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Easing the Burdens on School Nutrition Staff During COVID-19

Easing the Burdens on School Nutrition Staff During COVID-19

While the COVID-19 pandemic has wreaked havoc on educational instruction throughout the world, cafeteria foodservice disruptions have also skyrocketed. The days of serving school children lunch in the cafeteria are now replaced with deliveries to individual classrooms. This new lunch schedule is difficult on staff as many school kitchens aren’t outfitted with the proper equipment for lunch deliveries. 

The foodservice dilemma

With children returning to school in person, one of the many dilemmas facing administrators is how to safely feed them. The CDC recommends children eat meals outdoors or in classrooms while social distancing instead of in a communal dining hall. While the guidance is valid, it’s easy to see the strain it puts on an already stressed-out foodservice staff.

In addition to delivering meals, staff is encouraged to plate individual meals or provide prepackaged ones. Gone are the days of salad bars and other self-service stations. Now, along with disposable utensils and gloves, cafeteria staff need to be cognizant about their own cleaning and sanitizing habits while providing a safe environment for fellow coworkers, students, and teachers. 

The financial burdens

School lunch programs were already pretty taxed even before the pandemic. The USDA reports that around 97% of costs are covered by revenues, but that means that most school foodservice programs operate at a small deficit or just break even. To make matters even worse, additional costs need to be factored in this year for protective gear for staff (masks, gloves, cleaning, and disinfecting supplies). Additional packaging also increases costs — whether staff are feeding kids in school or still providing breakfasts and lunches while classes are virtual.

Delivering food to individual classrooms may also require more money. If cafeteria staff do not have the appropriate carts to transport the food, it can waste time and reduce the quality of the breakfasts and lunches served. 

The solution

Luckily, there is a solution. Classroom meal delivery carts are a cost-effective and efficient way to get meals into the classrooms, and Lakeside offers carts for a variety of needs. Thermal bags or coolers allow food to remain at the proper temperature and permit ease of movement down hallways and back to the cafeteria in limited trips. Let’s take a look at an example.

The Clermont School raised concerns about making their food deliveries more efficient. They felt that going from the kitchen to the classroom several times per service wasn’t the best way to use their staff’s time or to promote the quality of lunches. With the help of the foodservice delivery carts from Lakeside, they were able to reduce their amount of trips back and forth from 13 to three. With the lunch rush going smoothly, they implemented the easy-tow carts for breakfast too. The staff reported delivery was much more efficient and their own time management improved because of the new equipment. 

The Clermont School is just one of many that needed to find a solution to this new food distribution problem. They immediately saw results and found that transporting food with the proper equipment makes for a more streamlined approach that benefits both students and staff.

The COVID-19 pandemic threw a wrinkle into school food service plans. From dealing with additional guidelines and protective gear to serving lunches in classrooms, cafeteria staff had to roll with the punches and figure out ways to manage their time, all while delivering quality meals. Adding a Lakeside delivery cart to your daily routine will help cut down on trips from kitchen to classroom. 

If you’re looking to ease up your school breakfast or lunch routine, contact us for more information about our carts and how we can help you. 

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Reducing Waste for Restaurant Delivery and Takeout

As a restaurant, it’s important to offer convenient options for people on the go. Takeout is becoming increasingly popular, and that’s great news for businesses and for consumers. However, it can also lead to increased waste. For this reason, it’s important to maintain high sustainability standards. This will not only reduce your costs but will also increase your appeal to many of your customers and contribute to a healthier planet.

WHY DOES IT MATTER?

From a financial perspective, this initiative saves a lot of money for your restaurant. On average, you’ll have about $5,091 that you can put towards other expenses, or better yet, profit.

Of course, these practices are also much more sustainable when it comes to preserving our beautiful planet. Litter from take-out orders alone accounts for approximately 269,000 tons of plastic pollution in the earth’s oceans. Furthermore, the majority of packaging we use every day goes into our landfills, which significantly increases our carbon emissions. Climate change is a major issue facing our society today, and we must do everything we can to improve our planet for future generations.

Lastly, you’ll likely attract more clientele if you participate in initiatives that reduce environmental waste: A staggering 73% of consumers would definitely like to change their habits so that they can reduce their carbon footprint. This could potentially lead to more revenue for your business in the long run.

