District closes cafeterias to save money

School District 43, in British Columbia, will close 13 middle school lunch rooms, which it says will save $145,000.

Published in FSD K-12 Spotlight

By 
Mallory Szczepanski, Digital Production Editor

When middle school students return to school after summer break, there will be one major thing missing: the cafeterias.

School District 43, in British Columbia, is closing its 13 middle school cafeterias as part of an effort to balance its 2014-15 school year budget. This is the second year in a row the district has made cost cuts. Last year, the district slashed $12.1 million from its budget after ending the 2012-13 school year with a $10 million deficit.

The district is hoping to save approximately $145,000 from cafeteria closings. The district plans to use the money saved by the shuttering for use in educational purposes.

“We can’t afford to run middle school cafeterias anymore,” says School District 43’s Assistant Secretary-Treasurer Chris Nicolls. “All middle school cafeterias will be closing by June 30.”

Although the cafeterias will be closing, the district is looking to supplement food vending machines in middle schools, with hopes of being able to bring in more machines with a wider variety of food choices. Besides the vending machines, middle school students won’t have any other food options on school premises, leaving parents and students in charge of packing lunches every day.

The district’s secondary schools will continue to offer food options and shouldn’t see any major changes, according to Nicolls.

“We are taking a look at pricing [in secondary schools] and may push prices up,” Nicolls says. “The difficulty [we have had] is subsidizing cafeterias in middle and secondary schools. We would like to make the secondary schools more self sufficient and eliminate the subsidy we have had to supply.”

Cafeteria closings aren’t the only big changes that will be taking place during next school year. The district also cut some job positions, such as teachers, bus drivers and foodservice workers, to balance the overall operation budget. The district also is eliminating bus services for non-special needs students due to the $13.4-million deficit that it was facing for the upcoming year.

Notices were sent to parents about the removal of buses. Within that notice, a mention of the cafeteria closing was included. Nicolls says that so far, reaction of the cafeteria closing from parents and students has been muted.

“We don’t have any plans on going back and reopening middle school cafeterias in the future at this time,” Nicolls states.
 

More From FoodService Director

Industry News & Opinion

The menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

FSD Resources