Back with a bang

The days of processed and overcooked school meals should be long gone. Cooking up budget-friendly, healthy and appetising lunches for youngsters can be as easy as a, b, c

Now’s the ideal time for school caterers to do some menu planning and development ready for the new school year.

A good starting point is to look at what’s been successful this year and what hasn’t – this will help to reduce waste too. Then look at current and future food trends and what children and young adults are eating outside of school. Bear in mind budget, kitchen space and staff availability and you’re all set.

ASK FOR FEEDBACK

Offer tasting sessions to get feedback and use this to shape menus. This will also keep pupils engaged and spending.

It’s a great idea on new pupil open days to give students and their parents the opportunity to sample what’s on offer.

COUNTER COSTS

The pressure to create and maintain a high standard can be a challenge, especially when you factor in budget constraints too. But there are ways round it. Use smaller or cheaper cuts of meat, seasonal ingredients and those locally grown and sourced. The perception that these are more expensive isn’t necessarily accurate – food grown nearby has less food miles, so is less expensive, and it’s fresher. Similarly, foods that are in season cost less as they’re readily available and in plentiful supply – import costs are higher for out-of-season produce that can’t be sourced closer to home.

TRAINING TOP-UP

Ahead of the new school year, check your staff are up to date with their training and are aware of any changes in legislation relating to allergies, dietary requirements and health and safety. Guide your team through any menu changes and new recipes so they are au fait with allergens and ingredients.

MEAL APPEAL

Grab pupils’ attention with on-trend foods, mirroring the types of meal they typically enjoy out of school, such as burgers, pulled pork, street food, subs and bacon baguettes. Keep familiar choices too so children feel reassured and comforted, especially new starters, but it’s a really good idea to inject some fresh life into menus to appeal to everyone.

It’s true enough that we eat with our eyes and children need to trust what they’re seeing in order to try it, so colourful and appetising fillings that are clear to see play a big role in helping students choose.

Try flavoured wraps, such as beetroot – which is bright and eye-catching – and slice them before packaging so that pupils can clearly see what’s inside.

HEALTHY CHOICES

It goes without saying that healthy options are essential, such as salads, granola, fruit pots, jacket potatoes and stir-fries with noodles or rice, carb options, such as pasta, and a vegetarian choice. Where possible avoid frying food and bake it instead.

With demand for vegan meals high, bear plant-based options in mind when developing your menus. It doesn’t need to be hard work; simple tweaks to popular dishes will do it, such as using chickpeas in place of chicken, or black bean or veggie patties for beefburgers.

Consider changing the menu every term to reflect the seasons and changing food trends – this will keep students’ attention as everyone likes to see something new and different to try.

Top tip

CAN YOU OFFER A MEAL DEAL OF A MAIN MEAL, VEGETABLE POT AND A DESSERT?

SPEEDY SERVES

With pupils wanting to make the most of their precious lunch break, having grab and go options is important, for example, filled pitta pockets, giant veg spring rolls, pasta, pre-packed sandwiches and salad boxes. Offering pots filled with pasta and rice alongside cheese, ham and veg pots to add for more flavour, makes it easy for students to make their choice and eat on the go.

To keep your use of disposable packaging down, make containers edible! Think taco boats and burritos.

SPECIAL DIETS

Make sure you stay on top of dietary requirements and allergens, having food clearly labelled with all allergen information, ensuring you’re complying with the requirements of Natasha’s Law.

Offer sandwiches made with gluten-free bread and offer a gluten-free main course each lunchtime too.

Making sweet treats, such as cookies, flapjacks and muffins, on site yourself means you know exactly what is going into them and you have control over sugar content too.

You’ll know when you’ve got it right as the queues will be long and plates left empty!

Top tips

» Create stations so that pupils know where to go for different foods, such as grab and go, pasta and desserts.

» Set up a ‘build your own bar’ where students can mix and match different foods to create their own meal, for example, pots of pasta, tomato sauce, grated cheese, tuna mayo and chunks of ham.

» Have regular themed days so pupils know what to look forward to on certain days of the week, such as school favourites, around the world or fish Friday.