified Opens First Culinary Center The Danielsen Co. 41
By Anne Moertel, Design & Communication Strategist, San Francisco USD Dominos 7
36 #EATSMART2BESMART Contest Winners F.E.A. 55
38 Chef Shares Happiness for Food at Woodville Fredco Rep 47
Elementary School Frill 35
By Janice Carter, Nutrition Services Coordinator
G.A. Systems 33
40 Customer Service Gold Star Foods BC
By Parisa Mohammad, MDA, RD, SNS, Murrieta Valley Unified
JTM Food Group 9
42 First Ever Bilingual Food Service Director at Keppel Union
School District KLH Marketing, Inc. 29
By Rosie Machuca, Bilingual Food Service Clerk Lund - Iorio, Inc 3
46 Cooking With Chef Jim Meyer Marketing 43
By Sally Spero, SNS, Lakeside Union SD Oliver Speed Seal 41
48 Feeding Our Future: Thoughts From a UC Davis Nutrition Student The Platinum Packaging Group 39
By Momna Shahbaz, Clinical Nutrition Student
Pro Reps West 45
50 Plant-Based Meals Move Beyond Monday Revere Packaging 29
By Kristin Hilleman, SNS, Capistrano Unified School District
Trimark 53
52 Serve Your Influence
Wild Mike’s Ultimate Pizza IFC
By Matt Upton, Your Fellow Leapologist
2020 Spain Cultural Exchange 63
56 Three Weeks at WoodlakeUnified School District as a Dietetic Intern
By Jackie Espinosa, Central Valley WIC Dietetic Intern
CSNA - Poppy Seeds Magazine WINTER 2020 1
President’s Message
PRESIDENT’S
MESSAGE
By POLLY HOUSTON
CSNA President
W inter is finally revealed by a gust of swirling
cold winds, the warmth of a burning wood fire and the
And what did you think of our Keynote Speakers?
Weren’t they spectacular?! The mixed variety of
tantalizing aromas of cinnamon and nutmeg baking magic, motivation and comedy brought a new level of
in the kitchen as they penetrate throughout the home excitement, which climaxed at the Wonka Wonderland
where family and friends gather for the holidays. President’s Party. Ahh ... chocolate fountains, great
music, dancing, bubbles with more bubbles - definitely
As lunch ladies, we help provide that cozy winter my view of paradise. Thank you all who volunteered
feeling in our kitchens all year long with the aroma of your precious time to make such a Wonka-ful event!
our healthy meals, our warm smiles, and the devoted
love to our students. I hope each of you can find Just so you know, Wonka was so proud to partner with
a moment each day to reflect why we do what we the California Lunch Ladies and has chosen to give
do. What we offer today will build into a promising each of you the Golden Ticket to continue Leading the
tomorrow by knowing we are providing the essential Way. As he says farewell, don’t forget what happened
ingredient to a student’s success story. to the man who suddenly got everything he ever
wanted: he lived happily ever after!
Were you able to join us in Ontario? This year’s
CSNA 67th Annual Conference was Leading the Way Moving on to LAC, it’s now time for our members
by offering so many interesting educational sessions. to roll up their sleeves and join us as we travel to
I want to mention a special thank you to my Lennox Sacramento and DC. Join us to teach our legislators
Nutrition Team, Cecilia Vasquez, Elba Ceja, Maria how strong our voices are as we strive to up hold the
Moreno, Patricia Machain and Elba Garcia, who values and needs for the students we serve.
participated in their very own workshop of Culinary
Art. They made Lennox School District very proud. See you all in Sacramento and DC. Together we can
make it happen!
Our Nutrition Factory was filled with little surprises.
Each handmade decoration was so unique that they
truly capture our imagination and delighted us all.
The Wonka-land food exhibits had everything eatable, Polly Houston
I mean edible, I mean you could eat everything!
Congratulations to the winning exhibits!
2 WINTER 2020 CSNA - Poppy Seeds Magazine
Total School Foodservice Solutions
A FEW SIMPLE IDEAS CAN...
TAKE YOUR UNDERUTILIZED SPACE AND TURN IT
INTO INCREASED PARTICIPATION WITH
MULTITERIA SERVING SOLUTIONS.
CREATE A NEW FUTURE FOR YOUR
SCHOOLS SERVING SYSTEM.
Our team can help you design your next kitchen and serving area by offering solutions for:
REFRIGERATION . HOT HOLDING/RETHERM . TRANSPORT
FOOD SAFETY . COOKING . SERVING . STORAGE
For additional information, please contact us at 949.443.4855 or sales@lund-iorio.com.
Visit us on the web at www.lund-iorio.com
Back to
School
with...
MEMBERSHIP CORNER
By Jennifer Davis, SNS
CSNA Membership Chair
• The best service
T
• The most competitive
bids for your foodservice
hank you for joining us at the CSNA Willy
equipment and supplies
Wonka’s Nutrition Factory Conference in Ontario
in November. It was an exciting event with loads • Special order assistance
of breakouts and guest speakers. Conference was from our experts
a great success and the conference committee did • Millions in inventory,
a great job all around. A special shout-out to ready to ship
Decorations Committee Chair, Kellie Zuniga;
Co-Chair, April Brown; and their entire crew that
worked so hard to make Conference look great!
