Choosing a new menu item

Use the steps below to make the most of new items.

Choose a nutritious option

Is the new food or drink classified as Green (Everyday) or Amber (Select Carefully)?

• Over 50% of menu items should be Green (Everyday)
• Less than 50% of menu items should be Amber (Select Carefully).
• Red (Occasionally) items should not be supplied on the regular school food service menu, and should not be provided more than twice per term.

The ‘traffic light’ system is to be used behind the scenes to support menu planning. It is not recommended to display the ‘traffic light’ system, label foods and drinks as GREEN, AMBER or RED or use for educational purposes, particularly in settings with children.

Offer something for all

• Consider selling items in suitable sizes for different age groups and appetite levels.
• Consider catering for different dietary requirements (e.g. halal, vegetarian, gluten free or lactose free).
• Gather suggestions from the school community about the foods and drinks they would like to be available.

Make the most of current resources

• Look at ways to use existing equipment in multiple ways to prepare and store the new item.
• Consider making in bulk and freeze in single serve portions to be thawed/reheated as needed.

Is the price right?

• Use the Recipe costing template to work out a suitable selling price to cover costs and make a profit.
• Use seasonal produce to help manage costs, or consider increasing the costs of a less nutritious item to balance pricing.

Selling and serving the item

• Consider preparation time, packaging and how it will be served.
• Indicate if the item will be available over the counter or available by pre-order only.
• Specify whether the new item will be included on the regular menu or offered occasionally for special events (e.g. theme days and sports days).
• Check that the item is appropriate for the season, (e.g. colder foods in summer and warmer foods in winter).

Review your checklist

• Review your answers above and decide if it is practical to introduce this new item.
• Trial the item as a ‘special’ to test its popularity and gather feedback from the school community before placing it on the menu.
• Consider adapting the item to better suit your needs or introduce a different item.

Trial and review successes

Trials can be carried out:

• By offering taste testing or special (discounted) deals
• During a number of lunch breaks or over a school term
• In different months of the year, as the season can affect an item’s popularity

Following a trial, gather feedback and amend the item to improve its popularity and success!