Summary

In this episode of the 5 in 20 podcast, host Joshua Miller interviews Betsy Craig, CEO of Menutrinfo, about the importance of food allergy safety in schools and other food service establishments. They discuss the need for menu labeling and certification, the prevalence of food allergies, misconceptions about food allergies, the importance of training and policies, and the concept of entity law. They also touch on the challenges of accommodating food allergies and the availability of allergy-friendly alternatives.

Keywords

food allergies, menu labeling, certification, food service, training, policies, entity law, accommodations, alternatives

Takeaways

• Food allergies are a significant concern in schools and other food service establishments, with one in four diners needing a special dietary accommodation.

• Misconceptions about food allergies are common, but education and training are helping to dispel these myths.

• Policies and training should cover all aspects of food service, from ordering and preparation to incident response and student feeding.

• The concept of entity law allows for the presence of epinephrine devices in facilities to address anaphylaxis emergencies.

• Creating a safe and inclusive environment for students with food allergies requires proactive measures and consideration of alternatives.

Summary

In this episode, Joshua Miller and Rachel Miller chat with Ben Williams, the executive director of the Connect Center for Youth, about the upcoming event called Tacos for Life. Tacos for Life is a community-wide event aiming to raise funds for the Connect Center's programs, including food insecurity services, youth services, and “STEAM”-based youth programming. The event boasts a taco competition among local restaurants and the kids, gaming tournaments, photo booths, and other family-friendly activities. Remember - this is a dry event. Tickets are available online, at Price Chopper stores for a discount, and day of at full price with all proceeds supporting the Connect Center's initiatives!

CONNECTCENTERFORYOUTH.ORG/TACOS

Get Your Tickets ASAP!

DATE: July 13, 2024

TIME: 1:00 PM - 4:00 PM

LOCATION: Connect Center For Youth - 49 Johnston Ave, Cohoes, NY 12047

PRICE: $30 on website (connectcenterforyouth.org/tacos)

DISCOUNT: $25 per person by visiting any Price Chopper/Market Bistro/Market 32 customer service desk and ask to purchase Tacos For Life Tickets.

While you are encouraged to purchase your tickets ahead of time, tickets will be sold for full price at the event.

Takeaways

• Tacos for Life is a community-wide event that raises funds for the Connect Center for Youth.

• The Connect Center offers food and security services, youth services, and STEAM-based programming.

• The event features a taco competition among local restaurants and various family-friendly activities.

• Additional donations and support by volunteering are always welcome. Visit connectcenterforyouth.org to find out how.

Summary

In this episode of the Five and 20 podcast, host Joshua Miller chats with Grant Eldred from Restaurant Technologies about the perks of utilizing external resources for oil management in food service operations. Traditional manual handling of fryer oil can result in injuries and accidents, but Restaurant Technologies offers a system that eliminates these risks. The system features tanks for fresh and used cooking oil, along with equipment for safe oil handling. Additionally, the company offers filtration options to prolong oil life and a website for monitoring oil usage. There's no initial equipment cost, as Restaurant Technologies handles the installation, and training resources can be found on their website. The used cooking oil is repurposed into renewable diesel fuel, promoting sustainability.

Takeaways

• Using external resources for oil management in food service operations can make jobs easier and safer for team members.

• Restaurant Technologies offers a system that eliminates the risks associated with manually handling fryer oil.

• The system includes tanks for fresh oil and used cooking oil, equipment for adding and disposing of oil safely, and filtration options to extend the life of the oil.

• A website allows for monitoring oil usage, and training resources are available for proper use of the equipment.

• The used cooking oil is converted into renewable diesel fuel, contributing to sustainability.
  

Our 15th episode produces a high yield with an exciting talk with Fork Farms

SUMMARY

Sue Malesa shares insights on Fork Farms' mission and innovative technology. The Flex Farm, proudly made in Wisconsin, offers a sustainable growing system ideal for diverse environments like schools, restaurants, and healthcare facilities. It's adaptable, scalable, and user-friendly, needing minimal upkeep. The company offers a K-12 science curriculum and an after-school badging program. With a focus on food safety and regulatory guidance, Fork Farms supports operators every step of the way. Find out more at www.forkfarms.com

TAKEAWAYS

• Fork Farms manufactures the Flex Farm, a sustainable and efficient hydroponic growing system that can be deployed in various settings.

• The Flex Farm is flexible, scalable, and easy to assemble, requiring minimal maintenance.

• Fork Farms provides a K-12 next generation science curriculum and a badging program for after-school activities.

• The company prioritizes food safety and provides resources to help operators navigate health department regulations.

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.