From Good to Great: Evaluating Programs During COVID-19

Even though the team was dealing with daily challenges while operating during the COVID pandemic, Dana Rieth, West Fargo Foodservice Director, recognized the value of an outside perspective to help evaluate their program for possible improvements today, and to inform planning for the next school year.

So, in the fall of 2020 and while district was operating both hybrid and virtual learning programs, Dana commissioned Pro•Team Foodservice Advisors to conduct a Fresh Eyes Review with a focus on the central kitchen’s meals, packaging, delivery, and meal service strategies. Dana comments, “We called Pro•Team as we knew we needed someone who could bring a different perspective.”

Keeping current during COVID

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The West Fargo program – like many districts in similar communities – needed to stay current with food trends important to the families they serve, e.g., clean label products, menus reflecting similar options as family-friendly Chipotle and Panera quick serve restaurants. Menus that reflected commitment to scratch-made meals, home-made baked goods and high-quality purchased items and ingredients were one of their strengths, they knew they needed to continue to adapt as the world of school meals was changing.

Pro•Team’s Fresh Eyes Review – led by senior consultant Jean Ronnei, former FS Director and SNA President – spotlighted a handful of opportunities the district could take to move good practices into great strategies for program improvement. Just a few of the ideas included:

  • Enhancing COVID-19 protocol to ensure staff and food safety during the pandemic

  • Improving their inventory protocol with actionable insights/recommendations

  • Considering an organizational restructure to align with industry best practice

  • Expanding output with practical suggestions from using USDA foods to menu rotations

  • Activating new marketing efforts to take advantage of the quality program and increase participation and engagement.

West Fargo’s Foodservice department had done an outstanding job generating revenue, controlling expenses and growing their fund balance to maintain a self-funded program – all this in the face of COVID-19. The Fresh Eyes Review both reinforced the strengths in-hand, and illuminated smart, potential next steps without having to do the research themselves. Dana notes, “The review really jump-started change that was great for our team and our program.” She adds, “The real-life experience [Jean] brought to us was incredible.”

Today, West Fargo is better positioned than ever before to continue to deliver an outstanding, smart – and delicious! – foodservice program.

Case Study, Fresh EyesHannah Gelhar