When To Use An Unclaimable Cheese Sauce On School Menus

I must admit that I used to be firmly in the “if it doesn’t count towards something I’m not using it camp” and then two things happened – I came face to face with high school students and I started writing recipes for Child Nutrition. That is where my transition started.

Secondary students are basically adults that can eat more than we can on any given day, which makes them hungry all of the time. Look at a serving of macaroni and cheese using a 2 M/MA sauce and 2 whole grain ounce equivalents it is underwhelming in size. However if you use a flavorful cheese sauce that doesn’t count you have the same portion size but then add 2 M/MA such as diced ham, fajita chicken or BBQ pulled pork and you have something worthy of their appetites with little added cost. The same goes for vegetarian options. Change up the spice profile and add peppers and beans and you have something new and different to offer.

Another option, staying with the mac and cheese example, is to use it simply as a grain. When the menu calls for another whole grain it is easy to just add a dinner roll or breadstick. However a side of mac and cheese using a non-claimable cheese sauce accomplishes the same thing and works wonderfully, for example, if serving bone in chicken. Looking to the South, pulled pork doesn’t have to be served on a bun. Imagine a plate with pulled pork, mac and cheese, and greens. It all fits into the guidelines and you have a terrific comfort food lunch!

Do I hear “what about the added sodium?” Foothill Farms has cheese sauces that are moderate in sodium – around 220 mg per serving – in their Flavorwise line of products. Since the sodium target is weekly, with planning, these cheese sauces can fit into your menu. In elementary programs sodium is occasionally an issue but I don’t find the struggle when working with secondary programs. Since students would enjoy the addition of cheese sauce it takes some planning but isn’t anything to shy away from.

Getting Creative with Cheese Sauce

There are so many ways cheese sauce can enhance menu items. The simplest being as a dip for raw or cooked vegetables. There are vegetables that your students prefer and it is a struggle to present them in a different way so that they continue to eat them every day. I am not saying to offer cheese sauce every day however it is an alternate to Ranch Dressing. By adding Sriracha or chipotle to the cheese sauce you have a new dipping sauce that will get kids talking.

Getting creative, another example that comes to mind is the Chicken Nachos. It is a simple recipe with tortilla chips, diced chicken, cheese sauce and salsa and check out the sodium – 498 mg. You can easily offer toppings without negatively changing the overall nutritional profile such as diced red and green peppers, green onions, black olive slices and, if you wanted to add a vegetable component, either black or pinto beans – whole or refried. As you can see very doable!Chicken Nachos.png

And for the possible doubters out there here is a full day’s menu including the refried beans so, yes,FHF.png it can be done! While you may want some additional fruit and vegetable choices, it shouldn’t impact the sodium noticeably.

Another option that I really like – Mexican pizza! Layer on top of the whole grain crust refried beans mixed with salsa as the “sauce” and top with taco meat. Bake and, immediately before serving, top with chopped lettuce and tomatoes and drizzle with cheese sauce. Excellent flavor with crisp vegetables and the cheese sauce completes the entrée with a splash of color and flavor.

I could keep throwing out ideas but you can see that I have become a believer! Everything you use does not have to count toward the meal pattern. To me, it is more important to bring students back to our programs with interesting, tasteful foods that show we can meet the guidelines while being innovative!

 

How to Order

Jennifer Kent, customer service manager for Kent Precision Foods Group, explains how to order Foothill Farms seasonings, sauce, gravy and dessert mixes.

*A guest blog by Jennifer Kent, Customer Service Manager Kent Precision Foods Group

How to Order Foothill Farms
Jennifer Kent, customer service manager for Kent Precision Foods Group, explains how to order Foothill Farms seasonings, sauce, gravy and dessert mixes.

Very often, we get questions from our social media followers about “How to Order” our products. A customer can order from us a few different ways. When we say “customer” we are talking about foodservice distributors, not individual end users. A foodservice distributor is a company that buys, stores, sells, and delivers tens of thousands of food products as well as non-food restaurant supplies to restaurants, hospitals, military bases, colleges and universities and specialty food stores across the nation.

Orders can be placed in a variety of ways:

1. EDI – Electronic data transfer. The order data gets transmitted to us from the customer directly. Once it hits our system, we check to make sure the items, pricing, address, etc. all match and process according to our standard lead times. We receive around 50-60% of our orders via EDI.

