FSD Michael Rosenberger is modernizing and updating Irving ISD cafeterias and kitchens.
Veggie sides are made fresh and offer visual appeal.
Freshly cooked broccoli goes right out of the oven to the serving line.
Newly introduced entrée salads have been a big hit.
Rosenberger believes in transformative technology and quality equipment.
Modern flatscreens lend a commercial look to cafeteria menu displays.
Irving's modified breakfast cart program puts student ID cards in a sleeve sorted by classroom.
Kids take their cards, get their food and drop the card in a basket at the other end.
Cards deposited in the basket are scanned at end of breakfast period to tally participation.
Irving's new Lady Bird Johnson Middle School is a cutting edge zero-waste facility, including the foodservice operation.
The Irving (TX) ISD is reinventing the operational model of a school foodservice. Here's a look at some of the things they are doing.
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