No matter what type of service we are providing, the safety of our school communities and staff has been top priority, with strict safety measures and protocols in place.
Some schools with more space and scheduling flexibility-particularly our boarding schools-have been able to serve students with strict social distancing measures in place.
#INDEPENDENT SCHOOL FLIK MENU CALENDAR SERIES#
Photo: Dim sum is one of the global experiences brought to schools by FLIK Independent School Dining’s new series of international street food.ĭay schools are focusing on pick-up and classroom delivery, with classroom delivery focusing on younger grades. Most service has gone from dining hall service with multiple stations to pre-packaged grab-and-go hot and cold meals. Populations, facility layout, number of meal periods and the schools’ COVID mitigation policies have all been factors in the type of dining service we are providing. We have had to customize COVID service plans for each school. “I’d start by saying one plan does not fit all. Service models are different everywhere, so an individual approach is necessary. When a global street food project was rolled out recently, Byrne wanted to get kids asking questions: “Where do the ingredients come from? What is the impact of the cuisine on the society? What are the unique and on-trend ways you can serve it? When you can hold a meal in your hands that can transport you across the globe (especially with the current travel restrictions), who wouldn’t sign up?” New items include Chinese dim sum-style dumplings, Italian arancini (rice balls), “no-beef” chili nachos, Asian fusion lettuce wraps, Middle Eastern falafel and a classic Cuban sandwich.įor school districts navigating through the pandemic, Byrne emphasizes there’s no “one-size-fits-all” solution for a contract management company like FLIK to put into place across the board.
Stories from the front lines: FLIK Independent School Dining chef introduces handheld global street food project to keep K-12 menus adventurousĪdam Byrne, division chef with FLIK Independent School Dining, believes that since school cafeterias are inside schools, education has got to be baked into everything the foodservice team does.
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