Back-to-school means different things to different people, but for the Food and Nutrition team, it marks the start of serving breakfast and lunch to nearly 77,000 students every day. Participation in school meals at City Schools is among the highest in large districts statewide. Those meals don’t just appear; they’re the result of months of planning, preparation, and dedication behind the scenes. So, what does it take to get a menu from planning to the plate? This work encompasses menu planning, purchasing, and training, as well as identifying kitchen and facility needs.
Preparation for the new school year begins several months in advance, before the previous school year even ends. “People don’t always realize it, but the work that goes into serving school meals starts long before students walk through the door,” said Chanette Tyson, manager of operations for Food and Nutrition Services.
School menus are developed months in advance to meet federal nutrition standards and ensure they appeal to students. “Every menu item has to meet USDA guidelines—whole grains for bread products, low in saturated fat, low in sugar, and low in sodium,” said Erica Boyd, a dietitian for City Schools. Variety is also key. “We need to serve a certain amount of vegetable subgroups—red, orange, dark greens, beans, starch—so students are exposed to variety and get the nutrients they need.” The state audits city Schools to ensure our programs comply with all standards.
Early planning is also essential for purchasing. With tens of thousands of meals to prepare, the team can’t just shop at a local grocery store. “There are foods specifically tailored to K-12—like Tostitos, but not the ones you’d buy in a grocery store,” Boyd said. “They’re made to be compliant with the K-12 regulations.” 
City Schools considers menu feedback, but changes take time. “For example, it’s August and we’re already ordering December holiday meals months in advance. Because we’re such a large district, we must get our orders in early to make sure we have enough for every student.”
Before students step back into the cafeteria, the Food and Nutrition Services team is busy with training. City Schools ensures every staff member is trained and that a licensed food service manager is at every site. “This year we had trainings on August 14, 18, and 19. These trainings are held yearly, and then there are other trainings conducted by the Maryland State Department of Education and the Institute of Child Nutrition,” said Terri Lesesane, regional cafeteria manager.
Training covers a range of topics including food storage, preparation, cooking, cleaning, and sanitation standards. “If we put something new on the menu, we train cafeteria staff about it—create recipes, roll them out to all kitchens and ensure consistency,” Boyd said.
Behind every meal served in City Schools cafeterias is a team working to balance taste, nutrition, and compliance with federal guidelines. “One thing people may not fully realize about cafeteria and food service staff is the sheer complexity and dedication required to ensure smooth operations and quality food,” Lesesane said. “Many food service professionals are motivated by a genuine desire to serve the community and contribute to the well-being of students.”
The work goes far beyond filling trays. It’s about creating meals that students can rely on for both nourishment and learning. As students return to cafeterias this school year, parents are encouraged to be involved in their child’s meals. “The cafeteria managers are the local superheroes. Please feel free to ask for help or give feedback where we can do better, because we’re always looking to improve,” Tyson said.
Menus are available on the City Schools website and in the City Schools app, with options to filter by allergens and nutrition facts. Learn more about Food & Nutrition programs, including the Great Kids Farm, on our website.