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Foodservice in Educational Environments

Serving up tasty nutritious food within tight budgets, keeping pupils and parents happy, encouraging healthier diets and dealing with lunchtime queues can be a real battle, but there are some ideas that could help…

 

Prioritising nutrition while managing costs Kitchen efficiency, careful menu planning and portion control can help your food offer be more commercially efficient, but it can still be difficult to encourage pupils to eat fruit and vegetables.

 

Hints and tips:

• Teaming vegetables, fruit and salad with favourite foods and flavours can make them more appealing - for example; our recipe for a fish finger wrap is a popular choice that can hold 80g of salad

 

• Check out our portion guidelines to ensure you’re serving the right portion sizes and avoid potential waste.

 

Time and Space

Lunch time activities and short serving times make it more difficult to serve traditional hot meals. In recent surveys, post-primary pupils rated shorter queues as the top factor which would encourage them to eat school meals*.

 

Hints and tips:

Nutritious grab and go solutions can be re-created with real flair and flavour:

 

• Sandwiches with more exciting fillings served

in a variety of different breads

 

• Snack pots of noodles, pasta and rice that draw

inspiration from around the world

 

• Jazzed up jackets and salads with more up-to-date

flavour combinations

 

• Ease queues by introducing a separate display area

and pay point for grab and go or serving them at breaktime

 

• Or you could even add a separate modular unit away from your main serving area for some food items like snacks and sandwiches to reduce queues.

Competition from the High Street

The high street is full of tempting food, exciting flavours and a wealth of choice. Not all the choice is healthy but we can still draw inspiration from brands, and offer healthier alternatives with the same fun and flair.

 

Hints and tips:

• Popular flavours like piri piri chicken and reggae reggae can be worked into dishes like noodles, rice and pasta

 

• Featuring less healthy options such as burgers and chips on menus, on random rather than planned days, prevents pupils from planning to hit the high street

 

• Why not offer healthier alternatives to classic dishes like veggie burgers?

 

Parent’s Concerns

Driving Packed Lunches

Many parents aren’t aware of what’s on secondary school menus, and feel that a packed lunch will be more nutritious and give them more control over what their child is eating. By giving parents information about school meals when their child starts,

you can get them on board from the start.

 

Portion and cost control

Clever menu planning and portion control can help to ensure you have a commercially efficient menu that includes the right nutrients, without unnecessary cost and wastage.

Offering pupils the right portion sizes will also help them manage their calorie intake.

 

Hints and tips

• Try marking out portions prior to service

 

• Make sure all staff are trained and fully understand the right portion sizes for different ages

 

• Have to hand the right serving utensils to help you avoid over-portioning; we’d suggest Spoodles which are great for measuring portion sizes.

 

Reducing wastage

• A great way to cut costs is to start recording your wastage to understand which are the most popular dishes, so that you can avoid over and under production. You can then track improvements in managing your waste

over time.

 

• Why not raise awareness amongst pupils of the financial and

environmental impact of food waste and challenge them to help reduce it? The School Food Trust has a useful activity pack to help you: www.schoolfoodtrust.org.

 

Primary Schools

What are some of the current

issues and challenges?

 

• Rising food and production costs

 

• Low or declining meal uptake levels

 

• Large numbers of pupils to serve in a

short space of time

 

• Uncertainty about the School Food Standards they need to adhere to following the School Food Plan

 

• Kitchen and menu planning in preparation for increased uptake following the Government’s free

hot meals initiative for KS1 children

Top Primary School Products

 

Ambient

Apple Juice -  with Straw

Orange Juice - with Straw

Baked Beans in Tomato Sauce Chopped Tomatoes

Plain Flour

Still Natural Mineral Water P.E.T.

Still Natural Mineral Water P.E.T.

 

Fresh Meat

Chicken Breast Fillet

Minced Beef Standard

Pork Sausage

Fresh Turkey Breast

Beef Machine Diced

Red Tractor Beef Topside

Pork Loin Boneless

 

Chilled

Unsmoked Rindless Back Bacon

Chocolate Flavoured Milk

Low Fat Mixed Yogurt

Semi Skimmed Milk

Mature White Cheddar Block

Mild White Cheddar Block

Strawberry Flavoured Milk

 

 

 

Frozen

Sweetcorn Kernels

Mk4 Sandwich Baps Sliced

Baked Yorkshire Puddings

Garden Peas or Petit Pois

Garlic Bread Slices

McCain Thick Cut Chips

Hot Dog Rolls Side Sliced

Mk4 Seeded Burger Buns Sliced

Flour Tortilla

McCain Seasoned Wedges

 

Non-Food

Cling Film 450mmx300m

Baking Parchment 450mmx75m

Aluminium Foil 450mmx90m

Centrefeed Roll 2ply Blue

Muffin Paper Cases

1 Ply 250 Sheets 100%

Wrapmaster 4500 Refill Rolls

Granular Salt 1x25kg

Heavy Duty Black Refuse Sack

Professional Centrefeed Wiper

Secondary Schools

What are some of the current

issues and challenges?

 

• Rising food and production costs

 

• Low or declining meal uptake levels

 

• Large numbers of pupils to serve in a short

space of time

 

• Competition from high street outlets

 

• Uncertainty about the School Food Standards they need to adhere to following the School Food Plan

 

• Food integrity following horse meat industry crisis

Top Secondary School Products

 

Ambient

Orange Juice with Straw

Apple Juice with Straw

Still Natural Mineral Water

Drench Juicy Orange and Passionfruit P.E.T.

Baked Beans in Tomato Sauce

Chopped Tomatos

 

Fresh Meat

Chicken Breast Fillet

Minced Beef Standard

Pork Sausage

Beef Machine Diced

Fresh Turkey Breast

Pork Loin Boneless

 

Chilled

Unsmoked Rindless Back Bacon

Chocolate Flavoured Milk

Strawberry Flavoured Milk

Semi Skimmed Milk

Low Fat Mixed Yogurt

Müller Crunch Corner Mixed Case

Yazoo Chocolate Flavoured Milk

 Mature White Cheddar Block

Medium Fresh Eggs

 

 

 

Frozen

Panini

Flour Tortilla

Part Baked Small White Baguette

Mk4 Sandwich Baps

Mk4 Seeded Burger Buns

Freeze Chill French Fries

McCain British Thick Cut Chips

Part Baked White Petit Pain

Mk5 Floured Baps Sliced

 

Non-Food

Centrefeed Roll 2ply Blue

Muffin Paper Cases

Baking Parchment

Wrapmaster 4500 Refill Rolls

Heavy Duty Black Refuse Sack

Cling Film

Aluminium Foil

Economy Plain Table Fork

Film Front Bag

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