Meals Plus Help Desk Statistics: November 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 November 2017’s surveys, and some highlights from the month:

  • The average time to answer a support call was only 51 seconds.
  • The average talk time with a customer was only 10 minute and 27 seconds.

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

Managing Food Safety in Meals Plus Cafeteria Software

As you may know, December is Worldwide Food Safety Month – a unique opportunity to raise awareness of food allergies inside and outside of schools. With all the buzz around increasing awareness and ensuring food safety in school cafeterias, it poses a question; is your school lunch POS software equipped to alert cashiers of students’ food allergies and other limitations?

Meals Plus understands the importance of ensuring student health and safety and wants to make sure you get all the safeguards you and your students need. Meals Plus school POS system provides a number of features associated with food allergies:

  • Custom messages for cafeteria cashiers
  • Bold pop-up alerts of food allergies for individual  students
  • ‘Prohibited’ item settings
  • Special Messages
  • Custom Allergen set-up
  • Student allergy reports

It’s another way we’re keeping the lunchlines moving…safely.

 

Coming Soon: The 2017 Meals Plus Customer Cookbook!

To show our appreciation to YOU – our Meals Plus Customers – we are publishing our third edition of the ‘Meals Plus Customer Cookbook’! This free cookbook will be filled with the most popular recipes from school cafeterias across the country in an effort to help increase participation in the lunchroom, while still meeting USDA meal pattern regulations. It will also include creative promotional ideas, Meals Plus software tips, and more!

Click to download the 2015 and 2016 Meals Plus Customer Cookbooks.

Meals Plus Help Desk Statistics: October 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 October 2017’s surveys, and some highlights from the month:

  • The average time to answer a support call was only 1 minute 31 seconds.
  • The average talk time with a customer was only 10 minute and 14 seconds.

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

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