School meal regs blamed for drop in lunch sales

Mich. district selling 100 fewer lunches than last year.

Bangor Township Schools and other school districts across Michigan are hearing student complaints after implmemeting the  new requirements for school lunches. Everything from "the food doesn't taste as good" to "there isn't enough food," has caused the district to sell 100 less lunches than last year.

For example, one menu entree is five chicken nuggets with a whole wheat roll, accompanied by vegetables and fruit. The wraps, paninis and calzones are about the size of a microwave Hot Pocket, said Ryan Leitermann, a 17-year-old senior.

With a total population of about 900 students, about 500 eat the hot lunch prepared at the school, said Shelley Blair, Bangor Township schools food services director.

More From FoodService Director

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

FSD Resources