2. Fax – Customers can order by sending their PO (purchase order) to our order fax number (314-567-7421). The customer service representatives then enter the order into our system and double check that the pricing in the system matches the customer’s PO. The order is then released to the warehouse and processed according to our standard lead times. This is the second most popular way for customers to place their orders.

3. Email – Some customers send their POs via email. They usually send them directly to the customer service representative that is assigned to their account. The rep then enters the order and follows the same process as the above.

4. Phone – We do have a few customers who still call in their orders. We discourage this as we prefer to have a PO that we can refer to that shows the pricing, address, item number and expected delivery dates. If customers don’t have the ability to use one of the above methods to order, we will take their order via the phone. These calls usually get routed to the appropriate customer service representative who takes the order and processes it as with the above methods.

After the order is placed, it is assigned for entry depending on what products are ordered and what region they’re in. For instance, our Foodservice Sales is divided into seven regions. When we receive an order for our foodservice products, the order is entered by the customer service representative assigned to support that region. The same is true across all segments of our business: Foodservice, Consumer Packaged Goods, Personal Nutrition Solutions, Custom and Industrial.

Our standard lead times apply to all orders, no matter the method in which the order was received. For regular stocked items, our lead time is five full business days from order receipt to order shipment and 10-13 full business days from order receipt to order delivery. Orders that are picked up by the customer or for which they arranged their own freight, can be picked up after five full business days from receipt of the order. For made-to-order items, our lead time is three to four weeks to allow time for the item to be fit into the production schedule. Orders are invoiced on the next business day following shipment.

We believe that following the above processes and lead times allows us to service our customers in the most efficient way possible. The lead times allow us to avoid most stock shortages and to fill as many orders as possible in full and in a timely manner.

To speak to a Kent Precision Foods Group customer service representative, please call our toll-free number (800) 442-5242.

New Ranch Dressing Mix Rebate – Good Through May

Predicted foodservice trends tell us that consumers want healthier foods and fast. One product that can help chefs satisfy consumer demand is dry salad dressing mix. Dry salad dressing mixes like Ranch, Caesar, 1000 Island and Lido Italian are not just for green salads. Mixes can be used to make robust marinades, gourmet dipping sauces for appetizers, savory spreads for sandwiches, flavor enhancers for potato dishes, and delicate sauces for fruits and melons.

Currently, we are offering a rebate for our Ranch Salad Dressing mixes (V400, V402). The promotion goes through May 31 and offers operators a $2 rebate per case (up to $200) on Ranch Dressing Mix products, plus a FREE first case of Blue Cheese, Lido Italian, 1000 Island/Honey Mustard, and Caesar Dressing Mix when you complete the rebate coupon. If you haven’t tried our V400 Ranch Dressing Mix or our V402 No MSG Ranch Dressing Mix, please leave your contact information below and we’ll send you a sample.

This money-saving offer is available to foodservice operators in the U.S. only. Please visit our webpage for more details on the promotion. The downloadable form can be found at http://doclibrary.com/MFR457/DOC/FoothillFarmsDressingRebate20155452.pdf.

Quick and Practical K-5 School Foodservice Advice

Karen J. Peterson, SNS (School Nutrition Specialist) provides our readers with helpful tips to lessen the frustration and challenges facing K-5 kitchens.

Helpful tips for K-5 school foodservice
Founder and president of Lunchline, Inc.

We are privileged to have Karen J. Peterson, SNS (School Nutrition Specialist) provide our readers with helpful tips to lessen the frustration and challenges commonly faced in K-5 kitchens. Karen is a 25 + year veteran of the foodservice industry. She is currently serving as founder and president of Lunchline, Inc. a company dedicated to the K-12 market channel.

Tip #1 – Sometimes K-5 students need encouragement to eat their veggies! There are always the perennial favorites: ranch dressing, salsa and hummus. But how about some fun?  Broccoli easily transforms into baby trees or dinosaur food and cauliflower becomes brains – PERFECT for Halloween!

