OPERATIONS
Everytable taps into K-12 foodservice with new partnership with Compton Unified School District The Los-Angeles-based chain will provide vended meals to supplement the district’s in-house nutrition program starting this school year.
E verytable is headed to school this fall. The Los-Angeles- based restaurant chain known for its scratch-made, health-focused offerings has partnered with Compton Unified School District to provide vended meals to supplement the district’s nutrition program this school year. Everytable’s relationship with the city of Compton, California goes back several years. It first opened a retail location in the city in 2018 and then opened a location at Compton College a couple years after. Providing meals to Compton Unified seemed like the next logical step for the company, says Everytable Founder and CEO Sam Polk, especially because he feels they are well-suited to help school BY BENITA GINGERELLA
foodservice programs implement more scratch-made meals into their menus. “There’s this big movement for scratch cooking in schools. But scratch cooking is really hard, and you need certain equipment, and you need a lot of training,” he says. “And so, a lot of these schools are basically, like, on a transition to scratch cooking, but they can’t do it right away.” By utilizing Everytable’s existing supply chain and infrastructure, the company can aid school districts, like Compton Unified, who want to incorporate more scratch-made meals into their menus but don’t have the current means to do so on their own. “We have really high experience making high quality, ultra fresh food from scratch,” says Polk. “We can
leverage that existing supply chain and logistical infrastructure to meet the needs of schools.” Everytable’s meals are meant to sup- plement Compton Unified’s in-house foodservice menu. School nutrition op- erators at the district will place their orders, which will be prepared fresh in Everytable’s commissary kitchen and then be delivered to the schools. The ingredients used for Everytable’s school meals are the same ingredients used at its retail locations, just in differ- ent proportions to meet the U.S. Depart- ment of Agriculture’s (USDA) School Nutrition Standards. Kids can be tough critics, says Polk, so Everytable held a tasting at Compton High School earlier this summer where students got to sample and share their
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QUARTERLY | Q4
PHOTOS COURTESY OF EVERYTABLE
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