Although we settled down quite a bit, at the beginning of the year our school was loud with complains about our lunch service. So why did the school made the change from what seemed to satisfy students to a choice with so many problems?
To understand the reason, we must first look at the advantages the school’s choice has brought. According to Anna Chong from the House of Taste, a single company is much easier to keep things in order. For example, if the school wants to enforce a certain policy, it takes time to train the workers and make sure the policy is followed. This process could take different amount of time for different companies, which could make the faster companies feel that they are at a disadvantage due to this. Due to this issue, many clients of food providers are moving away from multiple food providers to single food provider.
However, an explanation is required for the poor quality of food that were served at the beginning of the year. The food were sometimes not cooked enough and the lines were just too long to keep people happy. An explanation for this is quite simple — it takes time for humans to adapt and adjust. As the school moved to a new campus, many of the workers were new to the work, and in addition to that, the new environment made it challenging even for the experienced to settle. The company does indeed train their workers, but the change of the school had many factors which the company could not prepare for. The food provider now had to serve the amount that they served with other companies in the previous campus as well as adjusting to the new cooking environment.
To fix this issue, it takes time and feedback, which is supported by the current situation with our lunch. The school has sent our surveys to give feedback to the company, and from those feedback and enough time for the company to settle, the lunch right now is much better than the beginning of the year.
Speaking of surveys and feedback, there was a very low participation rate on the surveys. At the time where everyone was complaining about the quality of the food, only about 50 percent of the students responded to the survey, 10 percent for parents, and 30 percent of faculty and staff, overall around 23 percent. Anna Chong says this is actually quite normal, as only those who are extremely upset with the issue or overly supportive with school things tend to respond to these kind of surveys. However, how can the food service improve if we do not give enough feedback on what and how to improve?
Of course, it is the food companies fault for not being prepared enough at the beginning of the year. However, it is our fault if it takes too long for it to get fixed. We needed time for us to settle into the new campus, learn to locate where everything is, and get used to the campus. The same goes for the workers working at the food provider company. They need time to settle into the new kitchen they have, and get used to the amount of food they have to produce, as well as the time it takes to produce that amount of food.
Instead of blindly complaining about the quality of food and the service, it would be better for both us and the food providers for us to appreciate the improvement that was made — as there was a lot of improvements made, as well as give useful feedback on what and how to improve.
Nadia Eimandoust. “Irving High School Cafeteria.jpg.” Wikimedia Commons, commons.wikimedia.org/wiki/File:Irving_High_School_cafeteria.jpg.