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TAYLORVILLE — Like many other school districts from around the county struggling with food service providers suppling meals to schools, The Taylorville School District faces the same challenges.
School districts have gone to these services when they have discontinued cooking positions or have been faced with not having enough help in their cafeterias.
This week, the following letter was received from Travis Young of Aramark, the food service provider for Taylorville Schools, discussing the food supply chain issues.
“To our K12 client partners:
As you have likely read or heard in news reports – as well as seen in your favorite local quick-serve and fast- casual restaurants – the food-service industry is currently facing supply-chain challenges directly related to labor shortages, limited production, and other ongoing disruptions caused by the COVID-19 pandemic.
Labor shortages are impacting suppliers and delivery services alike. Suppliers are rebalancing distribution to food-service providers that are reopening and supermarket retailers. Inflation and cost of goods are also becoming more challenging as the economy heats up and there’s a sharp rise in demand.
As we transition from summer-feeding programs to welcoming students back for the 2021-2022 school year, we want to let you know that we anticipate some supply shortages for different food products and commodities in the coming months.
Aramark is being very proactive to identify these supply-chain challenges and lessen impact to our menus, operations, and customers.
– communicating closely with our buyers and supply partners,
– sharing updates inter- nally with our experts and frontline operators,
– and working quickly with our purchasing, culi- nary, nutrition, and hospi- tality teams to adjust our K12 menus, adapt recipes, and modify product invento- ry and ordering as neces- sary.
If ingredients are temporarily unavailable, we will make appropriate substitu- tions that comply with nutrition and other guidelines. In some cases, manu- facturers may be discontin- uing products. We will source similar products to replace discontinued products if possible. We will update our menu databases in real time to reflect sup- ply.
We will navigate these challenges proactively, as well as look for opportuni- ties to innovate. Like we have for the past 16 months, we will remain agile, adapt, and continue to serve meals and provide a dining experience with a student-first approach. We will ensure students are well fed and have a variety of on-trend, tasty, and healthy foods to choose from each day.
In addition, despite these challenges, we are also looking forward to sharing exciting, new flavor -forward menu items and service- solution options with you and your students in the coming months.
We will stay in close com- munication regarding sup- ply-chain updates and ongoing operations. We are committed to maintaining Aramark’s standards of service excellence. Please let me know if you have any questions or concerns.
Travis Young, Regional Vice President, Aramark”