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HMS Makeover

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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

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