What School Nutrition Programs Can Learn from the TV Show "The Bear"

By: Pisanick Partners

Whether you're a devoted fan of The Bear or not, as child nutrition leaders we often look to fast casual or “food away from home” trends to spark new ideas in our school cafeterias. But just like behind the scenes of The Bear, it’s not all roses and sunshine behind those back-of-house doors.

So what can we actually learn from this dynamic, sometimes intense storyline of a show? In our minds - a lot. Sometimes it’s a reminder of what not to do, or maybe it’s a cue to ask the question differently: “If we do X, what’s the best thing that can happen and what’s the worst?”

Running a restaurant isn’t for the faint of heart. It takes vision, courage, teamwork, and plenty of communication. The same can be said for school nutrition programs. The truth is, school food services are restaurant businesses. When we embrace that mindset, we can harness our inner “Bear” and lead with passion, purpose, and collaboration.

Here are a few lessons from The Bear that we think are too impactful not to share. 

1. Nonnegotiables matter. Set standards and stick to them.

2. Loud and chaotic ≠ success. A calm kitchen can be a productive one.

3. Apologies build trust. Whether spoken or signed, humility goes a long way.

4. Communication is everything. A quick morning huddle can prevent chaos later.

5. Invest in your team. Training builds confidence that lasts far beyond one service.

   
   

Now, you might be thinking, “That’s TV - it’s not the same as a school cafeteria.” But the connections are there if you look closely.

Like Carmy’s kitchen, every cafeteria thrives when expectations are clear. SOPs and handbooks create a level playing field for everyone. A short morning check-in keeps things on track when Plans A through P go sideways. Lead with respect—people don’t respond well to scolding—and remember: collaboration keeps teams stronger and encourages new hires to stick around.

When mistakes happen (because they will), own them quickly and move forward. A little humility and humor go a long way. And yes, even in The Bear’s high-stress world, the old saying still applies: “If you have time to lean, you have time to clean.” Clear communication about daily cleaning and prep duties helps everyone understand their role and keeps operations running smoothly.

Marketing your mission is just as important as managing your meals. Confused buyers don’t buy, so make sure signage and service are clear and welcoming. Tell your story - share your mission through newsletters, social media, and your school website.

If your goal is to move your menu toward more scratch cooking, remember that change takes time, tools, and training.  A “heat-and-serve” crew can’t become Carmy’s Michelin-level team overnight. Start with recipe software to simplify ordering and scaling, upgrade equipment when possible, and focus on helping staff work smarter, not harder.

At the heart of every cafeteria are the students. While pizza and chicken are always favorites, that doesn’t mean you can’t explore new versions of old classics or bring global flavors into the mix. One student panel told us, “I love Indian food - how about Butter Chicken?” and “I try to avoid foods high in fat or sugar.” Their curiosity reminds us to involve students in menu planning and keep exploring global flavors.

In the end, every successful kitchen takes a village. The best teams are built on respect, communication, and shared purpose - just like in The Bear. School kitchens may feel like small family businesses, but they’re full of heart and resilience. Growth often comes from those moments of chaos and courage.

Embrace your inner Bear - and your next great idea. Explore our Mindful Menus for creative ways to energize your menu and inspire your team. Need inspiration? Check out our Pisanick Partners Cookbook for creative, student-approved recipes.