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: 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.
Tailoring Menus to Specific Eaters
One of the many benefits of having CKC Good Food manage the daily food service operations for the kitchen at your site is having a menu tailor-made for those you serve. It's one of the many ways we ensure maximum participation in your food service program.
Team Spotlight: Hope Community Academy
In this edition of our Team Spotlight, we highlight our team at our charter school partner Hope Community Academy. This team is one of several we have operating kitchens at client partners' kitchens across the Twin Cities.
Pizza Program Popular with Schools and Students
Friday mornings are calmer than most days at CKC Good Food’s central commissary. Our ovens and drivers are less busy because much of our daily lunch responsibilities shift to a network of pizza places around town. The majority of our client partners who choose to offer pizza on their menus serve it on Fridays, with a few offering it on Wednesdays or Thursdays, either weekly or bi-weekly. Our 7-day-a-week sites may offer it on Sundays. Whenever it's served, pizza is a popular option -- 66% of our client sites serve pizza.
Tips for Planning a Well-Designed School Kitchen
Outdated school kitchens are quite common today. Aging buildings as well as new cooking processes necessitated by the changes in the federal nutritional guidelines for school nutrition programs have many food service professionals working in less than ideal conditions. School kitchens are critically under-resourced and ill-equipped to provide the best tasting, nourishing food to kids who rely on sound nutrition for strong academic outcomes.