Slowing Down in the Holiday Rush and Making Time for Reflection
The holiday season in school foodservice is a paradox. Festive energy fills the halls, but behind the serving lines, staff are juggling special events, closing down their kitchen successfully before winter break, and the everyday mission of feeding students. Add in personal holiday obligations, and it’s no wonder many nutrition professionals feel stretched thin.
Slowing down isn’t just a luxury, it’s a necessity. By pacing ourselves we can preserve energy, find joy in the work, and carry that balance into the new year.
Why Slowing Down Matters
In school foodservice, the pace is often relentless. There are menus to plan, deliveries and inventory to manage, food safety, equipment maintenance, parent and teacher requests, and hundreds of meals to serve in a short window. During the holidays, that pace can intensify with themed events, special treats, and the added energy of excited students. Slowing down is not about doing less, it’s about creating space to focus on what truly matters.
When staff take a breath and step back from the rush, they’re better able to notice the small moments that make the work meaningful: a student trying a new food for the first time, a hug or high five at the cash register, or the teamwork that comes from pulling off a busy lunch service together. These moments are the heart of the job, and they’re easy to miss when everything feels like a race.
Slowing down also protects well-being. Constant busyness can lead to burnout, but pacing ourselves helps conserve energy and reduce stress. It allows staff to bring more patience and positivity to interactions with students, colleagues, and families. And importantly, it sets the tone for the new year. Instead of entering January drained, teams can begin with clarity, resilience, and a renewed sense of purpose.
Reflection: Think back on the past few weeks. Were there moments when the rush overshadowed the joy? Did you notice a student’s excitement about a holiday meal, or a colleague’s extra effort to support the team? Slowing down gives us the chance to recognize those moments, to let them sink in, and to remind ourselves why our work matters.
Creating Joy for Staff and Students
Efficiency is important, but happiness matters too. Short breaks to stretch or sip water can reset energy during long shifts. A gratitude board where students write what they’re thankful for can foster community and remind staff of their impact. Playing cheerful music during prep or service lifts spirits, and celebrating small wins reinforces the value of the work.
Reflection: Joy doesn’t always come from big celebrations, it often comes from the smallest gestures. A kind word from a student, a laugh shared with a coworker, or the satisfaction of seeing a beautiful serving line that your staff worked hard on. What small joys have you noticed lately, and how can you make space for more of them?
Carrying It Into the New Year
Goals in school foodservice often focus on efficiency, meeting a budget, menu innovation, or wellness. But perhaps a school foodservice New Year’s resolution could be implemented too – one of slowing down. By practicing pacing techniques or sharing small wins, teams can enter the new year with more joy and resilience.
Reflection: As you set goals for the year ahead, consider how slowing down might support them. Could pacing yourself help you meet efficiency targets with less stress? Could taking time to notice student reactions guide menu innovation? Could prioritizing rest and balance strengthen wellness for the whole team? Goals define an outcome you want to achieve, but resolutions — like slowing down — are the daily practices that bring that vision to life.
The holidays remind us that foodservice is about more than feeding — it’s about nurturing. This season, give yourself permission to pause. And as the new year begins, let slowing down be the resolution that makes all the others possible.
ABOUT THE AUTHOR
Colette is a Registered Dietitian with nearly 20 years of foodservice experience, including more than a decade of experience dedicated to child nutrition. Before joining ProTeam, Colette was a multi-state Resident Dietitian for Chartwells K-12. Her specialties include menu planning, securing grants, staff training, marketing and program promotion, accommodating special diets, and ensuring program compliance.