We surveyed 40 K-12 foodservice directors and broker specialists from around the country. Here’s what they had to say about the current state of the industry, including current challenges and solutions as well as innovative ideas to help improve service.

What is the biggest challenge you are facing coming into the new school year?

Tip from DOLE®

Smoothies are an easy way to stick to a menu plan while still offering some customization. Choose a designated “Smoothie Day” and allow students to choose between two flavors for the upcoming week. This gives you time to prepare and students are more likely to participate when they have a say in what you serve.

What type of meal service are you providing?

Fruit Solutions for Every Type of Meal Service

While pre-packaged, frozen or canned fruit can work for any type of meal service, there are specific advantages for each service method.

Cafeteria – Simply scoop DOLE® Canned Fruit or Pouch Packs in 100% Fruit Juice into a 4oz. container and seal for service. This helps to eliminate unnecessary touch points and reduces food waste as the leftover fruit can be sealed and refrigerated for up to 3 days.

In-Class – DOLE Fruit Bowls® are pre-packaged and safely sealed making them easy to transport and serve without any mess.

To-Go – When serving cold meals, IQF fruit can act as an icepack to help keep items chilled during transit. Simply scoop, seal and place in your to-go meals.

Does serving a familiar recipe or brand name help increase meal participation for students?

“We have hard data that this is the case. Our chicken sandwich numbers went up after we put the name brand on the serving foil. It was the same exact sandwich as before just with the name brand logo added.”

“Yes, it has always been true and even more so now that if a student’s parents purchase a name brand product to have in their home, then the student is more receptive to having it on their tray.”

How have you used fruit in a different way on your menu because of this new service environment?

A: “We have actually started using the frozen DOLE Pineapple, thawing it and selling it with our fresh fruits. The students really love it. Consistent product, size, taste, etc.”

A: “We have used fruit as a component in the meal bags we are providing to parents. Individual fruit cups makes packing meals an easier process.”

A: “Pre-COVID, fruit was primarily a self-serve item on the line and students could usually take as much as they wanted. Now since there cannot be a shared service utensil, the fruit is pre-plated for the student to pick up or it is in an individually wrapped container for the student’s to-go bag.”

What is the most innovative idea you’ve seen implemented within K-12 foodservice industry?

A: “Creating multi-meal packs instead of individual meals has helped to reduce strain on staff, while still ensuring students are fed.”

A: “We have seen a district implement a nutrition education and virtual cooking webinar and pass out ingredients during meal distribution that they can then go home and make.”

A: “The most innovative idea I have seen is an offer to provide Family Dinners for four people. The families can order ahead and pick up on Mondays. It could be a real winner to bring in revenue and keep all our staff employed.”

A: “I was particularly impressed by one school district which created their own version of Uber Eats/DoorDash where students could order their meals online or through their phones and get it delivered to their home.”