Tip #2 – Picky eaters are a real concern in foodservice. After all, it attributes to less kids buying school lunch and/or throwing much of the lunch away and going hungry for the remainder of the day. Trying new foods needs to be about nutritional benefits. Associate fun symbols with foods so kids will understand why they need to eat them – calcium for stronger bones, beta-carotene essential for vision, fiber for digestive health, and lower sodium for a healthy heart.

Tip #3 – Does K-12 menu planning have you fussy?  Planning healthy, nutritious, attractive and compliant menus are more challenging today than ever before.  If there is no access to a third-party system, try the old-fashioned buddy system with neighboring districts, manufacturers, or state resources. Collaborating is COOL!
Tip #4 – There are many benefits to K-12 cafeterias cooking from scratch, however, how practical is it given the time, budgetary and quantity limitations? The benefits to scratch cooking are numerous and convincing: lower food cost, eye appeal, ingredient control, allergy concerns, student input, local trends and employee morale. The challenges sometimes outweigh the benefits: employee training/skill level, labor cost, cooking equipment, time, food safety and consistency. My advice is to investigate speed scratch dry-mix products like gravy and sauce mixes. These items are mixed with water and ready in seconds, saving you time and eliminating consistency worries. They are also sodium conscience as well as being gluten, shellfish and nut free. Check out Foothill Farms Flavorwise product line http://foothillfarms.com/k12/about_flavorwise.cfm.
Tip #5 – Want to increase your participation in your schools? Take a hint from Costco (or other similar retailers) and have sample days. Kids look forward to visiting mall food courts and big wholesalers on weekends because they know the sample stations are in full operation! How often do you end buying whatever is tasted? What an excellent way to introduce new foods to your students!
Tip #6 – Cafeteria theme days are fun and easy implementations for school lunch. What comes to mind when you think about your days at summer camp (other than pesky mosquitoes)? Good old fashion fun along with a hearty appetite for breakfast, lunch and dinner! After all, there isn’t much snacking at summer camp!  Turn your elementary lunchroom into “base camp cafe” with each classroom creating a camp flag.  Display the flags in flag holders mounted on the wall if indoors or on stanchions if outdoors.
Tip #7 – Are the new regs causing pressure from parents, administrators, as well as students? People often react to what they don’t know or understand.  Consider hosting a “food show” where everyone can see and taste the food currently on the menu and evaluate possible new additions.  Input is a powerful equalizer!
Tip #8 – Accommodating special diets can be overwhelming. You’ve collected all the paper work – now what?  For inspiration, visit your local hospital’s dietary program. Meet with the people responsible for menu creation and gather ideas that can translate into your operation.  Also, consider setting aside a small prep area that is used for special diets only.

Karen holds an M.A. in Organizational Leadership from College of St. Catherine in St. Paul, Minnesota and a B.S. in Foods and Nutrition from Concordia College in Moorhead, Minnesota. She has also earned her SNS (School Nutrition Specialist) credential from SNA. If you have a question for Karen or Foothill Farms, please leave us a comment and we’ll get back with you soon.

Our Packaging Has a New Look!

Foothill Farms® redesigned their packaging to help operators distinguish between its traditional foodservice product line and the brands healthier, lower sodium product line, Flavorwise™.

New packaging allows culinary professionals to differentiate dry mix products.
New packaging allows culinary professionals to differentiate dry mix products.

The new look of Foothill Farms® products will help keep your dry storage in your commercial kitchen organized in delicious ways. Red and green will be popping up in foodservice commercial kitchens everywhere. Some Foothill Farms products will feature a bold red band for traditional offerings or an easily distinguishable bright green band indicating the trademarked Flavorwise™ healthier options. A Flavorwise label means products have 310 mg of sodium or less per serving, fat free or low fat, have 0g trans fat and contain no cholesterol or added MSG. In addition, both packages will have highly visible identifiers, such as “gluten-free,” “fat free,” or “no MSG” as special markers on the packages in efforts to provide customers with information to help them make informed choices about the products they purchase and serve to their customers.

Inside the new packaging, are the same quality ingredients which have helped commercial kitchens embrace speed-scratch concepts to prepare delicious, consistent results time after time. Our endeavors to create an easily identifiable packaging system mirrors the concept of the actual products themselves, providing foodservice solutions to commercial kitchens.

