Meals Plus Help Desk Statistics: September 2017

Meals Plus continues to provide top-notch customer service – and fast!

Each month, Meals Plus generates random surveys after technical support calls to ensure our customers have the best support experience possible.

Here are the results of September 2017’s surveys, and some highlights from the month:

  • The average time to answer a support call was only 39 seconds.
  • The average talk time with a customer was only 1 minute and 41 seconds.

Thank you to the Meals Plus Team for their hard work and providing the best customer support in K-12 cafeteria software!

It’s a Wrap for National School Lunch Week

This week is National School Lunch Week!

For NSLW 2017, we are featuring recipes from our 2017 Meals Plus Customer Cookbook. This cookbook will feature 40+ delicious school meal recipes submitted by Meals Plus Customers, and school lunch recipes using USDA Foods. The cookbook will be available to download for everyone this Fall.

Today’s featured recipe is an Italian Wrap, submitted by Caldwell County Schools (NC).

Ingredients:
6 lbs. + 10 oz. – Turkey breast, deli-style, regular & smoked, frozen
1 lb. + 10 oz. – Bologna, all meat stick
5 lbs. + 5 oz. – Ham, Turkey, commodity
4 each slice – Pepperoni, pork, beef
3 lbs. + 2 oz. – Cheese, American, sliced, yellow, commodity
100 each – Tortilla wrap 10”-2.0, whole grain

Directions:

CCP: Wash hands (use proper techniques) and towel dry. (Repeat every 20 minutes.)

CCP: Clean and sanitize food preparation surfaces and utensils.

CCP: In Advance: Thaw Deli Turkey & Turkey Ham in cooler at 40°F or cooler in pans with holes to allow for water drainage.

  1. SHAVE turkey, ham, & bologna.
  2. Assemble wrap – – place 1/2 oz. cheese, meats (0.8 oz. Deli Turkey, 1/2 oz. bologna, 3/4 oz. Turkey Ham, & 0.32 oz. pepperoni) on the wrap.
  3. Roll wrap around ingredients.
  4. Roll again in the sandwich wrap paper.
  5. Cut in half diagonally – – do not cut all the way through. Open sandwich to display contents. CCP: Hold at 40°F or below for cold service.

Nutrients per serving:
Calories – 303
Chol (mg) – 48
Sodium (mg) – 949
Fiber (gm) – 3.00
Iron (mg) – 1.88
Calc (mg) – 157.71
Vit A (IU) – 156.0
Vit C (mg) – 4.8
Protein (gm) – 18.31
Carb (gm) – 30.06
Tot Fat (gm) – 11.73
Sat Fat (gm) – 4.87
Sugars (gm) – 3.1
Trans Fat (gm) – 0.000*

Get a Pizza National School Lunch Week!

This week is National School Lunch Week!

For NSLW 2017, we are featuring recipes from our 2017 Meals Plus Customer Cookbook. This cookbook will feature 40+ delicious school meal recipes submitted by Meals Plus Customers, and school lunch recipes using USDA Foods. The cookbook will be available to download for everyone this Fall.

Today’s featured recipe is a BBQ Chicken Flat Bread Pizza, submitted by Middletown City School District (OH).

Ingredients:
2 pieces- whole wheat flatbreads, or 6 ½ inch whole wheat pitas
1/2 c. – barbecue sauce, reduced sugar
1/2 c. – chicken breast, shredded, cooked
1/2 c. – canned black beans, drained and rinsed
1/2 c. – corn
1/2 c. – cheddar cheese, low-fat, shredded

Directions:

  1. Preheat oven to 350° F.
  2. Place flatbread on large baking sheet.
  3. Spread barbecue sauce evenly on flatbreads.
  4. Top evenly with chicken, black beans, corn, and cheese.
  5. Bake 5 to 8 minutes until cheese is melted.

You’re Gonna Lava This Recipe for National School Lunch Week!

This week is National School Lunch Week!

For NSLW 2017, we are featuring recipes from our 2017 Meals Plus Customer Cookbook. This cookbook will feature 40+ delicious school meal recipes submitted by Meals Plus Customers, and school lunch recipes using USDA Foods. The cookbook will be available to download for everyone this Fall.