ASK YOUR CUSTOMERS IF THEY WANT NAPKINS WITH THEIR FOOD

This may seem like a small action, but it makes an enormous difference. Many customers would rather just use their own cloth napkins and reduce their waste. A majority of the paper napkins handed out in to-go bags are never even used. 

USE FOOD DELIVERY APPS THAT OFFER YOUR CUSTOMERS SUSTAINABLE ALTERNATIVES

Food delivery apps such as Postmates, GrubHub, and UberEats allow your customers to indicate whether they’d like utensils or not. This is super convenient for everyone involved and it also reduces your environmental impact significantly.

You can also ask your clients what their preferences are. Perhaps you want to add a feature on your website that gives them the option to opt for no utensils, straws, or condiments. This initiative will help your restaurant reduce its environmental impact significantly.

LIMIT PLASTIC AND PAPER PLATES

Of course, you want your customers to have an amazing experience eating your delicious food, and sometimes that might mean providing them with paper plates. However, a lot of people are trying to reduce their carbon footprint and would rather not use these items unnecessarily. Therefore, it’s important to train your employees to ask your clients if they want plates or, better yet, avoid them altogether and save your restaurant some money.

You may want to sell reusable containers on your website or opt for biodegradable takeout boxes. Your customers will probably be attracted to your restaurant as a result.

PRACTICE MINDFULNESS WHEN IT COMES TO BAGGING ITEMS

It’s understandable that a lot of restaurants put takeout boxes into plastic bags: They don’t want it to spill all over the place because this could lead to dissatisfied customers. However, it’s important to ensure that you’re only using one bag and ask your customers if they even want it. Many people are becoming increasingly aware of these sorts of things. You may also want to opt for paper bags instead of plastic ones because they are both recyclable and reusable.

Reducing waste isn’t easy, but with a little more mindfulness we can all do our part to make the world a better place. These practices also reduce your expenses and attract loyal customers, so implementing them is well worth your time.

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The Ghost Kitchen Trend of 2021

Living in the digital age definitely comes with a lot of perks, especially when it comes to foodservice and what’s known as the “ghost kitchen”. In the last five years, apps like GrubHub, UberEats, and DoorDash have taken over the food industry. Offering convenience by taking away the long lines and busy hustle of sitting in a restaurant waiting to order, these apps have provided a simple way to grab breakfast, lunch, or dinner without having to leave the comfort of your office or home. What more could you want?

Well, from an industry perspective, staying on par with the latest trends without having to take a loss to be a part of it is the goal. As consumers further move towards online orders and delivery services, keeping up without going into debt can be difficult for start-ups and older businesses. Fortunately, the ghost kitchen is offering a perfectly balanced solution to help you keep up with consumer’s technology-savvy desires.

WHAT IS THE GHOST KITCHEN PHENOMENON?

Simply put, a ghost kitchen is a facility set up for delivery-only meals. It provides space to prepare and produce these meals so that online orders are successful without any snags or troubles along the way. Through ghost kitchen services, foodservice operators are able to expand their areas of service, focus more on seamlessly contactless methods of serving, and cut back on the costs of real estate.

PERKS, CONS, AND MORE

Ghost kitchens are dominating the food industry by honing in on a specific style of food or a particular cuisine. This allows kitchens to focus on multiple brands of an item, making it easy to reach customers looking for a specific dish while also taking advantage of the real estate market. Perks you can be on the lookout for are:

  • Cross utilizing products between brands
  • Quick launch phase
  • Cheaper than opening a brand-new location for each brand
  • Less equipment needed
  • Expand customer reach by taking advantage of a broader delivery area away from your permanent location

With any new business model, there are disadvantages. As ghost kitchens grow and work out all their kinks, here are the cons you might experience:

  • High competition due to an increased virtual food court
  • No walk-in traffic
  • Limits on your delivery service based on where that kitchen is located

As trends change and services such as ghost kitchens continue to rise in popularity, staying on top of the foodservice industry will also change. Ghost kitchens’ rise in success comes from their ability to expand business in small increments. They allow you to reach consumers you may not reach otherwise and help you break into the delivery service movement that’s taking over.

Following the odd year we had in 2020, consumers will continue taking advantage of online ordering and curbside pick up or delivery services. In 2021, we can expect that the ghost kitchen trend will grow drastically. It only takes somebody 66 days, on average, to form a habit. If we look at that from a delivery perspective, then the habit of utilizing quick service apps is already habitual.

