CN: September 4, 2019

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September 4, 2019

School lunch reimagined Operation Food Search has teamed up with Normandy schools to implement revamped school service lines that has dramatically increased lunchtime participation

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By Charlotte Beard On Aug. 19, Normandy High School (NHS) students not only returned to a new school year they returned to a new space that was created specifically with them in mind. The high school opened for students with two new food service lines – Viking Grill. Operation Food Search (OFS) teamed up with Normandy Schools Collaborative (NSC) to implement the changes at the high school that have taken the utilization rate for students partaking in lunch from between 45 percent and 50 percent to 86/90 percent in less than a month depending on school attendance on a given day. A portion of OFS’ $180,000 grant from the Community Impact Network, was used to implement the changes. In addition, the OFS-NSC Food Service team collaboration helped the high school maximize the National School Lunch reimbursement model. “There are two lines in their cafeteria and up until this point (students) had been offered the same thing on both lines,” stated Brian Wieher, Director of Child & Family Nutrition for OFS. “Instead of making it seem like it was just the same old lunch line, we wanted to rename it something different. I wanted to make it restaurant flare. I wanted these kids to feel like this is the best restaurant in town. And you can’t have a restaurant without a name. So, we named it. We have menu boards inside there now. The cafeteria workers – when they serve – are wearing black chef coats and hats, and the ‘Viking Grill’ is embroidered on their coats so they feel a sense of empowerment when their serving this food.” Wieher went on to clarify that everything about the Viking Grill is brand-new. On the

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Recipe, Movie & Sudoku. Pg. F-1 CLASSIFIEDS AND HOME & GARDEN. Pg. F-2 /F-3 Submitted photo Normandy High School students are now able to enjoy two new food service lines and increased food options at the Viking Grill.

first day of school, the Chef ’s Creation menu offered penne pasta with a choice of sauce (red or white) and a choice of protein (chicken or meatballs), along with a vegetable medley and fruit. Wieher shared that at least three fruit choices will be offered each day; two items will be fresh and one previously canned fruit. As previously requested by students to have more restaurant-type options, items such as spicy chicken sliders will be offered. Students will get to build their own slider. Street Tacos will be another theme under the Chef ’s Creation with the choice of chicken or crispy fish, and rice or black beans. That option would be served with a crunchy vinegar slaw.

“We are trying to do as much scratch cooking as allowable with the time, space and equipment,” stated Wieher. The Grab & Go service line offers a daily repetitive menu without the “built-to-order” option of the Chef ’s Creation menu. Its options include hamburgers, chicken sandwiches, pizza, deli sandwiches, salads, fresh fruit and vegetables arranged in the same order daily. “It really helps us with speed,” stated Wieher, “something that is often overlooked in school food (service). If the line is too long often as adults we just bail and go somewhere See ‘LUNCH’ page 2

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