SAMPLE HOT LUNCH CYCLE MENU

School Year 2007-2008

This is a sample three-week rotating cycle menu for the 2007- 2008 school year. Once the cycle has reached the Friday selection for week three the menu will repeat itself following with the Monday selection from week one. In the event of a Holiday the corresponding menu selection for that day will be skipped and service will resume on the corresponding day that follows the end of the Holiday.

During Lent we offer meatless items on Ash Wednesday and Fridays.

This menu will follow the schedule as posted to accommodate the other schools we service.

Menus will be emailed to an assigned (usually a volunteer lunch coordinator). Orders will be taken and tabulated by an assigned parent and returned to Kavo & Tunzi. A sample order form is included in a proposal packet.

The food we prepare is made from scratch. We peel and boil potatoes for mashed potatoes. Our Country Style Chicken Tenders are hand breaded and fried in 100% canola oil with zero trans fats. We prepare all our meals from a recipe book developed by our Executive Chef, to assure quality and consistency.

Our hot lunch school program has a three-year history and we have a delivery system that has been successful. Our meals our prepared and delivered in disposable pans. The food arrives to the school in bulk in a front-loading hot/cold food-holding unit. This unit is similar to a thermos, which is capable of keeping hot food hot and cold food hot for up to four hours. These units will be left behind each day and picked up the following delivery day. Any leftovers are to be consumed or discarded. No food should be left in holding cabinets over night.

It is the responsibility of the parent volunteers to dish up the meals. On each days delivery Kavo & Tunzi will provide a specification sheet on how to portion the food. (For example meatloaf 1 slice each, greens beans 3 ounces each, mashed potatoes 3 ounces each, gravy 1 ounce each and fruit 2 ounces each.) We provide disposable serving trays appropriate serving utensils, eating utensils and napkins. We will also provide the appropriate condiments when sandwiches and potatoes are served. We serve portion-controlled packets of mustard, mayonnaise, and ketchup when the menu calls for these condiments

During the start up of our program Kavo & Tunzi will provide a person whom will work with the parent volunteers to instruct them on the set up, serving and breakdown of our daily service. It has been our experience to have one parent volunteer available to supervise the daily service. We realize this takes quite a commitment. We are willing to offer the volunteer a year of free lunches for their family. This is being offered at all our schools to help assure consistency of service as well as keep the cost of service to a minimum. If we provide a staff member to perform this task we will have to pass the cost along to the participating families.

Kavo & Tunzi uses the freshest ingredients and prepares meals fresh daily. We do not serve convenience food items such as prepared chicken tenders that have a tendency of being pumped with sodium nitrates. Our food is wholesome. It is the food we serve our own families. Our pricing is based on the cost of raw product plus the cost of delivery and preparation that we control very closely. This allows us to offer a reasonably priced hot lunch program.