Congratulations on choosing to improve your local nutrition environment! Making changes at your dining facility or galley provides Military Service Members access to more nutritious foods to improve their performance, health, and readiness.
If you’re new to Go for Green® or making the switch from an earlier version (original or 1.5), try to allow 6–12 months to transition to G4G 2.0. The timeline might be faster or slower, depending on your facility’s unique environment. Rolling out G4G 2.0 in a phased approach is often most successful for your staff and diners. Once your facility is ready to highlight your team’s hard work with G4G 2.0, hold a grand opening and introduce your diners to your updated menu offerings, layout, and educational materials.
It’s important to review the G4G 2.0 program and materials and internally assess the current status of G4G components (menu, food setup, etc.) during the planning stage. Your local G4G team can start working on critical tasks, setting goals, and making a timeline.
- Form local G4G team (G4G CHAMPions)
- Train your local G4G team with online training modules
- Conduct “Program Fidelity Assessment” to identify areas for improvement
- Establish a timeline with targets and goals for G4G implementation
- Brief leadership on your G4G plans
Depending on the initial status of the G4G program components (for example, menu, food setup, and marketing), supportive leadership, staffing, and resources, implementation prep can last from 1–6 months (or longer). These tasks are conducted by the local G4G team and staff behind the scenes and aren’t yet visible to diners.
- Review, revise and code current menu to meet G4G Menu Coding Goals
- Review and revise standards for serving stations and food setup
- Create a visual menu (“planogram”) to confirm menus and plan food placement
- Plan featured meals
- Order, assemble, and organize G4G 2.0 materials (Food Cards and signage)
- Create a marketing plan
- Train dining-facility and galley staff
- Prepare and serve new menu and set-up stations
- Display G4G 2.0 materials
- Display Food Cards and “featured meals” signage
- Review and adjust plans as needed
PREP FOR GRAND OPENING
Local G4G team and staff actively work on the grand-opening plan behind the scenes, but it isn’t visible to diners. This preparation could be gradual or phased over time (a few weeks or months or overnight) depending on your team and facility’s op tempo, staffing, and support.
- Organize G4G 2.0 materials (posters, signs, table tents, