Presentation on theme: "From an IDOE Field Specialist Perspective. P ROGRAM AREAS COVERED Product Marketing Special Meal Promotions Bringing the Meals to the Student Value of."— Presentation transcript:
V ALUE OF C YCLE M ENU P LANNING Reduces Menu Planning time & instructions Ease in ordering food Track student favorite meals Ease in planning Diabetic Meals
“The benefits of using cycle menus for both the menu planner and the Managers and staff are endless. Why “re-create the wheel” when you can do the work 1-3 times per year and spend precious time on other parts of our jobs? It makes ordering and daily preparation easier because products are consistent and production numbers can be used from previous cycles to project how many to prepare for current day’s menu. If you change the cycle 1-3 times per year (we do a Fall, Winter, and Spring cycle for elementary, middle, and high), the students do not grow tired. It’s actually helpful for students as well because they know when to expect their favorite items to come up next!” Lindsey Hill, FSD South Madison Community Schools
M AKE MENUS COLORFUL ! Food is eaten just as much with the eyes as with the mouth! Think about how the menu will look on the tray!
E ASE IN O RDERING & P REPARATION Staff will not have to ask daily what serving utensils will be needed Production records can easily show how much to order for the next cycle
CYCLE MENU AT BREAKFAST “Students as well as staff like having the same menu each day of the week for breakfast and our participation district wide has increased by 7.5% this year compared to last year.” Warsaw Community Schools
D IABETIC DIETS ARE EASIER TO TRACK Nurses are able to calculate carbohydrate points for each cycle instead of daily Parents are able to train child on what they are allowed to eat Be sure to label any special menu items for diabetic students
T IPS FROM D IRECTORS Print Weekly Newsletter from Allie and check off as each item is completed. Sample new products with students before serving Turn a la carte line into a reimbursable line offering a la carte items on all serving lines