While the School Breakfast Program is widely available, student participation lags significantly behind school lunch, making breakfast an untapped revenue source for school food service programs. Some districts report breakfast generating the highest profits for their programs. If your School Breakfast Program is serving less than 50% of your student population, you could be missing out on significant revenues.
Outdated school kitchens are quite common today.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.
Keeping scholars with food allergies safe is as much about offering an allergen-free menu as it is about food handling, cleaning and preparation processes.
CKC Good Food’s “allergen-free” menu was created to offer scholars with food allergies delicious options at mealtimes. This menu is free of the most-common allergens – dairy, gluten, soy, eggs, fish/shellfish, tree nuts and peanuts – and full of flavor. We have offered this menu for several years and are happy to report we’ve been incident-free to-date.