CONTACT INFORMATION

Said Ali

Food Service Director

(732) 723-2200 ext. 1081

whitsons@spsd.us

 

MEAL PRICING

Elementary Lunch        $2.80
Middle School Lunch            $2.90
High School Lunch  $3.00
Reduced Price Lunch  $0.40
Milk  $0.65

 pdfSpotswood Charge Policy 

Go to https://www.payforit.net/ to add funds to your childs lunch account.

Get your free mobile app.

  • news
  • blog
  • newsletters

Whitsons Expands Commitment to Animal Welfare Initiatives

Whitsons Culinary Group, a provider of food services to private and public... 

Whitsons Expands Commitment School Menus With All-Natural, Organic, and Non-GMO Ingredients

Whitsons Culinary Group, a provider of food services to private and public... 

Whitsons Culinary Group Receives Perfect Success Rate in School Nutrition Administrative Review

Whitsons Culinary Group, a provider of food services to private and public... 

Flaves Bombay Fusion Culinary Competition

April 12th, 2017, Whitsons Culinary Group held its first Culinary Competition... 

Whitsons Enhances Farm-to-School Initiatives

Local Food Sourcing and Nutrition Education Engage Children in Healthy Eating... 

Harvest of the Month: Peppers

Welcome to November! This month, here at Whitsons we would like to highlight our... 

November, 7th, 2017

Harvest of the Month: Apples

It is officially fall, which means it is not only the season for warm sweaters,... 

October, 16th, 2017

Spinach Quinoa and Roasted Butternut Squash Salad

Continue your summer of health with healthy recipes by Whitsons! Try our... 

July, 19th, 2017

Cooking with Cauliflower

It is officially summer time, which means that cauliflower is now in season. Here... 

July, 19th, 2017

Staying Healthy with Calcium

There are many vitamins and minerals that are essential to living a healthy life.... 

July, 19th, 2017

Recent Newsletters

 New newsletters coming soon!

School Nutrition News

Whitsons School Nutrition Assists with Extended Study Program

Chef and student apprentice

Chef Rich Sandmann had the opportunity to share his vast knowledge with a high school student, Andrew, from West Haven, CT. For three weeks, Andrew, who will be attending the Culinary Arts Program at Johnson & Wales University in the fall, worked directly with Chef Sandmann at various schools in Connecticut and Massachusetts.

Andrew had the chance to observe firsthand the everyday operations of different school cafeterias and participate in the prepping of menu items and special promotions and serving. Andrew also learned how to create a variety of sushi demonstrations.

The experience was eye-opening not only for Andrew, but also for Chef Sandmann, “I think I got as much out of this as Andrew did, and would not hesitate to do this again. I took notes on how to make the program better from an instructor’s point of view. I would do it again, and as always, it is just one more thing that separates Whitsons from the rest.”