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

As school cafeterias begin to evolve, one of the most exciting opportunities is the chance to bring the world to the students, right on their lunch trays.