For more information on how you can implement the ghost kitchen into your foodservice operation, contact us at Lakeside today. Our experts focus on manufacturing top of the line foodservice equipment as well as continuously monitor the latest industry trends. We’ll be following the ghost kitchen trend through 2021, and we look forward to helping you make the necessary changes to do the same and to further assist in increasing the success of your overall foodservice operation.

Keep up with even more trends by watching our recorded webinar “Top 10 Foodservice Trends of 2021”.

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How Digital Tools are Transforming Foodservice

Are you interested in improving efficiency, increasing output, and reducing food waste in your restaurant or other foodservice business? If you are, it may be time to get technical. That’s right, technology is playing an increasingly important role in the foodservice industry.

According to an article in Forbes magazine, we owe many of the improvements in the production, packaging, shelf life, and safety of food to improved technology in the food industry. From drone farmworkers to robotic butchers, technology is impacting all areas of food production and distribution. For example, satellite imagery helps monitor weather patterns that can affect the timing of planting and harvesting. Farm drones pinpoint diseased crops so that pesticides can be applied precisely where they’re needed instead of blanket bombing entire fields. Advanced packaging can improve food safety, increase shelf life, and help eliminate waste.

Going Green

Technology can even help your business go green. An app such as Copia can keep track of your food inventory to help you make more informed purchasing decisions. It will also help you reduce food waste by connecting you with local non-profits who can make good use of your surplus food.

After-school programs, shelters, and other programs will benefit from that surplus while you reap the tax benefits of your donations. Not only that, but you’ll no longer be contributing to the 40% of American food that gets wasted each year. That’s an important point for many customers, especially millennials and generation Z.

Sustainability is a major concern for many of these younger customers. They may even choose a place to eat based on it. Reducing water consumption and greenhouse gas emissions go hand in hand with reducing food waste. So too does sourcing food locally, since it reduces the fuel and emissions associated with long-distance shipping. Not only is improved sustainability beneficial to the planet, but it also benefits your bottom line through lower food costs and an increased customer base.

Managing Inventory and Production Schedules

Use technology to help you with more accurate inventory management so that you always know what to order and when. You can also use it to manage your production schedule in order to improve efficiency and reduce wasteful overproduction. According to the non-profit ReFED organization, you can save thousands of dollars annually just by using technology to track and reduce waste.

Digital tools transforming foodservice is just one trend to look for in 2021. Learn more about the top food and beverage trends of the new year in our recorded webinar, “Top 10 Foodservice Trends of 2021”.

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Food As Medicine – An Intro Guide

If there’s one thing we learned in the past year, it’s that our health is the most important thing we have. And as we know, one of the most important aspects to staying healthy is eating a healthy diet. Yes, food is important because it helps us stay healthy.

Eating a healthy well-balanced diet year-round is key in keeping your immune system healthy. Fresh fruits and vegetables give us many of the vitamins and minerals our body craves and prevents infections. While supplements can be useful, it’s better to get what you need from fresh or frozen foods and not a capsule. Hospitals and senior care communities across the country know this, and that’s why food is often viewed as medicine — food has the power to heal.

With cold and flu season in full swing, now is the time to do everything necessary to keep our bodies healthy and free from disease. Especially in the age of COVID-19, bodies need these six beneficial vitamins and ingredients:

Vitamin C

Your mother probably told you to drink your orange juice because it was packed with vitamin C, and you should always listen to mom. The simple reason it’s so important is that it may increase white blood cell production, which helps to fight viruses, bacteria, and infections.

Foods packed with vitamin C include:

  • Grapefruit
  • Oranges
  • Tangerines
  • Red bell peppers
  • Broccoli

Not only do these foods help boost immunity, but they’re also great for maintaining skin and eye health.

Vitamin E

Not always thought of as the most common vitamin when boosting immunity, but vitamin E is a powerhouse. Packed with antioxidants, which help protect cells against free radicals, vitamin E is important for eye, blood, and brain health.

