Meals Plus Help Desk Statistics: February 2017

lunch pos software schoolsMeals Plus is dedicated to providing our customers top-notch technical support every month of the year.

Customer satisfaction surveys are randomly generated after service calls, and the results are carefully analyzed to ensure the best customer experience possible.

Here are just some of the highlights from our February 2017 Customer Satisfaction Survey Results:

  • The average time to answer a support call was only 29 seconds.
  • Even with an increased number of customers and 20% more calls handled than February 2016, the level of satisfaction didn’t diminish.
  • The average talk time was less than 11 minutes. So customers received the answers they needed quickly!

Thank you to the Meals Plus Support Team for their hard work in helping over 400 school districts keep their lunchlines moving!

K12Foodies Episode 22: You Don’t Know What You Don’t Know with “Meals Plus Matt”

Hello, Meals Plus Matt here! I was honored when Meals Plus Marketing Director Liz Roesel asked me to be a guest on the famous K12Foodies podcast!  My first episode now sits alongside child nutrition experts and I’m very happy to be able to share some of my experiences with you as ‘Meals Plus Matt’. 

 

‘Meals Plus Matt’ was a member of the award-winning Meals Plus Help Desk and has recently joined our Sales Team. This unique transition has enlightened him on two points. Firstly, there are a lot of things Meals Plus Customers should know that they don’t regarding our software. And secondly, as he speaks to child nutrition professionals that aren’t using Meals Plus, he is seeing the cumbersome technology issues they’re having and is ready to help.

This special in-house episode of K12Foodies is “You Don’t Know What You Don’t Know” and it’s beneficial for both Meals Plus Customers and non-customers. Contact Matt via the Meals Plus Contact Form for more information.

K12Foodies is presented by Meals Plus, Superior Cafeteria Technology. Meals Plus is a complete front to back, Windows-based, web-enabled cafeteria technology system backed by the very best training and customer support in the business. Voted among District Administration’s Top 100 Products of 2011, 2012, 2013, 2016 and HDI CSAT Elite 50 of 2015 and 2016 for top customer service. Click here for more information: www.mealsplus.com.

K12Foodies Episode 21: Top Issues in School Food Service, Part 2: Food Safety with JoAnne Robinett, MSA, SNS

 

“The Rock Star Lunchlady” JoAnne Robinett joins us to discuss what she considers are the Top Three Issues in School Food Service today. In the second episode in this three-part series, we discuss Food Safety, including most common food safety mistakes made by child nutrition professionals and how to prevent them.

If you missed Part 1 of this series, listen to the Customer Service episode here.

John us next time when we wrap up our three part series with JoAnne and discuss Accountability.

About JoAnne: With over 30 years of experience in child nutrition and is currently the owner of America’s Meal, a school meal consulting and training firm. She has been quoted in USA Today, Parenting Magazine and The Boston Globe. You may have even attended one of JoAnne’s sessions at an SNA event, as she is a frequent speaker at state and national SNA events. For more information, visit her website, America’s Meal.

K12Foodies is presented by Meals Plus, Superior Cafeteria Technology. Meals Plus is a complete front to back, Windows-based, web-enabled cafeteria technology system backed by the very best training and customer support in the business. Voted among District Administration’s Top 100 Products of 2011, 2012, 2013, 2016 and HDI CSAT Elite 50 of 2015 and 2016 for top customer service. Click here for more information: www.mealsplus.com.

 

9 Ways Meals Plus Accountability Helps You Run a Trouble-Free Lunchroom

school-pos-softwareHello! Meals Plus Matt here, shining a spotlight on one of our programs that is proving instrumental in helping you at the end of the month: ACCOUNTABILITY.

