Transcript Menu Planning

Menu Planning
District Profile
• 16 Schools, mostly rural, with 9 elementary, 4 middle schools, 2 high
schools, and one alternative K-12 school
• 88 school staff, 2 central office staff, and program director
• 6500 students plus 200 Head Start students
• About 60% free and reduced population
• 5 schools participating in the CEP (Community Eligibility Provision)
• Breakfast, Lunch, Afterschool Snack through USDA
• Contract Feeding with Early Head Start
Elements of Menu Planning
• Participation-maintain or build numbers by offering food
and beverages that students, staff, and visitors will enjoy
• Regulations-comply with current regulations and build
menu toward future changes in regulations
• Cost-set a percentage goal that will fall within your budget
• Age Group and Trends-consider the age group you are
planning for and know trends in eating habits at school,
home, and in restaurants
More Elements of Menu Planning
• Facility-what are the capabilities of your cafeteria
facility(ies) for cooking, serving, and dining
• Product availability-what is available from commodity
and what products will be scarce, plentiful, expensive
in the coming year
• Staffing Situation/Climate-what is your labor market
demographic and do you need more convenience or
more scratch cooked foods
Steps in Achieving an
Acceptable Menu
1. Start with menus that have been acceptable in
the past and use as a basis
2. Utilize student, parent, and staff surveys for
preferences and suggestions
3. Manager feedback is essential in developing a
menu and we ask for it often and encourage it
daily
4. Meet with surrounding districts with a similar
demographic and share ideas
Steps, continued
5. Cycle menus are best for us and we utilize a three
week template for lunch and one week for breakfast
6. Write or amend your bid to include products
that meet the nutritional regulations as well
as show promise for acceptability
7. Encourage feedback throughout the year
and do not be afraid to change the menu as
often as necessary
8. Incorporate surprises or special treats into the cycle
Basic Basic
Menu Concepts
for Offer vs. Serve
Menu Concepts
Menu Planning
Entrees
Choice of 2 entrees in Grades K-8
In High School we offer 4 or 5 entrees each day.
We offer a Large Chef Garden Salad and a deli
meat wrap plus we have a sandwich, a pizza
item, and a traditional meat entrée like
spaghetti, roast, tacos, etc.
K-8 Garden Chef Salads
High School Garden Chef Salad
Grains and Breads
A lighter whole grain product is more acceptable
in our district. We have had great success with
whole grain sandwich buns and dinner rolls, less
success with whole grain biscuits and pasta.
Vegetables
The menu has two vegetables minimum each
day. We serve potatoes at least twice a week in
elementary and middle school and “tater tots”
and fries three times a week in the high schools.
Fruits
We offer a fresh fruit each day and also canned
or dried fruit. We do not serve juice at lunch.
Milk
Chocolate, vanilla, strawberry flavored milks
1% or skim in white milk
Breakfast Strategies
• Usually offer 2 choices of grain in addition to
cereal daily
Example: pizza, muffin, cereal and toast
chicken biscuit, yogurt, cereal, toast
• A juice and a fruit offered every morning and
boxes of raisins are available just in case no other
fruit or juice taken
• We have juice or fruit at beginning of line and
milk at the end of the line to decrease waste
Basic Menu Writing
• Start with a template for 5 days with favorite entrée daily
and appropriate bread for entrée
Insert beans, red/orange, dark green, starch,
and other vegetables to achieve targets
Insert fruits
• Add an alternate entrée for the second choice
• Do your nutritional analysis to see if it works, then tweak
for nutritional targets and acceptability
High School Cycle Lunch Menu
WEEK 1
High School
½ c fruit, 1 cup vegetable, 2
meat, and 2 grain daily
1/2 cup Dark Green and 1 ¼
cup Red/ Orange weekly
December 1

Milk with 1% or less fat Is
offered at every meal.
•
Sweet and Sour
Chicken w/ Rice and
Egg Roll

Chicken Patty
Sandwich

Tony’s Thick Crust
Cheese Pizza
Steamed Broccoli, Crisp
Potatoes, Chilled Applesauce
Fresh Orange Wedges
WEEK 2
Large Chef Salad w/ Bread and
Protein and Whole Grain Meat
and Cheese Wraps Served
Daily.
December 2
•
•
Savory Pinto Beans, Shredded
Salad, Chilled Mandarin
Oranges, Fresh Apple or Pear
Slices
December 8

