The good news is that facilities can change, and Anji Branch, Child Nutrition Director in Gooding, Idaho, proves it. Gooding's high school serves just 400 students, and its old setup was rough. "We had a multi-purpose room and a kitchen with an accordion door that opened into a hallway," she explained. "We were feeding about 26%." So Anji remodeled a dry storage room into a market and bistro, open from morning to afternoon. The results were remarkable: • Participation jumped from 26% to 58% • $35,000 in à la carte sales in year one • 200 kids served in six minutes • Fresh entrées daily, plus a branded pre-order pickup The Equity Problem Hiding in Plain Sight When most students leave, who stays? Kim Minestra of Evanston Township High School named it plainly: "It's the special ed kids and the free and reduced students who don't have the means to leave. It's an equity issue. Glar- ing." The cafeteria quietly sorts students by income, and those who remain can feel marked because of it. I lived the most powerful solution during COVID, when every student ate free. There was no stigma, no shame, just everyone eating together. It was the greatest equal- izer I've ever seen, and it showed exactly what's possible when barriers come down. Rebuilding Connection and Keeping Students Engaged If low participation is a warning sign, rebuilding connec- tion is the cure. Be present and listen. Anji leads with relationships. "I tell kids, if the food sucks, tell me. It's not my program, it's their program." Sal stopped trusting his own taste buds long ago: "If a vendor comes in with a product, I grab 10 kids. I ask, do you like this? Then I ask, would you buy it? Big difference." And the golden rule: "If you tell them you're going to do something and you don't do it, you'll never work with kids again." Meet students where they are. Directors found Goo- gle Classroom outperformed social media for direct out- reach. Start young, hook students in elementary school and you keep them for years. Teacher advocates are gold too. Every time I've visited a classroom, teachers say,
"Oh, I had no idea." That gap is one of our biggest missed opportunities. Model the behavior. One principal Sal works with eats lunch with students every day. Teachers who eat the food bring the kids with them.
The Cafeteria Is a Campus Strategy
An empty cafeteria isn't a menu failure. It's a message about security gaps, attendance strain, wasted resources, and vulnerable students left behind. The path forward is clear: invest in space, build culture, pursue universal meals, and show up for students every day. Most importantly, stop waiting to be invited into the con- versation. When we frame our work around safety, equity, and efficiency, we stop being the lunch department and become a true strategic partner. Fill the cafeteria, and you strengthen the whole school. I'd welcome the chance to help you get there.
Tracie Samp, SNS Regional Senior Sales Manager, Lakeside® Manufacturing, Inc., and Multiteria® USA, LLC Tracie Samp is the Regional Senior Sales Manager for Lakeside® Manufacturing and Multiteria® USA, LLC, two Milwaukee-based companies united by their commitment to custom solutions, assured quality, and American craftsmanship. With over 25 years in the foodservice industry, she brings a well-rounded perspective shaped by hands-on experience. As a previous K-12 foodservice director, then moving into the equipment side as a manufacturer’s representative, Samp has seen the industry from every angle.
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