what’s for lunch? becky landes food service operations manager manchester community schools north...
TRANSCRIPT
What’s for Lunch?
Becky Landes Food Service Operations ManagerManchester Community Schools
North Manchester, [email protected]
Building excitement in students through creative menu planning
Manchester Community Schools Rural School District
1600 students (average) 2014-2015 F/R rate
49.59% 3 buildings – kitchens in
each 21 kitchen staff
Year Lunches served
Paid Lunches
2012-2013 229,134 106,671
2013-2014 232,543 105,127
2014-2015 234,057 105,414
What are you eating tonight?
Have a conversation with
students about what they eat.
What’
s fo
r Lu
nch
? Multi –grain 10” soft
shell tortilla USDA Foods
Diced Chicken Shaved Beef Steak Queso or Yellow
Cheese Sauce Refried Beans Salsa
Brown Rice Fire Roasted Black
Beans and Corn Steamed Red/Green
Pepper Strips with Onions
Shredded Romaine Jalapeno Black Olives And of course fresh
lime wedges!
Build a Burrito
Ask the Kids They are the customer They have an opinion They have great ideas Most important:
It becomes theirs!
What’
s fo
r Lu
nch
? All Beef Low Sodium
Hot Dog or Smoked Sausage on Whole Grain Bun
Baked Doritos Kraut or Cole Slaw USDA Foods
Shredded Cheese Lettuce Diced Fresh Tomatoes Pickle Strips Onion
USDA Foods Salsa Jalapeno Guacamole Baby Carrots on the
side and much more!
Top Dog – Hot Dogs Unleashed
Do kids REALLYeat salad?Pictured:
Nate Fingerle – River Ridge Farm
What’
s fo
r Lu
nch
? Fresh Spinach Shredded Romaine Local Produce
Broccoli Carrots Snack Peppers Cucumbers Red/Yellow/Purple Tomatoes Radishes Diced Red/Green Bell
Peppers Onion
Mushrooms, Peas, Cauliflower, Chickpeas/Black Beans, Salsa
Goldfish, Croutons, Pasta
Proteins (USDA Foods)
Diced Turkey and/or Ham Shredded Cheese Whole/Diced Hard Boiled Eggs Even PBJ Sandwich
Not just Veggies! Kiwi Fresh Pineapple Orange Sections Fresh Fruit Mix Ugli Fruit Fresh Strawberries Craisins Melon
Salad Bar
How the Process
Works
Step 1 Talk to
Students
Step 2 Look for Inspiratio
n
Step 3 Make it Fit the Meal
Pattern
Step 4 USDA
Foods & Budget
Step 5 Train the
Staff
Step 6 Serve
and Get Feedback
How the Process Works Don’t stay behind the serving
line Learn to know the students Find out what they eat at home What are their favorite
meals/dishes What meals/dishes are their
least favorites
Step 1 Talk to
Students
How the Process Works Restaurants where I eat Requests Co-workers Friends/Family Cookbooks from my
culture Taste of Home
–online/magazine
Step 2 Look for Inspiratio
n
How the Process Works Look for creative ways to incorporate
vegetable sub groups Scratch cooking lets you tweak the
sodium Look for more upscale or artisan
grains Lots of fresh veggies and fruits –
keeps sodium and saturated fats lower
Low fat and sodium condiments Use processed proteins less frequently
or look for acceptable lower sodium products
Step 3 Make it Fit the Meal
Pattern
How the Process Works
What USDA Foods are available
Meal cost Balanced over a week-
long period Ala-carte sales
Step 4 USDA Foods
& Budget
How the Process Works
Prep details Setting up the line Portion sizes They need to eat the food, too!
Step 5Train the
Staff
How the Process Works
Be enthusiastic Engage the students Ask for honest feedback Try it more than once Did I say, be enthusiastic???
Step 6Serve
and Get Feedback
Take Home MomentServing school meals is more than
just putting food into students stomachs. It’s about feeding them the best meals possible because
you care.
Resources
Manchester Community Schools Nutrition Department
Indiana Department of Education - Office of School and Community Nutrition
Kids in lunch line graphic – www.Kansas.com
Kids eating lunch graphic – blog.harvardvanguard.org
Top Dog Concept – Senior English Class 2015
Top Dog logo – David Zinsmeister
Nate Fingerle photo – Rachel Brandenburg
Power Point layout and Technical Assistance – David Zinsmeister