New, Eggsclusive Blog Series Dishes up Detailed Success Stories from the Field
Chicago, IL (March 05, 2018) — Eggs in Schools conducted an in-depth interview with school nutrition dynamo April Liles, R.D., S.N.S., who brings a spirit of fun and creativity to the school nutrition program at the Waltham Public Schools in Waltham, Mass. Liles’ advice is presented in a series of blog posts designed to share best practices with school nutrition professionals seeking tried-and-true methods to help increase Average Daily Participation (ADP).
In Waltham, Liles serves 5,800 students in grades K-12 utilizing tips and techniques more commonly associated with commercial foodservice operations. Creative use of Limited Time Offers (LTOs), Pop-Ups, Breakfast Bars and Bowl creations help her mealtime offerings earn rave reviews from students and staff.
The blog series, organized in a Q&A format, details Liles’ philosophy and her success reaching program goals. Readers will learn how bowls can boost ADP, how to avoid menu fatigue and the benefits of creating flavor adventures. Each segment is chock full of information that is easy to incorporate into any size school nutrition program for an entire district or single, private school for grades K-12. Liles’ personality and enthusiasm shine through in each segment, including titles such as:
“Eggs in all their forms definitely help contribute to the success of our program; whether served in a breakfast bowl, scrambled, or hard-boiled. Eggs are so versatile, a menu planners’ dream ingredient,” said Liles.
“Remember,” Liles says, “your staff can never spend enough time on meal planning. And don’t be afraid of experimentation. It can lead to a brilliant new addition to your school foodservice menu.”
Find all of the blog posts at aeb.org. Or dive deeper into our web site to find other tips, tricks and recipe ideas designed to help school nutrition operators serve students satisfying meals and snacks.