Meals Plus Accountability can be a valuable tool to run a trouble-free lunchroom, including these nine helpful reports:

  • Meals Per Labor Hour: Helps to find whether schools are over-staffed or under-staffed.
  • Revenue Summary: See all your revenue for the month/day for the school/district.
  • Unclosed Days: Only closed days are used in the Reimbursement and Participation reports.
  • Reimbursement: How much to expect from your monthly reimbursement.
  • Non-Participating Students: Find out which students are not using the cafeteria.
  • Aging: Shows you how long have students owed money.
  • Edit Daily Deposit: Fix serving mistakes by directly editing the Daily Deposit.
  • Monthly Claim Form: Everything you need to help you claim.
  • Accuclaim Edit: Does lunch or breakfast exceed allowed maximum?

Don’t take my word for it! Hear what Kim Terry of River Road ISD  (TX) has to say:

river-road-isd

I use [Meals Plus] Accountability; not every day, but every month when I submit my claim and as-needed for adjustments.  I can change attendance percentages for Accuclaim if I need to, correct deposit records to match bank statements and always check unclosed days to make sure we get our full reimbursement each month.  It is a great tool to use for compliance, and because we can correct bank deposits, our auditors love it when administrations records match ours!  I use the list reports in order each month to make sure we have all the records state requires and the reports our auditors want to see at the end of the year.  I export and save all the reports so we can save and send electronically when needed.  It is well worth it!

If you’d like to schedule a free demo on Meals Plus Accountability, Contact me today!

accountibility_k12_software

 

K12Foodies Episode 20: How this Child Nutrition Director Rebuilt Her Department with Dr. Vickie Hugger

 

This episode of K12Foodies has a little bit of everything. Vickie Hugger tells us how she did a complete overhaul of her child nutrition department and the results are nothing short of amazing. When she became the Child Nutrition Director of Wilkes County Schools in Wilkesboro, NC, she saw some improvements needed to be made. She jumped into action with “The Three R’s.” She saw her department needed to re-focus their operations, she re-trained with more detailed and effective methods, and essentially rebuilt the department. She utilized some creative partners and the results… well, you’ll have to hear them for yourself!

K12Foodies is presented by Meals Plus, Superior Cafeteria Technology. Meals Plus is a complete front to back, Windows-based, web-enabled cafeteria technology system backed by the very best training and customer support in the business. Voted among District Administration’s Top 100 Products of 2011, 2012, 2013, 2016 and HDI CSAT Elite 50 of 2015 and 2016 for top customer service. Click here for more information: www.mealsplus.com

Don’t Veto This Burrito, It’s National School Breakfast Week!

This week is National School Breakfast Week!

This Colorado Breakfast Burrito from Greeley-Evens School District is one of the breakfast recipes from the 2016 Meals Plus Child Nutrition Cookbook, which you can download here. The cookbook includes recipes from Meals Plus Customers and school breakfast recipes using USDA foods. Its hard to beat a recipe this good!

Colorado Breakfast Burrito

K12_menus

Yields: 90
Serving Size: 1 burrito 
Food Group Components: 1.5 oz. eq. meat/meat alternate, And 1.75 oz. eq. whole grain-rich
Recipe Type: Entree
Allergens: Milk, Eggs, Wheat, Soybeans

 

Ingredients:
4 lb. + 4 oz. – USDA frozen liquid egg material #100045
3 lb. + 5 oz. – turkey chorizo sausage crumbles
90 tortillas – Traditional Mission Hearty Grains Ultra, 8”
3 lb. + 4 oz. – fresh red skin potatoes, baked
2 tbsp. – Ranch salad dressing, dry mix
2 tbsp. – Olive oil
1 qt. + 2 c. – Salsa Verde, ready to serve
2 lb. – USDA shredded cheddar cheese, R/F, Material #100012
2 oz. – pan spray

 

Directions:

3 days prior to day of service:

  1. Pull eggs and chorizo crumbles from freezer.
  2. Open egg cases and remove cartons from case.
  3. Open chorizo crumbles and remove pouches from case.
  4. Place egg cartons on sheet pans with space between to allow for thawing.
  5. Place pouches of chorizo crumbles on sheet pan in single layer.
  6. Place pans of eggs and chorizo crumbles on lowest available shelf in cooler to thaw.
  7. Wash hands thoroughly.
    CCP: Hold below 41°F

