Small Changes Huge $$ Impact

Transcription

1 Small Changes Huge $$ Impact

2 Speaker Slide Carol Chong atnl. Nutrition Advisor Alliance for a ealthier Generation Jana Landrum Child Nutrition Director San Benito CISD TX Chris Burkhardt Child Nutrition Director Cleveland Metro School District OH Susan Stone School Nutrition Coordinator Newton County School District GA

3 Key Area 3: Administration

4 Affiliation or Financial Disclosure This presentation was supported by the Grant or Cooperative Agreement, NU1ADP , funded by the Centers for Disease Control and Prevention. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the Centers for Disease Control and Prevention or the Department of Health and Human Services.

5 Professional Standards Code This session provides one (1) CEU Key Area: Administration 3000 Key Topic: Using your #SocialMedia savvy to make #SmallChangesHuge$$Impact EARN CONTINUING EDUCATION CREDITS

6 Alliance for a Healthier Generation OUR VISION OUR MISSION All young people deserve a chance to live healthier lives. We work to empower kids to develop lifelong healthy habits by ensuring the environments that surround them provide and promote good health.

7 Alliance for a Healthier Generation Healthy Schools Our Healthy Schools Program helps to create and sustain healthy school environments where students, especially those in greatest need, can achieve greater academic success and life long healthy habits.

8 Alliance for a Healthier Generation 25 million children have been reached through our work with schools, communities and businesses

9 Alliance for a Healthier Generation PARTNERING FOR SUCCESS IN SCHOOL NUTRITION PROGRAMS

10 Fostering Flavor Exploration GREENVILLE COUNTY SCHOOL DISTRICT, SC

11 Greenville County Schools, South Carolina Joe Urban, Director Food and Nutrition Services 101 schools - 44th largest in the United States 80,000 meals/day Scratch/speed scratch cooked meals Participation increases - $$ Impact: 4% lunch 42% breakfast over 4 years

12 Greenville County Schools: Fostering flavor exploration Fresh, premium and scratch/speed scratch-cooked Creative add-ons from hydroponic gardens Premium seafood and Certified Angus Beef Locally raised products

13 Greenville County Schools: Fostering flavor exploration

14 Greenville County Schools: Fostering flavor exploration

15 Greenville County Schools: Fostering flavor exploration

16 Greenville County Schools: Fostering flavor exploration

17 Proof of the Pudding

18 Marketing and Menu Makeover Susan Stone Newton County School Nutrition Covington, GA

19 Affiliation or Financial Disclosure Pro Team Consultants hired to facilitate this pilot program.

20 Newton County School District- Covington, GA 35 miles east of Atlanta Student enrollment- 19, schools Free & Reduced-68.5% Breakfast participation- 38.1% Lunch participation- 74.2%

21 Lunch Participation- Trends SY % SY % SY % SY % SY % SY % 5 Year Period- 7.3 % decrease SN Department SY 18 Goal- Develop new menus for next upcoming year and review serving strategies with select group of SNP managers.

22 Project Timeline

23 Marketing and Menu Makeover Pilot for Clements Middle School February 12-16, 2018 Cosmetic Makeover Painted walls Removed awnings over doorways Artwork and Updated Bulletin Boards Marketing and Redesign of Menus Built menus around themes, i.e. All American Day Marketed menus, flavor station, and self serve to students, faculty, and parents

24 Serving Line -Before and After

25 Serving Line - Before and After

26 Artwork

27 Menu Makeover Monday: All American Day- Hot Dog w/ Chili and toppings Tuesday: Mashed Potato Bar- Topped with choice of Buffalo Chicken or Home-style Chicken Nuggets and Shredded Cheese Wednesday: Rice Bowl- Topped with choice of Chicken or Beef Thursday: Pasta Bar- Pasta with choice of Chicken Alfredo or Beef Marinara Friday: Friday Favorites -Pizza & Chicken Tenders Serving Strategies identified: Increased interaction between SNP employee and students Student self serve cold items such as fruit

28 Flavor and Flatware Station

29 Self- Service

30 Student Panel

31 Student Panel

32 And for the outcome Lunch Participation in August % Lunch Participation in April % + 5.8% Small changes Huge $$ Impact

33 How to Make a Big Difference Christopher Burkhardt Cleveland Metro School District, Cleveland OH

34 Cleveland Metro School District How to Make a BIG Difference Variety Display Market Separate

35 Variety, Variety, Variety Breakfast Options Two (2) options Fifteen (15) options ++Fresh Fruits

36 Small changes Huge $$ Impact The result?

37 Small changes Huge $$ Impact

38 Variety, Variety, Variety Breakfast Participation August School Year 16,847 August School Year 22, ,227 31%

39 Small changes Fruit, Variety, Display, Marketing And A Bunch Of Other Stuff

40 Small changes

41 Display Huge $$ Impact

42 Display Huge $$ Impact

43 Display Huge $$ Impact

44 Market

45 Lift and Separate

46 Lift and Separate

47 Rethinking the Traditional Serving Line Based on a Pre-Portion Self Serve System PK-12th Jana Landrum, SNS San Benito CISD, TX San Benito, TX

48 Our Customers

49 Offer a Variety of Quality Menu Choices Daily 1 Serve a variety of Menu Options in an attractive way on the traditional line Maintain speed of service on the line with additional choices

50 Allow ample time for eating at mealtime 2 Quickly serve appealing meal choices to allow enough time for students to enjoy their food Prevent long lines during meal periods which discourages participation

51 Make it work for the Bottom Line 3 Upgrade equipment, serving lines to meet quality, variety and speed Control labor costs Maintain and increase participation Control food costs

52 Traditional Elementary Line in 2004 Pre-portioned cold fruit and vegetables displayed on 18 x 26 pans. Hot entrée and vegetables served on line.

53 Traditional Elementary Line in 2013 A common scenario... schools still struggling to serve choices on a traditional line with steam wells

54 Elementary Serving Line 2018 Pre Portion Self Serve System Front of Line Back of Line

55 Serving Line Pre Portion Self Serve System

56 Implementation Pre-Portion Self Serve System PK-12 th Grade

57 Impact on Equipment & Staff Pre Portion Self Serve System All serving lines converted to heated and refrigerated merchandisers. No serving wells. Staff retrained on new system-timing of preparation, batch cooking All hot food portioned in the back of the house for just in time service Cold merchandisers are stocked once or twice during entire serving period

58 Benefits Pre Portion Self Serve System Served 1 mega lunch for 8 years at High School without loss of participation serving over 1800 meals in one 40 minute lunch (10 serving lines) Reduced labor at all schools utilizing a standardized work matrix Reduced equipment costs for serving lines Improved portion control

59 Benefits of Pre Portion Self Serve System Easy to reconfigure lines in response to change in school meal schedule or student population Flexible and allows for creativity in menu planning and merchandising Created standardized system for serving line, kitchen layout, menu and work schedules

60 Results-Happy Customers District Enrollment 10,500 Participation Lunch 90% of Enrollment Breakfast 65% of Enrollment Labor - 30 % of Revenue Food - 42% of Revenue

61 Thank you!

62 Resources foodplanner.healthiergeneration.org schools.healthiergeneration.org

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