1. By:Rose Bartos, Food Service Director, Moulton ISD
Menu Planning
By:Rose Bartos, Food Service Director, Moulton ISD
Good morning etc.

2. Demographics 2015-2016 District Size: 303 students
% of Students Free and Reduced: 50%
Staffing: Food Service Director plus 3 full time and 1 part- time daily
Meal Service: 2 sites but serve all students in the same lunchroom
Participation:
~ ⅓ of students participate in breakfast service
Offer Grab and Go for Junior High/High School
90 % Elementary participation in lunch, 50% Junior/High School participation in lunch (off campus lunch option)

3. Best Practices 6 week cycle menu works well
- 23 different entrees, 50% made from scratch
Add best selling entrees every 2 weeks (burgers, nachos, popcorn chicken, tacos)
Offer all sub groups including two vegetables and fresh and canned fruit
Serving everyone in the same lunchroom helps to do more batch cooking – Keeps everything looking and tasting good!

4. Best Practices Offer a Salad Bar for fourth through twelfth grade
Increases daily percentage instead of bringing lunch from home
Staff make the salad and students pick up their salad and pick up any fruit, grain or vegetable on the line or add items from the Salad Bar

5. Menu Planning

6. “TAKE HOME MOMENT”
Remember you see the students more than anyone else in the school, take time to smile and say hello, it will make theirs and your day a whole lot brighter!!
Please feel free to call or if you need any information, or I can send pictures of our Salad Bar if you're looking to incorporate one in your schools.