1 day prior to day of service: Pre-Prep:

  1. Pull tortillas from freezer.
  2. Open cases and place tortilla packages on sheet pans in single layer.
  3. Place on shelves or rack in cooler to thaw.
  4. Wash hands thoroughly.
    CCP: Hold below 41°F

Day of Service: Pre-Prep:

  1. Clean and sanitize work station.
  2. Pull potatoes from storage and place at produce washing sink.
  3. Wash potatoes thoroughly in continual, cold running water until all dirt is removed.
  4. Wash hands thoroughly.
  5. Dice potatoes using 14 mm dice kit in large food processor or dice by hand.
  6. Place in container with cold water to prevent browning.

Prep:

  1. Pull oil and ranch dressing mix and place at workstation.
  2. Drain potatoes of water thoroughly and shake free of any excess moisture.
  3. In large mixing bowl toss the potatoes with oil.
  4. Add the ranch seasoning mix and toss again until the potato wedges are evenly coated.
  5. Spray sheet pan thoroughly with pan spray.
  6. Place seasoned potatoes on sheet pans, spread evenly and do not over crowd. CCP: Prepare foods at room temperature in two hours or less.
  7. Bake: Baked seasoned potatoes at 425°F and they have reached 140°F internal temperature. CCP: Heat until an internal temperature is reached of 140°F for 15 seconds

Prep:

  1. Pull eggs from cooler and place at workstation.
  2. Spray tilt skillet generously with pan spray and heat to 300°F.
  3. Add eggs and stir constantly, cooking until 165°F is reached.

CCP: Heat until an internal temperature is reached of 165°F for 15 seconds

Hold: hold eggs and potatoes in warmer above 135°F. CCP: Hold above 135°F

Prep:

  1. Pull turkey chorizo crumbles, shredded cheese, whole grain rich tortillas and salsa Verde and place at workstation.
  2. Pull 3 full sheet pans and spray well with pan spray.
  3. Pull large bowl and place at workstation.
  4. Wash hands thoroughly and put on gloves.
  5. Place diced potatoes, eggs, cheese, chorizo crumbles and salsa Verde in large bowl.
  6. Fold all together, gently mixing together.
  7. Using 1 #12 disher, place 1/3 cup of egg mix in center.
  8. Roll burritos and place on sheet pan, 30 burritos per pan.

Bake:

Bake burritos uncovered in convection over, pre-heated to 350°F for 25 – 30 minutes or until an internal temperature of 165°F is reached.
CCP: Reheat until an internal temperature is reached of 165°F for 15 seconds
CCP: Batch cook as necessary to insure best end product and nutritional.
Hold: Hold breakfast burritos in warmer above 135°F.
CCP: Hold above 135°F

 

Nutrients per serving:

Calories – 260.392
Chol (mg) – 109.197
sodium (mg) – 486.871
Fiber (gm) – 2.807
Iron (mg) – 2.413
Calc (mg) – 200.919
Vit A (IU) – 468.822
Vit C (mg) – 3.881
Protein (gm) – 12.890
Carb (gm) – 29.136
Tot Fat (gm) – 10.005
Sat Fat (gm) – 3.520
Sugars (gm) – 2.654*
Trans Fat (gm) – 0.000*

Child_ Nutrition_technology

 

Twist Up National School Breakfast Week

This week is National School Breakfast Week!

This Sausage, Egg and Cheese Pretzel Brunch is one of the breakfast recipes from the 2016 Meals Plus Child Nutrition Cookbook, which you can download here. The cookbook includes recipes from Meals Plus Customers and school breakfast recipes using USDA foods. Its hard to beat a recipe this good!

