Purpose/Objectives: The Healthy, Hunger-Free Kids Act of 2010 resulted in updated National School Lunch Program (NSLP) regulations from the U.S. Department of Agriculture. The purpose of this research was to investigate the approaches used by school foodservice managers and directors in Indiana in complying with the new regulations and to identify the remaining challenges. Methods: Expert review, interviews, and a focus group were used to develop a content valid survey about implementation of the NSLP regulations for the 2013-14 school year. Foodservice managers/directors working in Indiana were identified from the NSLP public contact list available through the Indiana Department of Education and were invited to respond to an online Qualtrics survey in Fall 2013. Results: One hundred eight surveys were completed (27% response rate). The survey indicated that changes made in response to the regulations resulted in an increase in raw food costs, which managers offset in a number of ways. Implementing changes was a challenge managers faced with the help of vendor adjustments. The main difficulty reported was gaining student acceptance of the menu changes. Vegetables were identified as the main food group wasted. Respondents often adopted whole grain-rich products and legume dishes as new foods. Applications to Child Nutrition Professionals: While most foodservice managers felt at least somewhat positive about the new NSLP regulations, concerns remained about the increased costs incurred to produce menus that comply with the new regulations and are acceptable to the students. Vendors seem to be providing most food items desired by foodservice staff, but since student acceptance of NSLP foods, especially vegetables, is still a challenge, additional efforts to improve the palatability of meals is needed.