As our schools celebrate National School Breakfast Week, we’re putting the spotlight on Megan Menchaca, the Food Service Director at AWLS. With a passion for providing delicious and nutritious meals to students, she brings years of experience and innovation to our cafeterias. Get to know more about her journey, inspirations and the impact of school nutrition.
Q: What is your educational background?
A: I earned my BA in Communication from the University of Toledo and my MS in Dietetics from Indiana State University.
Q: When did you know you wanted to work in food service?
A: My father was a Food Service Manager at Friendly’s, and I grew up watching him interact with customers and make them laugh. I was naturally drawn to food service, working at Bob Evans, bartending at The Docks, and later in fine dining in Chicago. Initially, I thought I’d work in a hospital as a dietitian, but I quickly realized that wasn’t for me! I transitioned into food service management, and through an unexpected opportunity, I discovered school food service—a field I never knew existed but now love.
Q: How long have you been with AWLS?
A: This is my seventh full school year.
Q: How many staff members are on your team?
A: I oversee a team of 23 dedicated individuals across the six school buildings.
Q: How many students does your team serve?
A: My incredible team serves about 300 breakfasts and 1,600 lunches daily.
Q: What inspires you most about working in school nutrition?
A: I grew up receiving reduced-price lunches, and I remember how unappealing some meals could be. I wanted to change that. Our students choose to eat with us, and I want them to look forward to their meals—with food that is both delicious and nutritious.
Q: How do you ensure school meals meet nutritional guidelines while appealing to students?
A: Meeting USDA guidelines isn’t as hard as it seems because many manufacturers create school-specific products that comply with regulations. I attend food tastings and shows to stay updated on trends and I engage with students to understand their preferences. I even ask them, “What have you had lately that is totally gross?”—it’s a fun way to get honest feedback!
Q: What are some trends in school nutrition, and how are they incorporated into menus?
A: Today’s students enjoy grab-and-go options like yogurt parfaits, hummus bento boxes, and deli wraps. They don’t necessarily want a full hot meal at 11 a.m., so we offer fresh, creative alternatives.
Q: How do you incorporate more fresh, local or new foods?
A: We always serve fresh fruits and vegetables daily. We’ve introduced options like make-your-own ramen bowls, pork street tacos and Asian-inspired bowls, though traditional favorites like Italian grinders and grilled cheese with tomato soup remain the most popular.
Q: What strategies help get students excited about healthy eating?
A: We only serve healthy options. Everything is baked or steamed, and we maintain high standards. We see that 80% of our weekly grains are whole grains, and traditional fatty meats are replaced with leaner options. Since 2014, students have known nothing but healthy school meals!
Q: What are the biggest challenges in providing nutritious school meals?
A: School breakfast is my biggest challenge. USDA guidelines don’t require protein at breakfast, which I disagree with. Financially, serving a balanced meal with protein at a reasonable price is tough. Until policies change, breakfast will remain a challenge.
Q: How has your team adapted to rising food prices?
A: We use strategic menu planning, such as aligning ingredients across multiple meals and balancing expensive and cost-effective meals throughout the week. This approach helps keep our program financially sustainable.
Q: Any new programs or technologies improving meal service?
A: We’re in the process of getting new cooler systems to make our food more visually appealing and accessible to students.
Q: What meals are most popular among AW students?
A: Younger students love chicken days, pizza and breakfast-for-lunch. Older students enjoy more complex meals like pulled BBQ pork over mac and cheese with honey cornbread or orange chicken with fried rice.
Q: What menu item surprises you the most as a student favorite?
A: Our homemade pizza munchable made with naan bread, fresh mozzarella and marinara dip. I personally find munchables unappealing, but the kids love them! A great mentor once told me, “Be diverse, don’t trust your own palate.”
Q: Why is School Nutrition Month important, and how will the cafeterias participate?
A: It helps students think about how food impacts their lives. I’d love to feature seasonal fruits and vegetables and show different ways they can be used on the menu.
Q: What special initiatives are planned for National School Breakfast Week?
A: We typically hold a competition—the class with the highest breakfast participation wins a prize!
Q: How do you encourage students to participate in the breakfast program?
A: We send flyers home throughout the year, and word-of-mouth helps spread the message.
Q: What are your goals for improving school nutrition in the coming years?
A: I’d love to introduce student tasting groups and a more immersive program highlighting different fruits and vegetables each month. Education and engagement in the lunch line can make a real impact.
As we celebrate National School Breakfast Week, we recognize Megan's commitment to providing healthy, appealing meals ensures that our students are fueled for learning!