The

1
The P Soup
Production Company Presents

• Product, Presentation, Place, Promotion.
• Ingredients for Marketing Success

2
Act 1

• Would YOU Eat Here?

3
Act 2Everyone Wants to Eat Here
4
Talk Soup

• What was right?
• What was wrong?
• Whats going on in your soup bowl?

5
1st P . . . Product

• High Quality
• Consistent
• Desirable

6
Standardized Recipes

• Standardized recipes provide a consistent and
  safe product.

7
Evaluate Food Quality

• Would foodservice staff choose to eat this food?
  Do they taste their product?
• Do others taste new menu items?

8
2nd P . . . Presentation

• We eat with our eyes and then our mouth
• If it looks good, we will taste it,
  If it tastes good, we will eat it

9
Color is Critical

• Batch cook vegetables in small quantities.
• Avoid using poor quality ingredients, overcooking
  and holding fragile foods more than 20 minutes.

Batch cooked
10
Garnishes and Height add Eye Appeal
11
Proper Plating Sample Trays

• Place foods attractively on plate or tray
• Sample plate or tray offers an idea

12
Customer Senses are at Work

• Aromas
• Lighting
• First Sightings
• Sounds

13
3rd P . . . . .Place

• Is the Cafeteria an Inviting Place?

14
Evaluate your Facilities

• Are facilities and equipment clean and without
  clutter?

15
Make it a Destination
16
Kids like the Unusual
17
Utilize Wall Space Well

• Posters change often
• Banners
• Murals

18
4th P . . . .Promotion

• Create a Student Advisory Group

19
Recruit Students from

• Each grade level
• Diverse groups
• Class with high CN participation rate
• Non-participants
• Student clubs
• Culinary Arts class
• FACS classes

20
Advisory Groups can

• Taste new food items
• Suggest menu items, special menus, catchy names
  for foods
• Manage a suggestion box
• Suggest rewards for healthy choices
• Be ambassadors for your CN program

21
Bulletin Boards

• Up-to-Date
• Student-Led
• Interactive
• Educational

22
Evaluate Your Customer Service

• Does the staff interact positively with the
  students?
• Does the staff encourage students to try fruits
  and vegetables and new foods?

23
Basic 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

24
Follow the P Soup recipe

• Product
• Presentation
• Place
• Promotion
• Add liberal amounts of each ingredient to every
  meal

25
THANK YOU!