OPERATIONS
feedback on several different menu items, including Everytable’s Chicken Alfredo, Chicken Teriyaki, Pollo Asado and more. “[Students] loved the chicken alfredo, they really loved the pasta,” says Polk. “They loved the Chicken Teriyaki and then they especially loved the Chicken Parm Ciabatta Sandwich which is one of our specialties.” Everytable will continue to hold stu- dent taste tests throughout the year to make sure its offerings keep evolving with students’ wants and needs. Thanks to Everytable’s in-house R&D team, they can be nimble in making rec- ipe adjustments, says Polk. For example, the team has already made changes to its bean and cheese burrito recipe based on initial feedback from students.
“The students said they wanted more flavor on it, and so literally, before they’re going to get it the next time, it’s already been significantly improved to meet their taste profiles,” says Polk. In addition, Compton Unified faculty and staff can order their own Everyta- ble meal for lunch using the company’s Everytable at School platform which allows diners to place their orders on- line and have them delivered directly to their school. They also receive a 10 percent discount. Everytable’s partnership with Comp- ton Unified marks the start of what Polk believes will be a long relationship with K-12 foodservice. The company has “massive expansion plans in K-12 throughout California,” he says. Along with expanding its vended
meals program like the one offered at Compton Unified, it is also working on what it calls Work in Progress (WIP) products, which “basically are compo- nents of a meal,” Polk says. School nutrition programs would then be able to purchase the WIP’s directly from Everytable and use them to pre- pare their own scratch-made offerings from the comfort of their own school kitchen. “Districts want to do their own scratch cooking, but a lot of times, all that is available to them is frozen and pre-pro- cessed stuff,” says Polk. “So now, they can get scratch cooked proteins from us and scratch made dressings and sauces, and they can cook some of the compo- nents themselves and combine it with ours.”
QUARTERLY | Q4
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