Paint Branch High School adds new menu items to please picky eaters

Montgomery County schools added kiosks with fruit and burgers to keep students eating on site.

Oct. 24—A couple of blocks from Paint Branch High School, in Maryland’s Montgomery County, there's a strip mall with a 7-Eleven, a Pizza Hut and a Chinese restaurant. And every day around 11 a.m., the students from Paint Branch start rolling in. Kelvinesha Palmer, 18, in braids and a baseball cap, emerges from 7-Eleven with a drink and some chicken wings. Price tag: $7.77.

That’s a lot more than the $0.40 she would have paid for lunch at school. Palmer qualifies for reduced-price meals because her mom earns less than 185 percent of the federal poverty level. But since Kelvinesha has a part-time job, serving food at a retirement home, she skipped the cafeteria and splurged.

"I just didn’t like what they were having today," Palmer says. What was on the menu? "I think it was mozzarella sticks or the Beefaroni spaghetti thing."

Judging from the crowd at the strip mall, a lot of kids didn’t like what was on the menu. At Paint Branch, just a quarter of the 2,000 students eat the school meal.

More From FoodService Director

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Ideas and Innovation
food trucks graphic

It’s no secret millennials crave adventure in their dining experience—about 40 percent seek out any food that’s new and different, according to The Hartman Group. The mystery is how to keep younger generations of consumers engaged as experiential dining quickly becomes the status quo. Noncommercial foodservice operations are getting savvy, anticipating this demand and throttling adaptable spaces forward. Watch out, action stations—new engaging and flexible innovations are afoot.

Moving pieces

Wichita State University designed a platform for the city’s blossoming commercial food...

FSD Resources