From 2010 to 2015, Kristopher Dreyer served as CEO of Maranatha High School in Pasadena, California. During his time at Maranatha, Kristopher Dreyer successfully turned the school around financially by retiring its debt and increasing enrollment by 200 students. He was also responsible for introducing healthy and nutritious meals in the school cafeteria.
The Maranatha High School cafeteria used to offer airplane meals every day, such as chicken nuggets, frozen pizza, boxed macaroni and cheese, and hamburgers. Students were used to eating reheated food. However, things changed under a new chef named Jason Francisco.
Using fresh produce, Mr. Francisco introduced a new, exciting menu. The students started to become curious about the new offerings at the cafeteria. Attendance at the cafeteria increased as the students were happily fed.
Mr. Francisco also introduced To-Go meals prepared for families. As the students went home from school, they brought home To-Go meals from the cafeteria. Soon, Mr. Francisco partnered with Le Cordon Bleu, where he was trained as a chef. Trainees from Le Cordon Bleu facilitated cooking lessons for the students and their parents.
Decentralizing the process of preparing food and giving back the decisions in the school kitchen to the local school authorities can go a long way. Students enjoy fresh, nutritious food, suppliers have higher sales, and the school promotes health and wellness.
The Maranatha High School cafeteria used to offer airplane meals every day, such as chicken nuggets, frozen pizza, boxed macaroni and cheese, and hamburgers. Students were used to eating reheated food. However, things changed under a new chef named Jason Francisco.
Using fresh produce, Mr. Francisco introduced a new, exciting menu. The students started to become curious about the new offerings at the cafeteria. Attendance at the cafeteria increased as the students were happily fed.
Mr. Francisco also introduced To-Go meals prepared for families. As the students went home from school, they brought home To-Go meals from the cafeteria. Soon, Mr. Francisco partnered with Le Cordon Bleu, where he was trained as a chef. Trainees from Le Cordon Bleu facilitated cooking lessons for the students and their parents.
Decentralizing the process of preparing food and giving back the decisions in the school kitchen to the local school authorities can go a long way. Students enjoy fresh, nutritious food, suppliers have higher sales, and the school promotes health and wellness.
