the “p soup” production company presents…

The “P Soup”The “P Soup” Production Company Presents…Production Company Presents…

Product, Presentation, Place, Promotion…. Product, Presentation, Place, Promotion…. Ingredients for Marketing SuccessIngredients for Marketing Success

Act 1Act 1

Would YOU Eat Here?Would YOU Eat Here?

Act 2Act 2

Everyone Wants Everyone Wants to Eat Hereto Eat Here

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

11stst P . . . Product P . . . Product

High QualityHigh Quality ConsistentConsistent DesirableDesirable

Standardized RecipesStandardized Recipes

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

Evaluate Food QualityEvaluate Food Quality Would foodservice staff choose to eat this Would foodservice staff choose to eat this

food? Do they taste their product?food? Do they taste their product?

Do others taste new menu items?Do others taste new menu items?

22ndnd P . . . P . . . PresentationPresentation

We eat with our eyes and then our We eat with our eyes and then our mouthmouth

If it looks good, we will taste it, If it looks good, we will taste it, If it tastes good, we will eat it If it tastes good, we will eat it

Color is CriticalColor is Critical

Batch cook vegetables in Batch cook vegetables in small quantities.small quantities.

Avoid using poor quality Avoid using poor quality ingredients, overcooking and ingredients, overcooking and holding “fragile” foods more holding “fragile” foods more than 20 minutes.than 20 minutes.

Garnishes and Height Garnishes and Height add Eye Appealadd Eye Appeal

Proper PlatingProper Plating Sample Sample TraysTrays

Place foods attractively on plate or trayPlace foods attractively on plate or tray Sample plate or tray offers an “idea”Sample plate or tray offers an “idea”

Customer Senses are at Customer Senses are at WorkWork

AromasAromas LightingLighting First SightingsFirst Sightings SoundsSounds

33rdrd P . . . . .Place P . . . . .Place Is the Cafeteria an Is the Cafeteria an

Inviting Place?Inviting Place?

Evaluate your FacilitiesEvaluate your Facilities

Are facilities and equipment Are facilities and equipment clean and without clutter?clean and without clutter?

Make it a “Destination”Make it a “Destination”

Kids like the Unusual Kids like the Unusual

Utilize Wall Space WellUtilize Wall Space Well Posters – change oftenPosters – change often BannersBanners MuralsMurals

44thth P . . . .PromotionP . . . .Promotion

Create a Student Create a Student Advisory GroupAdvisory Group

Recruit Students from:Recruit Students from:

Each grade levelEach grade level Diverse groupsDiverse groups Class with high CN participation rateClass with high CN participation rate Non-participantsNon-participants Student clubsStudent clubs Culinary Arts classCulinary Arts class FACS classesFACS classes

Advisory Groups can:Advisory Groups can: Taste new food itemsTaste new food items Suggest menu items, special menus, Suggest menu items, special menus,

catchy names for foodscatchy names for foods Manage a “suggestion box”Manage a “suggestion box” Suggest rewards for healthy choicesSuggest rewards for healthy choices Be ambassadors for your CN programBe ambassadors for your CN program

Bulletin BoardsBulletin Boards Up-to-DateUp-to-Date Student-LedStudent-Led InteractiveInteractive Educational Educational

Evaluate Your Customer Evaluate Your Customer ServiceService

Does the staff Does the staff interact positively interact positively with the students?with the students?

Does the staff Does the staff encourage students encourage students to try fruits and to try fruits and vegetables and new vegetables and new foods?foods?

Basic Customer NeedsBasic 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

Follow the P Soup recipe:Follow the P Soup recipe: ProductProduct PresentationPresentation PlacePlace PromotionPromotion

Add liberal amounts of each Add liberal amounts of each ingredient to every mealingredient to every meal

THANK YOU!THANK YOU!