The evolution of our new packaging streamlines the consolidation of two former brands, TUF® and Milani®, now simply under the Foothill Farms umbrella of products. This merging has nearly tripled the amount of Foothill Farms mixes which encompass salad dressings, seasonings, gravies, cheese sauces, and desserts to name a few. The new packaging will be phased in gradually.

New packaging helps culinary professionals identify products more easily.
Mystery solved! Clear labeling for gluten-free, no MSG, low-fat and prep time.

So whether you are reaching for Foothill Farms® Ranch dressing or a Flavorwise Chili Seasoning Mix, the right product will always be at hand. Our mission is to help simplify your commercial kitchen and your dry storage with quality easy-to-organize products. Red or green, the choice is sure to make a flavorful dish!

Gluten-Free Infographic Helps Foodservice Operators Offer New Menu Items

Foothill Farms® created an infographic titled A Foodservice Guide to Gluten Free. The infographic informs restaurant owners about the importance of offering gluten-free menu items. It contains relevant data from leaders in the foodservice and research industries illustrating trends in dining behavior, popular gluten free menu items, and tips to ensuring a gluten free dining experience.

The gluten-free eating trend is on the rise and restaurant owners and chefs are taking note. More and more people are eliminating gluten because of dietary restrictions or lifestyle choices. One in every 133 Americans has Celiac Disease, an autoimmune disorder triggered by consuming gluten protein. Because of this statistic, we created an infographic titled “A Foodservice Guide to Gluten-Free“. The infographic informs restaurant owners about the importance of offering gluten-free menu items. It contains relevant data from leaders in the foodservice and research industries illustrating trends in dining behavior, popular gluten-free menu items, and tips to ensuring a gluten-free dining experience. The infographic also details a new FDA regulation that determines how much gluten can be in a product before it can legally be labeled gluten-free as well as details on cross-contamination in kitchens.

FDA regulations enforce proper gluten free labeling
Celiac Disease Statistics

Gluten is a protein found in wheat, barley and rye. If a person with Celiac or gluten-sensitivity chooses a dish at a restaurant that is labeled gluten-free, they do so for health reasons. If they get sick with symptoms similar to a gluten reaction, they will likely not return for a second dining experience. Secondly, if a family member is gluten-sensitive or has Celiac Disease they are likely to influence dining decisions. We offer 67 gluten-free products, including mixes for dressings, gravies, sauces, soup bases, cheese sauces, seasoning and desserts. Recently, our marketing staff created an easy reference sell sheet for operators wanting to offer gluten-free menu items which is located under the resources/marketing materials tab on our home page. For K-12 customers, our gluten-free sell sheet has been expanded and targets a wider scope of dietary restrictions. The “Kids’ Allergens, Intolerances and Special Diets” sell sheet features Flavorwise™ products in an easy chart that showcases gluten-free products as well as products free from nuts, crustaceans, lactose, HFC, no added MSG and vegetarian products. It is also housed under the resources/marketing materials tab on our website.

We hope that our infographic is helpful to you! That’s why we created it!

Increase Sales with Gluten Free Menu Items
Trends in Gluten Free Menu Items

 

Rest Easy this Summer: Plan Your K-12 2014/15 Menu Now!

Begin your summer grilling and chilling with the peace of mind your K-12 menu is already mapped out for the 2014-2015 school year. Foothill Farms® easily takes menu planning to meal execution by offering a bevy of dressing, seasoning and sauce mixes that can take you through the year with ease

Begin your summer grilling and chilling with the peace of mind your K-12 menu is already mapped out for the 2014-2015 school year. Foothill Farms® easily takes menu planning to meal execution by offering a bevy of dressing, seasoning and sauce mixes that can take you through the year with ease. If you spend hours worrying about sodium levels, don’t worry about our Flavorwise™ product line. It was created to be flavorful yet sodium conscious. Each product has 310 mg sodium or less per serving, 0g trans fat, is low fat or fat free and contains no cholesterol or added MSG.

AUGUST

For starters, keep kids’ memories of delicious summer barbeques alive in August by going back-to-school with BBQ Teriyaki Meatballs with Asian Noodles on the lunch menu. Our BBQ Teriyaki Sauce Mix and Asian Noodle Seasoning combine with water chestnuts, turkey meatballs, and whole grain spaghetti to make a dish that sizzles. Another smart end-of-summer choice that accompanies Mexican-inspired entrees like tacos or nachos is our Corn and Black Bean Salsa.

