As students of all ages return to education in early September, caterers in education should start getting their back-to-school prep underway ahead of time. From getting the kitchen ready to coming up with potential menu changes that boost nutritional value, we’ve collated some of our best tips incorporating the key regulations and guidelines you should also be keeping in mind.
EF-group provides procurement solutions and menu management tools across a number of UK industries, including the healthcare and education sectors.
Tip 1: Prep is key
The preparation work should start well ahead of the new term and if possible, it should even start before the previous year is over. Having as many details ironed out before the back-to-school season begins, including menus, kitchen organisation and procurement can make sure operations run smoothly and you hit the ground running.
Tip 2: Boost nutrition and allergen awareness
A new academic year, when you might be welcoming new pupils and catering staff, is the perfect time to raise awareness for allergens and nutrition. Not only is this important for ensuring you’re meeting regulations like Natasha’s Law, but it also means you’re all on the same page for meeting the needs of staff and pupils.
Tip 3: New school year, new budgets
At the end of the previous academic year, education caterers should take advantage of the opportunity to reflect on how well the budget worked. Looking at the data from across the year and term-by-term can help you plan for how the following year will go and see where you could make any improvements.
Tip 4: Seasonal food
Ahead of the year, you can create a plan that allows your team to incorporate seasonal foods into menus. These ingredients can be included in already existing menu items, or you could create new menu offerings available for a limited time while a certain ingredient is in season. This is a great way to introduce new flavours into your dishes and improve the nutritional value of menu items.