Unlocking the Secrets to a Successful Grab-n-Go Program

1. Choose Program Details & Get Approval

2. Funding

3. Low Participation

4. Time for Serving and Choosing the Right Location

Top 4 Challenges When Implementing a Grab-N-Go Program

Challenge #1: Program DetailsResearch Options: • Additional infrastructure or grab-n-

go solutions?• Consider versatile solutions that

can be used for multiple programs.

Get Organized: • List benefits of a Grab-N-Go

program.• Choose your equipment.• Plan your menu with multiple

choices to increase impulse buys.• List next steps needed to

implement the program.

Challenge #1: Get Their Buy InMeet with Key Stakeholders: • Present the grab-n-go

program.• Review the benefits of

the new program.• List the next steps,

including a timeline for expected implementation.

• Discuss potential funding options.

• Where will you be serving?– This will decide if the solution needs to

be weather-proof, electric and/or mobile.• How long, including your prep time, will your

food need to be stored before serving? – This will decide if you need insulated

food storage.• How many meals do you estimate serving

per day?– This will determine the size of the

solution or if you need more than one piece of equipment per location.

• Will you serve full reimbursable meals only or a la carte items as well?

• Do you have storage space constraints?

Equipment Selection Criteria

Challenge #2: Funding

Where’s the Money?Consider the Following Options:• Sponsorship Model –

“Adopt a School” - Ask local businesses/philanthropic organizations for funds in exchange for recognition.

• Entrepreneurial Model – - Run your department like a restaurant.

- Rent or lease your facilities.

- Contract cook for other schools, child care centers or senior centers.- Offer catering to school departments

and your local community.

•Partnership Model– Share equipment with other schools.– Work with other school districts to get

better bid discounts. For example: “Urban School Food Alliance”, a cooperative buying group consisting of New York City, Los Angeles, Chicago, Dallas, Miami and Orlando. 

– Ask local chefs to help with menu development and staff culinary training.

•Other Options– Grants: Let’s move Salad Bars to

Schools Campaign, Fuel Up to Play 60, Action for Healthy Kids and/or privately funded grants.

• Other Options Continued– Donations

Ask local and national organizations, associations and companies such as Dole, General Mills, Dannon, Dairy Council, etc. Each of these potential partners would benefit from the addition of the program.

– Fundraising

Consider these options as an alternative to candy or bake sales:

Fresh Fruit, Wrapping Paper, 50/50 Raffle, Car Wash, Flowers, Dance-a-thon, Fashion Show, Calendar Including Students’ Artwork, Go-Kart Racing, Student Art Show/Auction and/or Snail Racing.

Reduce costs by reducing equipment. Purchase versatile equipment that can be used for multiple programs. For example – use a salad bar as a breakfast bar.

Secret #1

Salad Bar Yogurt Parfait Bar with Fresh Fruit

Breakfast To Go Bar

Quesadilla Toppings Bar Spice Station

Versatile: Salad Bars

Consider modifying your normal salad bar with a theme. Cincinnati Public Schools implemented Spice Stations in addition to their salad bars to offer students options on how to customize their meals - for example extra spicy or mild.

Barter with food companies.

Ask them to cover the cost of your equipment in exchange for:- Branding- Exclusively stocking their

foods.- Commitment to purchase a

minimum amount of food per month.

- Lease option – sign a contract to pay additional monthly fee for use of the cart in addition to your normal food order.

Secret #2

Challenge #3: Low Participation

# of Meals Per Day

Menu Design – Factors to Consider Prior to Finalization

A La Carte vs.

Reimbursable Meals

Breakfast, Lunch & Snacks

Kitchen Staff & Space

• Will the cart be used for one meal per day or more?

• Will the equipment be used for full reimbursable meals only or a la carte offerings as well?

• Depending on your staff & kitchen space will you offer:

• Pre-packaged items only or• Bulk products that your staff individually portions out.

• Survey Students on what they want to see offered.

• Taste test your menu with students before launching the new grab-n-go program.

Menu Design

Create unique or exclusive Grab-N-Go menus to increase participation.

Cincinnati Public Schools offer sushi once a week through their grab-n-go cart due to student demand.

