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!
Hello, Meals Plus Matt here!
A recent article in USA Today featured a lucky district that had $13,250 of lunch debt paid off by an anonymous donor. Wouldn’t that be nice?! Unpaid lunch debt is a headache for many districts, and was even featured in a FSD Magazine article, ‘Dealing With Delinquency.’ So you might be interested in how the Meals Plus Point of Sale program can help you recoup some of that money. Reaching parents can be a challenge, so we included the ability to email low balance letters right from the Point of Sale program. Eliminate the time, paper and costs associated with sending a letter home and email instead – fast, efficient, and effective!
Email me or contact me here to learn how Meals Plus can help you recoup lost lunch money and even cut costs at your district. I’m here to serve you!
Oh, and I hope to see you at ANC in Atlanta this summer! There will be so much going on at the Meals Plus booth…more details to follow!
Earlier this month, Graham traveled with Meals Plus Technical Account Specialist Tye to Fullerton, CA for his first new customer implementation. He attended Tye’s K-12 cafeteria point of sale training sessions and was at the official Go-Live in their school cafeterias. Chris Trimble, Director of Food Services at Fullerton Joint Union High School District (CA) said, “Tye was very professional and very nice. Thanks for a great roll out!”
Graham is Meals Plus. He enjoys visiting school cafeterias, attending child nutrition conferences, keeping up with child nutrition industry news and traveling. If you’d like Graham to come visit your school district, email him and he will make travel plans to see you!
Prior to 2014, Nancy Mears, Director of School Nutrition for Laurel School District in Delaware, was struggling with an outdated and non-functional cafeteria software system. Her staff was working with spreadsheets, paper forms and systems that weren’t integrated. What she needed was a system that was web-enabled, accessible from any computer in the district (including the district office) and had all of the necessary components to run her department. That’s where Meals Plus came in.
Meals Plus’ school cafeteria management system included everything she needed: a single, centralized database with real-time updates, an online payment website for parents, and a robust software suite. Since implementing Meals Plus, Nancy and her staff are able to better manage their inventories, meal production records, student allergies and special diets. Just by using Meals Plus Menus, Nancy and her team have saved at least ten hours of work per week!
The biggest improvement they have noticed since implementing Meals Plus is their district’s accountability. They can view everything in one central location – from their Meals Plus login – without referencing separate spreadsheets or reviewing paper copies. Nancy looks forward to learning more about the software and how it will continue to save them time and improve their operations.
This week is National School Lunch Week!
To celebrate NSLW 2015, we are sharing recipes from our upcoming Meals Plus Customer Cookbook. This cookbook features over 50 delicious school meal recipes and is a compilation of recipes from Meals Plus Customers and school meal recipes using USDA Foods. And best of all – every Meals Plus Customer receives one free copy! Additional copies will be available for sale. Our first featured recipe is Turkey Taco Salad with Tortilla Scoops and was submitted by Charleston County School District (SC).
Turkey Taco Salad with Tortilla Scoops
4-1/2 oz. potatoes, sweet, fresh
15-1/2 oz. beans, pinto; fancy canned in brine, 6/#10
1 lb. + 8 oz. turkey, ground 90/10 raw frozen local ingredients
1 tsp. ground oregano, dried
1 tbsp. spice, chili powder, mild season
1 tsp. garlic powder
1/2 tsp salt, table, iodized
15-1/2 oz. petite diced tomatoes
8 pouches of corn chips, tortilla, baked, bowl-shaped SS scoop
- Rinse, peel and grate sweet potato.
- In a colander, drain pinto beans.
- Coat a large skillet with a non-stick cooking spray.
- Heat over medium high heat.
- Add turkey and brown for 8-10 minutes. CCP: Cook to a minimum internal temperature of 165°F for at least 15 seconds.
- Add grated sweet potato, pinto beans, canned tomatoes, chili powder, garlic powder, oregano, salt, and black pepper.
- Stir well. CCP: Heat to 155°F for at least 15 seconds.
- Reduce heat to medium. Cook until, about 20 minutes.
- Portion 4 oz. of cooked meat mixture to each tray. Serve with 1 bag of tortilla scoops, shredded romaine and cheddar cheese topping. CCP: Hold for hot service at 135°F or higher.
Nutrients per serving:
Calories – 312.074
Chol. (mg) – 91.123*
Sodium (mg) – 643.678
Fiber (gm) – 643.678
Iron (mg) – 3.563
Calc. (mg) – 79.424*
Vit. A (IU) – 3811.161*
Vit. C (mg) – 9.830*
Protein (gm) – 18.863
Carb (gm) – 34.785
Tot. Fat (gm) – 10.336
Sat. Fat (gm) – 2.278*
Sugars (gm) – 1.846
Trans. Fat (gm) – 0.000*
Stay tuned to our blog this week for more school meal recipes and click here for the School Nutrition Association’s NSLW 2015 Toolkit, which is filled with handouts, tips to celebrate NSLW and a photo contest!