Kent Getzin shifted meal service to a buildityourself format at all secondary schools to boost freshness variety choice and the bottom line

Kent Getzin shifted meal service to a build-it-yourself format at all secondary schools to boost freshness, variety, choice and the bottom line.

A Washington school district centers meals on locally sourced, scratch-made foods

The chef-led program at Wenatchee School District prioritizes “quality, variety and keeping it in our local area.”

Kent Getzin, a classically trained chef and director of food services for Wenatchee School District in central Washington state, had his sights set on a self-operated meal delivery system from the very beginning.

When he took the job in 1999, the district was serving 1,500 meals daily to a student body of 7,000. Quality and timing were culprits in the program’s lackluster participation. School lunches were prepared by an outside meal delivery service that shipped hot meals at 6:

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