Kitchen surveys spark change
Returning items include fettuccine, pizza
January 17, 2015
Using student surveys, the kitchen staff is hoping to change up lunches and please more students.
According to Tami Borgen, the kitchen production manager, the surveys help the nutrition office to make more effective changes.
Borgen also said it has been hard to get students involved.
“I don’t know how many people notice (us). There’s a lot of kids that walk past that don’t even want to take it,” Borgen said. “A lot of kids say ‘I don’t eat the lunch.’”
Sophomore Rachael Leadholm hasn’t taken a survey and said she wasn’t aware they were happening.
She said taking a survey would allow her to share her opinion about the food.
“I like how they’re cooked right, and I like their pizzas, (but) the food here is so expensive,” Leadholm said. “I would have more of a voice (about that) when I take a survey.”
Sarah Antell, head cook, said one of the major changes the kitchen has made based on the survey results was bringing discontinued items back.
“We’ve brought some items back that they wanted, such as the fettuccine,” Antell said.
Borgen said the kitchen staff have made other additions such as the salad bar and the new pizza.
“The salad bar has been in motion since the beginning of the school year,” Borgen said. “We had to wait for the first of the year to get that going, but that seems to be going very well.”
According to Antell and Borgen, around 40-50 students have taken the surveys each time. They said they hope to increase those numbers in the future through more awareness.
