 Our department is dedicated to providing quality food and services to Spring ISD students and faculty at all times.
Breakfast and lunch are offered daily. Several entree choices are offered for each meal service, along with nutritious a la carte drink and snack items.
Students are given a unique account number, which identifies them to the register system and is used for all meals and a la carte purchases. Meal and a la carte purchases may be paid for by the month, week, or day. When students pay for their meals with cash, change will be applied to the student's account unless otherwise requested. Prepayment of $40 or more at one time will give the student an additional meal price credit on their account. Pre-payments may be made with cash, check, MasterCard, Visa, American Express, or Discover. When making a payment for multiple students, the parent must indicate how much money goes into each student's account. Delivery of food items fron an outside vendor is not permitted. Parents/guests cannot provide food for another student.
Meal service will be discontinued for those students who reach the maximum charge limit of $5.20 ($2.00 for students on reduced eligibility). A parent must send a lunch with their child until reimbursement of charges is made. All meal charges must be cleared prior to the end of each semester or prior to withdrawal from school. The student may charge both breakfast and lunch until a breakfast charge would not allow a student a full lunch. A la carte items will not be charged. A parent who does not want their child to purchase a la carte items from their child's account balance must put the request in writing to the cafeteria manager.
The Child Nutrition department has an automated phone system, which calls to notify parents when a child has charged a meal. This system can also be called to get student account balances and the menu. The hotline number is 281-587-3986.
Breakfast prices are .90 cents and elementary lunches are $1.50. Free and reduced meals are also available. Please click on the link below for more information about this program. |
