What’s for Lunch? Becky Landes Food Service Operations Manager Manchester Community Schools North Manchester, Indiana [email protected] Building.

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