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Board votes to bring food service in-house, cites $145,000 baseline savings and student input
Summary
Trustees voted to move food service to district operation for 2026-27, citing anticipated baseline savings of about $145,000 and plans to invite current vendor staff to join the district payroll; the director said the change will allow menu input and investment in equipment and student-centered offerings.
The School City of East Chicago board voted April 28 to terminate its food-service management contract and transition to a self-operated food service model beginning in the 2026-27 school year.
Superintendent Dr. Steven Bornay and the district's food-service director told trustees the move is expected to produce baseline savings of about $145,000 compared with the current contract and allow the district to reinvest funds in equipment and student-facing menu development. The administration said district staff will participate in a cooperative purchasing consortium to reduce food costs.
"The minimum will be a $145,000," the superintendent said when asked about cost savings. The food-service director emphasized that federal reimbursement changes and aging kitchen equipment motivated the move and that existing vendor employees would be offered district positions. He said the district already prepares food at its sites and expected to expand scratch-cooking over time while maintaining federal nutrition requirements.
Student representatives and staff said the change would give students more say in menus. Trustees discussed staffing, certification and equipment needs before approving the resolution; roll call recorded one no vote (Trustee Gomez) and the rest in favor.
Administration plans further operational details and a transition timeline for staff and equipment at upcoming meetings.