Today’s featured recipe is a ‘Volcano Bowl’, submitted by Yorktown Community Schools (IN).

Ingredients:
25 – bread bowl, (Super Bakery)
100 – meatballs, (JTM)
1 qt. + 2.25 c. – marinara sauce, (Red Gold)
1 qt. +2.25 c. – mozzarella cheese, (Land O’ Lakes)

Directions:

  1. Wash hands.
  2. Clean and sanitize work surface.
  3. Repeat step #1.
  4. Put on a pair of disposable gloves.
  5. Using vegetable spray, spray the inside of a full-size steamtable pan.
  6. Place 1 quart + 2.25 cups marinara sauce into pan, cover and set aside.
  7. Repeat steps #1, #2, #3 & #4.
  8. Place 100 meatballs into a full-size steamtable pan.
  9. Place in steamer for approximately. 10 to 15 minutes or until the internal temperature reaches 160° F.
  10. Cover and place in a preheated warmer and hold until serving time.
  11. Place marinara sauce in a steamer for approximately 8 to 10 minutes or until the internal temperature reaches 160° F.
  12. Cover and place in a preheated warmer and hold until serving time.
  13. Repeat steps #1, #2, #3 & #4.
  14. Place 1 quart + 2.25 cups of cheese into a ¼ size steamtable pan. Cover and place in the cooler and hold until serving time.
  15. Place 25 bread bowls into a full-size steamtable pan. Cover and set aside until serving time.

 

To Serve:

  1. Wash Hands.
  2. Put on a pair of disposable gloves.
  3. Place a bread bowl on the lunch tray.
  4. Place 4 meatballs inside the bread bowl.
  5. Using a 2 oz. spoodle, cover the meatballs and bread bowl with the marinara sauce.
  6. Top meatballs with 2 oz. of mozzarella cheese.

 

It’s All Gravy with National School Lunch Week!

This week is National School Lunch Week!

For NSLW 2017, we are featuring recipes from our 2017 Meals Plus Customer Cookbook. This cookbook will feature 40+ delicious school meal recipes submitted by Meals Plus Customers, and school lunch recipes using USDA Foods. The cookbook will be available to download for everyone this Fall.

Today’s featured recipe is Country-style Steak with Rice, submitted by Union County Public Schools (NC).

Ingredients:
1 lb. + 13 3/4 oz. – rice, long grain, brown, dry
1/4 bag – gravy mix, brown
4 oz. – wheat flour, whole grain
1/2 tbsp. – spices, salt, table
1/2 tbsp. – spices, pepper, black
11 oz.- onions, fresh
4lbs. + 8 oz. (raw wgt., yield included) – beef, ground, 85/15 raw – to cook & drain, USDA

Directions:  CCP: Wash Hands;  CCP: Sanitize work area

  1. Cook rice per instructions on recipe card B-3.
  2. For steak: Combine flour, salt, and pepper.
  3. Combine about 1/2 of the seasoned flour with onions and ground beef in mixer bowl. Mix for 2 minutes on low speed.
  4. Portion with a #12 scoop, on a sheet pan. Once you have laid out patties, cover with parchment paper and place a sheet pan on top of the parchment paper and then flatten the patties.

IT SHOULD LOOK LIKE A PETITE HAMBURGER STEAK, NOT A MEATBALL. Place a small thumbprint in the middle of the patty to help with puffing.

  1. Sprinkle remaining seasoned flour evenly over meat, about 1/2 cup per pan. Pat into meat.
  2. Bake at 300° F for 10 minutes. CCP: Heat to 155° F or higher for at least 15 Seconds.
  3. Transfer steaks, browned side up, into steamtable pans (12″x20″x2 1/2″). For 50 servings, use 1 steamtable pan. For 100 servings, use 2 steamtable pans.
  4. Prepare gravy mix per instructions on bag.
  5. Pour gravy over steaks, approximately 2 qt. per pan. Cover pans.
  6. Bake at 300° F for 10 minutes. CCP: Hold at 140° F or higher.
  7. Serve 1 steak with gravy and 1/2 cup rice.

