Grab-n-go programs are becoming more popular at schools since students don’t want to waste their time in line. These programs can increase participation and revenue without adding the strain of more students to your traditional lunch line. Depending on your staff and budget this program may also be an opportunity to offer additional menu choices that are not available on the main line.
Presentation given by Deborah Bentzel of Fair Food,
Laquanda Dobson of Agatston Urban Nutrition Initiative, Loretta Steffy of School District of Philadelphia. Focuses on the collaborative partnership between these organizations to source local food products in Philadelphia schools.
Presented by Audifas Gaspar, William Mwakyami, Ibrahim Shabani, Gabriel Ndunguru, Christopher Mutungi and Adebayo Abass (International Institute of Tropical Agriculture) at the Africa RISING - NAFAKA Scaling Project End-of-project phase Review Meeting, Dar es Salaam, Tanzania, 3-4 July 2017
Feed & Seed is a company located in Greenville, South Carolina. It's a collaborative effort from farmers, educators, policy makers, health experts, and many more to connect food from the farms to our tables.
Presentation given by Deborah Bentzel of Fair Food,
Laquanda Dobson of Agatston Urban Nutrition Initiative, Loretta Steffy of School District of Philadelphia. Focuses on the collaborative partnership between these organizations to source local food products in Philadelphia schools.
Presented by Audifas Gaspar, William Mwakyami, Ibrahim Shabani, Gabriel Ndunguru, Christopher Mutungi and Adebayo Abass (International Institute of Tropical Agriculture) at the Africa RISING - NAFAKA Scaling Project End-of-project phase Review Meeting, Dar es Salaam, Tanzania, 3-4 July 2017
Feed & Seed is a company located in Greenville, South Carolina. It's a collaborative effort from farmers, educators, policy makers, health experts, and many more to connect food from the farms to our tables.
In Spring 2013, we are on the precipice of dramatic, disruptive change in the health field that offers an unprecedented opportunity and challenge to transform health care and population health.
We know that traditional public health approaches along with more and better health care are not enough to improve health outcomes, equity, and cost. We must also:
- implement sustainable, fundamental "upstream" changes that address the root causes of disease and disability; and
- transform the way we deliver health care to ensure access to quality, affordable health care for all.
Enjoy this Bright Spot presentation from Florence Simpson, Food Service Manager, Los Angeles Unified School District, and Ariana Oliva of the California Food Policy Advocates, which was presented at the 2013 Annual Leadership Conference, co-sponsored by the Center for Health Leadership (CHL) and the California Pacific Public Health Training Center (CALPACT) at UC Berkeley's School of Public Health.
To learn more about this event, please visit:
http://calpact.org/index.php/en/events/leadership-conference
Learn more about CALPACT:
http://calpact.org/
Learn more about the CHL:
http://chl.berkeley.edu/
Kids are the Customers: Marketing Local Food in SchoolsJoanRozelle
Marketing local food in your school food service program can be a positive educational experience and a fundraising program for your school. Learn how to create a responsible school food marketing program that is not only directed at students, but includes school administrators, teachers, parents and the community. Also learn how to replace competitive foods (soda pop and other unhealthy vending machine snacks) with healthy, active fundraising campaigns.
Chef Koochooloo is an NSF funded and endorsed technology learning platform that teaches kids STEAM (science, technology, engineering, arts and mathematics) through healthy cooking, relating each lesson to diversity and inclusion topics --and, prompting them to take action towards creating positive change.
The goal of this toolkit is to help you figure out what local and sustainable food is available in your region, what of it your university could be buying, and what’s missing to make this happen.
By the end of using this toolkit, you’ll know a lot more about the agricultural industry of your area– not just how it’s working now, but how it got to where it is, who’s involved in shaping its future, and how your campus can help.
This webinar will cover upcoming grant opportunities and share best practices for grant writing success. We will also provide an update on NDA grants such as the SB 503 grant and other federal training grants.
Professional Standards Codes: 3000, 3200, 3320
The Efficient Event - Savings Summit 2013SchoolDude
Approximately 98% of schools lose money on community use of their facilities. Learn how you can identify and reduce the hidden costs of campus events, while lessening the burden on your maintenance and operations team.
Camshelving 20th Anniversary - Timeline of Innovative Shelving Solutions for ...Cambro Manufacturing
Cambro Manufacturing is celebrating the 20th Anniversary of one of its most revolutionary products: Camshelving®. When Camshelving was introduced to the foodservice market in 1999, it was extraordinary for two reasons. Not only does it not rust, but its polypropylene shelf plates contained Camguard, an antimicrobial technology that inhibits the growth of mold, fungus and bacteria. Up to this point, foodservice operations largely had metal shelving as their only option. Metal shelving is not only difficult to clean, but it rusts easily, creating potential food safety problems. Cambro sold Camshelving with a “Shelving for Life” goal and promise—and that’s just what it’s become.
