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01/24/23

One-On-One with General Manager Dan Maertz

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Meet SAGE General Manager Dan Maertz! He’s been with SAGE for 15 years and currently serves as General Manager at Wilson College in Chambersburg, Pennsylvania. He was recently recognized by Food Management as one of 15 college dining directors and general managers who made a difference over the past year. He was chosen from more than 400 nominations across the country for stepping up to ensure that students and staff continued to be fed throughout the COVID-19 pandemic. We chatted...

01/18/23

One-On-One with Team Member Derrik Young

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Meet SAGE Team Member Derrik Young! He was recently recognized by Food Management as one of the 21 K-12 food service directors and general managers in the United States who’ve made a difference over the past year. He was chosen from more than 400 nominations and has been with SAGE for almost nine years. He’s currently an on-call Cook  at Girls Preparatory School in Chattanooga, Tennessee, but he was highlighted for his work as Food Service Director at Silverdale Baptist...

01/13/23

2023 Food Trends

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As we welcome the new year, SAGE’s Director of Menu Development Rob Coutu shares food trends you’ll likely see on menus in 2023. Boards: Just as charcuterie and artisanal cheese boards have become more popular, other types of boards — like breakfast boards, butter boards, buttercream boards, and whipped feta boards — are also gaining momentum. Boards are interactive and a fun, easy way to offer variety and entertain guests. Crema: This spreadable condiment is similar to sour cream and...

10/13/22

The Making of a SAGE Menu

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SAGE has been promoting scratch cooking and focusing on variety since the beginning. We understand a positive mealtime experience can impact students and their academics, attendance, athletic or extracurricular activities, and overall well-being. That’s why we put such care into making sure every menu provides a variety of options to properly fuel our communities and accommodate all palates and eating patterns.   The foundation of a SAGE menu is our scratch-made recipes. Each SAGE recipe is written by one of...

10/05/22

California Consumer Privacy Notice to California Employees and Job Applicants

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SAGE Dining Services, Inc.’s (“SAGE”) California Consumer Privacy Notice to California Employees and Job Applicants Effective Date: January 1, 2023 This California Employee Privacy Notice (the “California Employee Privacy Notice”) supplements the SAGE Privacy Notice and California Consumer Privacy Notice and applies to the personal information of California employees, interns, contractors, volunteers, and applicants for those roles collected by SAGE. This California Employee Privacy Notice also applies to information provided to us about employees’ relatives or others that is...

09/29/22

ALL FOODS FIT: ALL FOODS HAVE A PLACE ON YOUR PLATE!

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We’re excited to announce our All Foods Fit campaign! We want to encourage a positive relationship with food and remind you that all foods have a place on your plate. SAGE’s nutrition philosophy is All Foods Fit. This means that there are no “good” or “bad” foods because we eat many different foods for many different reasons. Food supports physical, social, emotional, mental, and cultural well-being — which support overall health. We want to honor and celebrate those reasons! Food...

01/12/22

Serve It Safely: Our Approach to Food Allergies

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Did you know, according to Food Allergy Research & Education (FARE), 1 in 13 children in the United States has at least one food allergy? In the schools SAGE serves, 1 in 11 students has been diagnosed with a food allergy. To keep our guests with food allergies safe, we’ve developed a comprehensive allergen safety program called Serve It Safely. Our program begins with menu design. Managers team up with our Registered Dietitians and work closely with each venue to...

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