Presentation on theme: "“Keeping the Business Buzzing” School Nutrition on the Cutting Edge – so Brag About It! Maureen Faron Pisanick, RD,LD Dietitian, and Supervisor of Nutrition."— Presentation transcript:
“Keeping the Business Buzzing” School Nutrition on the Cutting Edge – so Brag About It! Maureen Faron Pisanick, RD,LD Dietitian, and Supervisor of Nutrition Hudson City School District
How can I promote my menu? How can I get into the classroom? How can I improve the brand and image of my cafeteria? How to gather a team to support our efforts? Why does this matter? Can I afford to or better yet, can I afford not to? Things we think about….so should you!
What’s on it? When to share and when to be stealth? Descriptions say more than words… What is selling well at other schools? Trends that stick – not just a Concept Day. Speed Scratch gaining ground vs. Heat and Serve The Local “Buzz” – Farm to School Beating the bad rap….Chef supporting new face to school foods. What’s the buzz word on the menu…
How do we communicate to the audience? Print Web Announcements Menu Boards Signage What is available at no or low cost? Menu Templates Microsoft “Clip Art” Promotional Menu Templates STUDENTS!!! How do I share the menu….
Savvy Consumers Incorporate students into sample days Surveys may be a great help Follow the trends – where do kids eat? Behavioral Economics….not just your average cafeteria talk Keeping ahead of the curve….new regulations (let’s not go there…) Classroom Education Chance to educate and market Makes lunch a part of the “curriculum” Menu contests – they eat it if they design it Education Messages in the Lunch Line Trivia Message boards with meaning Bring the Classroom to the Cafeteria!
Professional Appearance “Restaurant” quality and consistency Uniforms and Team Spirit! Clean, neat, and organized Chef Inspired “Let’s Move Chef to Schools” Vendors support – Theme days Coat your cook’s! Making the grade…..with Nutrition Awards State Education Awards (OH – Stellar, Buckeye Best) Alliance for Healthier Generation Award HUUSC – Healthier US Schools Challenge Communicate with Community Newspaper or Local Cable Access for your commercial message The BRAND
Bottom Line Budgets and balance Promote our efficiencies Bench mark with standards – KPI Key Performance Indicators (meals per labor hour) Cycle Menu Costing/True Value Inventory Contribute to the health of children It’s not good nutrition until they eat it!! Why does this matter?
Knowing our meal costs Assess bids, assess plate costs Knowing our profit margins A la carte formula important Know our labor needs – we do run a “business” Defining an accurate profit and loss Review often to determine peaks and dips Communicate with our administration and staff– gain support for your goals and changes Seek grant funding partnerships FUTP60 Let’s Move Salad Bars to Schools FTS Dollars Can I afford too….
Participation is Key Study and redefine the menu mix……. Can I afford not too???? High Cost High Sale Low Cost High Sale Low Cost Low Sale High Cost Low Sale