Since the inception of Camshelving, several advanced accessories and new products have been created using the same durable materials. Accessories like divider panels and shelf rails keep items organized and safe while being stored on Camshelving. New products like Drying Cradles and Racks, the Flex Station, Ultimate #10 Can Rack, and Ultimate Sheet Pan Rack were all made possible thanks to the initial manufacturing of Camshelving.
More Related Content
Similar to Secrets to A Successful Grab N-Go Program
In Spring 2013, we are on the precipice of dramatic, disruptive change in the health field that offers an unprecedented opportunity and challenge to transform health care and population health.
We know that traditional public health approaches along with more and better health care are not enough to improve health outcomes, equity, and cost. We must also:
- implement sustainable, fundamental "upstream" changes that address the root causes of disease and disability; and
- transform the way we deliver health care to ensure access to quality, affordable health care for all.
Enjoy this Bright Spot presentation from Florence Simpson, Food Service Manager, Los Angeles Unified School District, and Ariana Oliva of the California Food Policy Advocates, which was presented at the 2013 Annual Leadership Conference, co-sponsored by the Center for Health Leadership (CHL) and the California Pacific Public Health Training Center (CALPACT) at UC Berkeley's School of Public Health.
To learn more about this event, please visit:
http://calpact.org/index.php/en/events/leadership-conference
Learn more about CALPACT:
http://calpact.org/
Learn more about the CHL:
http://chl.berkeley.edu/
Kids are the Customers: Marketing Local Food in SchoolsJoanRozelle
Marketing local food in your school food service program can be a positive educational experience and a fundraising program for your school. Learn how to create a responsible school food marketing program that is not only directed at students, but includes school administrators, teachers, parents and the community. Also learn how to replace competitive foods (soda pop and other unhealthy vending machine snacks) with healthy, active fundraising campaigns.
Chef Koochooloo is an NSF funded and endorsed technology learning platform that teaches kids STEAM (science, technology, engineering, arts and mathematics) through healthy cooking, relating each lesson to diversity and inclusion topics --and, prompting them to take action towards creating positive change.
The goal of this toolkit is to help you figure out what local and sustainable food is available in your region, what of it your university could be buying, and what’s missing to make this happen.
By the end of using this toolkit, you’ll know a lot more about the agricultural industry of your area– not just how it’s working now, but how it got to where it is, who’s involved in shaping its future, and how your campus can help.
This webinar will cover upcoming grant opportunities and share best practices for grant writing success. We will also provide an update on NDA grants such as the SB 503 grant and other federal training grants.
Professional Standards Codes: 3000, 3200, 3320
The Efficient Event - Savings Summit 2013SchoolDude
Approximately 98% of schools lose money on community use of their facilities. Learn how you can identify and reduce the hidden costs of campus events, while lessening the burden on your maintenance and operations team.
Camshelving 20th Anniversary - Timeline of Innovative Shelving Solutions for ...Cambro Manufacturing
Cambro Manufacturing is celebrating the 20th Anniversary of one of its most revolutionary products: Camshelving®. When Camshelving was introduced to the foodservice market in 1999, it was extraordinary for two reasons. Not only does it not rust, but its polypropylene shelf plates contained Camguard, an antimicrobial technology that inhibits the growth of mold, fungus and bacteria. Up to this point, foodservice operations largely had metal shelving as their only option. Metal shelving is not only difficult to clean, but it rusts easily, creating potential food safety problems. Cambro sold Camshelving with a “Shelving for Life” goal and promise—and that’s just what it’s become.
Since the inception of Camshelving, several advanced accessories and new products have been created using the same durable materials. Accessories like divider panels and shelf rails keep items organized and safe while being stored on Camshelving. New products like Drying Cradles and Racks, the Flex Station, Ultimate #10 Can Rack, and Ultimate Sheet Pan Rack were all made possible thanks to the initial manufacturing of Camshelving.
Be sure that Cambro is on the top of your list of booths to visit at NAFEM 2017! The show will be held from February 9-11 and this year’s show is back in Orlando, Florida and Cambro will be there with an impressive selection of proven foodservice solutions at booth #1012.
We of course will be exhibiting our latest innovations, 13 of them to be exact. But who’s counting? We are! Here’s a sneak peak of just a handful of the exciting signature products that will be on display at the show.
Poke has definitely transitioned into the catering world in a big way. At the Art of Catering Food held in Washington DC recently, Executive Chef Robin Selden of posh Marcia Selden Catering & Event Planning in Stamford, CT, demonstrated fresh ideas for incorporating poke preparations into catering menus and stations.
