Summer break is right around the corner, and for most school nutrition teams that means it’s almost time to start closing down your kitchens and cafeterias. If you’ve been in this profession for a while, you might already have a process in place, but is it as efficient as it could be?

How you close down your program for the summer can have a big impact on how smoothly opening back up in the fall goes, and GOOD Endings Make BETTER Beginnings,” a new SN Plus article, includes tips and best practices from seasoned school nutrition operators to help make your transition from school year to school year as stress-free as possible.

Use the advice in this article to ensure your kitchen and cafeteria closing process is thorough and well organized so you can avoid unnecessary bumps in the road when reopening—and don’t forget to leave room for celebrating your staff or coworkers for the hard work they have put in all year long!

This digital bonus article from School Nutrition magazine is sure to resonate with school nutrition professionals at all levels. Sharing is caring, so be sure to send the “GOOD Endings Make BETTER Beginnings” link to all of your team members.

For more strategies and solutions in K-12 foodservice, check out the SN Plus archive in SNA’s online Resource Library.

School Nutrition thanks E S Foods for its generous support in making this article available.

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