menu planning anderson county school district clinton, tn
TRANSCRIPT
Menu Planning
Anderson County School DistrictClinton, TN
District Profile• 16 Schools, mostly rural, with 9 elementary, 4 middle, 2 high school, and one
alternative school
• 88 school staff, 2 Central Office staff, and myself
• 6500 students plus 200 HeadStart Students
• About 60% free and reduced
• 5 schools participating in the CEP
• Breakfast, Lunch, Afterschool Snack
• Contract Feeding with HeadStart
Elements of Menu Planning
• Participation-maintain or build numbers by offering food and beverages 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 situation 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
5. Cycle menus are best for us and we utilize a three week template
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 Menu Concepts Basic Menu Concepts for Offer vs. Serve Menu Planning
Entrees
Choice of 2 in Grades K-8
In High School we offer 4 or 5 each day. Large Chef Salad and a deli meat wrap every day plus we have a sandwich, a pizza item, and a traditional meat entrée like spaghetti, roast, tacos, etc…
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 and deep fry tater tots and fries in 3 middle schools and both high schools.
We offer a Large Chef in high school daily and once a week in elementary and middle.
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 plus cereal Example: pizza, muffin, cereal and 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 or 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
High School Cycle MenuWEEK 1 December 1 December 2 December 3 December 4 December 5
High School½ c fruit, 1 cup vegetable, 2
meat, and 2 grain daily1/2 cup Dark Green and 1 ¼
cup Red/ Orange weekly
Sweet and Sour Chicken w/ Rice and Egg Roll
Chicken Patty Sandwich
Tony’s Thick Crust Cheese Pizza WG
Steamed Broccoli, Crisp Fried Potatoes, Chilled Applesauce
Fresh Orange Wedges
• Beef Tacos w/ Salsa and Cheese (+Grain)
• Deli Sandwich w/ Pickle Spear
• Tony’s Pepperoni Pizza
Savory Pinto Beans, Shredded Salad, Chilled Mandarin
Oranges, Fresh Apple or Pear Slices
• Breaded Chicken Nuggetsw/ Roll
Stuffed Crust Pizza
Crisp Fried Potatoes, California Mixed Vegetables, Sliced Peaches, Fresh Orange Wedges
Steak and Gravy w/ Honey Wheat Roll
Chicken Patty SandwichChicken and Cheese
Flatbread
Creamy Mashed Potatoes, Seasoned Green Beans, Mixed
Green Salad, Chilled Mixed Fruit, Fresh Apple Slices
Beef Chili w/ WG Crackers
Beef Fiestada PizzaHot Dog on Bun
Steak Fries, Steamed Corn, Raw Baby Carrots w/ dip,
Chilled Pineapple, Bananas
WEEK 2 December 8 December 9 December 10 December 11 December 12
Large Chef Salad w/ Bread and Protein and Whole Grain Meat and Cheese Wraps Served Daily.
Milk with 1% or less fat Is offered at every meal.
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
Chicken Patty Sandwich Fajita Chicken w/
Spanish Rice Tony’s Pepperoni Pizza
Shredded Salad, Fresh Veggies and Dressing, Mandarin
Oranges, Fresh Apple or Pear
Baked Chicken w/ Honey Wheat Roll
BBQ Sandwich Stuffed Crust Pizza Crispy Fried Potatoes, Seasoned Green Beans, Chilled Sliced Peaches, Fresh Orange Wedges
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
Peanut Butter and Jelly Sandwich
Beef Fiestada Pizza Spicy Chicken
SandwichCrispy Fried Potatoes,
Steamed Corn, Mixed Green Salad, Raw Baby Carrots w/ Dip, Chilled Pineapple, Bananas
WEEK 3 December 15 December 16 December 17 December 18 December 19
Large Chef Salad w/ Bread and Protein and Whole Grain Meat
and Cheese Wraps Served Daily.
• Chicken Nuggets w/ Dipping Sauce and Cornbread
Macaroni and Cheese and Cornbread
Hamburger or Cheeseburger on WG Bun
Savory Pinto Beans, Crisp Fried Potatoes, Chilled Applesauce,
Fresh Orange Wedges
Spaghetti 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
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
Manager’s Choice for Student Favorites
Any student attending school this day can be provided with
a breakfast and lunch
Elementary and Middle School MenuWEEK 1 January 06, 2015 January 07 January 08 January 09
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 WG Bun with Condiments
Crispy Oven Potatoes, Seasoned Baked Vegetarian Beans, Lettuce
and Tomato w/ pickle, Chilled Mandarin Oranges, Fresh Apple or
Pear Slices
Choose 1 entrée:Turkey Deli Meat and
Cheese Wrap on WG Tortilla
Pizza Bites w/ Marinara Sauce
California Vegetables, Mixed Green Salad,
Fresh Orange Wedges, Chilled Peach Slices
Choose 1 entrée: Large Fresh Green Chef
Salad w/ WG Crackers or Roll
Crispy Chicken Nuggets with dipping sauce and a WG Roll
Crispy Potatoes, Baby Carrots w/ ranch dip, Chilled Mixed
Fruit, Fresh Apple Slices
Choose 1 entrée: Pepperoni or Cheese
Pizza Corn Dog w/ mustard
or ketchup
Seasoned Broccoli, Steamed Corn, Chilled Pineapple,
Bananas
Week 2 January 12 January 13 January 14 January 15 January 16
Milk, 15 or less fat, is offered at every meal.
Choose 1 entrée: Steak and Gravy with WG
Roll Breaded Chicken Nuggets w/
WG Roll
Creamy Mashed PotatoesSeasoned Green Beans
Chilled ApplesauceFresh Orange Wedges
Choose 1 entrée:Chicken Sandwich on WG
Bun Beef Chili and WG
Crackers
Potato Triangle, Raw Vegetables w/dip, Mandarin Oranges, Fresh
Apple or Pear
Choose 1 entrée: Tacos with WG Chips
and Cheese and Spanish Rice
Fajita Wrap both with Spanish Rice and Salsa
Pinto Beans, Shredded Salad, Chilled Sliced Peaches, Fresh
Orange Wedges
Choose 1 entrée: Large Fresh Green Chef
Salad w/ WG Crackers or Roll
Crispy Chicken Nuggets with Dipping sauce and a WG Roll
Crispy Potatoes, Green side salad, Chilled Mixed Fruit, Fresh Apple Slices
Choose 1 entrée: Pepperoni or Cheese
Pizza Turkey Deli Meat and
Cheese Wrap on WG Tortilla
Orange Glazed Carrots, Mixed Green Salad, Steamed Corn, Chilled Pineapple, Bananas
Week 3 January 19 January 20 January 21 January 22 January 23
In Service, No School
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: Fish Nuggets w/ tartar
sauce and Garlic Bread Spaghetti and Meat
Sauce w/ Garlic Bread
Mixed Green Salad, Steamed Broccoli, Chilled Sliced Peaches,
Fresh Orange Wedges
Choose 1 entrée:Large Fresh Green Chef
Salad w/ WG Crackers or Roll
Crispy Chicken Nuggets with Sauce and a WG Roll
Baked Potatoes, Green side salad, Chilled Mixed Fruit, Fresh
Apple Slices
Choose 1 entrée:Pepperoni or Cheese
Pizza Turkey Deli Sandwich on
Whole Grain Bun
Steamed Corn, Raw Baby Carrots w/ ranch dip, Chilled
Pineapple, Bananas
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
“A-HA” Moments
• 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!
• My “A-Ha”, I have too much chicken on the menu so I need to rethink