Chicken Nuggets w/
Dipping Sauce and
Honey Wheat Roll

Hamburger or
Cheeseburger on Bun

Tony’s Thick Crust
Cheese Pizza
Crispy Fried Potatoes,
Vegetarian Baked Beans,
Chilled Applesauce
Fresh Orange Wedges
WEEK 3
•


Chicken Nuggets
w/ Dipping Sauce
and Cornbread
Macaroni and Cheese
and Cornbread
Hamburger or
Cheeseburger on Bun
Savory Pinto Beans, Crisp
Fried Potatoes, Chilled
Applesauce,
Fresh Orange Wedges
•




Chicken Patty Sandwich
Fajita Chicken w/
Spanish Rice and Salsa
Tony’s Pepperoni Pizza
December 4
Breaded Chicken Nuggets
Honey Baked Rolls
Stuffed Crust Pizza
Crisp Potatoes, California
Mixed Vegetables, Sliced
Peaches, Fresh Orange
Wedges
December 9
Steak and Gravy w/
Honey Wheat Roll
Chicken Patty Sandwich
Chicken and Cheese
Flatbread
Creamy Mashed Potatoes,
Seasoned Green Beans, Mixed
Green Salad, Chilled Mixed
Fruit, Fresh Apple Slices
December 10



Baked Chicken w/
Honey Wheat Roll
BBQ Sandwich
Stuffed Crust Pizza
Crispy Fried Potatoes,
Seasoned Green Beans,
Chilled Sliced Peaches, Fresh
Orange Wedges
December 16



S’ghetti and Meat Sauce
w/ Garlic Bread
Chicken Patty Sandwich
Tony’s Pepperoni Pizza
Steamed Broccoli, Mixed Green
Salad, Chilled Mandarin
Oranges, Fresh Apple or Pear
Slices
December 17



Ham and cheese deli
sandwich w/pickle
spear
Stuffed Crust Pizza
Meatballs in Orange
Sauce or Brown Gravy
w /Honey Wheat Roll
Crisp Fried Potatoes,
California Steamed
Vegetables, Sliced Peaches,
Fresh Orange Wedges
December 5
Beef Chili w/ Crackers
Beef Fiestada Pizza
Hot Dog on Bun
Steak Fries, Steamed Corn,
Raw Baby Carrots w/ dip,
Chilled Pineapple, Bananas
December 11



Shredded Salad, Fresh Veggies
and Dressing, Mandarin
Oranges, Fresh Apple or Pear
December 15
Large Chef Salad w/ Bread and
Protein and Meat and Cheese
Wraps Served Daily.
Beef Tacos w/ Salsa
and Cheese (+Grain)
Deli Sandwich w/
Pickle Spear
Tony’s Pepperoni
Pizza
December 3
Chicken Parmesan w/
Honey Wheat Roll
Chicken Patty
Sandwich
Tony’s Thick Crust
Cheese Pizza
Creamy Mashed Potatoes,
Seasoned Green Beans, Mixed
Green Salad, Chilled Mixed
Fruit, Fresh Apple Slices
December 12

Peanut Butter and
Jelly Sandwich

Beef Fiestada Pizza

Spicy Chicken
Sandwich
Crispy Fried Potatoes,
Steamed Corn, Mixed Green
Salad, Raw Baby Carrots w/
Dip, Chilled Pineapple,
Bananas
December 18
December 19
Manager’s Choice for Student
Favorites
Any student attending
school this day can be
provided with a breakfast
and lunch
Elementary and Middle School Lunch Menu
WEEK 1
January 06, 2015
Students choose one
entrée
Choose 2
fruits/vegetables for
color and health

Choose 1 entrée:
Cook-out Hamburger w/
lettuce, tomato and
pickle with Condiments
Hot Dog on Bun with
Condiments
January 07

Crispy Oven Potatoes, Seasoned
Baked Vegetarian Beans, Lettuce
and Tomato w/ pickle, Chilled
Mandarin Oranges, Fresh Apple or
Pear Slices
Week 2
Milk, 1% or less fat, is
offered at every meal.
January 12

Choose 1 entrée:
Steak and Gravy with
Honey Baked Roll
Breaded Chicken Nuggets w/
Honey Baked Roll
Creamy Mashed Potatoes
Seasoned Green Beans
Chilled Applesauce
Tennessee Orange Wedges
Week 3

Potato Triangle, Raw Vegetables
w/dip, Mandarin Oranges, Fresh
Apple or Pear
January 19


Choose 1 entrée:
Corn Dog w/ mustard or
ketchup
Macaroni and Cheese w/
Country Cornbread
Seasoned Pinto Beans, Cooked
Turnip Greens, Chilled Mandarin
Oranges, Fresh Apple or Pear
Slices





