Menu Planning Tools 1. Menu Planning Worksheet 2.

Menu Planning Tools

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Menu Planning Worksheet

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Completed Menu Planning Worksheet

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USDA Breakfast Workbook

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Weekly Nutrient Calculator

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Recipe Analysis Tool

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• Recipe Analysis Tool and webcast are located at: http://fns.dpi.wi.gov/fns_6centscert#cal

Production Record

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Production Record “Must Haves”1. Serving site2. Menu type (lunch, breakfast, after school snack)3. Grade grouping(s)4. Meal service date5. Menu item with Recipe Name/Reference Number or Product

Name/Description6. Planned portion sizes for each grade group and adults 7. Planned number of portions 8. Total number of purchase units (2-No 10 cans, 10 lb case, 2-96 count

case) prepared9. Total number of portions prepared and number of portions left over (see

codes on bottom of production records for leftovers)10. Milk types available and actual usage by type (or milk recipe)11. Planned portion size for condiment/any extra menu items & actual usage12. Actual number of reimbursable and non-reimbursable meals served

(adults, seconds, a la carte)13. Substitutions made to original plans

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Production Record “Nice to Haves”1. Factors affecting meal counts such as class trips, weather, student out sick

2. Contribution to meal pattern for specified grade group(s) and adults (If contribution to meal pattern is not included on the production record it must be documented and available for staff using some other system.)

i. oz eq for meat/meat alternate & grains

ii. cup equivalents (example: ⅛, ⅜,½) for vegetables and by sub group for lunch only

iii. cup equivalents for fruit component (example: ½, 1)

3. Offer versus serve policy

4. Process 1,2,3 (per food safety plan chart) as job aid for staff

5. Heat temperatures and holding temperatures (if applicable)

6. Serving utensil & portion control instructions

7. Details about new menu items

8. Comments about menu/menu item acceptability

9. Changes to consider when/if repeated

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Signage Exercise

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Breakfast Signage

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Monday’s Menu

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Tuesday’s Menu

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Wednesday’s Menu

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Thursday’s Menu

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Friday’s Menu

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Breakfast Service Models

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Traditional Breakfast

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Serving Methods: Reimbursable breakfasts are served in the cafeteria on a

traditional serving line. Hot menu items are more common than with other service

models. When Served: Before the school day begins. Where Served: Cafeteria or other large area such as a gym. Why this option is attractive:

Students arrive before school starts with time to eat Cafeteria staff already on site to prepare lunch Parents drop students off early to get to work on time Bus schedule gets students to school with time to eat

breakfast

Breakfast in the Classroom

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Serving Methods: Bagged breakfasts containing are consumed in the classroom. Individual breakfast components delivered to classroom. Students pick up breakfast in the cafeteria and take it back to

the classroom to eat. When Served: Prior to the start of the school day or during first

period. Where Served: Classroom Why this option is attractive:

Easily incorporated into existing school day schedule. Provides a nutritious meal to students who do not have time

to eat or are not hungry before start of school day. Requires minimal additional labor hours for prep/service/clean

up. Makes the best use of available space.

Video: School Breakfast in Maryland

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https://www.youtube.com/watch?v=m-AXWJytqK0

Grab n’ Go

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Serving Methods: Bagged breakfasts are available for students to pick up and

consume in designated location(s). Individual breakfast components set out for students’ selection.

When Served: During designated serving period or morning break. Where Served:

Mobile cart/tables near the school entrances or in high traffic areas.

On serving line with traditional breakfast and/or a la carte items Why this option is attractive:

Easily incorporated into existing school day schedule. Fast, nutritious option if a la carte items are sold in the morning. Available to students who have scheduled activities prior to the

beginning of the school day. Limited amount of labor needed as breakfast items are assembled

and packed when labor is available.

Mid-Morning Nutrition Break

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Serving Methods: Reimbursable breakfasts individually packaged in grab ‘n go bags. Easy to eat or hand held foods are popular and more convenient.

When Served: During a break in the morning, usually between 9:00 am and 10:00 am.

