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Chartwells previews menus, staffing and student-engagement plans as new Cheltenham food-service vendor
Summary
Chartwells representatives told the Cheltenham School District finance committee they will emphasize scratch cooking, student choice, sustainability and local sourcing when they begin service next school year, and said hourly staff may reapply for positions through an onboarding process.
Chartwells representatives introduced their approach to feeding Cheltenham students, describing an emphasis on elevated food quality, student engagement and operational support as the company prepares to begin service at the start of the next school year.
Tara Bridget, vice president for Chartwells’ Mid-Atlantic region, told the finance committee that the vendor’s priorities are "proactive leadership" and elevating food quality to increase participation. Diana Cook, the company’s area director, described programs and operational safeguards the vendor plans to deploy across the district.
The presenters said menus will be shaped by student feedback and that the company will emphasize scratch cooking and ‘‘global flavors’’ while complying with national school-lunch nutrition standards. Cook described a vendor recall protocol tied to Foodbuy alerts: "We have the exact same protocol," she said, explaining the vendor can identify recalls by specific location and react quickly.
Chartwells outlined several student-facing programs, including Nutrition Game On, Global Eats and student-choice tastings, and said the company supplies marketing and collateral to support classroom- and cafeteria-based activities. The vendor also described sustainability efforts such as Waste Match tracking, share tables, farmers-market events and student-run compost or hydroponics projects.
On staffing and the transition, Chartwells said hourly employees will be invited to apply for positions; rehiring is contingent on standard onboarding steps including background checks and documentation. The vendor said it will work to align pay and to hold onboarding meetings and trainings before the school year starts so the transition is seamless.
Families will be able to view menus through Nutrislice links on the district dining page, the presenters said. For payments, Chartwells indicated the district will continue to use SchoolCafe as the point-of-sale/payment system. On account credits, the vendor said balances for continuing students would generally roll over into the next school year.
The company left handouts and business cards and pledged follow-up communication with the district and kitchen staff. Chartwells will return for a summer onboarding meeting to finalize station standards, uniform sizes and payroll setup ahead of service beginning next school year.
