St. Anne School’s brand new lunchroom a hit with students

Published in FSD K-12 Spotlight

Katie Fanuko, Associate Editor

ribbon cutting

When students at St. Anne School in Laguna Niguel, Calif., went to lunch on Feb. 2, they were able to see their new two-story cafeteria for the first time. Students were served meals from the primary kitchen on the first level that day, and the second story was officially opened on Feb. 6.

After an eight-month renovation, St. Anne Headmaster Randy Adams says students were excited to see the new facility, which at 9,000 square feet is double the size of the former dining space.

“I went into the lunch room and it was quiet. The kids respected that it’s a new, clean facility and they want to keep it that way,” he says.  “As I was walking, I asked the students, “What do you think of the new room?” and they said, “It is awesome.”

Before the renovation, students ate lunch in a 4,500 square-foot patio that was enclosed by a plastic vinyl covering. Portable heaters were brought in during colder weather.

“It would get very noisy in there,” Adams says. “It just wasn’t a really nice facility.”

The second floor of the new space includes a multi-purpose room with two 90-inch flat-screen TVs and an area where students who receive a pre-ordered lunch can pick up their lunch and order a la carte items, such as bottled water or fruit, from a satellite serving area that includes hot boxes and a POS system.

The ground floor contains the main kitchen, where St. Anne School’s foodservice provider, Sapphire at School, can provide multiple entrée options for 875 students and staff. The remodel also expanded the amount of storage space that Sapphire at School can use and increased the number of POS lines from three to five, which will allow students to move through the servery more quickly, says Sapphire at School’s owner, Chef Azmin Ghahreman.

Before the remodel, it could take students at the end of a service line about 10 minutes to receive and pay for their lunch, but the additional POS stations could help students move through the line up to 40 percent faster, Ghahreman says.

The main floor also has hydration stations where students can fill up water bottles. The space also features 60-inch flat-screen TVs that display menu items so students can have an idea of what they would like to order before they reach the service window. Daily menu items are also posted online for parents and students to view.

The remodeled lunchroom cost $2.3 million. St. Anne School has been raising money since 2010 to pay for the project.

More From FoodService Director

Industry News & Opinion

In a bid to beef up its presence in sports arenas and a variety of other large venues, Sodexo will acquire foodservice vendor Centerplate for $675 million.

Sodexo says the deal, which is expected to be finalized by the end of this year, will more than double its global footprint.

Centerplate, which serves as the foodservice operator for a number for stadiums, convention halls and other event spaces, brought in revenues of $998 million for the year ending June 2017, according to Sodexo. Centerplate was purchased five years ago by Olympus Partners, a private-equity company...

Menu Development

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

FSD Resources