Regionals, thank you for all the help and
participation with bringing the Willy Wonky on orders over $250
theme to life. Whether you were blowing bubbles (shipped within the contiguous US)
or helping to wrap candy bars, your help was very
much appreciated. BigTray is a CSNA member
and exhibits at the CSNA
Reminder for chapter presidents and regionals Annual Conference
that Golden Poppy submissions are digital and
due for 2019-2020 on June 30, 2020. Please reach
Ask for Kathy Schroeder or Dave Balassi:
out if you have not received your email regarding
the google docs. We look forward to giving out 1-800-BIG-TRAY
more awards at the next year’s conference in (800-244-8729)
Pasadena. I am excited for all to Show up and 415-863-4082 (fax)
Make It Happen at next year’s conference in
Pasadena, October 29 – November 1, 2020. View products and spec sheets online:
www.BigTray.com/school
4 WINTER 2020 CSNA - Poppy Seeds Magazine
CSNA - Poppy Seeds Magazine WINTER 2020 5
Sally’s Message
SALLY’S MESSAGE
By Sally Spero, SNS, | Child Nutrition Director, Lakeside Union School District
O ur public agencies in California are always
trying to get our attention to prepare for an upcoming
• The receptionist calls and tells you that an angry
group of parents in the lobby wants to present you
emergency such as an earthquake, wild fire, etc. And with a petition and meet with you immediately.
our school districts do, too. You have probably been The petition asks for something that would be
involved at some level with emergency planning to nearly impossible for you to accomplish and still
learn what your responsibilities are. We all know that run your program effectively.
advance planning can make the difference between a
situation that spins quickly out of control compared to • You receive a call from a newspaper or TV station
one that is managed well even in difficult times. reporter asking a leading question when the
But there are some other emergency situations that situation appears unclear to you.
you may not have planned for.
• You are suddenly called into the superintendent’s
In most cases, these will be unique just to school food office and an official there wants to talk to you
service. And, trust me, many of your colleagues have about missing funds from your program.
experienced some or even all of these:
• A serious employee problem occurs. We are not Let me encourage you to have plans or protocols for
talking someone who has been tardy three days these types of situations added to your emergency
in a row here but rather a serious injury or sudden preparation list. There are no right or wrong answers.
medical emergency. A person severely intoxicated For example, there are many guides available on how
or on drugs. Someone with a gun or other weapon. to deal positively with media outlets and it might be
good to review them. You should probably have a
• A story appears in a national news outlet overnight procedure in place for isolating questionable food and
that indicates a food you regularly serve is train your staff on it. Think about the best place to
involved in a serious health situation. The blinking have allergen information readily available to school
red light on your answering machine is from the staff members. Developing some solutions now will
local TV station asking about it. really help you on that day.
• A school calls and reports a child has an allergic I can’t promise that you won’t have to face situations
reaction from something eaten in the cafeteria, like this during your career. In fact, if anything I can
isn’t breathing and wants to know what was in promise you that you will. Get ready now!
the food.
6 WINTER 2020 CSNA - Poppy Seeds Magazine
v e n our cheese
e A comes W
P IZ Z Ith
v E ry t hi n g.
E
eArn delIvered noW
oPerAtIonAl mArketIng & smArt Whole comPletely BAked fresh hot to AvAIlABle
exPertIse merchAndIsIng reWArds grAIn customIZABle not froZen your on Domino’s
crust Original Hand
suPPort PoInts school Tossed Crust!
Domino’s Smart Slice Pizza is built specifically to the needs of your school and can meet all USDA guidelines.
Available ingredients include lite mozzarella cheese and reduced fat/reduced sodium pepperoni.
To learn more about Domino’s Smart Slice program, call 800-810-6633 or email schoollunchinfo@dominos.com
CSNA - Poppy
Program Seeds
available Magazine
at participating WINTER
locations nationwide. ©2019 Domino’s IP Holder LLC. Domino’s®, Domino’s Pizza® and the modular logo are registered trademarks of Domino’s IP Holder2020
LLC. 7
Staying Relevant:
The Importance of Advocacy
at the State and Local Level
By Caitlin jung, Capital Advisors
FIND OUT WHY AT 2020 CSNA LAC
W hen you receive those emails about some
new state law, regulation, or requirement do you find
At LAC, top CDE staff will provide an update on the
latest information, including any pending regulations,
yourself asking, “What are they doing to me, now?” Do requirements or changes that might impact your
you often wonder how you can become more engaged program, and you will have an opportunity to ask them
and make sure your voice is heard in Sacramento? questions or raise concerns. Additionally, as multiple
factors contribute to policy making at the state level,
School nutrition legislation is usually introduced with LAC participants will also hear about the elements
the best intent; however, the legislator imposing the new shaping the fiscal, legislative and political environment,
requirements or responsibilities usually has little, if any, including the proposals in the Governor’s 2020-21
field experience in school food service. Often, the only proposed budget, from state policy leaders and long-
way for them to understand the effect of a proposed time political insiders.
regulation or law is to hear from those who will be
affected – you! LAC concludes with legislative visits in the Capitol,
where you will have the opportunity to meet with
Since becoming CSNA’s legislative advocate in your representatives in the State Assembly and Senate
Sacramento, and meeting and working with a number or their staff and to help them to better understand
of CSNA members, we have more knowledge about the school nutrition issues. These visits will give you an
issues of importance to you and a greater understanding opportunity to help them be better informed; but, more
of all you do to make sure California’s students are fed importantly, they will allow you to begin or build a
and ready to learn. As your advocate, we do our best to relationship that will benefit both your program and
ensure actions by the Governor, California Department your students.
of Education (CDE), and the Legislature do not impede, Advocating on state policy and fiscal issues may seem
but rather support, your work to serve students’ most daunting but, remember, you advocate for your students
basic needs every day. every day. During LAC, prior to going to the legislative
offices, training, an issue paper, and talking points will
However, despite our best efforts, those emails be provided. Also, new LAC attendees will be paired
occasionally come through and those questions come to with “veterans” so everyone enjoys the experience. Rest
mind. Well, I have an answer for your frustration – come assured, you will be well-prepared for your meetings.
to the CSNA Legislative Action Conference (LAC) in
Sacramento on January 26-28, 2020. This year’s LAC You are the expert. Legislators and their staffs need
will focus on how you can stay relevant once back in your knowledge and experience if we are to have sound
your districts by empowering you with the resources school nutrition law. Recognize your power. Your
you need to build on the relationships you make in officials are responsible to you. You can play an
Sacramento.
continued on page 10
8 WINTER 2020 CSNA - Poppy Seeds MagazineTAKE NACHO DAY
TO THE NEXT LEVEL
WITH JTM’S QUESO BLANCO SAUCE.
f i c i al
A r t i r
No olors o
C avors
Fl
JTM’s Premium Queso Blanco
Sauce is made with real cheddar cheese,
tomatillos, and green chilis. It’s the perfect
way to plus up nacho or burrito day, or for simple
speed-scratch recipes like Queso Fiesta Mac and Southwestern Philly Cheesesteaks.
