Throughout the years, school food programs have been price driven and thus, resulting in low-nutrient meals, low caliber employees, and a push toward junk foods. Kitchen management typically falls in the hands of a local cook, ill equipped to deliver the services truly needed by the school. Without any background or expertise, these individuals do their best to orchestrate budgets, staff, inventory, and equipment…duties usually delegated to restaurant managers after years of training and even specialized education.
With a lack of qualified management, food service for the school becomes routine and slowly falls apart. Staff becomes unreliable, purchasing becomes inefficient, menus become mundane, equipment deteriorates, and an entire domino effect leaves the school with sub-par services.