Sausage, Egg and Cheese Pretzel BrunchUSDA_school_menu

Yields: 100
Serving Size: 1 sandwich
Food Group Components: 3.5 oz. eq. meat/meat alternate, 2.5 oz. eq. grain
Recipe Type: Entree
Allergens: No Listed Allergens

Ingredients:

15 lb. – pasteurized scrambled egg mix, frozen, CNB
100 pieces – soft pretzel WGR buns, 2.7 oz. each
100 pieces – turkey sausage patty, 1 = 1 oz. m/ma
12.5 oz. – American cheese, sliced, RF/RS, 0.5 oz. slices
1 oz. – pan spray

Directions:

Prior to Day of Service: Pre-Prep:

  1. Pull eggs from freezer. Open cases and remove pouches from case.
  2. Place pouches on sheet pans with space between to allow for thawing.
  3. Place pans on lowest available shelf in cooler to thaw. CCP: Hold below 41° F.
  4. Wash hands thoroughly.

Day of service pre-prep:

  1. Clean and sanitize prep area.
  2. Pull sausage patties from freezer and place at workstation.

Cook:

  1. Cook sausage according to manufacturers directions.

Prep:

  1. Pull pretzel buns and cheese from the cooler and place at workstation.
  2. Pull CNB eggs from cooler and place at workstation.
  3. Place one pouch of eggs in each half steam table pan.
  4. If using water immersion, heat large vessel filled 3/4 full with water to simmer.

Cook:

  1. Add pouches to water between 180° F-190° F. Do Not Boil.
  2. Stir water and bags every 5 minutes to insure proper cooking, for 20-25 minutes. CCP: Heat until an internal temperature of 165° F is reached for 15 seconds. SOP: To measure internal temperature, place thermometer between two pouches or fold over 1 pouch. DO NOT PUNCTURE!
  3. Alternatively, place one pouch of eggs in each half steam table pan.

Day of service continued:

  1. Place uncovered in preheated steamer for 15-20 minutes. CCP: Heat until an internal temperature of 165° F is reached for 15 seconds. SOP: To measure internal temperature, place thermometer between two pouches or fold over 1 pouch. DO NOT PUNCTURE!
  1. Using thick potholders gently knead each bag of eggs to break up any clumps. Be careful as the bags are HOT and they retain their heat. Hold in warming cart above 135° F. CCP: Hold above 135° F.

Hold:

  1. Pouches retain internal temperatures as long as they remain UNOPENED. CCP: Hold above 135° F.
  2. Wash hands thoroughly and put on gloves. SOP: Never handle ready-to-eat foods with bare hands.

Prep:

  1. Assemble sandwiches by placing 1 sausage patty on bottom of bun.
  2. Top with 1 slice of cheese. Add 1/4 cup scrambled eggs using a #16 disher.
  3. Add top bun.
  4. Press firmly together.
  5. Wrap in foil bag.

Hold:

  1. Hold in warming cart, above 135° F. CCP: Hold above 135° F.

Serve 1 brunch pretzel bun. CCP: Hold above 135° F.

Nutrients per serving:

Calories – 390
Chol (mg) – 210
Sodium (mg) – 340
Fiber (gm) – 3
Iron (mg) – 3
Calc (mg) – 195
Vit A (IU) – 503
Vit C (mg) – 0*
Protein (gm) – 22
Carb (gm) – 40
Tot Fat (gm) – 16
Sat Fat (gm) – 6
Sugars (gm) – 6
Trans Fat (gm) – 0.000*

Menu_Planning_k12

 

I’m ‘Bacon’ You to Try this Frittata for National School Breakfast Week

This week is National School Breakfast Week!

This Bacon and Cheese Breakfast Frittata is one of the breakfast recipes from the 2016 Meals Plus Child Nutrition Cookbook, which you can download here. The cookbook includes recipes from Meals Plus Customers and school breakfast recipes using USDA foods. Its hard to beat a recipe this good!