Visit us at the CA State Show in Ontario at Booth 407 & 506 for samples, recipe ideas,
and to learn about our newest My Way Café made-to-order concepts.
Kathleen Coleman • kathleencoleman@jtmfoodgroup.com • 513.503.6029
JTM
CSNACode #5718
- Poppy Seeds Magazine WINTER 2020 9continued from page 8
important role in the legislative process but only if you at LAC is just the beginning. You will leave the
choose to do so. conference feeling better informed and more empowered.
So when those emails come, and questions arise, if you
LAC is not just about the meetings you attend while at the don’t already have the answer, you will know where to go
Conference, but about making sure you are equipped to to get one. So, what are you waiting for?
build off that work back in your district. Your attendance
January 26-28, 2020 HYATT REGENCY SACRAMENTO
#CSNALAC2020 1209 L Street
Sacramento, Ca 95814
916-443-1234
Sacramento.regency.hyatt.com
2020 CSNA LAC
LEGISLATIVE ACTION
CONFERENCE
AGENDA (sUBJECT TO CHANGE)
Sunday, January 26, 2020
12:00 p.m. First Timer Orientation (upstairs) – Video, “Why AreYou Here?”, 2:15 p.m. Budget, Legislation and Political Update – Capitol Advisors
Expectations, CA Legislative Calendar, Resources 3:00 p.m. BREAK
12:00 p.m.-1:15 p.m. Registration (downstairs) 3:15 p.m. Panel Discussion – Defining State/Federal Roles & Responsibilities
1:30 p.m. Opening/Welcome, Flag Salute, Inspiration 4:00 p.m. Introduction Discussion – CSNA White Paper
1:45 p.m. CSNA Members Role in Legislative Policy Process 4:45 p.m. Regional Meetings
Monday, January 27, 2020
8:30 a.m. CDE Update 12:00 p.m. LUNCH
9:30 a.m. CSNA White Paper Review Q&A 1:30 p.m. Capitol – Conversations with Key Legislators and Policymakers
10:30 a.m. BREAK • Panel with legislators and aides – “maximizing your visit time”
10:45 a.m. Round Table – Story Development 3:45 p.m. BREAK
(Create your story tied into the white paper) 4:00 p.m. Capitol Tour
11:30 a.m. Relevance Plan Development (Create your plan beyond the Hill –
what are you going to do when you get home?)
Tuesday, January 28, 2020
7:30 a.m. BREAKFAST (upstairs) 9:00 a.m. Legislative Visits
• Final CSNA White Paper Review Q&A
• Review your story and schedule for the day
10 WINTER 2020 CSNA - Poppy Seeds Magazine2020 CSNA State LAC Registration Form
January 26-28, 2020
The Hyatt Regency Hotel - Sacramento, California
Name_________________________________________________________________
District/Company________________________________________________________
Job Title_______________________________________________________________
Address_______________________________________________________________
City__________________________________ State________ Zip_________________
Phone_______________________________ FAX______________________________
Email_________________________________________________________________
CSNA State LAC Registration Fees
Regular Price LATE Total Cost
11/30/19 to 1/17/20 After 1/18/20
CSNA Member - School District $275 $325 _______
Non-CSNA Member - School District $325 $375 _______
CSNA Member - Industry $325 $375 _______
Non-CSNA Member - Industry $375 $425 _______
Industry Sponsor** $600 $700 _______
Tuesday Only $75 $85 _______
**Industry Sponsor includes 1 registration plus company name & logo on website & signage at event and in PoppySeeds
TOTAL AMOUNT ENCLOSED _________
Credit Card Number___________________________________________ Exp Date____________ V-Code___________
Billing Address________________________________________________________ Billing Zip Code_______________
Signature__________________________________________________________________________________________
If paying by Credit Card, you may FAX completed Registration Form to 818-843-7423
Please make checks payable to CSNA. SORRY, NO PURCHASE ORDERS
Please send your completed Registration Form with Fee to:
CSNA 2020 LAC, PO BOX 11376, Burbank, CA 91510
This registration is for Conference ONLY! Please contact Hotel directly for Room Reservations.
Hyatt Regency Sacramento, 1209 L St., Sacramento, California, USA, 95814 - (916) 443-1234
Conference Hotel Rate Single/Double $188 night + tax
Reservations must be made by January 7, 2020 to take advantage of the rate above.
Make reservations by calling 916-443-1234 and asking for the CA School Nutrition Assn. discount rate.
Request for refund must be received in writing by 1/6/20. A $50 cancellation fee will be deducted if cancelled by 1/6/20.
CONFERENCE REGISTRATION IS NON-REFUNDABLE AFTER 1/6/20
For the Most Up-to-Date Information visit www.calsna.org
CSNA - Poppy Seeds Magazine WINTER 2020 11C S N A A nn u a l C O 12 WINTER 2020 CSNA - Poppy Seeds Magazine
NFERENCE 2019
CSNA
CSNA- Poppy
- Poppy
Seeds
Seeds
Magazine
Magazine WINTER
WINTER2020
2020 13
13NU TR I T I O N A D V I S O R Y C OU N C I L
N A C 20 1 9
NUTRITION ADVISORY
G R EETI NG S!
Greetings! This year’s art contest winners did a great job in depicting the theme Leading the Way. So great in
T H I S YEA R' S A RT CONTE S T W I N N E RS DI D A G R EAT JO B I N DE PI CT I N G T HE T HE ME " L E AD IN G TH E WA Y " . S O G R E AT IN F AC T TH AT W E W E RE N O T A B L E T O PIC K ONE
fact that we were not able to pick just one Grand Prize Winner. For the first time, there were three Grand Prize
G R A ND P RIZ E WINNE R. F OR T H E F I RS T T I M E , T HE RE W ER E 3 G RAN D P RI Z E WIN N E R S F R O M E AC H G RA D E L E VE L . C O N G RA TU L AT IO N S ! ! !
