1. Menu Planning

2. 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

3. 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

4. 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

5. 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

6. 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

8. Basic Menu Concepts Basic Menu Concepts for Offer vs. Serve Menu Planning

9. 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.

10. K-8 Garden Chef Salads

11. High School Garden Chef Salad

12. 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.

13. 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.

15. Fruits We offer a fresh fruit each day and also canned or dried fruit. We do not serve juice at lunch.

17. Milk Chocolate, vanilla, strawberry flavored milks 1% or skim in white milk

19. 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

20. 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

21. High School Cycle Lunch Menu WEEK 1 December 1December 2December 3December 4December 5 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  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 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 Nuggets Honey Baked Rolls  Stuffed Crust Pizza Crisp Potatoes, California Mixed Vegetables, Sliced Peaches, Fresh Orange Wedges 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 Beef Chili w/ Crackers Beef Fiestada Pizza Hot Dog on Bun Steak Fries, Steamed Corn, Raw Baby Carrots w/ dip, Chilled Pineapple, Bananas WEEK 2December 8December 9December 10December 11December 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 and Salsa  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 Sandwich Crispy Fried Potatoes, Steamed Corn, Mixed Green Salad, Raw Baby Carrots w/ Dip, Chilled Pineapple, Bananas WEEK 3December 15December 16December 17December 18December 19 Large Chef Salad w/ Bread and Protein and Meat and Cheese Wraps Served Daily. 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  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  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

22. Elementary and Middle School Lunch Menu WEEK 1 January 06, 2015January 07January 08January 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 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 Tortilla  Pizza Bites w/ Marinara Sauce California Vegetables, Mixed Green Salad, Tennessee Orange Wedges, Chilled Peach Slices Choose 1 entrée:  Large Fresh Garden Chef Salad w/ Crackers or Honey Baked Roll  Crispy Chicken Nuggets with dipping sauce and Honey Baked Roll Crispy Potatoes, Baby Carrots w/ ranch dip, 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 Week 2 January 12January 13January 14January 15January 16 Milk, 1% or less fat, is offered at every meal. 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 Choose 1 entrée: Chicken Sandwich on Bun  Beef Chili and Crackers Potato Triangle, Raw Vegetables w/dip, Mandarin Oranges, Fresh Apple or Pear Choose 1 entrée:  Tacos with Chips and Cheese and Salsa and Spanish Rice  Fajita Wrap with Spanish Rice and Salsa Pinto Beans, Shredded Salad, Chilled Sliced Peaches, Tennessee Orange Wedges 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:  Pepperoni or Extra Cheese Pizza  Turkey Deli Meat and Cheese Wrap on Tortilla Orange Glazed Carrots, Mixed Green Salad, Steamed Corn, Chilled Pineapple, Bananas Week 3 January 19January 20January 21January 22January 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  S’ghetti and Meat Sauce w/ Garlic Bread 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 Turkey Deli Sandwich on Whole Grain Bun Steamed Corn, Raw Baby Carrots w/ ranch dip, Chilled Pineapple, Bananas

23. 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. MondayTuesdayWednesdayThursdayFriday Choice of:  Breakfast Sausage Pizza  Egg and Cheese Morning Roll Fruit and Juice, Bakery Items and Cereals Choice of:  Chicken Biscuit  Tutti-Frutti Muffin Fruit and Juice, Bakery Items and Cereals Choice of:  Soft Bagel and Cream Cheese  Yogurt and Grain Bar Fruit and Juice, Bakery Items and Cereals Choice of:  Country Sausage Gravy on Biscuit  Blueberry or Cinnamon Pancake Sandwich Fruit and Juice, Bakery Items and Cereals Choice of:  Breakfast Chicken on Sister Schubert’s Roll  Sticky Cinnamon Roll Bananas Fruit and Juice, Bakery Items and Cereals USDA is an equal opportunity provider and employer

24. 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: mburrell@acs.acmburrell@acs.ac

25. 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!