Amber Scholl, director of dining services for Chartwells K‑12, presented the food‑services quarterly report to the Churchill County School District Board of Trustees, highlighting increased participation, a substantial summer bulk‑meal distribution and planned cafeteria refreshes at the middle school and Northside.

Scholl said the district doubled lunch participation at the high school and middle school compared with last year and reported bulk distribution counts of more than 3,200 meals in a single day during peak weeks. She described planned changes for the school year including deli and smoothie stations, updated serving lines, stainless‑steel equipment, and marketing and outreach to increase Free and Reduced‑Price Meal (FRPM) applications. Scholl said the summer bulk boxes were funded through the Summer Food Service Program and that continued funding for 2025–26 had not been confirmed.

Board discussion centered on capacity, billing and program sustainability. Trustees asked how Chartwells would prevent oversized portions at a deli station; Scholl said she would staff the line with two cashiers and consider individually portioning deli items if needed. Interim comptroller Terry Laca and staff described steps to match student meal account numbers to student IDs to streamline point‑of‑sale operations.

After staff presented projected vendor costs and estimated federal reimbursement, Trustee Fadd moved — and Trustee Guerrero Gecce seconded — to set the 2025–26 prices at $2.00 for breakfast, $3.25 elementary lunch, $3.75 middle school lunch and $4.00 high school lunch. The board voted unanimously to approve those rates.

The superintendent and business staff told the board the district’s contracted vendor meal cost is about $4.24 per lunch and that USDA/State reimbursement for paid meals is likely to return roughly $0.42 per paid meal (estimates vary with final program participation and USDA rates). Staff estimated the district subsidy for the approved price structure could be about $43,000 annually before reimbursements, and less after expected USDA payments. Trustees discussed, but did not yet direct, whether capital funds could temporarily cover refresh costs if food‑services revenues are used to lower meal prices.

Ending: Amber Scholl said Chartwells will continue outreach to increase FRPM applications and that staff will monitor participation and costs early in the school year and report back to the board for any midyear adjustments.