Bacon and Cheese Breakfast Frittata

Menu_planning_technologyYields: 96
Serving Size: 1 piece
Food Group Components: 2.5 oz. eq. meat/meat alternate,
1/8 cup starchy vegetable
Recipe Type: Entree
Allergens: No Listed Allergens

Ingredients:

10 lb. 11 oz. – pasteurized whole eggs, frozen (USDA Material #100045)
4 lb. 11.5 oz. – chopped roasted redskin potatoes, seasoned
3 lb. – American cheese, shredded, reduced fat
1 lb. – premium cooked turkey bacon pieces
1 oz. – pan spray, butter flavored

Directions:

3 days prior to day of service:

  1. Pull eggs from freezer. Open cases and remove cartons from case.
  2. Place cartons on sheet pans with space between to allow for thawing.
  3. Place pans on lowest available shelf in cooler to thaw. CCP: Hold below 41° F.
  4. Wash hands thoroughly.

Day of service pre-prep:

  1. Clean and sanitize workstation.
  2. Pull 4-24 count muffin tins (2 3/4” cup) and place at workstation. Spray lightly with pan spray. Place muffin pans on sheet pans covered in parchment paper.
  3. Pull eggs, turkey bacon pieces and cheese from cooler and place at workstation.
  4. Pull seasoned diced redskins from freezer and place at workstation.
  5. Empty eggs into 1 1/2-gallon container. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four hours.

Day of service continued:

  1. Wash hands thoroughly and cover with gloves.
  2. Whisk eggs well.
  3. Place 1/8 cup or .78 oz. of diced seasoned redskin potatoes in bottom of each cup, using 1 oz. spoodle.
  4. Sprinkle each cup with 1 tbsp. of bacon pieces.
  5. Sprinkle each cup with 1/2 oz. of shredded cheese.
  6. Pour eggs into cups slowly (1.78 oz. each).
  7. Cups will be full.

Cook:

  1. Bake in preheated convection oven at 375° F for 17- 20 minutes or until an internal temperature of 165° F is reached and they are lightly browned. CCP: Heat until an internal temperature is reached of 165° F for 15 seconds. SOP: Batch cook as necessary to insure best end product and nutritional.
  2.  Remove from oven. The muffins will be puffy and sink as they rest. Let rest 2 minutes. Empty from pans onto parchment paper lined sheet pans and place in warmer. CCP: Hold above 135° F. Serve 1 bacon & cheese frittata. CCP: Hold above 135° F.

Nutrients per serving:

Calories – 130
Chol (mg) – 225
Sodium (mg) – 260
Fiber (gm) – 1*
Iron (mg) – 2
Calc (mg) – 59
Vit A (IU) – 307
Vit C (mg) – 3
Protein (gm) – 9
Carb (gm) – 17
Tot Fat (gm) – 7
Sat Fat (gm) – 2
Sugars (gm) – 0
Trans Fat (gm) – 0.000*

K12_menus_USDA

 

 

There Is ‘Muffin’ More Exciting Then National School Breakfast Week

This week is National School Breakfast Week!

This Cheesy Broccoli Egg Muffin is one of the breakfast recipes from the 2016 Meals Plus Child Nutrition Cookbook, which you can download here. The cookbook includes recipes from Meals Plus Customers and school breakfast recipes using USDA foods. Its hard to beat a recipe this good!

Cheesy Broccoli Egg MuffinMuffin

Yields: 100
Serving Size: 1 muffin
Food Group Components: 2.5 oz. eq. meat/meat alternate,
1/8 cup dark green vegetable
Recipe Type: Entree
Allergens: No Listed Allergens

Ingredients:

11 lb. + 4 oz. – pasteurized whole eggs, frozen (USDA Material #100046)
5 lb. + 4 oz. – frozen chopped broccoli
3 lb. + 2 oz. – shredded cheddar cheese, RF/RS (USDA Material #100012)
3 tbsp. – salt-free garlic and herb seasoning
2 tsp. – salt
2 tsp. – black ground pepper
1 oz. – pan spray

Directions:

3 days prior to day of service:

  1. Pull eggs from freezer. Open cases and remove cartons from case.
  2. Place cartons on sheet pans with space between to allow for thawing.
  3. Place pans on lowest available shelf in cooler to thaw. CCP: Hold below 41° F. 
  4. Wash hands thoroughly.

