Food Service Cost Saving Tips

One of the challenges of childcare programs that offer food service is to provide the best possible meal at the lowest possible cost. Portion control is one of the best ways to keep within the budget. It assures that the correct amount of food is prepared if the server follows the serving size instructions carefully and uses the correct portion tools. Portion control also is important because if you do not serve enough food, the children will be hungry, and if you serve too much, you have wasted food and money. This article presents some basic information about portion control that can help cooks, caregivers, and other people involved in preparation and serving of food to children.

Scoops

Scoops are ideal portion-control tools. Scoop numbers correspond to the number of portions it takes to equal one quart. For example, in a #16 scoop, there are 16 portions to equal one quart. A quart is 32 ounces, so a #16 scoop holds a 2-ounce serving-sixteen 2-ounce servings per quart. A #8 scoop yields eight 4-ounce servings (1/4 cup) in a quart. The amount in the scoop should be level to measure the correct amount.

Another common measuring tool is the ladle, which is used to serve liquid foods such as soups, stew, and sauces. The ladle number corresponds to the amount in liquid ounces. For example, a ladle #1 is 1/8 cup or 1 ounce, and a ladle #2 is 1/4 cup or 2 ounces.

Serving spoons

Serving spoons are not identified by number and serving size. Many serving spoons have no standard size or shape, so the amount each holds must be predetermined. This can be done by either measuring or weighing a serving and then placing it in the spoon. Share the serving size information of these utensils with those who serve the food to assure that they correctly measure the food before they serve it.

It is a good idea to make a "tester" plate or tray of food that is correctly portioned to function as a guide for serving. It also is helpful to have portion-control posters of commonly served foods to aid in serving or to guide children in their use of family-style meal service. Portion control, or serving size, not only is important for budget reasons, but also helps to assure that children receive the appropriate amount of food their bodies need.

Standardized recipes

Another tool of the money-saving game is the use of standardized recipes. A recipe is considered "standardized" when it has been adapted for use in your kitchen. The recipe card should include items used in the recipe, total yield, size or portions, and cost. Size and format of the recipe card also is important. If the recipe card is too small or if the instructions are difficult to follow, the recipe will probably not be used. A 5" x 8" card with a clear covering is convenient for standardized recipes. The size and shape make the recipe easy to store, and the clear covering allows easy clean up when spills occur.

The role of the caregiver

Child caregivers play a vital role in portion control. It is recommended that children be allowed to serve themselves at mealtime. However, many caregivers feel uncomfortable with this "family style" method. Thoughts such as "What if he spills the food? She has a cold. It is easier if I do it myself!" often occur.

When caregivers work with children to serve foods, the mealtime experience becomes more pleasant and everyone wins in the end. As with any new activity, it is important to work with children one-on-one until they gain proficiency with the skill. First, obtain the correct utensils and serving items for serving the menu item. Select utensils that are easy for small hands to grip, and be sure serving bowls are secure on the table. It may help to place a rubberized mat under serving bowls to prevent slipping and sliding. Next, demonstrate for the children what proper serving sizes look like by preparing a sample plate. Help each child as he or she serves food items. Use discretion because some foods may be too hot for the children to handle without very close supervision. As you help one child with serving utensils, other children may serve themselves milk cartons, take napkins, or pass easy-to-serve foods.

Childcare programs must continually strive for quality in food service. Whether you have a large program where food service workers prepare the food or a family program in which caregivers prepare and serve the food, the goal is the same: to provide quality foods, appropriate portions for young nutritional needs, and operate a cost-efficient meal system support. Everyone in the childcare program has a responsibility in food service to provide nourishing foods, encourage children to make healthy eating choices and try a variety of foods, and stay within budgetary boundaries.

By Pam David, RD,
Nutrition Consultants, Inc., Birmingham, AL

and Keecha Harris, RD
JCCEO Head Start, Birmingham, AL

Resources

American Dietetic Association, 216 W. Jackson Blvd., Chicago, IL 60606-6995; 800-366-1655; www.eatright.org.

U.S. Department of Agriculture Child and Adult Care Food Program, www.usda.gov

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