In this episode of the Inside Wayzata podcast, host Zach Nelson speaks with Michelle Sagadahl and Claire Nielsen from the Wayzata Cafes team about the complexities of running a school cafeteria. They discuss the daily operations, menu planning, the importance of scratch cooking, and the challenges faced in food service, including supply chain issues and crisis management. The conversation highlights the dedication of the staff and the importance of student feedback in creating enjoyable meals. They also touch on future initiatives aimed at improving the quality of food served to students.Chapters00:00 Introduction to Wayzata Cafes Team00:54 A Day in the Life of School Cafeteria02:00 Menu Planning and Student Preferences06:55 The Art of Scratch Cooking10:45 Navigating Supply Chain Challenges15:10 Crisis Management in the Kitchen23:55 Gathering Student Feedback27:57 The Broader Purpose of School Meals33:07 The Importance of Staff in Cafeteria Operations35:15 Future Initiatives and Projects40:28 Personal Reflections on School Meals

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