Where Served: Mobile carts or tables in high traffic areas. Why this option is attractive:

A break from classes in the morning may already be offered. Gives students who weren’t hungry first thing in the morning a

second chance. Accommodates students who may not have the money to

purchase items from vending machines. Particularly successful in middle and high schools. A Mid-morning nutrition break can be prepared quickly, with few

staff.

Breakfast Financial Models

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Severe Need Breakfast

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Eligibility provides additional reimbursement for every free or reduced price reimbursable breakfast served.

Determined on an individual school basis. How to determine eligibility:

40% or more of student lunches served in the second preceding school year were served free or at a reduced price

For SY 2014-15, second preceding year is 2012-13 Fill in information when submitting online contract

Universal Free Breakfast (UFB)

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Breakfast is offered at no charge to all students, regardless of their household income.

Accurate meal counts by eligibility category (i.e. free, reduced, paid) at the point of service must still be taken.

Benefits of UFB Reduces stigma attached to eating breakfast at school Can lead to improved attendance and decreased tardiness Overall labor costs per meal are less (although labor needs

may increase) Breakfast participation (and therefore reimbursement)

increase so significantly that a loss from otherwise paying students may not be experienced.

UFB Continued Who can participate in UFB?

No free and reduced eligibility requirement. Typically most cost effective in schools with >70%

F/R students, but schools with fewer eligible students have operated the program successfully.

Qualifying for Severe Need Breakfast is beneficial as it provides additional reimbursement.

Biggest determining factors are cost per meal and percentage of free and reduced students.

See the Cost Analysis Spreadsheet on our website to determine if UFB is feasible in your school: http://fns.dpi.wi.gov/fns_sbp1

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Video: Is “Universal Free Breakfast” the way to go?

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http://www.childobesity180.org/universal-free-breakfast

Elimination of Reduced Price Breakfast

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Only two prices are offered at breakfast: free and paid Students who would qualify for reduced price meals

receive free breakfast. Why this option is attractive:

Schools with high F/R percentage, but low participation of reduced price qualifying students can increase participation.

Participation and therefore federal reimbursement may increase enough to cover the cost of serving breakfast to these students for free.

Community Eligibility Provision (CEP)

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Identified student percentage of at least 40 percent based on data as of April 1st of the prior school year required to participate. The 40 percent threshold to participate in CEP can be

determined at the SFA level, by individual school or by grouping several schools together to get the needed percentage rate.

SFAs will be reimbursed at a Federal free category rate using the ratio of Identified Students to enrolled students (who have access to one meal service daily), multiplied by the USDA multiplier factor. Current USDA Multiplier Factor is 1.6.

CEP Continued Benefits of CEP

Lunches and breakfast are served free to all students in participating schools

No household applications for free and reduced price meals are collected

No verification of free and reduced applications is required

Potential for increased meal participation rates, especially breakfast

Simplifies the counting and claiming process by not having to track free, reduced and paid students

For more information, visit: http://fns.dpi.wi.gov/fns_cep

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Breakfast Resources

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• How to find the Wisconsin BIC toolkit– http://fyi.uwex.edu/wischoolbreakfast/– Click on: “Publications and Research”

• Contact Information: Amy Korth608-265-3232 [email protected]

Resources DPI School Breakfast Program Menu Planning site:

http://fns.dpi.wi.gov/fns_menupln2

FNS New Meal Pattern website http://www.fns.usda.gov/cnd/Governance/Legislation/

nutritionstandards.htm

USDA Energize Your Day With School Breakfast Toolkit http://www.fns.usda.gov/sbp/toolkit

USDA Whole Grain Resource http://fns.dpi.wi.gov/files/fns/pdf/wgr_nslp_sbp.pdf

Best Practices Sharing Center http://healthymeals.nal.usda.gov/bestpractices

School Breakfast Program Promo Video for Parents http://fns.dpi.wi.gov/fns_market3#parentvideo

ChildObesity180 Breakfast Effect Video Series http://www.childobesity180.org/breakfast-effect

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employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an individual’s income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department.  (Not all prohibited bases will apply to all programs and/or employment activities.) 

If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, found online athttp://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA office, or call (866) 632-9992 to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax (202) 690-7442 or email at [email protected]. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish). 

USDA is an equal opportunity provider and employer.

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