Four Recipes to Maximize Product Versatility for K-12 Foodservice Programs
There are a lot of challenges to running a K-12 culinary program. Feeding students and faculty at a school with the goal of providing consistently great tasting, high-quality food to a high volume of diners—all while diligently overseeing food cost—is an ambitious one. Looking to your product mix to maximize versatility is a savvy strategy […]