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Tri‑City United approves summer meals and outlines kitchen upgrades, new equipment to arrive in July
Summary
District food services announced state approval for summer meals at two sites, plans for alternative serving locations during construction, and multiple equipment upgrades (serving lines, reach‑in coolers, salad bars, combi ovens) expected to arrive mid‑July.
Tri‑City United School District staff announced that the district’s summer meals program was approved by the state and will operate at Lee Center and Montgomery from July 7 through July 31, with alternative serving locations set up to avoid construction zones.
Brenda (food service staff) told the board the district will offer both hot and cold choices for breakfast and lunch and expects menus to be posted online within one to two weeks after state approval. She said staff will use additional equipment moved into serving areas and that the district is verifying electrical capacity to support new appliances.
Food‑service upgrades outlined to the board include: a new serving line at Lonsdale with a front and rear cashier station; a larger four‑well serving configuration at Montgomery; an a la carte/quick‑pick station with a dedicated cashier at the high school; replacement of two aged salad bars with LED‑lit units; a utility station for napkins and silverware; district‑wide reach‑in coolers at every site; and new hot‑holding cabinets. Brenda said the ordered equipment should ship around mid‑July.
Staff and safety: district staff reported investments in non‑slip mats, floor scrubbers and expanded CPR and Red Cross training. The district said two additional staff members will complete food safety/manager training over the summer, bringing the total to 12 certified food managers across buildings.
Operational changes: the district will position cashiers on serving lines to improve flow and plans to sequence hot items first and cold items second so students can return for fruit and vegetables without rejoining the beginning of the line. The high school will retain an a la carte option called “quick pick” that includes fruit, a vegetable and milk and typically serves about 50 students per busy day.
Budget and installation: staff said electrical upgrades are planned to handle new equipment and the district is assessing operating‑cost impacts; specific purchase prices and budget line items were not specified in the meeting.
The board acknowledged the equipment and operational changes and asked staff to share photos and rollout details on social media and with families before summer service begins.
