Participate in a detailed presentation illustrating how a high degree of integration between approved menu planning, nutrition, inventory and ordering eliminates double work streamlining procurement and inventory management, reducing over ordering, over production and waste.

Learn how you can manage allergens, therapeutic dietary needs while accommodating cultural and personal food preferences at the same time.

Learn to utilize new techniques designed to help districts recover funds and avoid going to fee- based collections agencies. These techniques include managing and controlling negative meal account balances, as well as reducing overt identification contributing to "shaming." Find out how to automate tasks involving sophisticated negative-balance triggered emails and letters to parents, with complete […]