Creative Catering

Creative Catering

It’s not just lunch: making the most of your school’s dining program    Does your school’s dining program clock out when the students leave? If so, you might be missing big opportunities for boosting revenue and serving your students and families well.  As a...
Staff Spotlight – Lillin McKay

Staff Spotlight – Lillin McKay

Lillin McKay, Food Service Worker Evangelical Christian School Five Questions with Lillin: What do you love about your job? What’s the most rewarding part? I’m responsible for the Grab & Go options and fill in as needed. The best part about my job is seeing...
Then vs. Now: Iconic School Lunch Throwbacks

Then vs. Now: Iconic School Lunch Throwbacks

(And what we’re doing instead) No matter how you remember the school lunches of the past, certain snapshots of life in a 1980s, 90s, or even 2000s K-12 cafeteria have become cultural icons. Who knew rectangle pizza and cartons of chocolate milk would become such a...
Inviting God to Lunch

Inviting God to Lunch

Bringing Christian values to your school’s dining program Mealtimes are always a favorite part of the school day— a break from the classroom and a time to relax and socialize with friends and classmates. Mealtime is also a prime hour to express and embody your...
Staff Spotlight – Lillin McKay

Staff Spotlight: Teresa Haas

Pedestal Foods Pin Nominee   Teresa Hahs, Cook Ursuline Academy, St. Louis, MO Nominated by Marie LeBlanc, Food Service Manager   Teresa Hahs is a wonderful example of how Pedestal Foods team members embody our company values. Teresa demonstrates daily what...
Creative Catering

5 Keys to Boosting Campus Dining Sales

In more than a decade in business, we’ve helped schools of all sizes re-imagine, re-brand, and revamp their dining program to make it a viable revenue generator for their K-12 school.  It doesn’t take a total renovation or kitchen overhaul to improve daily dining...
5 Qualities that Seal the Deal for New Hires

5 Qualities that Seal the Deal for New Hires

(Surprise! Food service skills didn’t make the list) If we’ve said it once, we’ve said it a thousand times: our people are our greatest asset at Pedestal Foods. From managers and chefs to line cooks and cashiers, we’re looking for a specific type of person to...
Teachers are Customers, Too

Teachers are Customers, Too

6 Ways to support teachers and staff with on-campus dining When designing, executing and managing your school’s dining program, you probably focus your attention on serving students and families. But what about the teachers and staff in your school?  Teaching today is...
Featured Recipe: Honey Glazed Carrots

Featured Recipe: Honey Glazed Carrots

This month’s featured recipe comes from Chef Natalie Henderson at Northpoint Christian  School in Southaven, Mississippi, just outside of Memphis, Tennessee.  Northpoint has been a Pedestal Foods client since 2019, and we love helping this private K-12 school delight...
The “New Normal” of School Dining

The “New Normal” of School Dining

Pivots, adjustments, and fresh ideas for managed food service Just as it did for restaurants, the COVID-19 pandemic changed everything for school dining. Social distancing, contact limitations, face coverings and more created brand-new challenges for our K-12 and...