Our Delicious Food

A variety of flavorful, quality meals is critical for building and maintaining participation and revenues in your child nutrition programs, both federally regulated and private programs. Our menus feature enticing, age-appropriate entrées, inventive side dishes, and creative accompaniments, all presented to appeal to kids’ eyes and taste buds. We refresh our menus annually to incorporate the latest food trends and new foods that met with students’ approval in our taste-testing evaluations held each spring.

Multiple lunch-menu rotations highlight seasonality, ethnic preferences

Our standard 6-week menu rotation for the National School Lunch Program includes three USDA-compliant menu cycles to take advantage of seasonal produce and taste buds. Farm-to-school, crisp vegetables and fresh, juicy fruits grace trays during the early fall days while rich, robust entrees and sides provide the comfort food many prefer during colder months. Schools that serve students primarily of one ethnic heritage may tailor your offering to your students with our culturally influenced menus:  

  • 6-week Latino-influenced menu rotation
  • 6-week Hmong-influenced menu rotation
  • 6-week Somali-influenced menu rotation  
Food on tray
Noodle Plate

Daily variety entices participation

All our client schools – both private and public – can choose to offer multiple daily options to entice students to participate every day. Your daily options may include:

  • Hot entrée
  • Deli sandwich or wrap
  • Salad bar
  • Vegetarian menu
  • Freshly made deli salads
  • Allergen-free menu (free of gluten, nuts, soy, dairy, seafood and eggs)
  • A la carte items

​​​​We would love for you to taste the CKC difference. Contact us today to arrange for a personal taste test. 651.453.1136 or info@ckcgoodfood.com


Submit Your RFP

Interested in having CKC submit a bid/proposal for your food service program? Submit your request now.

“The management provides great support, always providing suggestions and finding the best solutions under USDA guidelines.”
Helen Hindrawati : Yinghua Academy