1. Menu Planning: It’s the driving force of our programs!
By: Jessie Calvin Pittman
Troy ISD
Good morning etc.

2. Demographics 2015-2016 Student population (TISD 1494)
Free & Reduced (TISD 743)
Employees (TISD 194)
Budget (TISD $885,504)
Schools (TISD 4)
Participation
Breakfast (Troy ISD %)
Lunch (Troy ISD %)
Overall (Troy ISD 63.8% Lunch)
(Troy ISD 27.3% Breakfast)

3. Best Practices Be open to new ideas and products.
Just because you don’t like a menu item doesn’t mean the students don’t or won’t
Visit with the students during breakfast & lunch. Ask questions and listen to them with empathy!
Keep it about the students not workload
Never say you can’t afford it!
Ask how can we make it work!
Then plan, plan, and plan……..

4. New Ideas & Products
Made to Order Omelet Bar at High School & Middle School Levels
Made to Order Breakfast Burrito Bar at High School & Middle School Level
Use your districts Culinary Arts Department to allow students one on one connection with school lunch.
Attend TASN Industry Seminar Food Show at the Horseshoe Bay Resort on October 31st – November 2nd to share and collect new ideas before you begin ordering for the next school year. Many new products will be showcased during this event.

5. Student & Staff Input
Remember to ask students that bring lunch from home
“Can you share what you would like for lunch?”

6. New Equipment Provide your staff with the proper equipment to do the
job or task that your asking
them to accomplish. There
are grants and other programs
to assist with your equipment
needs.
Just because you don’t have some equipment doesn’t mean you don’t need it.

7. “TAKE HOME MOMENT”
“I’ve always done food that can work in a set time frame. The message I’m trying to get across is, it doesn’t have to take three days to do this. With planning, you can do a lot and really have quality food every day.” – Emeril Lagasse