Plan menus centrally or cooperatively or by another method that simplifies the purchasing process. Promote choices of food items within the reimbursable meal program and the selection of the meal as a better value than the purchase of a la carte food. Focus food production efforts on food items to be served in the reimbursable meal program. Make essential regulatory and technical resources accessible to the persons responsible for planning menus and ensure their use. Plan menus on a cycle that provides and uses historical data for forecasting.
Plan menus consistent with the food budget.
Plan menus that include a variety of food items and preparation techniques. Plan menus based on student preferences. Incorporate USDA commodities into meals to the maximum extent possible to keep the sale price low. Market menus to students and the community using interesting and appealing descriptions of foods and various communication tools. Provide for and use a specific standardized recipe for each item on the menu, including one or two ingredient foods, raw foods and convenience foods.