Beginning on the first day of school, Marietta Public Schools’ cafeteria made a change
that had little effect on students directly. However, indirectly is another matter. After
spending a couple of years contracted with a food service provider, which meant that
cafeteria employees and menu planning were the purview of the provider, this year, the
school returned to having a cafeteria staff that is employed by the school system and
meal planning that is done in house.
“We made the change because we felt like it was time to take things a new direction,
and it has been a positive change for us,” said Superintendent Brandi Naylor. “Although
there are no new faces, the cafeteria employees are now our staff. Wendy Birks, the
longtime cafeteria director, is still working as the director. Basically, the change gives us
more freedom with menu planning so we can cater meals more to what our kids like to
eat.”
Naylor went on to say that the year began well and things are still going that way.
Terrie Christian, Kali Coyle, Cheyenne Hughes, Ashleigh Faulkner, Josefina Perez-
Barrientos, and Mayra Sanchez work daily to prepare and serve meals to Marietta’s
students, from the smallest to the biggest, and all sizes in between.
Birks believes that the school operating the cafeteria is better for everyone involved.
“I would say that it’s more personal,” she explained. “Who is going to care more about
the kids and what they are getting to eat than a district employee? We know the kids
and we try to give them the best and the most popular options of what they like to eat
because we like to see every student come in for breakfast and lunch.”
Birks did emphasize that she and her staff are careful to work within USDA guidelines
but insisted that after making the transition from food service company to district
employee, all of the cafeteria staff members seem to be enjoying their jobs more.
“It’s just more relaxed, more like a family,” she said. “There’s no doubt that I have the
best staff ever, and I can tell they are happier now. Everyone has a job to do, and they
get it done every day.”
Even though the change is a big deal for the cafeteria staff and the district, Birks and
her staff worked to make sure that students never noticed a difference.
“Our new self-serve model has brought fresh energy to our cafeteria,” Naylor insisted,
“and it’s all thanks to the dedication and heart of our incredible cafeteria staff. They’ve
stepped up in every way and our students are truly benefitting.”