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: Teresa Haas

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...
5 Keys to Boosting Campus Dining Sales

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...
Staff Spotlight: Teresa Haas

Staff Spotlight – Thomas Funke

Get to know Thomas Funke, our amazing Kitchen Supervisor at Lindenwood University in Saint Charles, Missouri. Thomas has been a member of the Pedestal Foods family since 2012, and we are blessed to have him on our team.  What is your role on the Pedestal Foods team at...
Survey Says?!?

Survey Says?!?

How to use surveys to evaluate and improve your school’s dining program When is the last time you asked students what they *really* think about your school’s dining program? Given an opportunity to deliver honest feedback, you might be surprised by what they like and...
Parents’ Top Five Concerns about School Food

Parents’ Top Five Concerns about School Food

And how to turn them into strategies for customer satisfaction Your school’s dining program plays a big role in student and family satisfaction—maybe even more than you think. Parents evaluate your end-to-end dining experience according to their family’s needs: cost,...