Knowing exactly how many students accessed each station and the number which selected each item allows for accurate and useful forecasting. The menu planner can also examine the data to determine the combinations most often selected by students and the combinations least chosen. This information provides added intelligence to the menu design process. Over time, waste should be essentially eliminated as only food products well accepted will be offered and foods will be prepared in correct quantities. The bottom line is that integrated software solutions facilitate offering more and varied menu choices, greater revenue, cost management AND happy customers.
Children adapt well to change.
Children are generally more adaptable than adults in dealing with change, hence meal planners needn't be concerned about student acceptance, in fact studies have shown that students at schools using a modified menu implementing the Dietary Guidelines had a more positive attitude toward the school meal program. The current nationwide interest in health and longevity is not lost on students. They understand the relationship between nutrition and health and many are eager to modify their eating patterns to ensure positive health outcomes. In many areas students have accepted healthier menus without a decrease in participation. When fruits and vegetables have been made available to students, they have been well accepted and consumed.