1. Menu Planning: Co-Op Menus
By: Tammie Newcomer
Vernon ISD Child Nutrition Director
Good morning etc.

2. Demographics 2015-2016 Student population – 2050 Free & Reduced – 66%
Employees – 28
Budget - $603,875.00
Schools – 5
Elementary – 3
Middle School – 1
High School - 1
Participation (October 2015)
Breakfast – 31%
Lunch – 64% (High School Open Campus)
Overall – 48%

3. What are Co-Op Menus
These types of menus are typically developed by ESC’s to assist schools under NSLP and SBP.
The menus are analyzed to ensure compliance.
These menus include daily food production records, weekly cycle order guides, and standardized recipes.

4. Benefits Saves time – Menus are already created.
All required components are offered weekly.
Recipes are standardized and written in an easy to follow format.
Daily production records have items and contributions already listed.
Order guides have been created which makes weekly grocery ordering easier for cafeteria managers.
Six week cycle menus may be modified to the number of cycle weeks preferred by the district.

5. Best Practices
To ensure the menu remains compliant, it is very important to keep weeks intact, and not modify items.
Prior to implementation of Co-Op menus it is important to involve/inform staff and students of options and choices.
As with any menu, it is critical to complete production records on a daily basis, and follow recipes as written.
It is the responsibility of the district to keep CN labels and nutrition facts labels current and on file.

6. Experiences
An Administrative Review was conducted this year, and there were no findings regarding my Co-Op menu.
Forms and format within the Co-Op menu are simple and easy to use.
Weekly cycle order guides makes ordering easier for cafeteria staff.
The students enjoyed the different options on the menu.

7. “TAKE HOME MOMENT”
Since using a Co-Op menu, I can now devote more time for daily operations, onsite visits, and more time with my family.