Students are spinning their way to a fresh fruit smoothie, enjoying the trendiest foods on social media on TikTok Tuesdays, and learning how to boost their brainpower from a Registered Dietitian. These are just some of the ways that CulinArt Group is creating energy and excitement in its private and independent schools.
CulinArt added 10 new schools to its portfolio this school year, bringing the total number of school clients to more than 70 in 12 of the 16 states in which the company operates. Growth and retention in the school marketplace can be attributed to many factors, including CulinArt’s approach to student activities and engagement. “We are creating experiences for our students,” remarked Hilary Ham, District Manager for CulinArt. “Our food is great and our staff is smiling, but it’s the pop-up events and micro celebrations that are really making a difference with the kids.”
CulinArt has equipped its school accounts with Fender Blenders, which are modified stationary bikes that students pedal to power and mix their own fresh smoothie. Students hop onto the bike and spin for about 60 seconds. All the while, a CulinArt manager or Registered Dietitian is sharing small samples of the student-powered smoothies to the often sizable throng of students surrounding the bike awaiting their turn.
CulinArt’s PopUp Café is fully branded with bright vivid graphics, a service point that literally pops up just about anywhere. PopUp Cafes can be indoors or out and are designed for quick service of fun foods. Schools often use the PopUp Café during mid-morning breaks or afternoons (off-peak periods) and serve items like chocolate-dipped churros or plant-powered energy bites. Some pop up a branded tent in the campus courtyard and sell street foods, such as tacos or sliders. There’s also a coordinating mobile chef’s cart as part of the PopUp Café branded program, which brings culinarians front and center, anywhere on campus, to cook and prepare samples for students.
Teaching Kitchen is an educational platform for students to explore food and nutrition trends. CulinArt chefs and Registered Dietitians lead students in fun, engaging instructional programs that focus on cooking techniques, taste profiles, culinary, wellness and sustainability. Curriculum consists of bursts of learning and classes such as Waste Not Shaker Salads, How We Taste, Let’s Toast Avocado, and more.
“Our goal is to create excitement and put energy back in the dining programs,” says RVP Jeff Powell, “by getting students involved and giving them options never available to them before. These activities are creating a buzz and we are seeing positive results with increases in revenue and participation.” These programs also help CulinArt in its quest to continue growth in the independent school market, particularly in the Northeast, Mid-Atlantic states, and southern California. “These fun, innovative programs set us apart from the competition and get prospective clients excited about partnering with CulinArt,” says Christina Niles, regional vice president of sales.
