spending time exploring commercial recipe concepts that might translate well to the school cafeteria. One such recipe at a recent Gordon Foodservice show was a Buffalo Butter Chicken Dip Flatbread. Look for our school-friendly version of this coming soon! When observing where students dine outside of school, such as at home or restaurants nearby, we gain valu- able insights into their preferences. We also ask the question…If certain foods or trends are popular among kids, why not incorporate them into our menus? School lunch items can easily com- pete with local favorites like Starbucks, Panera, Chick-fil-A, and Chipotle by offering similarly appealing options. Try out our restaurant recipe copycats such as Copycat Starbucks® Egg Bites or KFC® Copycat Coleslaw. LEARN Understanding the term "know your audience" is crucial for learning your students’ preferences and interests. Trends are always changing for stu- dents, so finding different ways to understand their preferences is im- portant. To stay on top of this, Pisa- nick Partners host Try Days where students can taste-test potential new menu items, bringing excitement and engagement to the menu. This serves as an excellent opportunity to learn more about students' food preferenc- es. Check out the recap of our Fruity FlaMango and Chocolate Monkey Moo Smoothie Try Day below. INNOVATE It can often be challenging to keep up with the diverse palates of our stu- dents. However, maintaining an ap- pealing and evolving menu that entic- es students into your cafeteria ensures that school nutrition programs remain an integral piece to the overall well-be- ing of students during their school day. Who knows? It might even become the trendiest “restaurant” in town!
customize their meals. Whether it's a build-your-own salad bar, a pas- ta station, or a Ramen Noodle Bar Day. This concept provides options for personalization and empowers students to make healthier choic- es while catering to their tastes and dietary preferences. Spicy, Hot Sauces: Kids today are loving spicy foods. This love for heat is shown in the popularity of items like hot honey, the concern sparked by a sriracha shortage, and the suc- cess of web series about spicy foods. Infusing some spice on your menus can be as easy as using a trendy sauce on a student-favorite item, such as these Nashville Hot Honey Chick- en Sliders, or for more adventurous eaters a Harissa Chicken Flatbread might just be what draws them in. Flavor Stations: Another way you can spice up your lunchroom is with a flavor station. This can be a fun way for kids to select and enjoy new flavors! PONDER When we approach our school menus with creativity, we discover exciting opportunities by thinking beyond the norm. We often get ideas for new recipe concepts at distributor food shows not just in the K-12 vendor area but also by
flavorful seasonings, exploring global culinary influences, and recognizing the impact of social media on food choices. It's an exciting way to make school lunches more appealing and keep them fresh for students. While it’s important to keep up with trendy food items, it’s also crucial to have a bal- ance between tradition and innovation. The Gen Alpha students that we cur- rently serve are often described as the "Foodie" generation. Here are some Gen Alpha food trends to inspire your school menu: Global Flavors: Incorporating a diverse range of global flavors into menus, reflects students' growing in- terest in international cuisine. From a Korean Beef Bulgogi Melt to Argen- tinian Chimichurri Rice, these offer- ings provide a flavorful and global food educational experience! Plant-Based Options: Across var- ious districts, there's a noticeable surge in demand for plant-based menu items. Whether it's substitut- ing with tofu, black beans, or a Vegan Lentil Sloppy Joe, students are in- creasingly opting for healthier, more sustainable alternatives. Customization Stations: “Build- your-own” stations are still a pop- ular and trending style for serving students as it allows students to
PHOTO COURTESY OF ADOBE STOCK AND PISANICK PARTNERS
Q3 2024
FSD QUARTERLY
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