1. Increasing Meal Participation
Kelly Schlein
Richmond County School Nutrition Director

2. Drivers of Participation
Breakfast Lunch
Supper
Promotions or LTO
Afterschool Snacks
Provision 2
CEP
Summer Feeding Program
Menu Trends &
A la Carte

3. Where do you have room to grow your Program?
Examine Participation Reports: Breakfast, Lunch, Snack, A la Carte
Develop Menu Committee- consisting of managers and menu planners
Establish Nutrition Advisory Committee- consists of students from various grades
Student surveys before a new cycle menu is developed
Social Media Presence-Instagram, Facebook, Up-to date Website

4. Directors: Conduct a financial analysis of your operations.
Share results & provide training to staff
Meet with managers to discuss:
-concerns and current participation levels and
-future plans to generate higher participation rates.
Design goals & initial action steps
Monitor outcomes of established goals.

5. Conduct a Lunchroom self assessment district or school card.
Strategically set up your serving lines to look more appealing. Sprucing up the serving lines.
Decorative fruit baskets at each cashier register
Place white milk in front of front of cooler instead of flavored milk
Self serving in middle & high school
Evaluate participation before and after each change is implemented

6. Promotions, Promotions, Promotions
Morning Announcements
Feature Special Menu Items
Serving Line Decorated
Giveaway Prizes
Posters, Balloons & Signage Galore

7. Screamin’ Shrimp n’ Grits Hocus Pocus Ravioli w/ Breadstick PBJ Witch
Halloween Celebration
Morning Announcement
Screamin’ Shrimp n’ Grits
Hocus Pocus Ravioli w/ Breadstick
PBJ Witch
Mysterious Mixed Vegetables
Spooky Salad w/ Wicked Dressing
Monsterous Melon
Frightening Fruit

8. Promotions Calendar for 2015-2016
August
Welcome Back Taste Testing’s
September
National Whole Grains Month: Share the Goodness
World School Milk Day
October
National School Lunch Week: School Lunch Snapshot
National Farm to School Month: Rooting for Carrots
Halloween

9. November
Thanksgiving
December
Season’s Greetings (Christmas) Celebration
Holiday Meal
January
Welcome Back, Winter Wonderland
February
American Heart Month
Valentine’s Day
Optional: National Snack Food Month (Smart Snacks)

10. March
National School Breakfast Week: Wake Up to School Breakfast
St. Patrick’s Day
National Nutrition Month: Savor the Flavor for Eating Right
April
Easter/Spring Celebration
May
School Nutrition Week/ School Lunch Hero Day
*Additional schoolwide promotions may be planned throughout the year in addition to the ones listed.

13. Kid Friendly Meals

14. Reaching
“Lunchbox Buddies”

15. Flavor Stations: Middle & High Schools
Cajun, Garlic & Herb, Lemon Pepper, Black Pepper, Curry, Seasonings & Condiments

16. Pizza for Principals
2 Weeks notice
Thursday & Fridays Only
Submit class roster when placing order
Reimbursable Meal-charge $2.75 per student
regardless of eligibility.

17. Grants up for Grabs! Salad Bars Vitamix Blenders
Cambro Breakfast Kiosks
Tons of assistance with resources: Breakfast in the Classroom, Grab & Go Breakfast & Lunch, etc.

18. Enhance Quality Across the Board
Review correct prep, cooking, holding and serving procedures with all staff
Display a picture of the expected presentation of end product a Mgr Mtg
Use a variety of shapes & colors of trays, service utensils, & packaging.
Investigate deli bar, potato bar, macaroni & cheese bar options.

19. Summer Feeding Program
Plan early, find volunteers, site locations, etc.
Offer more than a one week cycle menu
Provide “hot meals” a few times a week with variety of pre-packaged sandwiches
Ex: hamburger, hotdog, Italian Combi Sub, etc.
Student surveys for meal preferences
Feed Summer School Students in addition to camps, VBS, recreation centers, libraries,
Market, market, market….

20. Richmond County SNP Director
Any Questions?
Kelly Schlein
Richmond County SNP Director
(706)