We are excited to share that SN Magazine featured our Design & Branding Coordinator, Debbi Beauvais, RDN, SNS in the Nov/Dec issue.
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Debbi Beauvais, Design & Branding Coordinator, attended both the NY and Florida SNA State Conferences in October. She was joined by Lora Gilbert, Senior Consultant at the Florida Show.
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ProTeam was proud to have the recent opportunity to present our report findings to the Wayzata School District.
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ProTeam Foodservice Advisors and the School Purchasing and Resource Consortium (SPARC) are excited to announce the renewal of our partnership for the next five years.
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ProTeam Foodservice Advisors is thrilled to announce our Senior Consultant, Debbi Beauvais, RD, SNS, has taken on a new role as Design and Branding Coordinator. Debbi will oversee our cafeteria interior design service, Cafeteria Makeovers.
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Mauston (WI) School District Foodservice Director Rob Prestwood’s implementation of scratch cooking in his program has not only greatly improved food quality and nutritional value, but has also improved staff job satisfaction and allowed the program to overcome supply chain challenges.
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The Biden administration announced earlier this week that $50 million in school foodservice equipment grants will be awarded to schools across the country.
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ProᐧTeam went on a road trip this summer to visit so many familiar and new faces at ANC and all of the SNA state conferences we attended.
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As part of a campus facility improvement plan, Boone High School in Orange County Public Schools replaced the existing gymnasium with an expanded fieldhouse. The gymnasium had been adjacent to the kitchen/cafeteria, which provided an opportunity for the expansion of both the serving and dining facilities at Boone High School. Learn more about this project here.
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Visualz, of St. Paul, Minnesota, a full-service supplier of educational resources and customized design projects, and ProTeam Foodservice Advisors, of Madison, Wisconsin, who offers comprehensive consulting services to educational foodservice leaders, teamed up in April 2022 to integrate their design and consulting services for school cafeterias that need a visual transformation.
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ANC 2022 registration is now open! Come celebrate and learn with school nutrition professionals across the country in Orlando, FL, from July 10-12. Pro•Team Foodservice professionals will be presenting 3 sessions and we'll also have a booth open to connect with colleagues as schedules allow. Join us!
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Join Pro•Team Foodservice Advisors and Health-e Pro for a live presentation as we discuss crediting and how you can tackle this challenging part of foodservice.
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Pro·Team Foodservice Advisors recently partnered with Bismark Public Schools for a Fresh Eyes Review. A priority for the team: to enhance the product delivery schedule for more efficient management, especially for their smaller schools. With Pro·Team help, they eventually moved all 16 schools on an improved delivery system, saving both time and headaches!
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Our Food of the Month materials are offered to help foodservice teams showcase their programs, including their expertise in nutrition and ingredients! Now available, our April Food of the Month kit including images and promotional materials showcasing HERBS and SPICES.
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Developing menus and providing recipes that deliver against multiple goals (nutrition, taste, USDA guidelines, etc.) is one of the things Pro•Team RD’s do best! Here are two new options that check lots of boxes: a Charcuterie To-Go Box and Strawberry Overnight Oats.
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The Pro•Team child nutrition experts have been at it again: We are pleased to offer two more kid-friendly and healthy recipes to add to your school menu toolkit. Download the recipes today for Sunflower Dunker Box and Spicy Tuna Sushi Bowl.
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Pro•Team is delighted to add yet another school and child nutrition expert to our team! Please join us in welcoming Sara Gasiorowski, MBA, SNS, with over forty years of school nutrition experience.
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In these latest additions to our Recipe Corner, we are delighted to share healthy food menu items gone comfort. Download the recipes for Broccoli Casserole and Kale Chips today.
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In January, an estimated $750M will be added to the school meal programs across the nation this year to ensure reimbursement rates keep pace with rising food and operational costs. Schools will receive an additional 25 cents per lunch.
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