1. From an IDOE Field Specialist Perspective

2. P ROGRAM AREAS COVERED Product Marketing Special Meal Promotions Bringing the Meals to the Student Value of Menu Planning

3. P RODUCT M ARKETING Signage Packaging Salad or Garden Bars Flavor Tables

4. S IGNAGE Required by USDA

5. S IMPLE S IGNAGE Signs don’t have to be expensive!

6. P RINTED OR PURCHASED SIGNAGE Colorful signs are attention grabbing!

7. P REPARED FOODS SIGNAGE

8. S IMPLE M ATH Does your meal add up?

9. L EARNING Z ONE T RAY S IGNAGE

10. F OOD S AFETY R EMINDERS It is always important to teach students food safety– especially in areas where they are serving themselves!

11. S PECIFIC PRODUCT PROMOTION

12. P ACKAGING IDEAS Pre-portioned Colorful Easy to serve

13. M AN VS M ACHINE

14. S IMPLE PRODUCT PACKAGING VS C OMBINED PRODUCT WITH DRESSING

15. F RUIT & V EGETABLE SELECTION

16. M ULTIPLE CHOICES AND LOTS OF COLOR !

17. COLORFUL CHOICES INCREASE APPEAL ! Don’t forget about your salad bar!

18. P ACKAGED M EALS TO GO

19. S ALAD B AR

20. TRADITIONAL CONTAINERS PURCHASE DIVIDERS TO CREATE AN UPSCALE SALAD BAR LOOK ! T RADITIONAL S ALAD B AR L INES

21. N ON -T RADITIONAL G ARDEN B AR

22. W HAT OTHER IDEAS FOR PROMOTING SALAD AND GARDEN BARS

23. S PICE IT UP ! Adding flavors without the sodium

24. F LAVOR S TATIONS Great idea for elementary or high school age students! There are many low or no sodium options to choose from!

25. H AVE LIMITED SPACE ? M AKE IT MOBILE !! Flavor stations are considered extra to the meal, so they do not have to be on or near the serving line.

26. W HAT SEASONINGS ARE YOU USING BESIDES SODIUM ?

27. M EAL P ROMOTIONS Farm to School Food Day 2014 Appreciation Days National School Lunch Week

28. F ARM T O S CHOOL

29. The Farm to School Network promotes sourcing products from local farms along with nutrition and agriculture education for students.

30. S TUDENT G ARDENS

31. A DVERTISE LOCALLY PURCHASED

32. H EALTHY E ATING P ROMOTION

33. F ARM TO S CHOOL F OOD D AY 2014

34. U NDERGROUND C ANDY Parmesan Mashed Turnips T URNIP D ISHES

35. R OASTED R ED P OTATOES AND T URNIPS Great promotion!

36. C ELEBRATION D AYS Using the cafeteria to promote learning!

37. W INNERS D RINK M ILK Edgewood Elementary School

38. C ELEBRATING D R. S EUSS ' S B IRTHDAY

39. N ATIONAL S CHOOL L UNCH AND B REAKFAST CELEBRATIONS

40. S UPER L UNCH R OOM L ADY ! Terri Cook, Anderson Community Schools

41. N ATIONAL S CHOOL B REAKFAST D ETECTIVES

42. L UNCH L ADY S UPER H EROES Avon Community Schools

43. B RINING THE M EALS TO THE S TUDENTS Grab and Go Breakfast Non Traditional Serving Lines

44. B REAKFAST ON THE G O Making meals accessible

45. B REAKFAST IN THE C LASSROOM Students are able to study while eating breakfast

46. G RAB AND G O FOR STUDENTS TO PASS THROUGH ON THEIR WAY TO CLASS

47. G RAB AND G O H OT LINE You can make hot food grab and go too!

48. W HAT U NIQUE G RAB AND G O IDEAS DO YOU HAVE ?

49. N ON T RADITIONAL L INES Thinking outside the box

50. U PRIGHT COOLERS AND FLAT SERVICE

51. M ENU P LANNING T RICKS

52. V ALUE OF C YCLE M ENU P LANNING Reduces Menu Planning time & instructions Ease in ordering food Track student favorite meals Ease in planning Diabetic Meals

53. “The benefits of using cycle menus for both the menu planner and the Managers and staff are endless. Why “re-create the wheel” when you can do the work 1-3 times per year and spend precious time on other parts of our jobs? It makes ordering and daily preparation easier because products are consistent and production numbers can be used from previous cycles to project how many to prepare for current day’s menu. If you change the cycle 1-3 times per year (we do a Fall, Winter, and Spring cycle for elementary, middle, and high), the students do not grow tired. It’s actually helpful for students as well because they know when to expect their favorite items to come up next!” Lindsey Hill, FSD South Madison Community Schools

54. M AKE MENUS COLORFUL ! Food is eaten just as much with the eyes as with the mouth! Think about how the menu will look on the tray!

55. E ASE IN O RDERING & P REPARATION Staff will not have to ask daily what serving utensils will be needed Production records can easily show how much to order for the next cycle

56. S ERVING INSTRUCTIONS FOR STAFF

57. T RACKING STUDENT FAVORITES

58. CYCLE MENU AT BREAKFAST “Students as well as staff like having the same menu each day of the week for breakfast and our participation district wide has increased by 7.5% this year compared to last year.” Warsaw Community Schools

59. D IABETIC DIETS ARE EASIER TO TRACK Nurses are able to calculate carbohydrate points for each cycle instead of daily Parents are able to train child on what they are allowed to eat Be sure to label any special menu items for diabetic students

60. B EST P RACTICE T IPS

61. T IPS FROM D IRECTORS Print Weekly Newsletter from Allie and check off as each item is completed. Sample new products with students before serving Turn a la carte line into a reimbursable line offering a la carte items on all serving lines

62. S TUDENT T ASTE T EST

63. A LA CARTE LINE TURNED INTO A REIMBURSABLE LINE

64. THANK YOU FOR ALL YOU DO!!

65. Q UESTIONS ?