Homewood-Flossmoor High School is seeing strong results following the launch of a new wellness-focused dining initiative in partnership with Quest Food Management Services, designed to get students excited about fresher, more wholesome food choices in the cafeteria.
In collaboration with school leadership, the initiative introduced a variety of fresh, better-for-you options across the dining program. From the start, the goal was simple: provide healthier choices that students would genuinely enjoy. The response has been overwhelmingly positive, with students embracing the new offerings and participation steadily increasing.
Since implementation, overall meal participation has increased by 13 percent compared to last year, with a 25 percent increase in participation among students receiving free and reduced-price meals.
“We set out to create a program that makes fresh, high-quality food both accessible and appealing to students,” Food Service General Manager Eduardo Campos said. “Seeing students respond with excitement and come back day after day has been incredibly rewarding for our team.”
Enhancements to the dining program include a wide range of fresh and thoughtfully prepared options. Cafeteria stations now feature grilled chicken in place of breaded items, along with expanded grab-and-go offerings including fresh sandwiches, salads, and wraps. Breakfast has also been elevated with options like house-made egg bites, fresh mango parfaits, and egg sandwiches made with real, cage-free eggs.
Additional highlights include the introduction of a fresh salad bar, a chocolate chickpea hummus snack pack, and creative menu items like a vibrant Mexican street fruit cup featuring fresh-cut jicama, watermelon, cucumber, mango, and pineapple topped with tahini. Students can also find plant-forward options throughout the menu, including tofu at the deli, plant-based proteins at the Picante station, and lettuce wraps offered as an alternative to traditional sandwich buns.
Beyond the menu, the program’s success has been reinforced through student and staff engagement. Student government recently hosted a special recognition event to celebrate the foodservice team, and ongoing student food committee meetings continue to generate positive feedback around both food quality and service.
“This partnership has made a meaningful impact on our school community,” Chief School Business Official Lawrence Cook said. “We are seeing more students choose to eat in the cafeteria, and the focus on fresh, nutritious options supports both student wellness and the overall school experience.”
In addition to daily dining improvements, catering services under Quest have also experienced significant growth, tripling over the past three years. The expanded catering program supports a wide range of events, including staff institute days, student celebrations, and community gatherings.
Together, these efforts reflect a shared commitment to student health, engagement, and creating a dining experience that students look forward to each day.
