Back to school: Easy as ABC

The school run is an opportunity not to be missed. Here's our advice so you have all that parents and kids need, whether they're heading into school, looking for lunch or an after-school treat

Parents frazzled by the long summer break may well be looking for help and inspiration when it comes to lunchboxes and snacks.

The school run provides two points in the day for you to cash in on the back-to-school opportunity. Be ready for customers popping in for breakfast to go and a coffee on their way back home. They may well pick up lunch for the kids, and themselves, while they’re there. Then there’s the after-school opportunity when parents and kids stop by for a snack and a drink.

BREAD AND BUTTER

The key to nailing lunchboxes is getting the bread right. White sliced is always the favoured option, but it’s worth noting the steady rise in popularity of rolls and baguettes, plus healthier wholemeal and seeded breads too.

We all know that health is a megatrend, so the appeal of sandwich fillers and snacks needs to be more than just about taste and convenience, its needs to be about health too. Parents want to send their children in to school with a wholesome packed lunch, so it’s important to get your offering just right.

Sandwiches offer plenty of opportunity to introduce healthier fillings, such as lean meat, fish or egg, with cucumber, lettuce or tomato. Include healthier versions of standard crisps too in your selection, such as Pom Bears and Popchips, and more nutritious versions of chocolate bars, such as granola bars, home-made flapjacks with added dried fruit, cereal bars such as Kellogg’s Nutri-Grain or fruity snacks, such as Kellogg’s Fruit Winders.

LUNCHTIME

There may be times when older students who can leave school grounds at lunchtime fancy a change from the canteen and so, if you’re close to a school, be prepared for them with different options that they don’t have at school. Tasty sandwiches on different types of bread – go doubledecker to really add appeal – toasties and hot food that’s easy to eat on the go are a good start. Tempt them with home-made cakes and traybakes, juices and smoothies, as well as classic hot drinks, to encourage those impulse purchases that boost your bottom line. Think about offering a meal deal too as students are always looking for good value, as well as good quality.

DRINK UP

Hydration is a concern for parents, but children aren’t always so keen to drink well, so it’s important to have a child-friendly range, particularly the healthier versions of favourites, such as Capri-Sun No Added Sugar.

SCHOOL MEALS SORTED

For school caterers, this is the perfect time to re-evaluate menus. Your offering needs to be tasty, wholesome and good value. A healthy range is important, so think salad pots, toasted paninis and sandwiches, such as a BLT or chicken salad. Making sure you’re offering products that are low in fat, sugar and salt, and that include at least one of the five a day is key. There’s still a place for the classics, such as sausage rolls and bacon baps, it’s all about balance.

Comfort foods are always on-trend, plus sweet home-made baked treats will go down a storm, such as flapjacks and cookies. Think beyond that as well to trends including street food, authentic global cuisine and lots of flavour. To help you get it just right, put out a short survey to ask what students liked and didn’t like on previous menus and use the results to tailor your menu.

SNACK TIME

Back to school gives operators a great opportunity to pull in parents and youngsters on their way home from school too. And for older kids, give them a reason to choose you over the local convenience store for something to chomp on while they walk home.

Get signs out on the pavement telling everyone what you have and get busy on social media. Put tables and chairs outside to stop people and get them looking at your venue.

Check out our recipe suggestions for inspiration and to pull in all those back-to-school sales.

Did you know?

57% OF CONSUMERS EAT BREAD AT LUNCH, MORE THAN AT ANY OTHER TIME OF DAY

Délifrance’s Prove It: A Bread Focus report 2021

PITTA PIZZAS

Makes 12

»PREP: 15 MINS »COOK: 30 MINS

INGREDIENTS

»FOR THE TOMATO SAUCE

2 tbsp mild olive oil or sunflower oil; ½ onion, finely chopped; 1 carrot, finely grated 1 red pepper, stalk removed, seeds removed, thinly sliced; 2 garlic cloves, crushed; 227g tin chopped tomatoes; 2 tbsp tomato purée; 1 tsp dried oregano; 1 bay leaf; salt and freshly ground black pepper

»FOR THE PIZZAS

12 white or wholemeal pitta breads; 200g/7oz sliced ham, finely chopped; 250g/9oz grated mozzarella

METHOD

1. Heat the oil in a large non-stick pan over a medium heat. Add the onion, carrot and pepper and fry for 4-5 mins, stirring regularly, until softened.

2. Add the garlic and fry for 1-2 mins, stirring regularly.

3. Add the remaining tomato sauce ingredients and 100ml water, then stir well to combine. Season with salt and pepper. Bring to the boil, then simmer for 18-20 mins, stirring regularly, until the vegetables are very soft and most of the liquid has evaporated.

4. Remove the bay leaf, then blend the sauce to a very smooth purée using a handheld blender.

5. Preheat the grill to its hottest setting.

6. Place the pitta breads on to baking trays and spread some of the tomato sauce over each. Sprinkle over the sliced ham and grated mozzarella evenly between the 12 pitta breads. (At this point, the pizzas can be frozen on baking trays, then packed into freezer bags, ready for another day.)

7. Grill the pizzas for 2-3 mins, or until the bread is piping hot and the cheese has melted and turned golden brown. Serve immediately.

WELSH RAREBIT MUFFINS

Makes 12

»PREP: 15 MINS »COOK: 25 MINS

INGREDIENTS

225g self-raising flour; 50g plain flour; 1 tsp baking powder; ½ level tsp bicarbonate of soda; ¼ tsp salt; ½ level tsp mustard powder; 100g strong cheese, half grated, half cubed; 6 tbsp vegetable oil; 150g Greek yogurt; 125ml milk; 1 egg; 1 tbsp Worcestershire sauce

METHOD

1. Preheat oven to 200˚C fan. Line a 12-hole tray with muffin cases.

2. Mix the self-raising and plain flours, baking powder, bicarbonate of soda, salt and mustard powder in a bowl.

3. In a separate bowl, mix the cheese, oil, yogurt, milk, egg and Worcestershire sauce.

4. Combine all the ingredients and divide between the muffin cases in the muffin tin.

5. Bake for 20-25 mins until golden. Remove and cool slightly on a rack.

GRANOLA BARS

Makes 12

»PREP: 20 MINS »COOK: 30 MINS

INGREDIENTS

80ml maple syrup (or honey); 3 tbsp butter, unsalted; 2 tbsp smooth peanut butter; 2 tbsp brown sugar, packed; ½ tsp pure vanilla extract; pinch of salt; 190g rolled oats; 70g sliced almonds; 100g dried cranberries; 50g chocolate chips

METHOD

1. Preheat the oven to 160˚C fan. In a pan combine the maple syrup, butter, peanut butter, brown sugar, vanilla and salt over a medium-low heat. Cook and stir well until smooth, the butter has melted and sugar dissolved.

2. In a medium-size bowl, combine the oats and almonds. Pour the liquid mixture over the oats and almonds and stir well to combine. Leave the mixture to cool for about 10 mins. 3 Add the cranberries and chocolate chips and stir to combine.

4. Transfer the mixture to a parchment-lined 9” x 9” casserole dish or baking tray and firmly press mixture down using a spatula or the back of a spoon. Make sure it is packed very tightly.

5. Bake for 20-25 mins (add more time for crunchier granola bars).

6. Cool completely in the fridge for at least 2 hours and cut into bars.