Nutrients per serving:
Calories – 343
Chol (mg) – 41
Sodium (mg) – 432
Fiber (gm) – 2.20
Iron (mg) – 3.23
Calc (mg) – 2.87
Vit A (IU) – 0.0
Vit C (mg) – 0.9
Protein (gm) – 17.74
Carb (gm) – 43.61
Tot Fat (gm) – 12.29
Sat Fat (gm) – 3.19
Sugars (gm) – 0.0
Trans Fat (gm) – 1.59

The Heat Is on for National School Lunch Week!

This week is National School Lunch Week!

For NSLW 2017, we are featuring recipes from our 2017 Meals Plus Customer Cookbook. This cookbook will feature 40+ delicious school meal recipes submitted by Meals Plus Customers, and school lunch recipes using USDA Foods. The cookbook will be available to download for everyone this Fall.

Today’s featured recipe is Chicken Quesadilla with Chili-lime Oil, submitted by Charleston County Schools (SC).

Ingredients: Chicken Quesadilla
5 each – chicken breast, char-grilled, frozen
10 oz. – onions, chopped, frozen
10 oz. – pepper, bell, green, diced, frozen
1 c. – peppers, sweet, red, chopped. raw
13 oz. – cheese, cheddar, mild, shredded, feather, yellow
10 oz. – cheese, mozzarella, shredded, part-skim, bag
3 tbsp. – Argo cornstarch, 1 lb.
1 tsp. – spice, garlic powder
1 tsp. – spice, onion powder
10 piece – flour tortilla 8” – 8” flour tortillas

Ingredients: Chili-Lime Infused Oil – Optional
2 tsp.- spice, chili powder, mild, plastic shaker, shelf stable, seasoning
1/3 tsp. – spice, garlic powder
1/3 tsp – spice, onion powder
2/3 oz. – juice, lime, canned or bottled, unsweetened
1 oz. – oil, Canola, olive extra virgin
2/3 tsp – spice, oregano, ground, shelf stable, seasoning
1 tsp. – spice, cumin, ground, plastic shaker, shelf stable, seasoning
2/3 tsp. – spice, salt, table, iodized, canister
2/3 tsp. – spice, pepper, black, ground, plastic, shaker, 30m
1/3 oz. – honey, cover, plastic jug, shelf stable, 6/3lb

Chili-Lime Infused Oil Directions:
Mix all ingredients together. Cover, label, and date. (CLAD)

Chicken Quesadilla Directions:

3 Days Prior:
Pull chicken breast, onions, and green peppers from the freezer.
Thaw under refrigeration.
Dice fresh red peppers and keep in refrigeration.

Two days prior:

  1. Prepare Chili-Lime Infused Oil
  2. Preheat oven to 425° F.
  3. Drain peppers and onions of excess liquid. Toss and coat with 2/3 of infused oil. (Reserve remaining oil to brush tortillas)
  4. Arrange on a sheet pan in single layers, in order to roast evenly.
  5. Cook for 12 to 15 minutes, until veggies are tender.
  6. Cool veggies and set aside. After veggies are cooled, combine with chicken, diced into 1/4″ pieces.
  7. Wrap tightly, label, and keep under refrigeration.

Two days prior:
Mix Cheddar and Mozzarella cheese together with seasonings and cornstarch.
Wrap bowl tightly with plastic, label, and place under refrigeration.

One day prior:

  1. Spray pan with non-stick cooking spray.
  2. Lay out 6 tortillas (8″) per sheet pan and evenly distribute 2 oz. cheese mixture and 3 oz. of the chicken, pepper, and onion mixture per tortilla.
  3. Fold each tortilla in half to make a half moon shape. Lightly press to seal quesadilla.
  4. Brush top with remaining Infused Oil.
  5. Wrap pans tightly with plastic, label, and place under refrigeration.

Day of Service:

  1. Batch Cook.
  2. Preheat oven to 350° F.
  3. Bake for 6 minutes or until golden brown. Take out and let rest for 5 to 7 minutes in warmer before cutting.
  4. Cut each folded tortilla into thirds and serve with Sriracha.