Corn & Black Bean Salsa
Corn Salsas

Serve it with corn tortilla chips and the kids will say “gracias”! If your students are not quite ready to give up burgers, keep them interested and surprised with a sweet and savory Teriyaki Pineapple Sauce on top of a turkey patty. To satisfy fresh vegetable requirements, serve raw vegetables with a rich BBQ Ranch dip or use it to dress a traditional side salad.

SEPTEMBER

As the summer menu wraps up, consider popular Asian dishes to keep the menu infused with flavorful rice and noodle options. Asian Style-Walking Tacos keep nutrition headed for a tasty destination with its cabbage, diced chicken and whole grain Asian noodle ingredients. Our Asian Noodle seasoning can help you easily master a popular Vegetable Stir Fry with Asian Stir Fry Rice or create a scrumptious General Tso’s Chicken with Asian Noodles. Our low-sodium Flavorwise™ original Stir Fry Sauce mix can even turn pizza into Stir Fry Pizza– a simple and instant yummy upgrade!

OCTOBER THRU FEBRUARY

As cooler autumn and winter temperatures prevail, warm and hearty soups bring comfort when there is a chill in the air. Soups such as Taco Soup, Minestrone, or a classic Broccoli Cheddar keep students satisfied with wholesome ingredients. Cincinnati 3-Way Chili with its Greek influence and rich cinnamon and clove undertones, deepens the use of Chili Seasoning Mix, which also makes an amazingly simple turkey chili. Just add some topping choices of shredded cheese, crackers, or maybe even a touch of sour cream to make these soups and chili recipes shine even brighter. Fall brings the opportunity to use seasonal cranberries, but with a fun twist. Foothill Farms® Cranberry Salsa recipe incorporates the heat of jalapeños and the sweetness of cranberry which can be used as a dip or a wrap.

Broccoli Cheddar Soup
Broccoli Cheddar Soup

MARCH THRU APRIL

Thinking of how to wrap up winter dishes and bring in spring flair? Wraps and sandwiches are a fresh way to showcase Foothill Farms® sauce mixes such as Cilantro Lime Rice seasoning mix. This mix features chopped cilantro and a tropical lime twist that pairs well with either white or brown rice becoming the base for a healthy, lighter wrap. Lettuce wraps, with your choice of healthy ingredients, can also be featured in the early months of the year topped with a creamy Avocado Ranch Dressing. Buttermilk, avocado, lime juice, and mayonnaise flavors combine to create a more flavorful, but still nutritious, ranch dressing. Another light dish that creates the perfect food vehicle for encouraging kids to eat their beans is Foothill Farms® Hummus. Chick peas or great northern beans are the base for this delicious dip which can be served with fresh vegetables or crackers.

MAY THRU JUNE

As the end of the year approaches, let Latin twists take you to summer with delicious fajitas made with Asado Style Fajita Seasoning Mix (Low Sodium). Succulent chicken, beef, turkey or pork take on slow-roasted flavors which feature onions, chile peppers, and paprika. Don’t forget the salsa! Change up everyday salsa by adding fresh tomatoes, beans, or corn to our Salsa Seasoning Mix. The mix is equally great with fruit! Pineapples, peaches, pears, and mangos are a few of our recommendations. Keep the theme Latin inspired with Cheese Enchilada Mini Pierogies which is an easy way to keep the menu both nutritious and simple to prepare.

YEAR LONG DESSERTS

Desserts need no season; they are popular any month! Whole Grain Oat Topping Mix tempts at any time of year when baked over fresh or frozen fruit for an old-fashioned style crisp topper. Our Bread Pudding Mix with Cinnamon adds an exclamation point to the meal with its delicious rich flavor. This kitchen-friendly mix can be used with any leftover whole grain bread products such as pancakes, rolls, and buns.

Whole Grain Oat Crisp Topping
Whole Grain Oat Crisp Topping over fresh berries

Now that your meal planning has a great start with Foothill Farms®…dig out your sunglasses, kick back and relax knowing next year’s menu is full of flavorful recipes. From August to June, we have you covered.