Upload
smarterlunchrooms
View
246
Download
0
Embed Size (px)
Citation preview
LUNCHROOM
MAKEOVER:
HORSEHEADS
INTERMEDIATE & MIDDLE
SCHOOLS
C O O K MA N A G E R : S
H E I LA H
O Y T
S P R I NG 2
0 1 0
CORNELL UNIVER
SITY FO
OD AND BRAND
LAB© BEN
CENTER 2012
MISSION: USE SMARTER LUNCHROOMS INITIATIVE TECHNIQUES TO IMPROVE STUDENTS’ SCHOOL FOOD CHOICES
• DO:• Increase purchase and consumption of fruits and vegetables• Increase interest in targeted items, esp. plant-based and healthy
entrees• Improve rapport between café staff and students, parents, and school
staff• Increase communication between café staff and students
• DON’T:• Disrupt lunchroom routine or spend lots of money!
• Trays (serving platters and meal trays)
• Seasonal décor
• Plastic fruit models
• Contrasting fruits together
TECHNIQUE 1: ADD COLOR!
• Seasonal décor• Daily menu
boards• Special food
items• “Special guest
server” days• Feedback days
TECHNIQUE 2: KEEP IT NEW!
• Menu boards
• Targeted items (fruits and veggies)
• Nutritional posters
• Place white milk in front
TECHNIQUE 3: EYE LEVEL = MOST VISIBLE!
• “Show, Don’t Tell”
• Use pictures• Menu
boards create appetites
• Today’s Special• Tomorrow’s Special• Vegetarian Entrées
TECHNIQUE 4: PRIME THE PUMP!
• Treats• #1 student
request: 100% fruit juice slushies
• New entrées• Ex.: BBQ chicken,
new veggie options, fresh & local produce
TECHNIQUE 5: OFFER HEALTHY OPTIONS!
• Suggestion box• Parents’ night open
house• Sit with kids and
talk• Explain what café
can and can’t do, share experience
TECHNIQUE 6: ASK FOR FEEDBACK!
MISSION: ACCOMPLISHED!
HOW MANY IMPROVEMENTS CAN YOU FIND?
David Kabel, Director of GST BOCES Food Services
Sheila Hoyt, Cook manager of Horseheads Intermediate and Middle Schools
KUDOS!