Ridge and Plains junior school students can buy a $5.75 Bibibop Asian Grill bowl once a month this school year. The pilot expands a partnership that began at Lakota East and Lakota West high schools.
The two junior schools were chosen because they have the highest daily lunch counts in the district, averaging about 400 purchased meals per day, according to the district's Child Nutrition office. Each bowl includes purple rice, spicy or regular chicken, vegetable toppings, a choice of sauce, milk and a fruit serving.
The launch at Plains Junior School drew positive feedback. Students said they enjoyed the taste and planned to buy it again.
A standard Lakota lunch costs $3.50 this school year, up $0.25 from last year after the Board of Education approved the increase on June 29. The Bibibop bowl runs $2.25 more than that standard price.
The Child Nutrition team reviewed every Bibibop ingredient to confirm it met federal nutrition requirements before adding the bowl to menus. The department is self-sustaining, meaning all menu items must cover operational costs without drawing on district funds.
New menu items districtwide
Beyond the Bibibop expansion, several menu changes hit Lakota cafeterias this school year:
- Chicken tikka masala moved from secondary schools to all elementary schools after a pilot at Cherokee and Union elementaries last year.
- Strawberry yogurt parfaits (yogurt, strawberry and granola cups) became a breakfast option at every school this fall, following a high-school pilot.
- Buffalo chicken dip with Tostitos chips is available districtwide this school year.
- Chicken and waffles got a grade-level split. Students in grades K–2 receive regular chicken tenders with syrup cups on a new Dutch-style waffle. Students in grades 3–12 get spicy tenders with a choice of syrup or honey. Students have compared the new waffles to funnel cakes.
Many chicken items this year come from Rich Chicks, a supplier the Child Nutrition staff say has improved quality and taste. The team plans to launch grilled chicken nuggets in January.
Student voices shape the menu
Kelly Crum, Child Nutrition assistant director, said all cafeteria food is made in the USA and sourced locally when possible. Crum is researching whether quesadillas can return to the lunch menu after Independence Elementary students wrote a letter requesting them. The item had been dropped because of low sales.
Students asked for it back.
"We're not always sure what students might want, so we'll try different menu items," Lynn Gilkey, Child Nutrition assistant director, said.
The team tests each new option at least three times before deciding whether it becomes a regular menu item. Top sellers districtwide remain pizza crunchers, "Chicken Nugget Tuesday," "brunch for lunch," mandarin orange chicken and sweet potato fries.
The next planned addition is grilled chicken nuggets, targeted for January.
