K-12 foodservice directors are tasked with doing more with less―and managing food inventory is no exception.
All foodservice operations want to keep inventory at minimum, and operators are reducing the ingredients needed in their kitchens through strategic and savvy menu building.

Shelf-stable cheese is the sauce K-12 foodservice directors and child nutritionists need at their fingertips. Thinking beyond just nachos, AFP cheese sauces provide endless menu options:

• a flavor-boosting ingredient in mac & cheese or enchiladas
• a tasty topping for grilled meats or baked potatoes
• a warm dip for soft pretzels and vegetables
• a simple base for a host of soups, sauces, and fillings

With this one added ingredient, foodservice personnel have developed menu items such as Curried Chicken and Cauliflower, Marinated Beef Street Tacos, California Roll with Wasabi Cheese Sauce, and Mexican Chicken Balls dipped into cheesy fondue.

When it comes to managing inventory―and finding menu inspiration―multi-use ingredients have an enormous impact in the kitchen and on the plate.