Winners from each grade level. Congratulations!
T H IS EV ENT C OU L D NOT HA VE HA P PE N ED IF N O T F OR O U R S P ON S O R E D V E N D O R S . THI S G RO UP H AS M AD E S IG N IF I C AN T FI N AN C I AL D O N AT IO N S WH IC H A IDE D IN
F U NDI NG T HE A C TI VIT IES , GO O D I E BAG S , MAR KET IN G , D EC O R , T- S HI RTS PR I NT IN G , AN D TR AN S PO R T ATI O N S C HOL AR S HI PS , H E L P I N G TO D E L IV E R OU R N AC
ST U DE NT S T O AND F RO M O N TAR I O .
This event could not have happened if not for our sponsored vendors. This group has made significant
financial
ON C E T HE Gdonations
A T E TO T HE F A Cwhich
TO R Y O Paided
EN ED, THin funding
E N AC S T UD EN TStheWE Ractivities,
E AB L E TO T O UR goodie
T HE FL Obags,
OR T O Smarketing,
AM PL E P R O D U CTdecor, t-shirts,
S F RO M TH printing,
E N A C S P ON S OR S . T HIS and
IS
ALWAY S T HE HI GH LIG H T O F T HE EV EN T F O R TH ES E S TU D EN TS , A N D T HI S Y E AR D I D N O T D IS A P P OIN T . T H E NA C S P ON OR S HA D M AN Y G RE AT P RO D UCT S W HIC H
transportation
C AN BE F O U ND O N THscholarships,
E N EX T P AG E. T H Ahelping to Adeliver
N K Y O U O N CE G A IN N A C our
S P O N NAC
S O R S ! ! ! Students to and from Ontario.
Once the gate to the factory opened, the NAC students were able to tour the floor to sample products from the
NAC Sponsors. This is always the highlight of the event for these students, and this year did not disappoint.
The NAC Sponsors had many great products which can be found pages 16-17. Thank you once again
NAC Sponsors!
Art Contest Winners
AR T C O N TE S T W I NN E RS
Ivanka “Eva” Bocook Kiana Vasquez Cassidy Hagerthy
IVAGrade 3A"
N KA "EV Grade 8
KI A NA Grade
C A SA S 11
ID Y
Morongo
B OCOOKUSD Rialto USD
V AS QU EZ San HMarcos
AG ERTHUSD Y
Joshua Tree
K -Elementary
5 Kolb Middle
6 - 8School Mission Hills
9 - High
1 2 School
14 WINTER 2020 CSNA - Poppy Seeds MagazineCOUNCIL NAC 2019
CSNA
CSNA- Poppy
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Seeds
Seeds
Magazine
Magazine WINTER
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2020 15
15CSNA Annual Conference 2019
Nutrition Advisory Council
NAC SPONSORS
THANK YOU!!
Jennie Diane Muscari
Montoya Chris Long
- Pillow Pull Aparts - Protein Snack Stick - Beef
- Premium Chicken, Cheese, & - Protein Snack Stick - Honey Turkey
- Protein Snack Stick - Buffalo Chicken
Potato Burrito
Justin Emily
Miramontes
Smith
- Yoplait Smooth Horchata Yogurt
- Pillsbury Muffin Top (Blueberry and
Healthy Chocolate Chip)
Frozen Dessert! - Pillsbury Mini Pancake Chocolate
Chip
Toni Margie
Antonellis Fletcher
!! Bags
- Veggielicious Chili &
- Chug-able Cheese Sauce
Giveaway !!
1616 WINTER
WINTER2020
2020 CSNA
CSNA- Poppy
- PoppySeeds
SeedsMagazine
MagazineLisa Roderick M.
Raines Jones
- Breaded Chicken Breast Chunks,
- Real Mashed Potatoes Boneless Wings
- Real Mashed Potatoes, Reduced - Breaded Chicken Tenders
Sodium - Whole Muscle Portion Fillet
- Real Mashed Potatoes, Low
Sodium
- Naturally Mashed Potatoes, Very
Low Sodium
Kathleen
- Honest Earth, Creamy Mash
- Baby Reds, Mashed Potatoes Coleman
- Au Gratin Potatoes
- Scalloped Potatoes
- JTM Queso Blanco Cheese Sauce
- Fresh Cut Hash Browns
over Tortilla Chips
Jon Brittany
Hazard Hudson
- Kellogg's Chat Snax WG Vanilla Grahams
in Emoji Shape
- Pop-Tarts Toasters Pastries WG - Equipment Showcase
Strawberries
- Morningstar Farms Vegan Chik'n Nuggets
Anita Ron
Papke Adams
- Sliced Apples - Wild Blueberries
- Happy Birthday Applesauce - Blueberry Salsa
- Strawberry Applesauce - Wild Blueberry Dip
CSNA
CSNA- Poppy
- Poppy
Seeds
Seeds
Magazine
Magazine WINTER
WINTER2020
2020 17
17P res i d en t 18 WINTER 2020 CSNA - Poppy Seeds Magazine
’ s par t y
CSNA
CSNA- Poppy
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Seeds
Magazine
Magazine WINTER
WINTER2020
2020 19
19Fitness Workout 20 WINTER 2020 CSNA - Poppy Seeds Magazine
csna 2 01 9 Go ld en popp y Winners
Special Thank You to Our Conference Sponsors!
