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David Berkowitz Executive Director March 31, 2006

C REATING SchoolFood R ESTAURANTS : M ARKETING N UTRITION. David Berkowitz Executive Director March 31, 2006. SchoolFood. The largest school food service provider in the United States Provides meals to students in over 1450 locations

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David Berkowitz Executive Director March 31, 2006

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  1. CREATINGSchoolFood RESTAURANTS:MARKETINGNUTRITION David Berkowitz Executive Director March 31, 2006

  2. SchoolFood • The largest school food service provider in the United States • Provides meals to students in over 1450 locations • Over 180,000 breakfasts served to students daily free of charge • Serves over 860,000 meals every day • NYC Public, Charter and Non-Public Schools, Vended Programs • Breakfast and Lunch • Satellite • Snack and Supper • Saturday and Holiday • Summer

  3. SchoolFood Standards • Require all reimbursable meals (over a 5 day period) to meet or exceed the Recommended Daily Allowance (RDA) for kilocalories, protein, iron, calcium, vitamins A & C • Limit fat content to: • > 30% of total calories from fat • > 10% of total calories from saturated fat • Follow American Heart Association recommendations for sodium and cholesterol • SchoolFood does not allow manufactures to use artificial colors, flavors or sweeteners, MSG, BHA or BHT

  4. SchoolFood Standards • More Fresh Fruit and Vegetables • Salad Bars • Healthy Snacks • Milk Policy

  5. Nutrition Coordinator • Nutrition Coordinator sets nutritional standards • Supports Culinary Concepts and Food Technology to develop and adhere to nutrition standards • Responsible for the SchoolFood Partnership process • Serve as liaison between SchoolFood and the school community • Nutrition Coalition

  6. Partnership Objectives • Partnership members include the principal, parent coordinator, school nurse, parents and students • Assist the SchoolFood Manager improve communication with the school community • Promote participation in SchoolFoodprograms • Provide a forum for discussing promotion and menu-centered theme days • Support the school community in addressing nutrition issues relating to the student body

  7. SchoolFood Plus • A collaborative effort among:

  8. Coalition Building Institutional Change SchoolFood Plus Initiative School-Based Programming

  9. Culinary Concepts • Executive Chef Jorge Collazo and the Culinary Concepts Department support SchoolFood’s goals of increasing participation and fostering healthy eating habits in our schools by: • Establishing culinary standards • New product development • Reformulation of product • Menu writing • Implementation of culinary standards and training • Researching current trends in food science • Supporting marketing initiatives

  10. Marketing & Merchandising • The goal of the Marketing Department is to increase Breakfast and Lunch participation • Attract new customers • Enhance the dining experience

  11. Marketing & Merchandising • The key components: • Calendar of events • Themed promotional events • Advertising, incentives and giveaways • Service Line Décor • Station Signage • Art Décor • Packaging

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