Are Enrollment Woes Giving You a Headache?

Hello,

This is Matt from Meals Plus. Keeping up with your enrollment and making sure it’s correct can be a headache. Along with all the other things you have to do every day, wouldn’t it be a bonus if you didn’t have to worry about it?

Meals Plus software has automated functions and reports to take the anxiety out of enrollments and withdrawals – it’s hands off so you can use that time on other tasks and we’ll even set it up for you!

We offer a full line of USDA approved programs including – Point of Sale, Free & Reduced, online applications, internet meal payments and school fees, Inventory Management, Menu Planning with Nutrient Analysis and much more…  Our suite of products, backed by award-winning customer support, is helping large and small nutrition programs in 40 states.

Whenever you have 10 minutes to talk, please Email me and we’ll set up a short appointment just to see if it makes sense to talk further.

Meals Plus Help Desk Statistics: August 2017

Meals Plus continues to provide top-notch customer service – and fast!

Each month, Meals Plus generates random surveys after technical support calls to ensure our customers have the best support experience possible.

Here are the results of August 2017’s surveys, and some highlights from the month:

  • The average time to answer a support call was only 1minute 34 seconds.
  • The average talk time with a customer was only 10 minutes and 31 seconds.

Thank you to the Meals Plus Team for their hard work and providing the best customer support in K-12 cafeteria software!

Inventory, Menus and Production Tips, with Meals Plus Graham

Hi, I’m Graham! I’m Meals Plus.

I want to make sure you get the most out of your cafeteria management software system. So if you’re a Meals Plus Inventory or Menus & Production customer, check out these “Best Practice” tips to help keep your lunchlines moving!

Inventory:
• Run a Transaction Summary preview while Physicals are still open so that changes can be made prior to posting.
• Assign Blanket PO Invoices to their own batch so the Close PO checkboxes are more easily used for single PO Invoices.
• Physicals cannot be reopened once they are closed. Consider restricting rights to ‘Save Only’ for users keying Physicals.

Menus & Production:
• Save time creating Cycle Menus by using the Duplicate feature to copy an existing cycle menu, then give it another Nutritional Standard.
• Using Reimbursable Meals in a Cycle Menu saves time since they contain all required food components for a Nutritional Standard.
• Update Inventory Usage automatically from Production Records by linking Menus Ingredients to Inventory Items.

 

Too Busy To Save Time? Meals Plus can help!

Hello,

This is Matt from Meals Plus.

You’re busy, I know – almost too busy to read this.  But if you’re thinking that it’s taking too long to complete child nutrition-related tasks, or that it takes too many steps, then please let me help you.  These programs are all great time-savers, and we have a dedicated person on staff to guide you through all the setup, so it couldn’t be easier!

Free and Reduced

  • Enter applications quickly and import your Direct Certification list in moments with our Free & Reduced program (or have the parents enter them with LunchApplication.com).
  • Email Notification Letters to parents.
  • Verification is just around the corner!  Meals Plus Free & Reduced program helps you complete the Verification steps in minutes.

Point of Sale

  • Have parents add money to their student’s lunch account with k12PaymentCenter.com.
  • Email low balance letters to parents directly from Point of Sale.
  • Get the students through the line quickly and record all the transactions to make it simple to get your reimbursement.

Inventory

  • Food orders can be generated in the Inventory Management program from the menu so Managers can quickly prepare their order for the week.
  • It’s easy to review and electronically submit food orders to vendors using the Inventory Management
  • Keep your on-hand up to date by automated usage from Production Reports.

Menus & Production

  • Complete a nutritional analysis with a button-press in the Menu Planning & Nutritional Analysis program.
  • Enjoy compliments from your staff (!) by having the Production Records pre-filled.
  • Automatically create usage based on Production Records.

Data at Your Fingertips

  • One centralized database, so you can ‘see’ into your cafeteria at any time – check inventory, display production reports, analyze sales, view timesheets, etc.

Do you have 10 minutes to talk about how Meals Plus can help?  Now is the time to get time-saving on the calendar! Email me today!