(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...
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...
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...
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...
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...
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...
