Did you know we are constantly balancing student favorites with strict nutrition rules and tight budgets? 🍕vs🥗

We often hear, "Why don't you serve [Item X]?" or "Why is that on the menu?" Creating a menu is a delicate balancing act of three major factors:
1. Student Approval: Food does no one any good if it winds up in the trash. We try to serve foods kids recognize and love.
2. The Rulebook: We have to modify those favorites (like using low-fat cheese and whole-grain flour on pizza) to meet federal health standards.
3. The Budget: Because we receive very low reimbursement rates, we have to find ingredients that are both nutritious and affordable in bulk. After overhead costs - our food budget is limited to $1-2/tray!
  
When you see a specific item on our menu, know it was chosen with intention, care, and a lot of math!

(Cheese Quesadilla w/ Roasted Corn)