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“Keeping the Business Buzzing” School Nutrition on the Cutting Edge – so Brag About It!

“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. Things we think about….so should you!. How can I promote my menu? How can I get into the classroom?

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“Keeping the Business Buzzing” School Nutrition on the Cutting Edge – so Brag About It!

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  1. “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

  2. Things we think about….so should you! 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?

  3. It’s a tough job…but someone has to do it

  4. What’s the buzz word on the menu… • 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.

  5. How do I share 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!!!

  6. Bring the Classroom to the Cafeteria! • 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

  7. Brown Bag Competition….

  8. Free Samples!

  9. Get immediate feedback

  10. Start in the Classroom… Intern teaches nutrition to 4th grade students

  11. Bring them into the Cafeteria…. Students wear milk mustaches after a kitchen tour

  12. The BRAND • 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

  13. Be loud and proud..

  14. Recipe Challenge in the Media

  15. Spread the good word… Chef Sarah visit the White House Garden!

  16. Networking and connections..

  17. A game of stakes…or stakeholders

  18. Why does this matter? • 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!!

  19. Can I afford too…. • 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

  20. Can I afford not too???? High Cost Low Sale Low Cost High Sale Low Cost Low Sale High Cost High Sale Participation is Key Study and redefine the menu mix…….

  21. Take Aways… Assess where your school is at on the continuum Provide 1-2 ideas, and help support a gradual sustainable change or program Remember “creating a buzz” change takes a team effort!

  22. Thank you!Life is 10% what happens, and 90% of how you react to it – choose your attitude to be successful! pisanicm@hudson.edu 330.653.1215

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