Implementing Turn a New Leaf
The implementation of Turn a New Leaf requires teamwork. The food venue and the Turn a New Leaf program will work together to analyze the recipes, create appropriate signage, market the program, and make appropriate environmental changes. It is essential to utilize numerous resources to mobilize the efforts of TANL. Through open communication a management task list, evaluation dates, and a step-by-step agenda should be created prior to implementation. The rollout of the healthy eating program is multifaceted combining the efforts of the recipe analysis team, the marketing team, the management team, the kitchen team, and the TANL program team.
The nutrition analysis of the menu must be completed prior to implementation of the program. The kitchen team will make any appropriate suggested meal adjustments by the nutrition analysis team to the recipes. They will finalize the menu including any “specials” or “meals of the day” that include TANL items.
The marketing team is in charge of promoting the Turn a New Leaf healthy eating program through appropriate signage. The logos will be placed next to the corresponding menu item. Posters that include directions for using the program and take-home information have been helpful in the past. Table tents and website blurbs have also been used to promote usage of the program. Marketing of the program and for environmental changes can increase the food venue’s success.
The management team of the food venue plays a key role in implementation of Turn a New Leaf. The management team oversees the entire implementation process. The management team will work directly with the TANL team to implement TANL in a smooth manner. The management team will delegate tasks to their staff, communicating with the TANL team, and creating an environment in their food venue that supports health habits.
Lastly, the TANL program team will work directly with the food venue to evaluate the necessary environmental changes, analyze the recipes, and help to make the implementation process go as smooth as possible. They will work directly with the management team making suggestions from past implementation experiences. The TANL program team will use science-based approaches to align the atmosphere of the food venue with their health message.
The nutrition analysis of the menu must be completed prior to implementation of the program. The kitchen team will make any appropriate suggested meal adjustments by the nutrition analysis team to the recipes. They will finalize the menu including any “specials” or “meals of the day” that include TANL items.
The marketing team is in charge of promoting the Turn a New Leaf healthy eating program through appropriate signage. The logos will be placed next to the corresponding menu item. Posters that include directions for using the program and take-home information have been helpful in the past. Table tents and website blurbs have also been used to promote usage of the program. Marketing of the program and for environmental changes can increase the food venue’s success.
The management team of the food venue plays a key role in implementation of Turn a New Leaf. The management team oversees the entire implementation process. The management team will work directly with the TANL team to implement TANL in a smooth manner. The management team will delegate tasks to their staff, communicating with the TANL team, and creating an environment in their food venue that supports health habits.
Lastly, the TANL program team will work directly with the food venue to evaluate the necessary environmental changes, analyze the recipes, and help to make the implementation process go as smooth as possible. They will work directly with the management team making suggestions from past implementation experiences. The TANL program team will use science-based approaches to align the atmosphere of the food venue with their health message.
Evaluating Turn a New Leaf's Effectiveness
The success of the Turn a New Leaf healthy eating program in a food venue can be measured by customer surveys, total sales, and ordering tracking. Customer surveys may be utilized to determine the satisfaction, popularity, and usefulness of the new menu labeling system. These surveys may ask if the presence of the logos swayed the customer’s meal decision in any way, if the logos were noticed on the menu, and what the customer’s overall satisfaction was with the program. The results should be collected, analyzed, and interpreted for effectiveness of the Turn a New Leaf program.
Another evaluation tool to determine the effectiveness of TANL healthy eating program is to measure sales and ordering. Before implementation of TANL, each food venue should have records showing total sales, individual meal sales, and tracking ordering. Considering those figures, before implementation, to be baseline or a starting point, those figures should be analyzed again after implementation. A collection of data and analysis should occur at three months, six months, and one-year post TANL implementation. Comparing each set of figures to the baseline values and the previous set, a food venue can determine the effectiveness of the program. If a food venue observes an increase in sales of a TANL menu items, the program may be deemed as a success. Also, if the ingredients of a healthy TANL menu item are in higher demand, the ordering of such items will increase. Hence, by tracking ordering, a food venue can determine if the program is a success. The food venue must meet the demands of its’ customers.
Another evaluation tool to determine the effectiveness of TANL healthy eating program is to measure sales and ordering. Before implementation of TANL, each food venue should have records showing total sales, individual meal sales, and tracking ordering. Considering those figures, before implementation, to be baseline or a starting point, those figures should be analyzed again after implementation. A collection of data and analysis should occur at three months, six months, and one-year post TANL implementation. Comparing each set of figures to the baseline values and the previous set, a food venue can determine the effectiveness of the program. If a food venue observes an increase in sales of a TANL menu items, the program may be deemed as a success. Also, if the ingredients of a healthy TANL menu item are in higher demand, the ordering of such items will increase. Hence, by tracking ordering, a food venue can determine if the program is a success. The food venue must meet the demands of its’ customers.