When participation drops or complaints increase, the most direct remedy is to ask students themselves. Gathering student feedback on meals and menus can be challenging, but the insights are invaluable. Below are three practical methods school foodservice teams use to hear students’ opinions and improve offerings.
Form an Advisory Panel.
An advisory panel gives students a recurring, structured opportunity to share honest input. At Gretna Public Schools in Nebraska, Sharon Schaefer, director of Food and Nutrition Services, convenes a Culinary Advisory Panel composed of teacher-recommended students who meet twice a year. Panel members are encouraged not only to point out issues but also to suggest practical solutions.
“We have meetings with lots of those huge post-it notes,” Schaefer says. “I ask questions like: What are we not doing? What could we do better? We let the kids write in sharpie what they feel, and then we have an open discussion.” This hands-on approach helps staff prioritize changes that matter to the students and builds buy-in for new menu ideas.
Hold a Mini Food Fair for Student Feedback
A mini food fair is an effective way to test products before committing to a bid or full rollout. Jennifer Craig, assistant director of Nutrition and Menu Operations for Garland Independent School District in Texas, runs spring tasting sessions that resemble a food fair. Students sample multiple options so staff can compare favorites directly.
“We try to have several line items to choose from — like 10 different chicken nuggets or six hamburger patties,” Craig explains. “It’s a way of stressing that we really do test everything.”
The fairs also allow testing of new concepts. For example, Craig’s team tested different noodle styles and toppings with high school students to design a ramen station. After successful trials, the concept was piloted at one high school and then expanded district-wide. This iterative testing ensures new offerings meet student preferences and operational realities.
Send Out Surveys (When Appropriate)
Surveys can reach a broader group of students and families, but response rates vary. Use surveys for specific, targeted questions rather than broad solicitations to increase meaningful responses. For example, as Gretna grew, Schaefer needed to determine the best format for quick-service items and asked students whether they preferred grab-and-go options or bento-style boxes.
Craig also uses surveys, including a district-wide questionnaire at the end of each school year. While she notes response rates aren’t always high, surveys provide a formal channel for people to express opinions.
“I will continue to do it because it gives people a voice,” Craig says. “I think it’s still something that’s important.” When combined with advisory panels and tasting events, surveys help create a fuller picture of student preferences across grade levels and school sites.