Innovating School Menus: Flavor, Efficiency, and Cost-Smart Solutions from Industry Pros

In the fast-paced world of school nutrition, menu planning requires more than just meeting regulations—it’s about creating meals students love, optimizing kitchen workflows, and staying within budget. At this year’s Innovation Academy, host Maureen Pisanick sat down with long-time industry leaders Pam Reitz and Phyllis Brannon to talk about fresh product ideas, smart ingredient strategies, and ways to stretch resources without sacrificing quality.

Fresh Ideas from the Show Floor

Phyllis Brannon kicked things off with a few standout products designed to save time, reduce costs, and boost flavor:

• Idahoan Fresh Dried Mashed Potatoes – Easy to prepare, lower sodium, and cost-effective compared to refrigerated or frozen options. Perfect for meeting high-demand menu days like mashed potato bowls without overburdening staff.

• Red Gold Plant-Based Bolognese Sauce – A shelf-stable, vegan-friendly option that meets the growing demand for plant-based proteins while saving freezer space.

• Fully Cooked Frozen Pasta – Cuts prep time and reduces kitchen safety risks by eliminating the need for boiling large pots of water.

“These products aren’t just convenient,” Phyllis explained. “They’re built for schools—meeting nutrition requirements, saving labor, and satisfying students.”

Bold Flavors and Versatile Proteins

Pam Reitz highlighted Foster Farms’ Bold Bites—seasoned, diced chicken breast available in flavors like Garlic Parmesan and Chili Verde. “They’re fully cooked, 100% breast meat, and incredibly versatile,” Pam shared. “You can use them in salads, wraps, pasta bars, or global-inspired rice bowls.”

She also introduced:

• Orange Citrus Blend Juice – A cost-effective alternative to traditional orange juice, blending orange, pineapple, and pear for a smoother, sweeter flavor.

• Stephanos Sicilian-Style Thin Crust Pizza – A 14-inch pizza cut into six generous slices for a true “pizzeria” experience while meeting USDA grain and meat requirements.

Maximizing Commodities and Minimizing Costs

With rising food prices, both Pam and Phyllis stressed the importance of making the most of USDA commodity dollars. That means:

• Using versatile ingredients in multiple recipes to reduce inventory complexity.

• Exploring alternative preparations—like turning turkey and gravy into a salsa verde dip or biscuit topper.

• Calculating cost savings over the entire school year to measure impact.

Flavor Boosting Made Simple

Adding variety doesn’t have to mean complicated recipes. The pros suggested:

• Enhancing mashed potatoes with taco toppings for a fun “Taco Potato Bake.”

• Mixing salsa verde into ranch with lime and cilantro for a quick, flavorful dressing.

• Upgrading canned salsa by adding frozen corn and fresh cilantro for a scratch-made feel.

“Keep it simple, but keep it delicious,” Phyllis advised. “Small touches go a long way.”

Student Favorites—Then and Now

When asked about their own school lunch favorites, Pam and Phyllis had the same answer: Pizza and Hot Dogs. These classic, handheld, and fun meals still have a place in today’s lunchrooms—with opportunities to elevate them through toppings, flavor variations, and themed serving days.

The Takeaway

From plant-based sauces to bold-flavored chicken, the message was clear: School nutrition success comes from balancing innovation, efficiency, and student appeal. By choosing versatile ingredients, maximizing commodities, and adding creative touches, schools can meet both budget goals and student expectations.

As Maureen wrapped up, she reminded the audience: “It’s not nutrition unless they eat it. Let’s make sure every student feels welcome—and excited—at the lunch line.”