Many outside factors affect the operations and success of your food service program. Stay informed about the latest developments from CKC Good Food and the food service industry.
CKC Good Food News
Team Spotlight: Naj Bagdadi
In this edition of our Team Spotlight, we’re highlighting a team member who works almost exclusively by himself: Najil Bagdadi, our Executive Catering Chef.
Vegetarian Menu Refreshed
While only about 10% of the meals prepped at our main commissary are for our hot vegetarian menu, our menu development and recipe team doesn't neglect refreshing the menu. They aim to offer a menu that has a variety of tasty options, including some ethnic meals, such as bean and cheese pupusas, cheese quesadillas and bean & cheese burritos.
Cook & Hold Enhances Food Service Programs
When Farmington, Minnesota-based charter school Great Oaks Academy began working with CKC Good Food in the fall of 2023, the school had its lunches delivered hot the morning they were to be served and served cold breakfast five days a week. That's how many CKC Good Food client partners run their food service programs.
EOS Directs CKC Good Food’s Operations
In 2021, CKC Good Food embarked on a journey to improve the efficiency and effectiveness of our internal operations, with the ultimate goal of serving our clients better. With the help of Fractional Integrator Adina Dahlin, we began implementing the Entrepreneurial Operating System (EOS), a comprehensive business management framework outlined in "Traction: Get a Grip on Your Business," by developed Gino Wickman.
Team Spotlight: Francis Yang
Francis Yang manages all aspects of the milk program for 20-25 client partners. While he serves some of our larger client sites, he also delivers to smaller sites that would have limited options for milk if CKC Good Food did not have its own milk delivery truck.
Behind the Scenes at CKC Good Food on a Snow Day
We know schools weigh many factors when deciding to cancel, including whether their students will eat if school is not in session. Sometimes schools wait to see forecasts for the next day or road reports, or wait for the neighboring schools cancel. When our client sites – up to 160 locations – do cancel, it sets off a “flurry” of activity at CKC Good Food to protect the integrity of the food and to avoid food waste and unwanted charges. Here’s a behind-the-scenes look at the day in the life of a snow day at CKC Good Food’s central commissary:
Team Spotlight: CAPRW
At the Ruth O. Benner Community Center in St. Paul’s Rondo neighborhood, CKC Good Food operates a commissary that preps and serves meals at 10 Head Start locations and one childcare center scattered around Saint Paul. The program, operated by the Community Action Partnership of Ramsey and Washington Counties, serves infants, toddlers and children under age 5 from low-income families. All told, CKC Good Food's Head Start team of 11 provides 730 hot lunches and 638 breakfast and snacks daily, Monday through Friday! Let's meet the team!
Choose Your Breakfast Menu
Did you know CKC Good Food offers multiple breakfast menu templates from which our client partners can choose? Each menu is filled with a variety of foods that have widespread appeal, particularly with young people.
Wise Purchasing Nets Big Utility Rebates
Building out a new kitchen or remodeling an existing facility is a major undertaking with many operational and financial considerations. CKC Good Food leaders have been in hundreds of kitchens through the years and have guided many institutions on workflow consideration, equipment purchases and overall design for the most efficient kitchen.