Here in the Red Rabbit kitchen, our culinary team is ramping up for a new and exciting menu, coming to you in just about a month! As usual, we love to keep our classic favorites, but we also like to add some new twists and flavors to our wide array of meals. As the cooks are testing recipes for some fun new additions, we also want to hear from you to see what you love, and what you want!
First, we'd love to hear about some of your favorite Red Rabbit meals. Which meals have your kids begging for seconds? And why do you think your kids love these meals so much!?
Second, let us know which meals need improvement. How can we make our food better?
Third, what would you like to see on our menu that is not currently being served? Any old favorites that you haven't seen in a while? Or fun meals that you think we could add to our repertoire?
To have your voice heard, fill out our menu feedback survey - and don't hold back!
We know open ended feedback can be hard, so we have added notes below on some recent additions we have made this school year to help you get started:
Butternut Squash Mac and Cheese: After years serving our highly popular Cauliflower Mac and Cheese, we finally decided to switch it up and try something new. I am sure you have all received this new version, using butternut squash instead of cauliflower pureed into the cheese mixture. How are you liking it?
Cheese and Bean Quesadilla: Though we have had iterations of a quesadilla in the past, we are excited this version is vegetarian! Finding the sweet of spot of the perfect cheese to bean ratio can be tough - how are we doing?
Stuffed Shells: This menu item was added at the beginning of the year, and we all love it here in our central kitchen, so we want to hear how your students are liking it. Are these ricotta cheese stuffed shells a hit?
Pumpkin French Toast Bake: Figuring out how to send sweet and delicious breakfasts that can also be eaten cold is always a fun project for us. And what better to model one of our breakfasts from than French toast! To make it seasonal, we incorporated pumpkin, and to make it easy to eat, we've cut it into bars. What do you think of our twist on this breakfast favorite? Are you serving it cold? Or do you pop it into the oven on cold mornings?
Ricotta herb biscuits / Cheesy olive bread: These are some of our newer snacks, and both lie somewhere between a biscuit, bread, and a cookie - but savory! Our bakery is always looking for inspiration, and they are bursting for opportunities for more creativity, these snacks being the latest of their fun ideas. What do you guys think?
Anything else?! We love hearing from you, so let us know what you think!