What is it: Sandusky High School and Sandusky Middle School students were welcomed back from spring break to a new cafeteria design that has been years in the making. The previous cafeteria tables, which about 1,500 middle and high school students use each day, were installed in 1970 and the chairs were updated in 2000, according to SCS Dining and Food Services Director Brad Kraft.
“The Dining and Food Services department began planning this project nine years ago, but waited to save catering funds to fund the renovations, utilizing a number of district and local action teams to fully vet and plan the project to ensure we were meeting all of our goals,” Kraft says via a recent email interview. “We wanted to bolster a new student experience like no other for our students and create a relaxed atmosphere that is modern and inviting.”
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“We wanted to give students a new welcoming eating experience that allows them to make connections with their peers,” Kraft says. (Photo/Beth Werling)Why is it important: The new layout gives the students a more college-setting atmosphere, Kraft says, and is a departure from the industrial-style furniture that had been in use for more than 50 years.
“Providing the students with this new atmosphere is our way of giving back to our students and providing a unique dining experience in the cafeteria,” he says. “It is important for our students to feel comfortable and confident and this is one way we could accomplish that.”
Project cost: The upgraded furniture cost $185,000 and was fully funded by the SCS Food Services Department budget, Kraft notes. Previous renovations to the cafeteria include lighting and flooring, also paid for from the Food Services budget.
“The completion was a staged process,” Kraft says. “Due to incoming banquet revenue and COVID-19 surplus funds, our Food Services Department was able to spearhead this upgrade from start to finish.”
Student response: Sounds of exclamation filled the cafeteria as students trickled in for breakfast and lunch services on April 10. Students enjoyed the variety of seating options, from booths and round tables, to high-top and longer tables that can accommodate more students.
“We wanted to give students a new welcoming eating experience that allows them to make connections with their peers,” Kraft says.
Senior Abbie Wade is one such student who appreciates the new design.
“I think it's nice for us as kids to have options of places to sit," Wade says. “I wish this had happened sooner, but I’m glad that the younger students will have this set up.”
What is most important is the student experience, Kraft says.
“The students are our customers,” he says. “We strive to give them 100% satisfaction by giving them the best quality of service, quality of food and the quality of dining experience we can at each school.”