CSNA
CSNA- Poppy
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Seeds
Seeds
Magazine
Magazine WINTER
WINTER2020
2020 21
21B E ST B O O T H A W A R D w inners
Ardella’s
Best in Keeping with the Theme
(Individual)
Associates LLC
Best in Keeping with the Theme
(Broker)
Long Legacy
Best Overall Booth
(Broker)
The Fruit guys
Best Overall Booth
(Individual)
22 WINTER 2020 CSNA - Poppy Seeds Magazinecsna 2 01 9 A W A R D R ec ip ient s
The Moscone Commitment to
Child Nutrition Award
share our strength
The Don Flahiff Industry
Appreciation Award
Ryan Molnar
Suncup Juice
Honorary Merit
Dena England
San Marcos USD
CSNA
CSNA- Poppy
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2020 23
23csna 2 01 9 A W A R D R ec ip ient s
Director of the Year
Anna Apoian
Norwalk-La Mirada USD
Manager of the Year
Karen Stanier
Kern HSD
Employee of the Year
YolandA Snyder
Kern HSD
24 WINTER 2020 CSNA - Poppy Seeds Magazinecsna 2 01 9 A W A R D R ec ip ient s
JP Morris Scholarship Winner
Christina Ortiz
Elk Grove USD
Audrey Melikian Scholarship Winner
Janice Carter
Snowline Joint USD
Recognition Award Winners
Ansaf Halabi - Professional Growth
Cecilia Vasquez - Creativity
Debbie Leon - Communications
Christine Duran - Public Information
CSNA
CSNA- Poppy
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Magazine WINTER
WINTER2020
2020 25
25Catering Ideas and Teamwork In-Action
for your Internal Marketing and PR Efforts
by Roger Evers, SNS ,CSNA Chair, Internal Marketing and Public Relations
G reetings CSNA! I had the good fortune of being
the “floor reporter” for a Food Scape competition at
Chef Cecilia and her team both visually and verbally
walked participants through the process from whole, uncut
Conference this year. Chef Cecilia, Elba Ceja, Patricia produce to beautifully prepared and shaped final products.
Machain, Elba Garcia, Maria Moreno from Lennox SD She skillfully showed participants step-by-step ways to
lead the class with demonstrations on proper techniques creatively prepare food scape trays with not only whole
to prepare fresh fruits and vegetables into beautiful fruits & vegetables, but also the scraps/end pieces which
display trays and vases for your Catering Program to help help reduce waste and saves on your food cost as well.
increase your Non-Program Food Sales bottom line.
Chef Cecilia consistently emphasized using scraps to
There were 10 teams at this event who self-selected team make your final presentations “pop” with vibrancy and
members. Each table was set up with fresh pineapples, eye-appeal. She promoted team work for this task as
carrots, broccoli, cherry tomatoes, strawberries, oranges, we all need in every day CN operations to save time,
green/red/yellow bell peppers, green snap peas, radishes, resources and to more importantly build trust among
wheat grass and also canned black olives. All of the team members to produce a wonderful final product for
produce to support this event was donated by Sunrise our customers.
Produce.
Chef Cecilia’s team also rotated through the crowd to
The following vendors also donated needed items for this help and provide guidance to teams in their food scape
events’ participants- which they all got to keep: Yang’s tray and vase efforts.
and General Mills donated aprons, National Food Group
donated ball caps, Lund-Iorio Inc. donated paring knives, On a personal note, throughout this session, I noticed
Driftwood Dairy donated kitchen towels, and Chef’s Toys/ team members effectively communicating with each
Carlisle Food Service donated cutting boards. Thank you other- sharing ideas, experiences with different and
all so much for your support for this great event!
continued on page 28
26 WINTER 2020 CSNA - Poppy Seeds MagazineWinning Display by Team Hesperia USD CSNA - Poppy Seeds Magazine WINTER 2020 27
continued from page 26 creative ways to complete the assigned dishes in the time District! The team consisted of Christina Chang and Joe allowed, which is exactly the same we all do on the front Rock. They called their piece “Wise Willy Wonka and lines in our kitchens. his Oompa Loompas.” The CSNA Photographer, Mr. William Kidston, was Congratulations to Team Hesperia and all the teams that present during most of the event showcasing the skills, participated in the magical event! passion and abilities of each and every team and their members throughout this wonderful, magical event via his live-action photography skills. He also gave team members words of encouragement and comments of how good their work was progressing, which motivated teams and put smiles on their faces. Most of the teams consisted of three members and a few only had two members. With all of that, teams pulled together and magically and wonderfully produced edible, eatable and beautiful final products, which gave the panel of judges a very difficult task of determining only one winning team. Just like in the Willy Wonka Chocolate Factory, the scent and aroma in the room was vibrant, fresh and made people happy and smiles abound. Smells of such freshness, quality and from nature have power to inspire those present to work together for a common goal. Some members knew each other, while some had only met for the first time, but by the end of the day, they joined forces and made Wonka Land proud! Just like in our kitchens, cafes, warming centers and Central Kitchens, we all work together, no matter what the task, within strict time lines, with tight budgets and often with old and outdated equipment. But, at the end of the day, we do it for the students and, sometimes for the catering customers, as in this case, by producing high quality products in safe and sanitary environments and for prices people are willing to pay for our products and services. This is a huge part of the Marketing Mix. After Chef Cecilia called time, the teams had to stop working and the judges got to work, viewing each team’s final presentations for judgement. After much deliberation and conversation, the panel of judges had determined a winning team. The winner of the first annual, CSNA Food Scape Competition was Team Hesperia from Hesperia School 28 WINTER 2020 CSNA - Poppy Seeds Magazine
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CSNA - Poppy Seeds Magazine WINTER 2020 29San Francisco Unified Opens First Culinary Center
New Facility Provides Welcoming, Sustainable Dining Experience
and Kitchen Facilities that Allow for Scratch Cooking of Local Ingredients
Submitted by Anne Moertel, Design & Communication Strategist, San Francisco USD
O ver National School Lunch Week, San Francisco
Unified School District (SFUSD) celebrated the grand
commitment to the health and equity of students and
the food system. Areas to handle fresh produce and raw
opening of their new McAteer Culinary Center, their products allow for the purchasing and processing of high-
first full cooking kitchen in the District. The new facility quality food and ingredients, including raw “no antibiotic
provides a model for what a central kitchen could look like ever” chicken and flour to bake on-site.
for the district, and showcases just how good school food
can be with the right equipment, ingredients, staff, and The new facility consists of energy-efficient equipment,
dining area for students. including serving lines that serve freshly-made bulk food
rather than pre-packaged meals, a dishwasher allowing
The kitchen serves the District’s Early Education sites for use of reusable dishes, and a milk dispenser serving
and two high schools on campus (The Academy and Ruth certified organic milk from Straus Family Creamery.
