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.

Where’s Graham? He Joined Staff Development Day!

Graham with Ashley Summers, Marketing Specialist (left), and Kathleen Moss, Field Supervisor (right), at Lexington High School, for their Food Service and Nutrition training.

Lexington County School District 1 (SC) Food Service and Nutrition employees enjoyed a week of training, and learning how they can better serve students and promote their school meal program. Congratulations to the schools that got “Grahamed” and received a plush Graham doll, for thinking of new and fun ways to market your child nutrition program in the cafeteria!

Meals Plus wants to help you increase participation in your cafeterias this year. You may have seen some of our resources in the past, including informational white papers and the annual Meals Plus Customer Cookbook. For the past two years, we have collected our customers’ most popular lunchroom recipes and compiled them into a complete child nutrition cookbook to share with our customers. Similarly, we now want to share ways to increase participation in your lunchrooms, and have created an encyclopedia of ways to promote your program. Download your free copy of “101 Ways to Increase Participation” today!

Meals Plus Help Desk Statistics: July 2017

“Back to School” season is here, and the Meals Plus Help Desk is ready to provide you the best customer service in child nutrition technology!

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 July 2017’s surveys, and some highlights from the month:

  • The average time to answer a support call was only 13 seconds.
  • The average talk time with a customer was only 9 minutes and 22 seconds.

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

Feature Your Students’ Favorite Recipes in the 2017 Child Nutrition Cookbook

For the third year in a row, Meals Plus is collecting students’ favorite recipes from Meals Plus customers and child nutrition departments from across the country and compiling them into a child nutrition cookbook!

Each Meals Plus customer will receive one free copy of the cookbook, and an electronic copy will be available to download on our website in the Fall of 2017.

We invite you to be a part of the 2017 Child Nutrition Cookbook! Send the most popular recipes from your district that help increase participation to and we will take care of the rest.

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

Spice Up National School Lunch Week- Buffalo Style!

This week is National School Lunch Week!

For NSLW 2016, we are featuring recipes from our Meals Plus Customer Cookbook, which will be available to download this fall. This cookbook will feature 50+ delicious school meal recipes submitted by Meals Plus Customers and school meal recipes using USDA Foods. And best of all – every Meals Plus Customer receives one free copy! Our final featured recipe is Buffalo Chicken Flatbread.

1 each, 2oz. – flatbread, WW
1 tsp. – fat free Ranch dressing, bulk
1 oz. – diced chicken
1 oz. – mozzarella, shredded, partly skimmed cheese
1/4 tsp. – vegetable oil
1 tbsp. – hot sauce, RS

1. Thaw flatbread on lined sheet pan(s). Lightly brush top of thawed flatbread with oil.
2. Spread ranch dressing evenly over entire flatbread. Weigh out 1 oz. of cheese and spread evenly over the ranch dressing, spreading all of the way to the edges.
3. Weigh out 1 oz. of thawed diced chicken. Toss chicken with hot sauce, coating entirely. Spread chicken evenly over the cheese.
4. Bake in a preheated 350° oven for 5-7 minutes, just long enough for the cheese to melt and the chicken to reach an internal temperature of 165°F for 15 seconds. Hold for hot service at 135° or higher.
CCP: Heat to 165° F or higher for at least 15 seconds
CCP: Hold at 135° F or higher.

buffalo2Nutrients per serving:
Calories – 279
Chol (mg) – 36.79
Sodium (mg) – 750.45
Fiber (gm) – 2.71
Iron (mg) – 1.39
Calc (mg) – 765.12
Vit A (IU) – 403.50
Vit C (mg) – 3.67
Protein (gm) – 20.75
Carb (gm) – 28.35
Tot Fat (gm) – 8.84
Sat Fat (gm) – 3.03
Sugars (gm) – 2.50
Trans Fat (gm) – 0.000*


Tips from Our Child Nutrition Operations Consultant: Managing the Money on the Pantry Shelves

In our white paper, “Managing the Money on the Pantry Shelves,” Child Nutrition Operations Consultant Cynthia Sevier, SNS, shares tips to managing your child nutrition department’s inventory. Menu planning, procurement, supply chains, food costs, tracking foods and more are examined. Below is the “Ordering and Receiving” section of this free white paper. Inventory_control_system_software

Ordering: After careful menu planning, bid development and approval; selection of standardized recipes; development of a procurement process; as well as ordering and receiving should be more efficient for site managers, same as the forex online login guides at They receive the information needed to produce the expected menu, along with an order calendar that has the time period to be covered and a delivery date. It is expected that the manager and staff will study the menu and recipes, and then assess current inventory prior to creating an order. Managers should not be expected to place a new order if there is still one that hasn’t been delivered.

Receiving: Consider creating an ordering system to prevent over-ordering by establishing a maximum quantity to have on hand. Par level is the amount of an item needed to fulfill the menu requirements for one ordering period (usually one week), plus a small amount for emergencies and can be used for items that are ordered weekly. Past orders and invoices with history can help develop a starting point in establishing par levels. This practice simplifies the weekly ordering process and also gives vendors an idea of what to keep in-stock for weekly deliveries.

For more tips on managing your department’s inventory
download your free copy of “Managing the Money on the Pantry Shelves.”