Add more scratch cooking to the menu for holiday-like magic all year round

There's nothing quite like a special, home-cooked meal to warm you from the inside out. With Thanksgiving just around the corner, now is a great time to think about adding more scratch-made items to the menu -- so you can keep the magic going for students throughout the year.
Besides the good vibes, there are several other important benefits to scratch-based foodservice.
Making items in-house gives you more control over nutrients that must be limited, like saturated fat, sodium, and added sugars. Apart from being higher in less-desirable nutrients, heat-and-serve and other pre-made items often come at a price premium. Savings can be significant when you choose to make instead of buy. Not only might you cut costs, you may also increase revenue. "Made from scratch" sounds appealing on a menu, to students and their caregivers alike. Plus, homemade foods often look and taste better. These marketing factors often result in increased meal participation.
Moving to more scratch cooking can sound intimidating, especially with potential increased labor and/or equipment needs. But don't feel like you have to go full out right away! Speed-scratch cooking is a combination of using some convenience items and adding fresh ingredients to elevate the dish or menu.
Want to start really small? Try a scratch-made muffin or soup. These items tend to be easier to prepare and lower in cost, so the stakes aren't as high. Salad dressings and sauces are also good items to start with. Don't forget to taste-test to see how students and staff like them!
To put it together in a menu, you could serve pre-made breaded chicken along with pasta and homemade alfredo or marinara sauce, accompanied by a fresh side salad with homemade ranch dressing. At breakfast, offer that scratch-made muffin alongside fresh fruit, or serve with canned pears sprinkled with cinnamon.