by Lynn Shavinsky | Sep 19, 2018
Here are the top 5 questions we get when it comes to child nutrition software, menu planning, and nutrient analysis. Whether meeting the grain equivalents or deciding between weight and volume or how to account for condiments, we’ve got answers for the busy food...
by Laura Thompson | Jun 1, 2018
We sat down with Founder and President of Health-e Pro, Meg Chesley, to discuss some of her time as a Food Service Director. What helps create an environment where kids want to eat their school lunch? How does the design of the school lunchroom impact the...
by Laura Thompson | May 3, 2018
We sat down with Founder and President of Health-e Pro, Meg Chesley, to discuss some of her time as a Food Service Director. Our conversation covered scratch cooking and quick-scratch cooking and ways districts could incorporate each for their program. If you’re...
by Laura Thompson | Mar 9, 2018
Nadine currently works with 1FS Schools, providing in-depth product information and bid collaboration software to school co-ops, districts and directors across the country. She is also a consultant for companies that want to succeed in the K-12 segment along with...
by Linsey LaPlant | Jan 25, 2018
Last week’s blog detailed Linsey LaPlant’s experience as an administrative reviewer for Washington state, as well as her advice to those going through an administrative review. In the second part of this two-part series, Linsey shares her overall takeaway for those...
by Linsey LaPlant | Jan 18, 2018
In today’s blog post, we interviewed Linsey LaPlant, Sales Manager at Health-e Pro, given her fascinating career that has run the gamut within the food and nutrition industry. Here she details her varied experiences as someone who has both performed an Administrative...
by Laura Thompson | Oct 20, 2017
Check Here to See How You Did: Descriptive Recipe Title: The first word should always be the common name because that is the best way to search for the recipe. Following the common name, you should include descriptive terms of the product; such as, canned, frozen,...
by Renelle Leinbach | Jun 5, 2017
Why Standardize Your Recipes? A true standardized recipe is a recipe that has been tried, tested, evaluated and adapted for use by a food service professional. It produces a consistent quality and yield every time when the exact procedures, equipment, and ingredients...
by Renelle Leinbach | Apr 12, 2017
Banishing the #1 Challenge to Administrative Review Compliance Are you stressing over your upcoming administrative review? As a multi-state reviewer over the past 5 years, I’ve looked at hundreds of menus across the United States and they all seem to have one thing in...
by Lynn Shavinsky | Apr 12, 2017
The advent of continuing education requirements for Child Nutrition professionals and staff adds a new complexity to your workload. You may find yourself in the classroom more often than ever, either as a student or as a trainer. Making this obligatory training time...
