At Ponderosa Middle School, the cafeteria is experiencing some practical updates, led by a tight-knit food service team and a few clever changes meant to get more kids fed, faster.
Click Here for the KFCS Facebook to see a full photo gallery.
Ponderosa head cook Jene Gamble, now in her fifth year, has been earning steady praise from district nutrition service staff after recent training sessions and the rollout of a new grab-and-go which was featured Tuesday, the walking taco.
Joseph Dominguez, Director of Culinary for Walker Quality Services, said the Ponderosa crew embraced the training from the start.
“They were fully engaged in the training,” Dominguez said. “We had a good time with the ladies … they had ideas, they asked questions, and they were open to learning new concepts. Jene does a phenomenal job orchestrating what they need to do. She’s the leader, and then you’ve got seasoned employees who know what to do.”
Ponderosa students were in awe of the new dish served, the Doritos walking taco, a handheld entrée assembled directly in a specialty Doritos bag.
“We simplified it and took what they already had in the system, and just showed them a more efficient way to do it faster,” Dominguez said.
The turkey taco meat used in the dish is a cost-saving commodity item.
“It’s free money in terms of product,” Dominguez explained. “It saves the district money and the kids love it.”
Klamath Falls City Schools Director of Dining Services Kimberly Welles highlighted another major improvement, the addition of a third breakfast line at the front of the cafeteria.
“Today was the first day we opened up the line for breakfast,” Welles said. “We had 62 kids go through the new line and 74 on each of the regular lines, and that was just day one.”
Dominguez added the new setup immediately reduced congestion.
“The kids came in, didn’t have to wait … more kids ate. Speed of service is the goal. If they’re not standing in line, they have enough time to enjoy the food before they go into class.”
Welles said the improvement was noticeable to students as well.
“Some of the kids would see the line and turn around. Now they have options.”
Welles added maintaining three lines takes coordination but is worth it. With enough trained staff, Welles wants to have the third breakfast line everyday.
Looking ahead, Dominguez said a snack-bar style station is planned for January, offering chips, cookies and slushies once students finish their reimbursable meal.
“It’s going to look like a real snack bar,” Dominguez said.
“I have been working at my job for five years and I love it. I love it. The students, everyone in our staff all does a great job,” Gamble said.
