1. Action Stations & Student Engagement: Staying Competitive In today’s economy
Brian Axworthy
Executive Chef
District 11 FNS Team

2. Foodservice Trends Last 5 Years
Casual Chain Establishments Up 20%
Menus with Upscale Appearance & Familiar Foods
Food Establishments Advertising “Healthy” Options
Emphasis in Kid Friendly Environment
Emphasis on Décor to Attract Clientele
Emphasis on Service to Bring Customers Back

3. Other Foodservice Trends
Increase in Culinary Awareness
Increase in Poverty Leading to a Fast Food Nation
Increase in Competitive Marketing and Mergers
Corporate Conglomerates Taking Over

4. Foodservice trends in educational sectors
University Dining
Community College Commons
Next…High School and Middle School
Finally…Elementary Schools

5. Out with the Old

6. Out with the Old

7. Out with the Old

8. Out with the old

9. Out with the old

10. In with the New

11. In with the new

12. In with the new

13. Transforming this: OR

14. To:

15. Changing perception from This:

16. To this:

17. To this:

18. Transforming Service Carts from This:

19. To This:

20. Transforming service from this:

21. To this:

22. Recipes and training tools
I’ll be available during the conference for further questions, recipe sharing, and support