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Shoals Cafeteria Program Serving Up Change
Responding to feedback from students and parents, the Shoals cafeteria program has
some big improvements in mind.
Cafeteria Director Amy Money began her position this past July with Shoals Community
School Corporation. Looking back at the “issues and bumps” she has encountered after
her first full semester, Money expressed thanks for the overwhelming support that she
has received. She also took the opportunity to give the community an update on the
department’s successes and challenges.
Making improvements while staying in budget was one of this year’s biggest concerns.
To help support that, the Cafeteria program received a grant from the Martin County
Community Foundation to replace two warming units that were not budgeted. An
anonymous donation was also received to benefit students in need.
Money said that one of the items she felt was most important to share with the
community is the CEP Program. This is a state program that enables all students to eat
breakfast and lunch, free of charge, each day. The state reimburses 80% of meal costs.
While the program is a tremendous benefit to students, it does mean that the district has
to fund 20% of those costs.
Feedback from parents and students has made a big impact on decision-making. Input
received from students has helped influence meal choices according to their
preferences. Parents have also communicated concerns, particularly regarding the
breakfast menu. As a result, higher protein and slower digesting carb options have been
added. One of the year’s biggest disappointments for the director was in October, when
one of the most popular menu items ran short and led to alternative lunch service for
some students. In what she described as “tough learning moment,” Money said they
learned from it and haven’t had the same problem since.
Occasionally, students have indicated that they are not getting enough to eat, and that
they wish some portion sizes were larger. Unfortunately, the department is restricted in
some areas, like portion sizes, which are governed by strict requirements. Students do
always have the option of purchasing additional items beyond what is provided in their
free meal.
Money said that although solutions to some issues have not been identified yet, they
are working on it. Improvements are being made to the cafeteria’s point of sale system,
Skyward. The IT department is working on updates to computers and software. The
concept of a mobile breakfast cart for the elementary and high school is being explored,
and students have expressed a desire for a salad and baked potato bar.
To incentivize fruits and vegetables, Mrs. Gibson suggested a “Try It Tuesday.” One of
Money’s goals for next school year is to implement Tammy Cooper’s idea of celebrating
each student’s birthday in the cafeteria. Recognition was given to all staff for their
dedication and hard work, and the positive impact that they make daily. Money said, “I'm
happy that where we're at, we've grown. I'm happy to see where we're going. And…with
the team that we have here, I want to say I'm grateful for everyone.” She underlined the
importance of open communication and continued learning, concluding, “When things
get tough, we all come together and we make it happen.”
For more information on these and other updates, visit www.shoals.k12.in.us
- Drew Hasselbring