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Nourishing Students for Success: Strategic Menu Planning in School Cafeterias

Explore the best practices in school menu planning by Food Service Director Leticia H. Garcia for a student population of 4,042. Learn about key demographics, budget allocation, and meal participation statistics across 5 schools. Discover how standardized recipes, safety protocols, and personalized food choices cater to diverse student needs, fostering healthy eating habits. Witness the impact of tailored food presentation and friendly service on a successful dining experience. Take part in the journey of nourishing young minds through strategic meal planning.

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Nourishing Students for Success: Strategic Menu Planning in School Cafeterias

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  1. Menu Planning By: Leticia H Garcia Food Service Director

  2. Demographics 2015-2016 • Student population – 4,042 • Free & Reduced – 1,688 = 42% • Employees – 45 = 266.5 Total Hours per day • Budget – 2,400,000.00 • Schools – 5 (one school is a Central Kitchen/Feeding) Participation • Breakfast - 800 • Lunch - 2450 • Overall - 3250 meal per day

  3. Best Practices • Met / Follow meal pattern guidelines • Food procedures – safety / temperature • Use standardized recipes • Utilize commodities • Menu foods appropriate for demographics/like • Serving requirements according to age group • Food presentation – color / textures • Friendly Service

  4. “TAKE HOME MOMENT” Your talent nourishes students healthy eating habits!

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