Papillion La Vista Community Schools Middle School Menu & - - PowerPoint PPT Presentation

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Papillion La Vista Community Schools Middle School Menu & - - PowerPoint PPT Presentation

Papillion La Vista Community Schools Middle School Menu & Servery Redesign Sue Sucha, MPH, RD, Director of Food Service About Us www.plcschools.org Suburban District Enrollment: 11,300 Free/Reduced: 24% Elementary Schools


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SLIDE 1

Papillion La Vista Community Schools

Middle School Menu & Servery Redesign Sue Sucha, MPH, RD, Director of Food Service

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SLIDE 2

About Us

  • Suburban District
  • Enrollment:

11,300

  • Free/Reduced:

24%

  • Elementary Schools (K-6):

15

  • Middle Schools (7-8):

3

  • High Schools (9-12):

2

www.plcschools.org

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SLIDE 3

Where We Were

  • Traditional in & out lines with dedicated cashiers
  • Limited entrée choices
  • Color scheme…..what color scheme?
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SLIDE 4

Design Goals

  • Expand Middle School menu
  • Emphasize self-service
  • Improve flow through the serving area…..more time to eat!
  • Transition to permanent ware
  • Introduce color and visual interest!
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SLIDE 5

It Starts With The Menu!

  • Maintain tried & true favorites………Daily Specials
  • NEW!

Deli Area Wraps, ‘Lil Lunchies

  • NEW!

Pizza Area Custom Made Pizzas

  • NEW!

Burger Area Wrapped Burgers, Turkey Burgers Two offerings in each area…...8 entrees per day!

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SLIDE 6

Servery Design

  • Worked with a Kitchen Designer & Interior Designer
  • Electronic menu boards
  • Scatter system with 4 entrée stations
  • Self service at each entrée station when possible
  • Self Service Fruit & Vegetable Bars
  • A la carte displays located throughout the servery
  • Common cashiers, double-sided when possible
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SLIDE 7

Equipment Selection

  • Comprehensive & cohesive appearance
  • Our equipment selections

– Electronic Menu Boards & Software – Serving Stations – Deli Display & Heat Sealing Machine – Burger Display – Pizza Display – Fruit & Vegetable Bar – A La Carte Display

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SLIDE 8

Cafeteria

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SLIDE 9

Servery

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SLIDE 10

Menu Boards

  • Displays are

programmed at Central Office.

  • Data is sent over the

internet to school sites.

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SLIDE 11

Entrée Stations

  • Saw-tooth layout
  • Uniform serving

counter design

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SLIDE 12

Daily Special Station

  • Traditional hot wells
  • Overhead heated lamps

for display

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SLIDE 13

Deli Station

Manual Heat Sealing Machine Countertop Refrigerated Unit

  • Air curtain flow
  • Back doors for easy loading
  • Interior display lighting
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SLIDE 14

Burger Station

Countertop Display Warmer

  • Slanted Surface
  • Moveable Dividers
  • Heat source from bottom

and from top

  • Interior display lighting
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SLIDE 15

Pizza Station

Countertop Display Warmer

  • Flat Surface
  • Heat source from bottom

and from top

  • Interior display lighting
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SLIDE 16

Fruit & Vegetable Bars

  • 1 Hot Well
  • 1 Cold

Pan….Up to 4 Full Size or 8 Half Long Pans

  • Condiment

Bar on end

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SLIDE 17

A La Carte Offerings

Displays

  • Countertop
  • Freestanding
  • Refrigerated
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SLIDE 18

Equipment Purchases

  • Bond Issue funds along with Food Service funds paid for all

large equipment.

  • Food Service funds paid for all small equipment needed.
  • Food Service cash balance covered these expenses.
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SLIDE 19

Publicity & Promotion

  • Meetings with Building Principals
  • E-Newsletter articles for parents
  • PowerPoint presentation for students
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SLIDE 20

Student and Parent Response

  • Increased student participation - now at 77%
  • Increased fruit and vegetable consumption
  • Time spent in the servery down to 5-8 minutes!
  • More time to eat!
  • Great feedback from parents on menu and facilities!
  • Increased revenue (increased participation, return visits for 2nd portions)
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SLIDE 21

Questions