From her presentation, entitled “Step Aside Ceviche, Let's Do the Hokey Poke,” we are sharing with you some of her slides on how to capitalize on this fresh trend with you below:
Add More Flair to Your School Trays With This One Simple Trick
Not only does a compartment tray display food in an organized manner – and keep peas from mixing with mashed potatoes – but did you know that it can display your school pride, too? You can add your school logo, mascot or other symbol to any compartment tray in any color.
According to Cafeteria Culture, a nonprofit that advocates for creating zero waste school foodservice operations, the ideal solution for school trays are reusable ones, like the Cambro School Compartment Trays. Personalized with your school logo, these trays make a great alternative to disposable, styrofoam trays.
You’ve probably been eating pulses most of your life – you just didn’t know it. Pulses are a type of dried legume seed, such as beans, chickpeas, lentils and peas, and they are packed with protein, fiber and minerals, but devoid of fat. Trying to shed light on this under-appreciated food staple, the United Nations has declared 2016 the International Year of Pulses, calling them “nutritious seeds for a sustainable future.”
MEET THE CAMCREDIBLES
The Camcredibles is the story of a team of “undercover” superhero products trying to live a food safe, sustainable and efficient, suburban Huntington Beach life when they are forced back into action in order to save Restraupolis from evil forces.
Known to the world as superheroes Hydrasave, Angledyne, Plastigirl, ServTread, Transporta, CamGuardian, Dissolvine and AppaDoña are among the world's greatest “grime” fighters, saving restaurateurs and battling evil during operation hours.
Experience the adventures of CamGuardian, Angledyne and the rest of the Camcredible Family!
www.cambro.com
National School Lunch Week
History of School Lunches
Stats on Public School Lunches
Trends in School Lunches - Allergy Management, Grab-N-Go Lunch, Salad Bars to Schools
Once again the NRA Show in Chicago proved to be a success this year! Our booth was filled with new products, innovations and insightful interactions throughout every section of our booth.
We featured over fifteen new product categories but undoubtedly this year’s focus was centered on Storage Products and keeping food fresh…longer. Our StoreSafe Vault was bustling as we discussed with customers and prospects the importance of implementing proper storage practices as well as proven products that have helped operators achieve shelf life extension of produce by up to three days.
The key message throughout the four days was: Lock in Freshness, Lock our Risk---helping operators protect their profits.
We shared some great photos and videos on our Instagram and Twitter accounts but just in case you missed it, here’s a recap of everything we covered during our four days at the show.
In today’s economy, being a foodservice business owner and owning the facility might not always be concepts that go hand-in-hand. Whether yours is a start-up operation or your current one is so successful that it’s simply bursting at the seams, leasing kitchen space (or additional kitchen space) is a viable solution that you should consider. Yet, where to begin? What to consider when looking for a facility that will potentially be the new hub for your culinary genius?
Serving more fresh produce is not just a catering trend but clearly a health consideration many people are consciously looking to add to their diets. It certainly takes a lot of work to get fresh produce to the table-- from the farm to delivery to preparation, and finally onto a plate. One overlooked step and your produce costs could skyrocket needlessly with unnecessary spoilage.
Don't let this happen to your operation! Watch our quick story on "The Life and Times of Produce"-- a subtle reminder to treat your veggies right and stop the produce abuse.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
2. 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
3. Challenge #1: Program Details
Research 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.
4. Challenge #1: Get Their Buy In
Meet 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.
5. • 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
7. 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.
8. • 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.
9. • 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.
10. 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
11. 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.
12. 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
14. # of
Meals
Per Day
Menu Design – Factors to
Consider Prior to Finalization
A La Carte vs.
Reimbursable Meals
Breakfast,
Lunch &
Snacks
Kitchen Staff & Space
15. • 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
16. 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
17. “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 Zacarias
Food Services Supervisor
Cincinnati Public Schools
Versatile Grab-N-Go Cart
18. 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
19. • 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!
20. • 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
21. • 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
23. 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
24. Reduce In-line Wait Time
• Set-up in remote locations to reduce line
congestion.
• Offer taste-test approved, unique and
rotating menus.
25. Quality & Convenience are Key
Challenges:
1.Open campuses
2.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.
26. Versatile Carts Go Anywhere:
Inside or Outside
Challenges:
1. To increase participation
2. To increase revenue
Solution:
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.
27. Customizable Solution
Challenge:
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.
28. Versatile: Mobile Shelving
The 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.
29. • 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
30. Resources
Versatile Equipment Solutions
www.cambro.com/schools
Let’s Move Salad Bars to Schools
http://www.saladbars2schools.org/
Fuel Up to Play 60
https://school.fueluptoplay60.com/funds/funds_for_futp60.php
Additional Funding Opportunities
http://meals4kids.org/find-grants-available-you
Creative Ways to Raise Funds
http://www.better-fundraising-ideas.com/school-fundraising.html