Artificial Intelligence (AI) is changing the world in big and small ways, some of which you might not even realize. Between home and work, you probably use (maybe even depend on) AI to cut out menial tasks, improve your efficiency, and save yourself a little bit of time and mental energy. Take a look at all the unexpected ways AI is making your life a little bit easier so you’re free to focus on the things that matter.
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So many professional fields are being changed by the rapid development of technology, and school foodservice is no different. From apps that let students order (and pay for) lunch straight from their smartphones to social media that lets you promote what’s on the menu every week, technology offers endless potential for your program to run more efficiently and reach more customers.
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The Keys to Excellence: Standards of Practice for Nutrition is an SNA initiative to help assist schools in achieving nutrition integrity goals at the administrative, management and operational levels.
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2024-25 SNA President Shannon Gleave offers some encouraging words—and a shining example—about stepping up and stepping out of one’s comfort zone and shares her career and leadership journey.
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Two or three years into the job, foodservice directors continue to make discoveries and adjust to new surprises. So, what’s it like transitioning into this kind of role—and how can you be prepared to do it yourself? We talked to four directors to learn about their experience.
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Mastering the art of communication looks different for everyone. But what if there were a playbook to help teams work better together? While there’s no one-size-fits-all solution, embracing a blueprint that acknowledges individual communication preferences and tendencies can lay a solid foundation for improved teamwork and collaboration.
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When providing meals for special diet requests, the secret ingredient is a caring attitude.
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How can you accommodate students who follow special diets for religious reasons? Many school districts across the country have found ways to serve these students and create more inclusive spaces, and if they can do it, so can you!
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A Q&A with registered dietitian nutritionist Chef Vahista Ussery, MS, MBA, RDN, on the world of plant-forward diets.
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