Asawa School of the Arts), and will prepare fresh meals
to be distributed to schools receiving upgraded kitchen The high school students on campus are already enjoying
facilities. the new food options. Before the new space was opened,
an average of 4 breakfasts and 50 lunches were served
The upgraded facility demonstrates the opportunity to per day. In the first month since opening, an average 100
improve procurement practices as part of the District’s breakfasts and 200 lunches are being served each day!
adoption of the Good Food Purchasing Policy and Participation continues to grow, and many school staff,
30 WINTER 2020 CSNA - Poppy Seeds Magazineincluding principals, are eating school lunch on campus for expects to add a second Cook in 2020.
the first time.
The space also includes a redesigned dining area that
The breakfast menu includes freshly-prepared smoothies features new furniture, digital menu screens, and graphics
made with Straus Family Creamery yogurt, avocado of trees and landscapes as part of the student’s request to
breakfast sandwiches, and fresh waffles. The lunch menu bring the scenery the campus enjoys indoors. The dining
includes za’atar-spiced chicken, Vietnamese noodle salad, space will serve as a community hub for sharing meals,
and roasted winter squash. Organic produce, including hosting club meetings, band practice, and more.
strawberries, kale, cabbage, bok choy, carrots, and squash,
is brought in from Coke Farms in San Juan Bautista, CA. This work was made possible by the San Francisco 2016
Each lunch comes with an entree, vegetable side, fresh General Obligation Bond, the San Francisco Sugary
seasonal fruit, and organic Straus milk. Student breakfasts Drinks Distributor Tax and the Someland Foundation.
are $1.50 and lunches are $3. Teachers and staff are eating
more on campus too -- at $2.75 for breakfast and $4.50 for
lunch, the price and convenience make it an easy choice.
The menu will change seasonally and continue to
incorporate student feedback. All recipes meet or exceed
the federal and state guidelines for school food -- no small
feat when the budget and ingredients are limited. The
McAteer Culinary Center staff also includes the district’s
first Cook and three Assistant Cook positions, roles that
were reclassified for existing team members to better
represent the value they bring to the kitchen. SFUSD
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
Vietnamese Noodle Salad 1
with Tofu
Za’atar-Spiced Chicken with
Pita & Tabbouleh
Cheese or Pesto Chicken Pizza
Roasted Winter Squash
Broccoli Cup
Sweet Potato
4 5 6 7 8
Season
Corned Beef Reuben on
Marble Rye Vietnamese Noodle Salad Sweet potatoes are
Fruit and Yogurt Parfait Caesar Salad with Chicken Hey Ya with Fresh Mozzarella with Tofu
Broccoli Cheese Soup in a a root vegetable
Bread Bowl Chicken Adobo with Rice Cheese Enchilada Plate Turkey Meatloaf with Roll BBQ Chicken with Macaroni & Cheese packed with fiber and
All Beef Hot Dog Turkey or Bean Tacos with Rice Hamburger or Cheeseburger Bean and Cheese Pupusa Cheese or Harvest Veggie Pizza vitamin A.
Roasted Potatoes Garlic Green Beans Refried Beans Curtido Style Slaw Roasted Sweet Potatoes
Vitamin A helps
Baby Carrots Jicama Cups with Tajín Roasted Winter Squash Roasted Brussel Sprouts Broccoli Cup maintain good vision.
Try them today!
11 12 13 14 Vietnamese Noodle Salad 15
with Tofu
Fruit and Yogurt Parfait Caesar Salad with Chicken Hey Ya with Fresh Mozzarella Za’atar-Spiced Chicken with
VETERAN’S DAY
Chili & Cornbread Bean and Cheese Tamale Plate Fried Rice with Chicken Egg Roll Pita & Tabbouleh Follow us!
NO SCHOOL Loaded Nachos Cheese or Pesto Chicken Pizza @sfusdschoolfood
Philly Cheesesteak California Turkey Burger #refreshlunch
Roasted Sweet Potato Fries Elote Style Corn Stir-Fried Boy Choy Roasted Winter Squash SchoolLunch@sfusd.edu
Baby Carrots Jicama Cups with Tajín Winter Lentil Soup Broccoli Cup
18 19 20 21 22
Corned Beef Reuben on Meals come with a choice
Marble Rye Vietnamese Noodle Salad of 1% or fat-free milk and
Fruit and Yogurt Parfait Caesar Salad with Chicken Hey Ya with Fresh Mozzarella with Tofu a variety of seasonal fruit.
Broccoli Cheese Soup in a
Bread Bowl Chicken Adobo with Rice Cheese Enchilada Plate Turkey Meatloaf with Roll BBQ Chicken with Macaroni & Cheese We strive to source local
All Beef Hot Dog Hamburger or Cheeseburger Bean and Cheese Pupusa Cheese or Harvest Veggie Pizza and sustainable products
Turkey or Bean Tacos with Rice
whenever possible. Menu
Roasted Sweet Potatoes Garlic Green Beans Refried Beans Curtido Style Slaw Roasted Sweet Potatoes
subject to change based
Baby Carrots Jicama Cups with Tajín Roasted Winter Squash Roasted Brussel Sprouts Broccoli Cup on availability.
25 26 27 28 29
THANKSGIVING RECESS
NO SCHOOL
November
Dairy-free Contains no No Antibiotics Not used
LUNCH AT milk, cheese, etc.
