1. The “P Soup” Production Company Presents… The “P Soup” Production Company Presents… Product, Presentation, Place, Promotion…. Ingredients for Marketing Success

2. Act 1  Would YOU Eat Here?

3. Act 2 Everyone Wants to Eat Here

4. Talk Soup Talk Soup  What was right?  What was wrong?  What’s going on in your “soup bowl”?

5. 1 st P... Product 1 st P... Product  High Quality  Consistent  Desirable

6. Standardized Recipes Standardized recipes provide a consistent and safe product. Standardized recipes provide a consistent and safe product.

7. Evaluate Food Quality  Would foodservice staff choose to eat this food? Do they taste their product?  Do others taste new menu items?

8. 2 nd P... Presentation 2 nd P... Presentation  We eat with our eyes and then our mouth  If it looks good, we will taste it, If it tastes good, we will eat it

9. Color is Critical Batch cook vegetables in small quantities. Avoid using poor quality ingredients, overcooking and holding “fragile” foods more than 20 minutes.

10. Garnishes and Height add Eye Appeal

11. Proper Plating Sample Trays  Place foods attractively on plate or tray  Sample plate or tray offers an “idea”

12. Customer Senses are at Work  Aromas  Lighting  First Sightings  Sounds

13. 3 rd P.....Place 3 rd P.....Place  Is the Cafeteria an Inviting Place?

14. Evaluate your Facilities Are facilities and equipment clean and without clutter? Are facilities and equipment clean and without clutter?

15. Make it a “Destination”

16. Kids like the Unusual

17. Utilize Wall Space Well  Posters – change often  Banners  Murals

18. 4 th P....Promotion 4 th P....Promotion  Create a Student Advisory Group

19. Recruit Students from:  Each grade level  Diverse groups  Class with high CN participation rate  Non-participants  Student clubs  Culinary Arts class  FACS classes

20. Advisory Groups can:  Taste new food items  Suggest menu items, special menus, catchy names for foods  Manage a “suggestion box”  Suggest rewards for healthy choices  Be ambassadors for your CN program

21. Bulletin Boards  Up-to-Date  Student-Led  Interactive  Educational

22. Evaluate Your Customer Service  Does the staff interact positively with the students?  Does the staff encourage students to try fruits and vegetables and new foods?

23. Basic Customer Needs   To feel important   To feel respected   To feel welcome   To be recognized   To feel appreciated   To get tasty, nutritious food   To feel comfortable

24. Follow the P Soup recipe:  Product  Presentation  Place  Promotion Add liberal amounts of each ingredient to every meal Add liberal amounts of each ingredient to every meal

25. THANK YOU! THANK YOU!