In the fast-paced world of school nutrition, menu planning requires more than just meeting regulations—it’s about creating meals students love, optimizing kitchen workflows, and staying within budget. At this year’s Innovation Academy , host Maureen Pisanick  sat down with long-time industry leaders Pam Reitz  and Phyllis Brannon  to talk about fresh product ideas, smart ingredient strategies, and ways to stretch resources without sacrificing quality. Fresh Ideas from the Sho

In the world of school nutrition, balancing flavor, creativity, and cost-effectiveness is no small feat. Recently, Maureen Pisanick sat down with two industry powerhouses— Lola Deer  of Simplot and Holly McGarry  of Acxion—to share practical tips, fresh ideas, and plenty of foodie inspiration for school meal programs. Meet Our Guests Lola Deer  blends Nigerian heritage with Midwestern roots, creating a culinary style she describes as hometown cooking with a West African spice

GFS experts Elena Buist & Chip Gregory share how schools can navigate clean label trends, Buy American compliance, and menu transparency with smart communication and technology.