Foods full of vitamin E include:

  • Almonds
  • Peanuts
  • Seeds
  • Avocado
  • Spinach
  • Canola oil
  • Olive oil

Vitamin A

Vitamin A is super important in that it is anti-inflammatory and may help antibodies respond to toxins in the body. It’s also fat-soluble, which means it’s best to include healthy fats with it to aid in absorption.

Important for vision and cell division and reproduction, here are some common foods packed with vitamin A.

  • Carrots
  • Sweet potatoes
  • Pumpkin
  • Butternut squash
  • Spinach
  • Dairy products
  • Cantaloupe
  • Dark leafy greens

Iron

Iron helps support immune health. It is a key nutrient in helping develop white blood cells and mobilizing their response. Iron is also crucial to blood health and reproductive health.

Need more iron in your diet? Try these foods.

  • Chicken
  • Red meat
  • Turkey
  • Oysters
  • Clams
  • Canned tuna

Zinc

In order to produce new immune system cells, zinc must be present. Unfortunately for us, zinc is a mineral our body doesn’t produce, so we need to get it elsewhere. It’s typically found in shellfish (oysters, crab, lobster), but eating yogurt or chickpeas will also do the trick.

The thing about zinc is that you need it for healthy immune function, but getting too much of it can have the opposite effect and impair immunity.

Garlic

Garlic isn’t used to just season food or give you stinky breath, but it contains a myriad of compounds to support immune system health. It has been shown to reduce stress hormones and increase the production of T-cells. This superstar may also lower blood pressure and cholesterol according to recent clinical trials. Used throughout the ages to treat colds and infections, soldiers even used it in World War II to prevent gangrene.

The concept of “food as medicine” is just one trend to look for in 2021. Learn more about the top food and beverage trends of the new year in our recorded webinar, “Top 10 Foodservice Trends of 2021”.

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Webinar: Top 10 Foodservice Trends of 2021

Webinar: Top 10 Foodservice Trends of 2021

Your world has been dominated by shifts and progressions, forcing the evolution of your operations. So how can you keep up?

After months of surveys, conversations, trainings, and research, we’ve identified 10 foodservice trends to help you rise into the new year.

You’ll learn:

  • The top 10 foodservice trends in 2021
  • How other businesses and industries are adapting
  • How to implement these strategies for yourself
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2020 Year in Review: Restaurants and Culinary

Here are the highlights of our restaurant and culinary blogs from this year.

Restaurants, and the culinary world at large, have never experienced anything like the era of Coronavirus. While the struggle to remain open is still there, each and every restaurant has adapted on the fly to make changes geared toward remaining open and profitable. But most importantly, creating a safe environment for guests and staff.

In a year like no other, here are some of the foodservice trends and issues that stood out:

Continue reading 2020 Year in Review: Restaurants and Culinary

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2020 Year in Review: Healthcare Foodservice

Here are the highlights of our healthcare foodservice blogs from this year.

In the face of a global pandemic, we saw healthcare systems pushed to their limits. As we adapted to this new environment in 2020, we saw a change in how healthcare foodservice is handled, from delivery to sanitation to everything in between. Not only were these new solutions designed to keep patients safe, but healthcare staff safe as well.

Here are the highlights of what we saw transpire in healthcare foodservice this year:

Continue reading 2020 Year in Review: Healthcare Foodservice

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2020 Year in Review: Senior Care Foodservice

Here are the highlights of our senior care foodservice blogs from this year.

Senior care communities were put on high alert early on during the Coronavirus pandemic. With residents at a higher risk than most, it has been vital for senior care staff to continue to deliver necessary foodservice safely. Meal delivery during COVID-19 has never been as important, and with the right tools, it was being done in a safe, effective manner. The changes we saw over the course of 2020 will no doubt impact how senior care foodservice is handled as we embark on the new year.

Here are the biggest takeaways of the significant changes we witnessed in senior care foodservice in 2020.

Continue reading 2020 Year in Review: Senior Care Foodservice

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The COVID Resource Roundup

If there was one word to describe 2020, “uncertainty” has to be at the top of the list.

The world has completely changed since the onset of the COVID-19 pandemic, and the ability to adapt and adjust to this new world we live in, especially in foodservice, has never been more critical. Here at Lakeside, our first instinct is to help our customers, whether it’s through in-room meal solutions in healthcare, sanitization in restaurants, or meal delivery and accessibility in K-12 and colleges and universities. Continue reading The COVID Resource Roundup