MISSION: USE SMARTER LUNCHROOMS    INITIATIVE TECHNIQUES TO IMPROVE    STUDENTS’ SCHOOL FOOD CHOICES•   DO:•   Increase pu...
TECHNIQUE 1: ADD COLOR!• Trays (serving  platters and  meal trays)• Seasonal  décor• Plastic fruit  models• Contrasting  f...
TECHNIQUE 2: KEEP IT NEW!• Seasonal  décor• Daily menu  boards• Special food  items• “Special guest  server” days• Feedbac...
TECHNIQUE 3: EYE LEVEL = MOST VISIBLE!• Menu  boards• Targeted  items (fruits  and  veggies)• Nutritional  posters• Place ...
TECHNIQUE 4: PRIME THE PUMP!• “Show, Don’t  Tell”•   Use pictures• Menu boards  create  appetites•   Today’s Special•   To...
TECHNIQUE 5: OFFER HEALTHY OPTIONS!• Treats•     #1 student    request: 100% fruit    juice slushies• New entrées•     Ex....
TECHNIQUE 6: ASK FOR FEEDBACK!• Suggestion box• Parents’ night open  house• Sit with kids and talk• Explain what café can ...
MISSION: ACCOMPLISHED!                       HOW MANY IMPROVEMENTS CAN YOU FIND?   © BEN Center 2011
BRAVO!                       David Kabel,                        Director of GST                        BOCES Food        ...
HMS Makeover
Upcoming SlideShare
Loading in...5
×

HMS Makeover

337

Published on

0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total Views
337
On Slideshare
0
From Embeds
0
Number of Embeds
0
Actions
Shares
0
Downloads
0
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide

Transcript of "HMS Makeover"

  1. 1. 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! © BEN Center 2011
  2. 2. TECHNIQUE 1: ADD COLOR!• Trays (serving platters and meal trays)• Seasonal décor• Plastic fruit models• Contrasting fruits together © BEN Center 2011
  3. 3. TECHNIQUE 2: KEEP IT NEW!• Seasonal décor• Daily menu boards• Special food items• “Special guest server” days• Feedback days © BEN Center 2011
  4. 4. TECHNIQUE 3: EYE LEVEL = MOST VISIBLE!• Menu boards• Targeted items (fruits and veggies)• Nutritional posters• Place white milk in front © BEN Center 2011
  5. 5. TECHNIQUE 4: PRIME THE PUMP!• “Show, Don’t Tell”• Use pictures• Menu boards create appetites• Today’s Special• Tomorrow’s Special• Vegetarian Entrées © BEN Center 2011
  6. 6. TECHNIQUE 5: OFFER HEALTHY OPTIONS!• Treats• #1 student request: 100% fruit juice slushies• New entrées• Ex.: BBQ chicken, new veggie options, fresh & local produce © BEN Center 2011
  7. 7. TECHNIQUE 6: ASK FOR FEEDBACK!• Suggestion box• Parents’ night open house• Sit with kids and talk• Explain what café can and can’t do, share experience © BEN Center 2011
  8. 8. MISSION: ACCOMPLISHED! HOW MANY IMPROVEMENTS CAN YOU FIND? © BEN Center 2011
  9. 9. BRAVO! David Kabel, Director of GST BOCES Food Services Sheila Hoyt, Cook manager of Horseheads Intermediate and Middle Schools © BEN Center 2011

×