In this always popular hour-long webcast, we bring a panel of foodservice consultants together to share insights and inspiration from years of experience and address how to bridge technology and design, common kitchen design missteps and more.
Just as on the commercial side of the industry, K-12 foodservice operators have been forced to create new operating playbooks during the COVID-19 crisis. The past year has called for directors and their staffs to adjust and adapt. We’ll examine what adaptations are here to stay and what the future holds for K-12 foodservice.
Register to watch this recorded webcast free on-demand.
FCSI members and certified foodservice professionals may earn a continuing education unit by registering and viewing the webcast and then completing a short quiz.
Moderator
Joe Carbonara
Editorial Director
Foodservice Equipment & Supplies
Panelist
Scott Reitano
Principal
Reitano Design Group
Through his 34 years in the foodservice industry, Scott Reitano has become highly regarded for his change leadership, creativity, and his passion for serving others. He brings high-energy and an infectious enthusiasm to all the opportunities and challenges he is afforded in life. Scott believes in the concept of Project Leadership. To that end, he is committed to using his foodservice industry knowledge, design expertise, and project process understanding to guide his clients and advise his design partners throughout the completion of facility design and construction.
Panelist
Reginald (Reggie) Ross
School Nutrition Consultant
North Carolina Department of Public Instruction
2020-2021 School Nutrition Association President
On July 14, the School Nutrition Association (SNA) welcomed Reginald (Reggie) Ross, SNS, as president for the 2020-2021 school year. Reggie, School Nutrition Consultant for the North Carolina Department of Public Instruction (NC-DPI), will represent SNA’s 55,000 school nutrition professional members nationwide during unprecedented times. Under Reggie’s leadership, SNA will focus on advocacy and professional development to help members address unique challenges as they work to meet students’ nutritional needs during the pandemic and beyond.
Since 2013, as Zone 3 Operations Consultant, Reggie has served as liaison between NC-DPI and 41 school meal programs across 11 counties surrounding Charlotte, NC. Reggie provides ongoing support, training and technical assistance to help these programs improve meal service for students and stay aligned with federal and state school meal guidelines. Reggie conducts regular Administrative Reviews and Procurement Reviews of the programs in his region and in the state. He assists other consultants who are assigned as a team to review selected School Food Authorities.
Reggie launched his career in school nutrition in 2006 as a cafeteria manager for Coulwood Middle School in Charlotte-Mecklenburg School District. Reggie immediately found his calling and quickly worked his way up to Area Supervisor, overseeing as many as 30 schools in the district. He also helped to establish a Food Show for the district which was held at Bank of America Stadium, the home of the Carolina Panthers.
Panelist
Nicholas Saccaro
President
Quest Food Management Services
Nicholas Saccaro serves as the President of Quest Food Management Services, leading Quest's daily operations. Nicholas most recently served as Vice President of Operations for Creative Dining Services, overseeing the organization's partnerships throughout the Midwest.
A proven innovator and leader in the foodservice industry, Nicholas also served as Vice President and General Manager for a Revolution Foods in Colorado. Prior to this, Nicholas served as the CEO for two Feeding America food bank network members.
Nicholas graduated summa cum laude from Missouri Western State University with a Bacholer's of Science degree in Business Management and later earned his Master's in Business Administration from Morehead State University.
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Foodservice Equipment & Supplies (FE&S) is the one media source that connects equipment and supplies manufacturers and service providers with the full distribution channel including news, trends and best practices for foodservice equipment dealers, specifiers, operators, and supply chain partners.