1 day prior to day of service :

  1. Pull broccoli from cooler.
  2. Open cases and place bags of broccoli on sheet pans.
  3. Place on shelves or rack in cooler to thaw. CCP: Hold below 41° F.
  4. Wash hands thoroughly.

Day of service pre-prep:

  1. Clean and sanitize prep area.
  2. Pull garlic and herb seasoning mix and pan spray. Place at workstation.
  3. Pull 5-24 count muffin tins (2 3/4” cup) and place at workstation. Spray lightly with pan spray. Place muffin pans on sheet pans covered in parchment paper.
  4. Pull eggs, broccoli and cheese from cooler and place at workstation.
  5. Wash hands thoroughly and cover with gloves.
  6. Empty eggs into a large bowl. Whisk eggs well. Whisk in all seasonings. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four hours.

Day of service continued:

  1. Open broccoli and drain well. Place 0.84 oz. in each muffin (do not pack down, will fill tin halfway) using 1 lb. 4.16 oz. per pan of 24 cups.
  2. Add 1/2 oz. cheese per tin.
  3. Top with egg mix (slowly pour over broccoli and cheese). The cups will be full.

Cook:

  1. Bake in preheated convection oven at 375° F for 17-20 minutes or until an internal temperature of 155° F is reached and they are lightly browned. CCP: Heat until an internal temperature of 155° F is reached for 15 seconds. 
  2. Remove from oven. The muffins will be puffy and sink as they rest. Let rest 2 minutes. Empty from pans onto parchment paper lined sheet pans and place in warmer. CCP: Hold above 135° F.
  3. Alternatively, place egg muffins in hot sandwich wrap. Place wrapped muffins on sheet pan and place in warmer.

Hold:

  1. Hold egg muffins in warming cart above 135° F until service. CCP:  Hold above 135° F. SOP: Batch cook as necessary for best product and nutritional.

Serve 1 cheesy broccoli muffin. CCP: Hold above 135° F.

Nutrients per serving:

Calories – 130
Chol (mg) – 175
Sodium (mg) – 190
Fiber (gm) – 1*
Iron (mg) – 1
Calc (mg) – 153
Vit A (IU) – 726
Vit C (mg) – 9
Protein (gm) – 10
Carb (gm) – 3
Tot Fat (gm) – 9
Sat Fat (gm) – 3.5
Sugars (gm) – 1
Trans Fat (gm) – 0.000*

k12_cafeteria_software

 

 

What Happens When Your Child Nutrition Server Crashes?

Hello – It’s Matt Kennedy from Meals Plus! Last week, we assisted a district whose server crashed – what a nightmare. They tried to restore a recent backup, but the backups were corrupt! The most recent usable backup they had was from October of last year – they lost months of business. It got me thinking about how that would affect other districts…

child nutrition softwareHow would you cope if your server crashed? If you had Meals Plus child nutrition software running your CN program, we could also take the worry out of server backups and maintenance! You could eliminate the cost and hassle of purchasing and maintaining a server with our database hosting.

Did You Know?

  • Every week 140,000 hard drives crash in the United States
  • 25 million Windows computers crash each day

With the Meals Plus Hosting Service you get 99.99% guaranteed uptime and fast disaster recovery service ensuring that your data is available and safe.

Let me know if you‘d like to talk further about our Hosting Service for all these Meals Plus components: Point of Sale, Free & Reduced, online applications, online meal payments and school fees, Inventory Management, Menu Planning.  Our suite of products, backed by award-winning customer support, is helping large and small child nutrition programs in 40 states.

Email me or contact me here to find out more.  I’m here to serve you!

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