What We Do
We provide technical assistance and coaching to implement scratch-cooking programs that support a local food system and serve fresher food within budget.
Our Services
Foodservice Assessments
Assessments offer a comprehensive snapshot of the current reality. During an assessment, we review processes, procedures, and systems to identify the gaps in the current operation and uncover inefficiencies where costs can be reduced and quality improved.
Full Implementation Projects
We collaborate with institutions to train existing cooks to make food from scratch with fresh and local ingredients using money and time that already exist in the system. We listen to stakeholder voices and utilize data to guide project decisions. Our project roadmap follows a gradual implementation model, allowing staff the time to receive coaching and training for scratch cooking to steadily impact the menu without causing overwhelm.
Online Learning Platform
Our comprehensive virtual training course consisting of 11 chapters, 75+ modules, and recipe videos guides learners through the change-management lifecycle of a scratch-cooking program transition. Our program includes a Community Hub that allows cohort participants to share menus, recipes, challenges, and successes to learn together, creating a community of schools to collaborate and help build and support a local food system.
Summer Training Institute
We are excited to announce our first annual Summer Training Institute, a 5-day program to equip school foodservice staff with the skills for scratch cooking through hands-on intensive training. The institute will be held at Lincoln Land Community College in Springfield, IL from August 11-15, 2025. Registration is now open!
“The training provided by Chef Greg and his team was top-notch.”
— Kent Froebe, Superintendent
A Focus on Leadership
We understand that change is hard. In order to effect change, strong leadership at all levels of the organization is essential. We focus on leadership development and coaching of all staff to empower them to take pride in their work and embrace the challenges that come along with implementing a new program that serves better food to students.
Data to Guide Projects
We track and report on data to identify areas of focus, guide next steps, and ensure program success based on benchmarks and goals set at the start of the project. We track and report on data in three keys areas:
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We track local food as a percent of total purchases and total dollars spent. We focus on local food because it is fresher and benefits the local economy. Institutions can play a big role in supporting the local food system by providing consistent demand at scale.
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We track scratch-cooking as a percent of monthly menu items. By increasing scratch-cooked menu items, we are also ensuring the use of more fresh ingredients as well as a decrease in processed components and heat-and-serve meals.
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We ensure cost-neutrality by implementing overproduction tracking, monitoring food and labor cost per meal, and calculating meals per labor hour. We assert that the time and money for scratch cooking already exist in the system. Through kitchen efficiencies and waste reduction, it is possible to serve better food at no additional cost to the program.