EDIBLE EDUCATION
Slicing up Inspiration for your Menu and More!
Looking for a little inspiration to help boost your menu? Welcome to our column featuring bites of nutrition, knowledge, and insight for your team’s menu creation needs | Pisanick Partners
W hile our team likes to drive in our “recipe creation lane” - we know that the recipes we create are more accepted when served in a pleasant and appealing environment. When the cafeteria space is organized and welcoming and displays our menus with visual appeal students are more likely to participate in our programs. En- joy some curated food for thought that is ready to serve up for some quick and easy strategies for success.
READ
Consider this therapeutic approach to how the cafeteria is imperative in the support of students wellness. It provides a space not only for fueling their learning but also for supporting their men- tal well-being. All students seek a respite in the school day to decompress, refuel, and socialize. Utilize opportunities to lean into school allies like your school’s therapy and nurse staff to help take steps in building a community of support for your students (and staff) to ensure an optimal and in - clusive environment. Let your menu celebrate your inclusivity with menus that can be read by students who may not speak English as their first language and with callouts for allergies and attri- butes like this.
WATCH
Follow your friends on social media and keep an eye out for fun and inspirational ways to elevate your cafeteria in celebration and theme days! Tina Hastings, Supervisor for Woodridge Schools, shares “Having students come in and see theme days with decorations up always gets them ex- cited and eager to talk to the servers about it, which helps bridge the communication gap. You have students that come through the line that have never been there previously, but the buzz of the other students talking about it drew them in. During one of our latest celebrations for Nation- al School Breakfast Week at Woodridge Middle School, Kitchen Manager Jess Stone held a draw- ing for each meal purchased by students through- out the whole week. At the end of the week, the staff pick the winners of baskets and gift cards. It was a lot of fun, but more importantly, every- one won with increased breakfast participation throughout this week”.
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