Food Service Promotion

SURVEY RESULTS PAINT DIFFICULT PICTURE FOR FOOD SERVICE MANAGERS

Food Service Promotion conducted a survey of food service managers in June of this year to determine the pulse of healthcare dietary managers and food service professionals at the close of the school year. We had about 100 industry insiders participate in our survey. We appreciate their time and energy. Many of them spent a lot of time sharing their thoughts.

identify their biggest challenge in food service.

The results of our multiple choice question were:

food cost considerations 36%
compliance with nutritional guidelines 32%
student participation and satisfaction 18%
labor issues 8%
other 4%

INTERVIEW WITH PIKE COUNTY SCHOOLS

We recently spoke with Sabrina Thompson, Food Service Director for Pike County Schools in Kentucky. The first Fieldstone product that came to mind for her was the gingerbread cookie. She says the kids love them, especially in the elementary school and Head Start program. She often pairs the cookie with milk and will sometimes includes a marshmallow dip. “It’s a very popular and economical choice for the program.”

She also uses the 1.25 oz. granola packets, which she says are perfect for grab & go breakfasts. They will tape a packet of granola to a yogurt cup with a spoon and make berries available for a great do-it-yourself parfait. They will feature this on the breakfast line and it provides a bread, dairy and fruit. She considers this a trendy breakfast offering which helps to make breakfast cool and has been popular with middle and high school girls.

INTERVIEW WITH MEMPHIS CITY SCHOOLS

Liz Purnell and Kim Stewart, Nutrition Instructors from Memphis City Schools, were kind enough to give us a few minutes to discuss their use of Fieldstone Bakery Products and other issues. They are currently using the 1.25 oz. granola packets with yogurt every Friday for breakfast in the class room. The granola-yogurt combination is also featured as their cold option on Fridays in the cafeteria. Each day they offer a hot, cold and grab and go selection for breakfast. They have been a little surprised by the continued popularity of the granola-yogurt combination.

They also use the Fruit Delights, or as they like to call them, “Barney faces”, as a grain in their after school program and with their fruit and yogurt plate. They have also used them with success in their summer lunch program and plan to use them again this year.

HEALTHY GRANOLA BARS FROM SCRATCH

INGREDIENTS:

1 cup raw oatmeal
2 cups Fieldstone® Bakery Original Granola Cereal
1/2 cup ground walnuts
3/4 cup honey
1 cup dark chocolate chips
2 cups natural unsalted peanut butter (chunky style)

DIRECTIONS:

Oil a 9×11 baking sheet.
Place all dry ingredients in a large bowl and mix to combine.
Add the wet ingredients and form into a firm paste. You may need to add more peanut butter or honey if the mixture is too dry.
Press the mixture into the oiled container.
Cover the pressed mixture with plastic wrap and place in the refrigerator for 2 hours.
Cut into 36 bars and serve.
Store extras in an airtight container or wrap individually in plastic and store in the refrigerator.

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