2. MISSION: USE SMARTER LUNCHROOMS
INITIATIVE TECHNIQUES TO IMPROVE
STUDENTS’ SCHOOL FOOD CHOICES
• DO:
• Increase purchase and consumption of fruits and vegetables
• Increase interest in targeted items, esp. plant-based and healthy
entrees
• Improve rapport between café staff and students, parents, and school
staff
• Increase communication between café staff and students
• DON’T:
• Disrupt lunchroom routine or spend lots of money!
© BEN Center 2011

3. TECHNIQUE 1: ADD COLOR!
• Trays (serving
platters and
meal trays)
• Seasonal
décor
• Plastic fruit
models
• Contrasting
fruits together
© BEN Center 2011

4. TECHNIQUE 2: KEEP IT NEW!
• Seasonal
décor
• Daily menu
boards
• Special food
items
• “Special guest
server” days
• Feedback days
© BEN Center 2011

5. TECHNIQUE 3: EYE LEVEL = MOST VISIBLE!
• Menu
boards
• Targeted
items (fruits
and
veggies)
• Nutritional
posters
• Place white
milk in front
© BEN Center 2011

6. TECHNIQUE 4: PRIME THE PUMP!
• “Show, Don’t
Tell”
• Use pictures
• Menu boards
create
appetites
• Today’s Special
• Tomorrow’s Special
• Vegetarian Entrées
© BEN Center 2011

7. TECHNIQUE 5: OFFER HEALTHY OPTIONS!
• Treats
• #1 student
request: 100% fruit
juice slushies
• New entrées
• Ex.: BBQ chicken,
new veggie options,
fresh & local
produce
© BEN Center 2011

8. TECHNIQUE 6: ASK FOR FEEDBACK!
• Suggestion box
• Parents’ night open
house
• Sit with kids and talk
• Explain what café can
and can’t do, share
experience
© BEN Center 2011

9. MISSION: ACCOMPLISHED!
HOW MANY IMPROVEMENTS CAN YOU FIND?
© BEN Center 2011

10. BRAVO!
David Kabel,
Director of GST
BOCES Food
Services
Sheila Hoyt,
Cook manager
of Horseheads
Intermediate
and Middle
Schools
© BEN Center 2011