Small Changes Huge $$ Impact - School Nutrition · © COPYRIGHT 2018 SCHOOL NUTRITION ASSOCIATION | #ANC18 | LAS VEGAS, NV. Title: PowerPoint Presentation Author: eileen will Created

© COPYRIGHT 2018 SCHOOL NUTRITION ASSOCIATION | #ANC18 | LAS VEGAS, NV


Small Changes – Huge $$ Impact


Speaker Slide

Carol Chong

Natnl. Nutrition Advisor

Alliance for a

Healthier 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


Key Area 3: Administration


Affiliation or Financial Disclosure

This presentation was supported by the Grant or Cooperative Agreement, NU1ADP003091-03, 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.


• This session provides one (1) CEU

⎻ Key Area: Administration 3000

⎻ Key Topic: Using your #SocialMedia savvy to make

#SmallChangesHuge$$Impact

Professional Standards Code

EARN

CONTINUING

EDUCATION

CREDITS


We work to empower kids

to develop lifelong healthy

habits by ensuring the

environments that surround

them provide and promote

good health.

All young people

deserve a chance to

live healthier lives.

OUR VISION OUR MISSION

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.


Generation


25 million childrenhave been reached through our work

with schools, communities and

businesses


Generation


PARTNERING FOR SUCCESS IN

SCHOOL NUTRITION PROGRAMS


Generation



Fostering Flavor Exploration

GREENVILLE COUNTY SCHOOL DISTRICT, SC


⎻ 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

Greenville County Schools, South Carolina


• Fresh, premium and

scratch/speed scratch-cooked

• Creative add-ons from hydroponic

gardens

• Premium seafood and Certified

Angus Beef

• Locally raised products

Greenville County Schools: Fostering flavor exploration










Proof of the “Pudding…”



Marketing and Menu Makeover

Susan Stone

Newton County School Nutrition

Covington, GA


Affiliation or Financial Disclosure

• Pro Team Consultants hired to facilitate this pilot

program.


Newton County School District-Covington, GA

•35 miles east of Atlanta

•Student enrollment- 19,500

•23 schools

•Free & Reduced-68.5%

•2017-

•Breakfast participation- 38.1%

•Lunch participation- 74.2%


Lunch Participation-Trends

•SY 12- 81.5%

•SY 13-79.1%

•SY14- 79.8%

•SY 15- 75.6%

•SY 16- 76.3%

•SY 17- 74.2%

•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.


Project Timeline


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


Serving Line -Before and After


Serving Line - Before and After


Artwork


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


Flavor and Flatware Station


Self- Service


Student Panel


Student Panel


And for the outcome…

•Lunch Participation in August 2017- 84.1%

•Lunch Participation in April 2018- 89.9%+ 5.8%

Small changes – Huge $$ Impact



How to Make a Big Difference

Christopher Burkhardt

Cleveland Metro School District, Cleveland OH


Cleveland Metro School DistrictHow to Make a BIG Difference

Variety Display Market Separate


Variety, Variety, Variety

Two (2) options

Fifteen (15) options

++Fresh Fruits

Breakfast Options



The result?




Variety, Variety, Variety

Breakfast Participation

August 2016-2017 School Year 16,847

August 2017-2018 School Year 22,074

++ 5,227 31%


Fruit, Variety, Display, Marketing And A Bunch

Of Other Stuff

Small changes…


Small changes…


Display – Huge $$ Impact






Market


Lift and Separate


Lift and Separate



San Benito, TX

Rethinking the Traditional Serving Line

Based on a Pre-Portion Self Serve System

PK-12th

Jana Landrum, SNS

San Benito CISD, TX


Our Customers


• Serve a variety of Menu Options

in an attractive way on the

traditional line

• Maintain speed of service on the

line with additional choices

Offer a Variety of Quality Menu Choices Daily

1


• Quickly serve appealing meal

choices to allow enough time for

students to enjoy their food

• Prevent long lines during meal

periods which discourages

participation

Allow ample time for eating at mealtime

2


• Upgrade equipment, serving lines

to meet quality, variety and speed

• Control labor costs

• Maintain and increase

participation

• Control food costs

Make it work for the ‘Bottom Line’

3


Traditional Elementary Line in 2004

• Pre-portioned cold fruit and vegetables displayed on 18” x 26” pans.

• Hot entrée and vegetables served on line.


Traditional Elementary Line in 2013

• A common scenario.....schools still struggling to serve choices on a traditional line with steam wells


Elementary Serving Line 2018 Pre Portion Self Serve System

Front of Line Back of Line


Serving LinePre Portion Self Serve System


Implementation

Pre-Portion Self Serve System

PK-12th Grade


• 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

Impact on Equipment & StaffPre 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

BenefitsPre 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

Benefits of Pre Portion Self Serve System


District Enrollment 10,500

• Participation

Lunch 90% of Enrollment

Breakfast 65% of Enrollment

• Labor - 30 % of Revenue

• Food - 42% of Revenue

Results-Happy Customers


Thank you!


• foodplanner.healthiergeneration.org

• schools.healthiergeneration.org

• https://www.cdc.gov/healthyschools/index.htm

Resources


Documents

Small Changes Huge $$ Impact - School Nutrition · © COPYRIGHT 2018 SCHOOL NUTRITION ASSOCIATION | #ANC18 | LAS VEGAS, NV. Title: PowerPoint Presentation Author: eileen will Created