When one school year ends, preparation for the next is already well underway. At the heart of Aramark Student Nutrition's approach to menu development is innovative action driven by research and conversation with students, families, and schools.
The upcoming Limited Time Offers are designed in partnership with Aramark Student Nutrition chefs as part of its Culinary Alliance which includes registered dietitians, and a diverse team of experts that develop nutritious, exciting menus designed to keep K-12 students engaged and eliminate “menu fatigue”.
“Our chefs who are part of the Culinary Alliance are not just passionate; they are innovators always looking to create great things to keep students well fed and engaged,” said Laura McMann, Senior Executive Chef, Aramark Student Nutrition. “LTOs give them a platform to explore bold new flavors and introduce variety that could shape future menus for a more dynamic and exciting dining experience.”
The Culinary Alliance chefs regularly strategize and collaborate, share best practices, and gather insights from partners across the nation to ensure menus are on track with tastes, trends, and nutritional standards.
September: Fajita Chicken Flatbread
Whole grain flatbread layered with refried beans, roast fajita chicken, pepper and onions. Topped with cheddar cheese, folded and brushed with Sriracha.
October: Smoked Sausage & Cheesy Potato Soup
Creamy, cheesy smoked sausage and potato chowder with a soft pretzel for dipping.
November: Gochujang Hot Honey Chicken Sandwich
Crispy, premium filet dipped in Korean Hot Honey, topped with a pickle and served on a whole grain bun.
December: Jalapeño Popper Burger
Beef burger topped with spicy, scratch made jalapeño cream cheese, cheddar and bacon spread served on a whole grain bun.
January: Spicy Chicken Street Corn Mac & Cheese
Creamy macaroni and cheese topped with roasted street corn, spicy popcorn chicken, crumbled feta, green onions, and a drizzle of Sriracha ranch.
February: Cheeseburger Nachos with Pickle Queso
Tostitos whole grain chips topped with beef crumble, crispy Tator tots, creamy pickle queso, shredded lettuce, and diced tomato.
March: Sweet Heat Chorizo Empanada
Flaky biscuit dredged in cinnamon, sugar, and cayenne pepper filled with spicy turkey chorizo and shredded cheese. Served with a cool, lime crema.
April: Buffalo Bacon Cheddar Waffalaco™
A combination of maple flatbread and hickory smoked bacon, paired with a cheesy blend of mozzarella and cheddar cheeses, topped with spicy buffalo ranch and crisp green onions.
May: Bruschetta Chicken Focaccia
Hand pressed focaccia topped with diced chicken, fresh plum tomato bruschetta, melted mozzarella with an herb mayo drizzle.
“Our insights show that students want menu variety with global flavors,” said Barbara Flanagan, President and CEO of Aramark Student Nutrition. “We ask, we listen, we research, and we act, ensuring that our solutions align with the evolving needs of our students, and we are proud to offer exactly that to power the potential in each child.”
