Executive Update
School Menu Magic: Your Blueprint for Success Continued from page 32
can significantly influence menu success. Through PTA meetings, parents and teach- ers can offer additional perspectives that help shape a well-rounded menu. Following these initial consultations, convene your professional team. The team typically includes the food service director, supervisors, and staff dietitians. During these meetings, the feedback gathered, and the performance of the current menu items will be reviewed and evaluated. This comprehensive approach ensures that your final menu reflects operational expertise and customer preferences. A cycle menu system, typically spanning three to four weeks, proves invaluable for resource management. To keep this substantial project on track, maintain a prominent calendar displaying all meeting dates and deadlines. This visual reminder helps staff and supervisors stay aligned with the planning process.
encompasses varying costs, flavors, colors, textures, aromas, preparation methods, and serving methods. Color plays a vital role in meal appeal. Bright orange and green fruits and vegetables indicate nutritional value and create visu- ally appealing plates. Avoid monotonous color schemes, such as all-brown or all-yel- low presentations, as these can diminish student interest. Texture brings excitement to each meal. Combine smooth, crunchy, and chewy elements to create engaging dining experi- ences. The smell of fresh-baked bread and aromatic spices like cinnamon or sautéed onions can significantly boost cafete- ria appeal. Remember that presentation matters; food should look appetizing on the serving line and on individual plates. The Menu Writing Process Start your menu development with entrées. When planning successive days, ensure distinct variety in your protein choices. Include beef, chicken, pork, and meatless options. When offering multiple entrée choices, consider pairing solid meat options with extended protein dishes – for instance, a chicken filet alongside spaghetti with meat sauce. Incorporate vegetarian, vegan, and ethnic favorites to reflect modern dietary preferences. Cost management requires strategic plan- ning. Try balancing higher-cost entrées with economical options like grilled cheese sandwiches. This approach helps maintain budget control while offering variety.
Creating Quality Through Variety Success in school food service depends heavily on menu variety. This extends beyond rotating different foods; it
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