Learn customer service and marketing techniques to entice students to dine with you, plus get ideas for enhancing both your service and overall atmosphere to increase participation.
Read MoreLearn the value of conducting in-house inspections and daily walk throughs to spot the hidden dangers in your operation and ensure you’re prepared for food safety inspections.
Read MoreWithout a pathogen kill-step, fresh produce has been identified as a major source of foodborne illness outbreaks—learn how important proper cooling of fresh produce is for food safety, and how to manage it properly.
Read Morehis session will share pandemic and post-pandemic strategies and cutting-edge tools from experts —proven to reduce your stress and anxiety.
Read MoreEducation and Training Specialists from the Institute of Child Nutrition will present on how schools can prepare for handling emergency situations including internal threats, external threats, and natural disasters.
Read MoreExplore five different conflict management styles and how each is used to approach difficult conversations with coworkers and/or stakeholders so you can achieve more positive outcomes.
Read MoreThis interactive session will explain the importance of leveraging entitlement dollars to conquer supply chain issues and enhance your menus.
Read MoreWhat if high school students are your solution to staffing, meal participation and funding problems? Discover why leveraging business students creates a “win-win” opportunity for students and staff.
Read MorePresenters will share their findings, helpful hints and tricks of the trades for purchasing foodservice equipment, as identified during the current project of researching and updating the Institute of Child Nutrition’s equipment procurement manual.
Read MoreHear how school nutrition staff and SNA state chapters have been leaders in “Healthy School Meals for All” campaigns and identify ways to get involved.
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