From an IDOE Field Specialist Perspective PROGRAM AREAS COVERED Product Special Marketing Meal Promotions Bringing Value the Meals to the Student of Menu Planning PRODUCT MARKETING Signage Packaging Salad or Garden Bars Flavor Tables SIGNAGE Required by USDA SIMPLE SIGNAGE Signs don’t have to be expensive! PRINTED OR PURCHASED SIGNAGE Colorful signs are attention grabbing! PREPARED FOODS SIGNAGE SIMPLE MATH Does your meal add up? LEARNING ZONE TRAY SIGNAGE FOOD SAFETY REMINDERS It is always important to teach students food safety– especially in areas where they are serving themselves! SPECIFIC PRODUCT PROMOTION PACKAGING IDEAS Pre-portioned Colorful Easy to serve MAN VS MACHINE SIMPLE PRODUCT PACKAGING VS COMBINED PRODUCT WITH DRESSING FRUIT & VEGETABLE SELECTION MULTIPLE CHOICES AND LOTS OF COLOR! COLORFUL CHOICES INCREASE APPEAL! Don’t forget about your salad bar! PACKAGED MEALS TO GO SALAD BAR TRADITIONAL SALAD BAR LINES TRADITIONAL CONTAINERS PURCHASE DIVIDERS TO CREATE AN UPSCALE SALAD BAR LOOK! NON-TRADITIONAL GARDEN BAR WHAT OTHER IDEAS FOR PROMOTING SALAD AND GARDEN BARS SPICE IT UP! Adding flavors without the sodium FLAVOR STATIONS There are many low or no sodium options to choose from! Great idea for elementary or high school age students! HAVE LIMITED SPACE? MAKE IT MOBILE!! Flavor stations are considered extra to the meal, so they do not have to be on or near the serving line. WHAT SEASONINGS ARE YOU USING BESIDES SODIUM? MEAL PROMOTIONS Farm to School Food Day 2014 Appreciation Days National School Lunch Week FARM TO SCHOOL The Farm to School Network promotes sourcing products from local farms along with nutrition and agriculture education for students. STUDENT GARDENS ADVERTISE LOCALLY PURCHASED HEALTHY EATING PROMOTION FARM TO SCHOOL FOOD DAY 2014 TURNIP DISHES UNDERGROUND CANDY Parmesan Mashed Turnips ROASTED RED POTATOES AND TURNIPS Great promotion! CELEBRATION DAYS Using the cafeteria to promote learning! WINNERS DRINK MILK Edgewood Elementary School CELEBRATING DR. SEUSS'S BIRTHDAY NATIONAL SCHOOL LUNCH AND BREAKFAST CELEBRATIONS SUPER LUNCH ROOM LADY! Terri Cook, Anderson Community Schools NATIONAL SCHOOL BREAKFAST DETECTIVES LUNCH LADY SUPER HEROES Avon Community Schools BRINING THE MEALS TO THE STUDENTS Grab and Go Breakfast Non Traditional Serving Lines BREAKFAST ON THE GO Making meals accessible BREAKFAST IN THE CLASSROOM Students are able to study while eating breakfast GRAB AND GO FOR STUDENTS TO PASS THROUGH ON THEIR WAY TO CLASS GRAB AND GO HOT LINE You can make hot food grab and go too! WHAT UNIQUE GRAB AND GO IDEAS DO YOU HAVE? NON TRADITIONAL LINES Thinking outside the box UPRIGHT COOLERS AND FLAT SERVICE MENU PLANNING TRICKS VALUE OF CYCLE MENU PLANNING Reduces Menu Planning time & instructions Ease in ordering food Track student favorite meals Ease in planning Diabetic Meals “The benefits of using cycle menus for both the menu planner and the Managers and staff are endless. Why “re-create the wheel” when you can do the work 1-3 times per year and spend precious time on other parts of our jobs? It makes ordering and daily preparation easier because products are consistent and production numbers can be used from previous cycles to project how many to prepare for current day’s menu. If you change the cycle 1-3 times per year (we do a Fall, Winter, and Spring cycle for elementary, middle, and high), the students do not grow tired. It’s actually helpful for students as well because they know when to expect their favorite items to come up next!” Lindsey Hill, FSD South Madison Community Schools MAKE MENUS COLORFUL! Food is eaten just as much with the eyes as with the mouth! Think about how the menu will look on the tray! EASE IN ORDERING & PREPARATION Staff will not have to ask daily what serving utensils will be needed Production records can easily show how much to order for the next cycle SERVING INSTRUCTIONS FOR STAFF TRACKING STUDENT FAVORITES CYCLE MENU AT BREAKFAST “Students as well as staff like having the same menu each day of the week for breakfast and our participation district wide has increased by 7.5% this year compared to last year.” Warsaw Community Schools DIABETIC DIETS ARE EASIER TO TRACK Nurses are able to calculate carbohydrate points for each cycle instead of daily Parents are able to train child on what they are allowed to eat Be sure to label any special menu items for diabetic students BEST PRACTICE TIPS TIPS FROM DIRECTORS Print Weekly Newsletter from Allie and check off as each item is completed. Sample new products with students before serving Turn a la carte line into a reimbursable line offering a la carte items on all serving lines STUDENT TASTE TEST A LA CARTE LINE TURNED INTO A REIMBURSABLE LINE THANK YOU FOR ALL YOU DO!! QUESTIONS?