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