From a gourmet twist on classic tomato soup to a quick homemade chicken noodle soup, students are sure to enjoy the warmth and familiarity of a fresh bowl. We've compiled some excellent recipes from our featured districts.
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Bringing the farm to the menu doesn’t have to be complicated! With a little creativity, everyday meals can highlight the flavors, stories, and people behind our local food.
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A handful of our team members just returned from San Antonio, TX where they represented ProTeam at this year’s School Nutrition Association Annual National Conference (ANC).
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We are so thrilled to welcome Sarah Carlson, MS, RD, LD to our team this month. Sarah is a registered and licensed dietitian and a senior consultant at ProTeam with more than a decade of experience in school foodservice.
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It's been a very busy fall for us here at ProTeam. In addition to our day to day work, several of our consultants have been on the road at School Nutrition Association conferences in states across the country.
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Earlier this month, the U.S. Department of Agriculture’s Food and Nutrition Service issued a memo to schools across the country, announcing the elimination of online “junk fees” for students eligible for free and reduced meals.
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ProTeam’s Design & Branding Coordinator Debbi Beauvais returned to NYSNA’s 73rd Annual Conference, which took place October 25-26 in Verona, NY.
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Our partners at Visualz have added a 26” x 36” menu board to their catalog of resources.
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We are excited to share that SN Magazine featured our Design & Branding Coordinator, Debbi Beauvais, RDN, SNS in the Nov/Dec issue.
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ProTeam Foodservice Advisors and the School Purchasing and Resource Consortium (SPARC) are excited to announce the renewal of our partnership for the next five years.
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Mauston (WI) School District Foodservice Director Rob Prestwood’s implementation of scratch cooking in his program has not only greatly improved food quality and nutritional value, but has also improved staff job satisfaction and allowed the program to overcome supply chain challenges.
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As part of a campus facility improvement plan, Boone High School in Orange County Public Schools replaced the existing gymnasium with an expanded fieldhouse. The gymnasium had been adjacent to the kitchen/cafeteria, which provided an opportunity for the expansion of both the serving and dining facilities at Boone High School. Learn more about this project here.
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Pro·Team Foodservice Advisors recently partnered with Bismark Public Schools for a Fresh Eyes Review. A priority for the team: to enhance the product delivery schedule for more efficient management, especially for their smaller schools. With Pro·Team help, they eventually moved all 16 schools on an improved delivery system, saving both time and headaches!
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Developing menus and providing recipes that deliver against multiple goals (nutrition, taste, USDA guidelines, etc.) is one of the things Pro•Team RD’s do best! Here are two new options that check lots of boxes: a Charcuterie To-Go Box and Strawberry Overnight Oats.
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The Pro•Team child nutrition experts have been at it again: We are pleased to offer two more kid-friendly and healthy recipes to add to your school menu toolkit. Download the recipes today for Sunflower Dunker Box and Spicy Tuna Sushi Bowl.
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Pro•Team is delighted to add yet another school and child nutrition expert to our team! Please join us in welcoming Sara Gasiorowski, MBA, SNS, with over forty years of school nutrition experience.
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In these latest additions to our Recipe Corner, we are delighted to share healthy food menu items gone comfort. Download the recipes for Broccoli Casserole and Kale Chips today.
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In January, an estimated $750M will be added to the school meal programs across the nation this year to ensure reimbursement rates keep pace with rising food and operational costs. Schools will receive an additional 25 cents per lunch.
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Pro•Team is delighted to welcome Marty Flynn, SNS, to our team of #foodservice consultants. Marty brings over forty years of experience in child nutrition at school, state and district levels. She graduated from Eastern Kentucky University with a degree in Dietetics Administration and did post graduate work at the University of Kentucky
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