PBIC Operations & Equipment Guide: Menus & Marketing
Many Breakfast in the Classroom (BIC) schools have participation rates as high as 79% to 85%. Typically a breakfast menu cycle repeats every two weeks, which can lead to menu fatigue. Students like hot entrées and offering them daily or alternating hot/cold entrée days can increase participation. A variety of hot breakfast entrée foods are offered by manufacturers, and some come individually wrapped.
Offering scratch or speed-scratch breakfast entrées adds variety to the menu. Regional favorites—grits and scrambled eggs, kolaches, chicken-and-biscuits—are popular with students. Labor-intensive entrées can be managed by offering them just once during a menu cycle, and staging the preparation area over 2-3 days. Adding seasonal favorites and flavors with smoothies and parfaits can also spice up the menu. Changing menu cycles seasonally, or every other month, can also reduce fatigue!
Entrée Manufacturers
Recipes/Menu Planning
- Nutristudents K-12 helps you simplify operations, reduce food costs, and promote your school meals with our self-operated programs that offer 100+ weeks of chef-created, USDA-compliant menus, tools and resources.
- Perdue Foods offers minimally processed nuggets, patties, bites and whole-muscle poultry, from chickens and turkeys raised without anti-biotics and are vegetarian fed.
Marketing and Promotional Materials
QUESTIONS? Send us an email at SNF@schoolnutrition.org
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