Beef Contains beef
or used responsibly
MCATEER Vegetarian Meatless,
may have dairy or eggs
Organic Made with
certified organic
Local Produce within 250
miles, meat within 500 miles
CSNA - Poppy Seeds Magazine WINTER 2020 31Marketing Your Program with
Public Relations/Communications
by Roger Evers, SNS,
CSNA Chair, Internal Marketing and Public Relations
W hat is Public Relations anyway? Public
Relations is developing and maintaining internal
It must happen before, during and after we serve
students to ensure they choose to be our customers
and not the local fast-food restaurants customer just
and external relationship-building communication
outside of school gates.
channels. These are centered on trust and openness
with those entities our food service departments
Some tips for all of us to do this include:
serve and are accountable to. These outlets may
be a powerful tool to promote the food services • Greeting them with friendly, smiling faces
department. Subsequently, such efforts may • Knowing their name
increase school meal awareness, participation and
overall good rapport within the school community. • Thanking them for enjoying a meal with us
Additionally our internal customers- front-line staff, • Knowing what food is in that colorful wrapper
cooks, bakers, cashiers and everyone else that gives • Realizing that meal time for them includes not
100% to the students we serve will also benefit from only nourishing their minds and bodies to do well
these public relations efforts. in class, but it’s probably the only time they can
really socialize with their friends outside of a
Culture starts with students — our greatest customers classroom setting.
and allies. If we get them in the mindset of trying new
things in the lunch line, we will end up keeping them We must always stay positive in front of students
as repeat customers and constant, free promoters of regardless of what happened in the kitchen five
our programs. Communication and customer service minutes before the lunch bell rang. A smile is a
go hand-in-hand with public relations and marketing. powerful thing to get and keep customers coming
continued on page 34
32 WINTER 2020 CSNA - Poppy Seeds MagazineG.A. Systems, Inc.
What is a sharing station?
A sharing station is a place where students can place un-opened food and drinks
they choose not to eat or drink. Students donate unwanted food to their hungry
classmates at no cost and this helps with reducing food waste. The unwanted food
must be placed on the sharing station immediately after leaving the serving line.
The sharing station remains open to all students to take from if they see something
they would like to eat.
At the end of the day food can be donated to a food bank
or charity. While students are still encouraged to choose
only what they will eat and eat what they choose, the
Sharing Table offers an opportunity for sharing items that
would otherwise be thrown away.
226 W. Carleton Avenue • Orange, CA 92867
sales@gasystemsmfg.com • www.gasystemsmfg.com
CSNA - Poppy Seeds Magazine WINTER 2020 33
P: 714.848.7529 • F: 888.596.0387continued from page 32
back for more. Eye contact and respect to your In closing, as with anything we do in School
student and administrative customers also shows Nutrition, we must know our audience. We must
them we care about their wellness by providing prepare what we’ll say, tone of voice, etc. as much
healthy meals and snacks for them each school as possible in the lunch lines, at staff meetings, in
day. Body language, quick responses to needs and board meetings, meeting with Principals, and so on.
appreciating them by acknowledging that you see We should practice brainstorming and collaboration
them (if only for a few seconds at the POS) also to gain buy-in from our staff which leads to better
goes a long way for our PR efforts. A good thing to teamwork, production, cohesiveness and a happy
help all of us keep a smile on our faces is knowing crew. We must be proactive over reactive.
that we make a difference to every student every
day as the food they enjoy in our cafeteria lines may Thank you for reading this article CSNA!
be the only food they get all day long, and that’s a
powerful thing.
If we get them in the mindset of trying
new things in the lunch line, we will end
up keeping them as repeat customers and
constant, free promoters of our programs.
34 WINTER 2020 CSNA - Poppy Seeds MagazineCSNA - Poppy Seeds Magazine WINTER 2020 35
#EatSmart2BeSmart
CONTEST WINNERS
by Parisa Mohammad, MDA, RD www.EatSmart2BeSmart.org
#
Campaign! We had over 30 posts from schools all over
California. We loved seeing all the delicious, healthy,
fresh school lunches being served to students
throughout the month of October.
Tavin Gardner, an 8th Grader at Thompson
Middle School, part of Murrieta Valley Unified, was the
grand prize winner! Gardner received a $50 gift card
and a front of the line pass from Thompson Cafe! The
Runner-up was Naomi Babaoka, a 6th grader also
from Thompson Middle School. Third place went
to Hesperia Nutrition Services who shared photos of
their Junior Top Chef Competition. Capistrano Food &
Nutrition Services took fourth place with their spooky
funnel cake. Bobby Griffin, a repeat winner from Bakersfield City School district took fifth place showing off their beautifully
plated spaghetti and meat sauce. All runner ups received a $25 gift card.
36 WINTER 2020 CSNA - Poppy Seeds Magazineގ
ގ ގ ގ ގ ގ ގAs the Marketing Chair for Southern
California School Nutrition Association, I was
ecstatic to see how many schools, students,
parents, and teachers all participated in the
#EatSmart2BeSmart photo contest, showcasing
innovative meals served in school nutrition
programs all throughout California. I was even
more excited to see that Thompson Middle
School, which is part of the district I work for,ގ
has once again banded together as a team to
highlight their school meals, and share the
photos in their community to get the most likes. I
had the opportunity to speak to Tavin, Naomi
and their Principle, ގKerry Cody to see what
makes Thompson Middle School so special.ގ
Christy Call (Cafeteria Lead), Parisa Mohammad (Marketing Chair), Tavin
Gardner (8th grader & 1st Place Winner), Principle Kerry Cody, Naomi Babaoka
What made you want to participate in (6th grader & 2nd Place Winner), Maria Machuca (Assistant Cafeteria Lead)
the #EatSmart2BeSmart contest?
TAVIN - "̲I went up to get lunch one day and
Hi, Naomi, what made you Hi Mrs. Cody, Thompson
Christy, the Cafeteria Mananger showed me want to participate? Middle School has won this
the flyer and offered to help me take a really NAOMI-“I wanted to see how lucky I contest two years in a row.
good picture. She really motivated me to be am. I didn't know I was going to win. Why do you think your
in the contest." students and staff have been
My Mom told me to keep posting it so successful in this contest?
What is your favorite food on the and I have a very big family. They
̲MRS. CODY- "I think that a huge
menu? are also very competitive so they
part of it is our cafe leader. Christy
TAVIN - "̲The meatball sub is easily my helped me to win."
has a huge presence on social
favorite! Christy always says they're made
What is your favorite food on media in our community. She is
with love.̲ I also like apples, bananas and the
the menu? involved on the parent page and the
caesar salad."̲ NAOMI-“Turkey sandwich with Thompson school page. I've never
What are you going to do with the carrots."̲ seen that at any school I've worked
money you won? at before. She goes out of her way
What are you going to do with
TAVIN - "Save it." to get involved in the community
the money you won?
and always puts her students needs
NAOMI-“Take my Mom on a
above all else."̲
shopping spree and save for
Mother's Day."