Secret # 3

“We do about 200 to 300 servings a day. It does vary depending on the day and what’s on the menu – depends on the hot items for that day. We have 6 entrees available every day: 2 cold and 4 hot. Here, one of the most popular menu items is Cincinnati-style chili and Cincinnati coneys.”

Eric ZacariasFood Services Supervisor Cincinnati Public Schools

Versatile Grab-N-Go Cart

Sacramento Public School District offers BBQ to their students. • Serve 300-400 people in less than

30 minutes.• Increase in participation through

the BBQ alone has been 25,380 meals per year.

• Increase in standard meal line sales due to the BBQ smell that carried through the cafeteria.

• The hot holding carts store hot dogs, hamburgers and marinated chicken that have baked in the kitchen prior to being marked-off on the grill.

Versatile Hot Holding Carts

• Branding– Create a name, logo, mascot and/or tagline.

• Get students involved with a contest to come up with the branding in exchange for school recognition and some free food items.

Get the Word Out!

• Advertising– Posters

• Ask students to help create the artwork– Flyer

• Staff Mailboxes• Student Homework Folders

– PTA• Attend a meeting to show off new equipment and provide

food samples from the menu• Newsletter• Website

– Social Media • Create a Quarterly contest to keep students excited • Create exclusive offers for online followers only

Get the Word Out!ANNOUNCEMENT

• School Website– Add an announcement on the front page– Post the exclusive or rotating unique menu online

• Public Relations– Send out a press release to local media outlets.– Invite local news stations to the see the new program in

action.– Ask local politicians to visit the school to see the new

program in action.• Loyalty Program

– Offer a card and with every 10 meals they receive one free a la cart item.

– Offer an online registration – once a month send an email with a coupon to receive on item at a reduced price.

Get the Word Out! Breaking News

Challenge #4: Time and Location

:15

:20:30

:40

:35

You can serve anywhere!

• Alternate full reimbursable lunch line outside the cafeteria

• Remote location– Bus Drop Off– Courtyard– Main Hallway

• After School Activities– Sporting Events– Theatrical Events

Secret #4

Reduce In-line Wait Time

• Set-up in remote locations to reduce line congestion.

• Offer taste-test approved, unique and rotating menus.

Quality & Convenience are KeyChallenges: 1.Open campuses2.Large campuses are spread out with one cafeteria per campus.Solution:San Diego School District branded their carts and upgraded their food items. They set up 3 carts per campus in high traffic areas. They use the carts to offer full reimbursable meals and a la cart for lunch. They saw an increase in school foodservice participation.

Versatile Carts Go Anywhere: Inside or Outside

Challenges: 1. To increase participation 2. To increase revenueSolution:Apple Valley, MN uses their cart for breakfast and typically has over 100 transactions in less than 20 minutes. The cart offers the students an alternative to fast food restaurants and increased access to breakfast for those with limited time to eat before class.

Customizable SolutionChallenge:

To successfully implement breakfast in the classroom for their Elementary students.

Solution:

Mary Harryman of Pasadena, TX ISD Child Nutrition department chose the Cambro Flex Station because it is easy to see through for safety and food boxes can be removed to take into a classroom if required.

Versatile: Mobile ShelvingThe Cambro Flex Station was customized to meet Pasadena, TX ISD’s needs.• The station is easy to see through

for safety and food boxes can be removed to take into a classroom if required.

• The station is set up with three tiers including three food boxes per tier.

• Five food boxes carry hot and cold breakfast option, three carry chocolate and white milk and one carries clean up supplies.

• Partner with food companies or associations for funding and/or food.

• Choose versatile equipment that can be used for multiple programs.

• Create unique, exclusive and rotating menus for your Grab-N-Go program.

Key Take Aways

ResourcesVersatile Equipment Solutionswww.cambro.com/schools

Let’s Move Salad Bars to Schoolshttp://www.saladbars2schools.org/

Fuel Up to Play 60https://school.fueluptoplay60.com/funds/funds_for_futp60.php

Additional Funding Opportunitieshttp://meals4kids.org/find-grants-available-you

Creative Ways to Raise Funds

http://www.better-fundraising-ideas.com/school-fundraising.html