Choose 1 entrée:
Tacos with Chips and
Cheese and Salsa
and Spanish Rice
Fajita Wrap with
Spanish Rice and Salsa
Choose 1 entrée:
Large Fresh Garden
Chef Salad w/ Crackers
or Honey Baked Roll
Crispy Chicken Nuggets
with dipping sauce and
Honey Baked Roll
Pinto Beans, Shredded Salad,
Chilled Sliced Peaches,
Tennessee Orange Wedges
January 21
January 22
Mixed Green Salad, Steamed
Broccoli, Chilled Sliced Peaches,
Tennessee Orange Wedges



Choose 1 entrée:
Large Fresh Garden Chef
Salad w/ Crackers or
Roll
Crispy Chicken Nuggets
with Sauce and
Honey Baked Roll
Baked Potatoes, Green side
salad, Chilled Mixed Fruit, Fresh
Apple Slices
Choose 1 entrée:
Pepperoni or Extra
Cheese Pizza
Corn Dog w/ mustard
or ketchup
Seasoned Broccoli, Steamed
Corn, Chilled Pineapple,
Bananas
January 15
Choose 1 entrée:
Large Fresh Garden
Chef Salad w/ Crackers
or Roll

Crispy Chicken Nuggets
with Dipping sauce and
Honey Baked Roll
Crispy Potatoes, Green side
salad, Chilled Mixed Fruit, Fresh
Apple Slices
Choose 1 entrée:
Fish Nuggets w/ tartar
sauce and Garlic Bread
S’ghetti and Meat Sauce
w/ Garlic Bread
January 09
Crispy Potatoes, Baby Carrots
w/ ranch dip, Chilled Mixed
Fruit, Fresh Apple Slices
January 14
January 20
In Service, No School

California Vegetables,
Mixed Green Salad,
Tennessee Orange
Wedges, Chilled Peach
Slices
January 13
Choose 1 entrée:
Chicken Sandwich on Bun
Beef Chili and Crackers
Choose 1 entrée:
Turkey Deli Meat and
Cheese Wrap on
Tortilla
Pizza Bites w/ Marinara
Sauce
January 08
January 16


Choose 1 entrée:
Pepperoni or Extra
Cheese Pizza
Turkey Deli Meat and
Cheese Wrap on
Tortilla
Orange Glazed Carrots, Mixed
Green Salad, Steamed Corn,
Chilled Pineapple, Bananas
January 23
Choose 1 entrée:
Pepperoni or Extra
Cheese Pizza
Turkey Deli Sandwich on
Whole Grain Bun
Steamed Corn, Raw Baby
Carrots w/ ranch dip, Chilled
Pineapple, Bananas
Sample Breakfast Menu
Cereals are offered every morning.
Breakfast offerings are a 2 ounce serving of bread or bread and meat, a fruit or juice, and milk.
Orange, Apple, and Grape juice are offered daily and orange wedges, bananas, and apples are available.
Milk can be fat free, no high fructose corn syrup chocolate, vanilla, strawberry or a 1% or fat free white milk.
Monday
Choice of:
Tuesday
Choice of:

Breakfast Sausage Pizza

Chicken Biscuit

Egg and Cheese Morning
Roll

Tutti-Frutti Muffin
Fruit and Juice, Bakery Items
and Cereals
Fruit and Juice, Bakery Items and
Cereals
Wednesday
Choice of:

Soft Bagel and Cream
Cheese

Yogurt and Grain Bar
Fruit and Juice, Bakery Items
and Cereals
USDA is an equal opportunity provider and employer
Thursday
Choice of:
Friday
Choice of:

Country Sausage Gravy
on Biscuit

Breakfast Chicken on
Sister Schubert’s Roll

Blueberry or Cinnamon
Pancake Sandwich

Sticky Cinnamon Roll
Fruit and Juice,
Bakery Items and
Cereals
Bananas
Fruit and Juice, Bakery
Items and Cereals
Tools to Use
•
Meal Pattern Guideline w/ calories
•
Sodium Graduated Guidelines
•
Bread and Grain Equivalent Chart
•
Food Buying Guide
•
Your bid should reflect easy 1 and 2 equivalents for meat and grain
•
Nutritional software to make menu writing easier for compliance and changes
when necessary
•
•
Visit other school websites
Email address: [email protected]
Parting Thoughts
• You may have to start over on the menu, last
year’s trends are just that…..last year’s
• Just because you like the taste of the food
does not mean they will like it—know your
customers!