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Bastrop ISD announces plan to bring school meal program in-house after competitive review
Summary
District leaders told trustees they will stop pursuing third-party bids and move food service operations in-house, post a director position and transition staff and operations over the summer; administration projects the program to break even, with prior equipment investments already in district ownership.
Bastrop Independent School District officials told the board on May 13 they will transition the district’s food service operation from an outsourced provider to an in-house program.
Chief Financial Officer Mike White said the administration evaluated multiple procurement options and “decided that we thought the best thing for our kids was to bring the operation in house,” adding the district notified the Texas Department of Agriculture (TDA) and existing contractors of the decision and has posted a director of food service position to lead the transition.
White described the background this way: the district previously used contractor models for its food service function and in recent years considered returning some operations in-house, citing the district’s successful insourcing of facilities and operations as experience to emulate. The administration said it would hire a director first, then build out staffing and menus over the summer; staff who currently work in cafeterias for the contractor will be offered district employment if they choose to remain.
Administrators said the current contracted budget approximately breaks even and the district expects the in‑house operation to “breakeven, or to have a small profit.” White told trustees the district invested roughly $1,000,000 this spring in kitchen equipment and facilities that are district property and will support the transition.
TDA rules and competitive procurement procedures shaped the timeline. White said the district had informed TDA of the decision and was coordinating an in‑house rollout this summer, drawing implementation lessons from other Texas districts that have gone in‑house and from local partners.
Trustees asked about program continuity, volunteer and student engagement activities previously run by contractors, and whether existing cafeteria staff would be retained. Administration said these activities are expected to continue but will depend on the director’s plan; White said the district’s benefit and pay packages are competitive and that staff who wish to remain would be offered positions.
The board did not take a formal vote on the matter during the meeting; the transcript records staff presentations and trustee questions but no motion adopting policy language or an itemized budget for the food-service transition.
