The project places a heavy emphasis on participatory research, and Kelly surveyed students both before and after the bar to gather input on flavors and format. In the end, the system that worked best was family style. Each table was given a variety of bottles and shakers to pass around and add flavor to their food. The flavors: pepper, garlic powder, ketchup, hot sauce, and adobo.
The consensus: it was a hit! Students were pumped up to have more autonomy in the lunchroom, and the school is considering rolling out the bar as a regular component of the lunch program. Way to go Kelly and the FoodCorps team!