We work closely with our clients on multiple levels. Our onsite Food Service Directors and District Leaders contribute immensely to the concept and execution — often taking very quick action to plan, project, and roll out program requests from our forward-thinking clients.
One such request includes the implementation of our “Good to Go” program at Executive Education Academy Charter School in Allentown, PA. The design and implementation of the program was two-fold: increase line speed for 600 students and provide additional NSLP-compliant à la carte options that are also components of a reimbursable meal.
The operational plan and open-air refrigeration system allow students to hand select items to complete their reimbursable meals. This layout generates an increase in line speed and subsequently provides students more time to eat lunch in the cafeteria.
We worked closely with the school’s leaders to ensure their expectations were met and exceeded. The Good to Go station is part of an even broader dining concept for EEACS which includes a salad bar, pizza station, daily special station, 100% juice station, and additional à la carte options throughout the cafeteria.
Our goal with this program is to provide each student with an exceptional lunch experience, and our working partnership with the school leaders helps to continually drive our ability to achieve that goal.

View the article by Mike Buzalka in Food Management.