increasing meal participation kelly schlein richmond county school nutrition director
TRANSCRIPT
Increasing Meal Participation
Kelly Schlein Richmond County School Nutrition Director
Drivers of Participation
Participation
Breakfast Lunch
Supper
Promotions or LTO
Afterschool Snacks
CEPProvision 2
Summer Feeding
Program
Menu Trends &
A la Carte
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
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.
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
Promotions, Promotions, Promotions
• Morning Announcements
• Feature Special Menu Items • Serving Line Decorated
• Giveaway Prizes
• Posters, Balloons & Signage Galore
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
Promotions Calendar for 2015-2016
AugustWelcome Back Taste Testing’s
SeptemberNational Whole Grains Month: Share the Goodness World School Milk Day
OctoberNational School Lunch Week: School Lunch Snapshot National Farm to School Month: Rooting for CarrotsHalloween
NovemberThanksgiving DecemberSeason’s Greetings (Christmas) CelebrationHoliday Meal
January Welcome Back, Winter Wonderland February American Heart Month Valentine’s Day Optional: National Snack Food Month (Smart Snacks)
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.
Kid Friendly Meals
“Lunchbox Buddies”
Flavor Stations: Middle & High SchoolsCajun, Garlic & Herb, Lemon Pepper, Black Pepper, Curry, Seasonings & Condiments
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.
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.
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.
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 sandwichesEx: 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….