Christy Call
Naomi Babaoka
"THE MEATBALL SUB IS
EASILY MY FAVORITE.
CHRISTY ALWAYS
SAY'S THEY'RE MADE
WITH LOVE"
-Tavin Gardner
Tavin Gardner
CSNA - Poppy Seeds Magazine WINTER 2020 37Chef Shares
Happiness for Food
at Woodville
Elementary School
Written by Janet Uresti, a parent at
Woodville Elementary School
Submitted by Laura Jacobo,
Woodville Unified School District
A s a former sous chef, Woodville Elementary
School’s Food Service Director, Daniel Cano, finds
eating out became expensive to do every day, I began
calling my mom again and asking how to make my
grandfathers’ or my mom’s food. From (then on) as I
enjoyment in preparing nutritious meals for the children
cooked, I remembered all the seasonings that would fill
of the school, which he believes also helps them to
up the room I was in growing up as a child.”
make memories.
After graduating from Woodlake High School, Cano
“I love food,” said Cano, 44, a Visalia resident, who was
moved to various coastal cities, such as San Luis
raised in Woodlake. “We have memories of what makes
Obispo, Santa Barbara, San Diego, then Ventura. He
us happy from being a child to now, and what made me
attended various colleges and worked a variety of jobs.
happy (was) food.”
One job was at the Santa Barbara Inn where he worked
as a valet manager and had the opportunity to meet
Cano said he started cooking early in life. He would call
movie stars.
his mom when she was at work and ask her to tell him
how to make chorizo and eggs because he didn’t want to
When he was living in San Diego, Cano enrolled in
eat cereal and he missed her breakfast burritos.
the Art Institute of California — San Diego’s culinary
school. While attending school in the evenings, Cano
“I have always helped out in the kitchen with my mom,”
said he worked for the Wyndham North Hotels as a
he said. “Especially while she baked and I got to lick the
kitchen manager where he worked almost 12 hours
spoon.”
a day.
Both of Cano’s grandfathers were also big influences on
“It was a very non-sleep time of my life, but I had bills
his love of cooking.
to pay and was determined to graduate (from) culinary
school,” he said. “After graduating culinary school, I
“From (then on) as I cooked, I remembered all of the
wanted to work for other restaurants and learn more
aromas that would fill up the room as I was growing
skills and techniques.”
up as a child,” Cano said. “(When I was young), my
grandfathers would watch me and they would be the
Cano said he left his job and began working in a
ones in the kitchen cooking. So, I remember smells that
variety of restaurants and as he worked his way up in a
would be filling up the kitchen area, or living room and
restaurant he would then go to a different restaurant to
then eat what they created. As I went to college, and
learn a new menu and cuisine.
38 WINTER 2020 CSNA - Poppy Seeds MagazineHis last stop, before returning to the Central Valley Not only is Cano working on projects to help improve
where he had the dream of opening a restaurant, food service in Woodville, he’s trying to make
was to Ventura where he worked at the Ojai Valley improvements on a state and national level as he serves
Inn and Spa Resort, which was awarded an AAA as the Public Policy and Legislative Committee for the
Five Diamond Award. He said he learned a lot from California School Nutrition Association — Central Cal
the chefs there and was also the junior sous chef for Chapter 10. He said he has traveled to Sacramento and
Maravilla Restaurant. Washington D.C. to speak with various members of
Congress about how they can help schools — not only
in regards to funding, but also the passage of laws.
Cano said he came to Woodville in August 2016 from
Sunnyside Elementary School where he prepared Cano said he loves his current job because he loves
meals from scratch daily. knowing children are eating because of the feelings he
associates with cooking and food.
Cano is currently working on a couple of projects for
Woodville Elementary, which includes the installation “How it made me feel in my childhood was really
of a new serving line. Students will walk down the good,” Cano said. “Hanging out, seeing the whole
serving line in the current cafeteria, rather than having family in the kitchen, laughing, making memories …
to enter the kitchen and walk through the serving line. I love to see the happiness food brings to us all. When
Cano is also hoping to have a salad bar outside of the I feed you I want to make sure that you were satisfied
and if not, how can I make it better for you next time.
new serving line where students can help themselves
I love going to a restaurant and eating something so
to the various fixings, which will allow them to further
good that it challenges me to go home and make it
customize their meal.
better.”
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CSNA - Poppy Seeds Magazine WINTER 2020 39Customer Service
Customer Service BY PARISA MOHAMMAD, MDA, RD, SNS
NUTRITION SPECIALIST AT MURRIETA VALLEY UNIFIED
BY PARISA MOHAMMAD, MDA, RD, SNS
NUTRITION SPECIALIST AT MURRIETA VALLEY UNIFIED
IT'S OUR PLEASURE
Iprograms
T ' S weOmust
UR PLEASURE
To keep our students interested and participating in our
treat them with respect and make them
To keep our students interested and participating in our
feel valued just like any other successful business. Apple,
programs we must treat them with respect and make them
Amazon and Chick-fil-A are all great examples of companies
feel valued just like any other successful business. Apple,
that prioritize making customers feel welcomed and taken
Amazon and Chick-fil-A are all great examples of companies
care of. This priority is more important than ever as our
that prioritize making customers feel welcomed and taken
students today eat out more often than students in previous
care of. This priority is more important than ever as our
generations. They have grown accustomed to quality food,
students today eat out more often than students in previous
welcoming atmospheres, quick service, friendly staff and
generations. They have grown accustomed to quality food,
they expect the same from their school cafeterias. Here are
welcoming atmospheres, quick service, friendly staff and
5 tips for providing excellent customer service;
they expect the same from their school cafeterias. Here are
5 tips for providing excellent customer service;
GREET CUSTOMERS WITH A SMILE
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Adapted from Institute of Child Nutrition. 2017
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CSNA - Poppy Seeds Magazine WINTER 2020 41You can also read
