LUNCHROOM

MAKEOVER:

HORSEHEADS

INTERMEDIATE & MIDDLE

SCHOOLS

C O O K MA N A G E R : S

H E I LA H

O Y T

S P R I NG 2

0 1 0

CORNELL UNIVER

SITY FO

OD AND BRAND

LAB© BEN

CENTER 2012

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!

• Trays (serving platters and meal trays)

• Seasonal décor

• Plastic fruit models

• Contrasting fruits together

TECHNIQUE 1: ADD COLOR!

• Seasonal décor• Daily menu

boards• Special food

items• “Special guest

server” days• Feedback days

TECHNIQUE 2: KEEP IT NEW!

• Menu boards

• Targeted items (fruits and veggies)

• Nutritional posters

• Place white milk in front

TECHNIQUE 3: EYE LEVEL = MOST VISIBLE!

• “Show, Don’t Tell”

• Use pictures• Menu

boards create appetites

• Today’s Special• Tomorrow’s Special• Vegetarian Entrées

TECHNIQUE 4: PRIME THE PUMP!

• Treats• #1 student

request: 100% fruit juice slushies

• New entrées• Ex.: BBQ chicken,

new veggie options, fresh & local produce

TECHNIQUE 5: OFFER HEALTHY OPTIONS!

• Suggestion box• Parents’ night open

house• Sit with kids and

talk• Explain what café

can and can’t do, share experience

TECHNIQUE 6: ASK FOR FEEDBACK!

MISSION: ACCOMPLISHED!

HOW MANY IMPROVEMENTS CAN YOU FIND?

David Kabel, Director of GST BOCES Food Services

Sheila Hoyt, Cook manager of Horseheads Intermediate and Middle Schools

KUDOS!