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
Related Articles
2024 SNF Equipment Grants: Apply Now to Win!
The application period is now open for the 2024 School Nutrition Foundation (SNF) Equipment Grants! This year, SNF is offering nine…
Mix and Mingle with Your Peers at #LAC24
Attention#LAC24 Attendees! The School Nutrition Foundation (SNF) is excited to be hosting a Mix & Mingle Reception on Saturday, March 2, from…
Ring in the Holidays With a Chance to Win $10,000
Don’t you want to dash through the snow with $10,000 in your pockets? This holiday season, the School Nutrition Foundation…