Student-Centered Menu Development: Giving Students a Voice in School Meals

Keeping students engaged is a constant battle, both in the classroom and the school cafeteria. They live in a world of constant distractions, where technology is constantly vying for their attention and an entire world of information and entertainment is always at their fingertips.

But, that simply means schools have to stay up to date on ideas and best practices for keeping students engaged and making certain they are always the focus of menu development. In fact, some of those same tech tools that are demanding student attention can be used to encourage engagement for K-12 breakfast and lunch programs.

Consider some of these thought-starters to inspire your own student-centric engagement program:

Student-led menu creation and themed meals

In the same way that a parent may get their child involved in making lunch or dinner to get them more excited about eating it, many schools now actively incorporate student ideas, menus, recipes, and programs.

But while student involvement may be more common now, every school’s approach is different and there are plenty of novel ideas a specific program may have yet to embrace. While some schools regularly ask for students to submit recipe ideas, for instance, others have taken it a step further and turned it into a game or contest. Winning students feel the pride of seeing their recipe featured on the menu and sharing the concept with their fellow students.

Another way to make meals and recipes more personal is to introduce more culturally-themed days, like a “Flavors from Home” day or week where students can share favorite family recipes. This not only gives them a chance to share their heritage, but it can introduce more global flavors and ingredients in a way that resonates with a wide range of students.

Cafeteria staff can also make the entire menu creation process more collaborative. Instead of asking students to submit a recipe they develop on their own, staff members can work alongside students to co-create menus or recipes. This not only fosters more connection between students and staff, but it also gives students a view into the work that goes into menu creation.

Taste tests and focus groups

There is still work to be done even after a new menu item is developed, whether it was by a student or staff member. Positioning a new menu item or concept for success also means giving students a voice in the pre-launch phase.

Taste tests and focus groups, in particular, allow students to give valuable feedback on a new item before time, money, and ingredients are spent on a full introduction. At schools across the country, K-12 decision-makers are taste-testing new items with students to understand the right portion size, if the flavor hits the mark, whether students know the ingredients or dish (meaning more education and information may be necessary), if an item can be plated or presented more easily or attractively, how a new menu item may be menued with existing offerings, etc.

Beyond gathering useful feedback, these type of taste tests can also introduce students to new items and get them more excited when they actually see them on the regular menu.

Chartwells, which oversees dining programs for more than 4,000 K-12 schools across the country, knows how important it is to gauge student response before launching an item. “Kids today are smarter and savvier than ever about their food and we want to make sure the cafeteria is a place they want to be, not where they have to be,” said Belinda Oakley, CEO of Chartwells K12.¹

With that understanding, the company launched its Student Choice program at 150 middle- and high-schools across the country. As part of the program, schools launch tasting events where students can try new menu items and learn about ingredients. Using new technology, student ambassadors then encourage students to “voice their choice” and give feedback on the new foods that may be served in the cafeteria. Trend-forward food stations that are part of the program include Bok Choy with flavors from Asian, Made to Melt with regionally-influenced ingredients and lots of cheese, and Sono with authentic Latina and Mexican flavors.¹

In-person and digital feedback surveys

Chartwells isn’t the only one using technology to garner student feedback. Indeed, once an item hits the menu, the work still isn’t done. It’s essential to keep on top of student feedback and continually give them a voice in what’s on their tray. Preferences changes, recipes evolve, students develop new needs—regularly checking in on students can ensure meal offerings are still hitting the mark.

Today’s “digital native” students can make that easier than ever. For schools where cell phones are allowed during the day, QR code surveys on cafeteria tables can make it easy for a student to give feedback on a meal or menu option.

But you don’t need technology to ask student opinions on existing menu items, of course. Printing monthly feedback forms every month can allow students to suggest new dishes, offer up ideas or tweaks for existing offerings, share their favorite meals or ingredients outside of school (which can uncover unmet needs and inspire new offerings), and vote on favorite dishes or meals.

Gamification and engagement incentives

Many K-12 leaders will tell you that a successful feedback program is only as good as the rewards and incentives students receive for offering feedback. (That’s true for consumers of all ages).

One option: gamification. Turn engagement programs into a game where students can earn points and win rewards, incentivizing their participation. Every time a student completes a taste test or fills out a feedback survey, for instance, they can win rewards or loyalty points that can be redeemed for special prizes or meal/dining perks.

Or consider incentivizing social media participation, which reaches students where they already spend a lot of time. Consider a program like “Vote for Next Month’s Menu Special,” where students can vote on their preferred option on Instagram.

Use the digital displays found throughout your lunchroom or school as a leaderboard, getting students excited to see who has the most points or showcasing the most popular meals chosen by students.

Staff engagement and involvement

Central to the success of all of these programs is staff engagement and support. Sometimes a little nudge from a beloved staff member is all a student needs to try something for the first time or fill out a quick survey.

The Austin Independent School District knows how important the program’s 550 kitchen employees are in supporting the more than 10 million meals they serve annually. To showcase how tasty and nutritional those meals are, the district launched the “I Love School Lunch So Much” campaign last year. The campaign highlights those staff members who regularly enjoy school meals themselves and showcase particular foods they love and why they love them. It not only shows students that staff members enjoy the same meals they serve, but it gets staff members from throughout the school more directly involved in menuing.²

By embracing student involvement in menu creation, feedback, and engagement, schools can transform the cafeteria into a more inclusive, exciting, and nourishing space.

¹ Chartwells, A School Lunch Menu Where Students Have a Vote: Chartwells K12 Introduces New Student Choice Program in 150 School Cafeterias Across America
² Austin Independent School District, Food Service at Austin ISD