Food Placement

You know what you serve at your dining facility is important to fuel service members, but where you place the food is just as important. Many of the food-placement strategies suggested below are easy to use and inexpensive.

There are 2 G4G food-placement strategies:

  1. Place healthier Green-coded foods and drinks in prominent, easy to see, easy to reach places. Diners are more likely to choose foods and beverages placed at the beginning of a serving line, at eye level, and near the point of payment.
  2. Place the least healthy Red-coded foods and drinks in harder to find, out of the way places. Set a minimum of 3 food-placement strategies in place for each serving area (Hotline, Sandwich/Deli Bar, Short Order/Grill, Salad Bar, Dessert Bar, Beverage Bar, and other specialty bars) daily.

Try these best practices in your facility to make the healthy choice, the easy choice:

  • Place Green-coded items first on the Hotline, Short Order/Grill, and Deli/Sandwich Bar.
  • Display Green-coded, premade sandwiches and salads at eye level.
  • Increase the number of healthy toppings at the Salad Bar, Short Order/Grill, and Sandwich/Deli Bar.
  • Include vegetables and other Green-coded sides at the Hotline and Short Order/Grill stations.
  • Display water and unsweetened tea prominently at the Beverage Bar.
  • Place Red-coded dressings and condiments in smaller containers with smaller utensils.
  • Store Red-coded items on shelves below eye level or in less-prominent spaces in coolers.