A multiyear deal makes ColdSnap machines, which turn shelf-stable pods into ice cream, smoothies and protein shakes in about two minutes, available through 365's operator network for workplaces, hospitals and campuses. The machines need no freezer storage, plumbing or cleaning.
Why it matters for directors: Frozen items without a freezer supply chain can raise micro-market sales in places like a hospital night shift or a residence hall with no added labor.
California has made its Farm to School grant program permanent, with $24.6 million in next year's budget and 16 regional navigators who help schools find local crops. The program reaches 49% of the state's public school students, and an evaluation flags kitchen capacity and staffing as limits on growth.
Why it matters for directors: Steady funding helps you plan local purchasing over several years, but you still need prep capacity and trained staff to turn local produce into meals.
A McKnight's Senior Living column looks at where AI could reshape senior living dining operations, from forecasting and purchasing to personalizing resident menus.
Why it matters for directors: Senior living programs short on staff can use AI first for forecasting and personalized menus, the areas residents and families notice most.
Under a state law requiring at least half of school meals to be made from scratch, Albuquerque Public Schools reports per-meal food costs up 25% to 40%. The union representing cafeteria staff says mostly part-time workers are overwhelmed by scratch prep in short shifts.
Why it matters for directors: Scratch-cooking goals succeed or fail on labor hours and skills training; budget both before you commit to a mandate or a menu overhaul.