1. ACCESS TO HEALTHY MEALS Learn. Teach. Innovate Presenter: Richard Kane

2. 2 Understand – Current State Talk to your staff Talk to your students (informal and formal groups) Talk to the faculty and administration Talk to the parents and community Learn

3. 3 Open Communications Stay Connected Connected

4. 4 Gather Your Facts Survey – for anonymous feedback Invite email communications Review your product line –What Sells and Why? –What Doesn’t Sell? Learn

5. 5 Evaluate Your Staff Skill Sets? –Computer Skills –Certifications –Culinary Skills Attitudes - Ability to adapt to change Capacity – Hours and Availability Do they have creativity? Learn

6. 6 Evaluate Your Environment Equipment Facility Limitations Computer System Online Access Learn

7. 7 Opportunities Areas for innovation Areas for revenue channels Areas to build a community Areas to engage your student base Areas to build partnerships Learn

8. 8 Analyze Your Results Look for consistent themes between all groups Identify what students seem to like most and what is important to them. Weigh their desires against that of your parents and community Learn

9. Inspire Your Transformation Food and Quality

10. 10 Build a Strategy – Inside and Out Change the culture through partnerships –Your Staff –Administration –Local School Board Foster an environment of support Teach

11. 11 Staff Transformation Training –Food Handling and Safety –Food Presentation –Creativity –Culinary Skills Computer Skills Customer Service Professional Appearance Teach

12. 12 Policy Transformation School Board Policy Decisions –Any student who qualifies for the free or reduced program receives meals at no cost –No fried foods are produced within the FCCPS School District foodservice program –No junk food offered at any of the FCCPS Schools –The Foodservice Dept manages all vending Teach

13. 13 We Bake! Teach

14. 14 Meals are prepared from scratch Teach

15. 15 Healthy Options - Sell Teach

16. 16 Online Transformation Use your online options –Post Menus –Setup Lunch Accounts –Post Nutritional Information –Provide Access to Forms Point of Sales –Tracking –Reporting Teach

17. 17 Let Technology Work for You Teach

18. 18 Cultural Transformation Invite Honest Feedback Be responsive to all comments Insist on Accountability Involve the School Board and Parents in program changes Everyone becomes a partner Teach

19. 19 Visit the Classroom Welcome the opportunity to speak to your students –Student Groups –Health Classes –Student Council Help students get excited about the your foodservice program Teach

20. 20 Educate When You Can Teach Can you tell the difference between these two donuts?

21. 21 Can you tell the difference between these two? Teach

22. Implement and Fuel New Ideas Continue to Evolve

23. 23 High School and Middle School Daily Salad Bar Innovate

24. 24 Cafeteria Trays Are Recyclable Innovate

25. 25 Meals for Activities & Games Innovate

26. 26 Special Event Catering Innovate

27. 27 Partnered with Culinary School to offer "Lunch Taste Test" Innovate

28. 28 Grab-an-Go breakfast for elementary and middle schools Innovate

29. 29 Food Services Sponsored Poster & Video Contest Students make a 15-second commercial about good healthy foods and good nutritional choices. Innovate

30. 30 Take A Look… Student Video Contest Entries Innovate

31. 31 Community participated in International Walk to School Day Innovate

32. You Can Do It! Let’s Recap

33. 33 Important Steps Built community support by working with teacher, administrators and parents. Identified vendors that provide the high- quality fresh food we require. Trained food services staff to cook fresh meals and do real food prep and cooking. Reward staff for their creativity and willingness to try something new in the kitchen. Recap

34. 34 Important Steps Recap Just Joking! But don’t forget to show your appreciation for your home team, school board, students, and parents, without them you can not be successful!

35. Thank You! Presenter: Richard Kane