Summary

In this episode of the Five and Twenty podcast, host Joshua Miller chats with Tia Glave, co-founder of Catalyst LLC, diving into the world of food safety culture. They touch on the significance of soft skills and leadership in shaping a robust food safety culture, along with the importance of aligning organizational values with individual values. Tia underscores the pivotal role of middle managers in translating the senior leadership's vision and motivating frontline workers. She also shares insights on how to prioritize and implement food safety culture initiatives, shedding light on available resources like Catalyst's coaching program, as well as free webinars and articles. Learn more at www.foodsafetycatalyst.com

Takeaways

• Food safety culture is not just about checklists and compliance with regulations; it is about the people and their values, beliefs, and assumptions.

• Soft skills and leadership are crucial in building a strong food safety culture, especially for middle managers who translate the vision of senior leadership and inspire frontline workers.

• Understanding and aligning organizational values with individual values is key to creating a positive food safety culture.

• Prioritizing food safety culture requires understanding your audience, building a strategy, and bridging the gap between current and desired culture.

• Resources for learning more about food safety culture include Catalyst LLC, webinars, articles, and industry publications.

In this episode, Josh interviews Harry Catalano, the Regional Manager of Education Partnerships at Amtab. They discuss the importance of upgrading furniture and signage in dining spaces, the balance between functionality and aesthetics in design, recent trends and innovations in cafeteria furniture and signage, and the unique features and options offered by Amtab. They also discuss Amtab's industry-best warranty, innovative design with quality first, return on investment, and common pitfalls in current dining spaces. And of course, endless customization options. For more info, check out AmTab’s website at www.amtab.com.

Takeaways

• Upgrading furniture and signage in dining spaces should balance functionality and aesthetics, creating a modern, popular, and fun environment for students.

• Recent trends include high schools transitioning to more of a collegiate dining hall look with furniture and signage.

• Dining spaces have proven to increase meal participation.

• Investing in dining spaces can happen in phases over a longer period of time.

In this episode, Chef Robert Simmelink, Director of Culinary Services of Ignite Foodservice Solutions, discusses the importance of right school food service equipment and the benefits of test kitchens. He emphasizes choosing automation wisely and considering the hidden costs of only focusing on the price tag, especially with the availability of grants and rebates. Chef Robert shares a success story of implementing a cook-chill kitchen. And he advises school administrators to involve all stakeholders in decision-making and to research equipment options. Go to ignitefoodservice.com/ to explore Ignite Foodservice Solutions’ service area and see how they can help your equipment game.

Takeaways

• Test kitchens help schools choose the right equipment, like test-driving a car before you buy.

• Plan for equipment replacements to stay ahead of needs.

• Cheaper equipment may bring hidden costs like inefficiency and maintenance issues.

• The right equipment can expand menu options.

• Research and gather feedback from other schools when selecting equipment.

Summary

In this episode, I chat with customer experience guru Barbara Khozam. She underlines how top leadership sets the tone for exceptional guest (student) experiences within a school. We talked about the importance of clear customer service processes and the positive outcomes of acknowledging and rewarding team members. Barbara offers insights on handling emotions in high-pressure scenarios and highlights why guest feedback can drive improvement and growth!

Reach Barbara at: https://barbarakhozam.com/

Takeaways:

• - Acknowledging and rewarding team members for their positive contributions is crucial in fostering a welcoming guest experience.

• - Nonverbal cues and body language significantly influence guest experience.

• - Leveraging real-time guest feedback technology can enhance the student experience.

• - Practicing kindness and showing respect are fundamental in shaping a positive student experience.

In this episode, Joshua chats with Scott Reitano, Principal of Reitano Design Group, discussing school food service design. Scott shares design basics, stressing how crucial it is to involve a food service design team early on, finding the right balance between front and back of the house design, and the tech influence. He also perfectly underscores why the foodservice space is essential to supporting the mission of education and students' well-being. To learn more about Scott and Reitano Design Group visit reitanodesigngroup.com. Or connect with Scott on Linkedin at linkedin.com/in/scott-reitano-22a1768/.

Takeaways

• Why teaming up with a foodservice design group is a plus for collaborating with general building architects.

• Balancing the design between the front and back of the house ensures practical spaces for food prep and service.

• The foodservice space is essential to supporting the mission of education and students' well-being.

Summary

Part 2 of 3 of our Grow Series is all about growing school food! In this episode, farmer Greg discusses the process of growing fruit trees, focusing on his experiences in Phoenix, Arizona, and Asheville, North Carolina. He emphasizes the importance of selecting the right varieties for each region and the need for ongoing care that’s a lot simpler than most would assume. Greg also points out the genetic diversity of fruit trees and the long-term benefits they provide before sharing resources for learning more. For more info visit https://www.urbanfarm.org.

Takeaways

• Select fruit tree varieties that are suitable for your region.

• Prune fruit trees regularly to maintain their size and shape.

• Water fruit trees appropriately, considering the climate and rainfall in your area.

• Consider the long-term investment and time frame for fruit tree growth and production.

Summary

In this episode, Joshua Miller chats with Justin Oas, M.Ed., who serves as the Food Service Director & a Culinary Teacher at Chimacum School District in Washington. Justin discusses his journey into school nutrition. And while he has successfully written grants for other sectors, it's proven advantageous for Chimacum's program. Justin covers the school's food truck initiative, menu development, recipe creation, and the value of collaboration and resources when entering into the school nutrition world.

Takeaways

• Grants can be a valuable resource for improving school nutrition programs.

• Food trucks can be a great addition to K-12 schools, providing students with real-world experience and opportunities for career exploration.

• Collaborate and utilize available resources for menu and recipe development initiatives.

Part 1 of 3 of our “Grow” series on the podcast. In this episode, an international landscape architect Matthieu Mehuys discusses some best practices for gardening. He shares his fascination with growing plants and the connection between healthy soil and healthy food. Matthieu provides insights on weeds, including why they exist, mulching, and using perennial plants. Learn more about Matthieu’s company at www.paulownia-la.com or Book a free 30-minute one-on-one garden training at https://calendly.com/garden-of-your-dreams.

Takeaways

• School gardens positively impact the environment and human health

• Healthy soil is essential for growing nutritious food, and mulching is crucial to improving soil health.

• Using perennial plants in school gardens can reduce maintenance and create a more sustainable and abundant garden.

• Indoor growing and vertical farming offer innovative solutions for year-round food production.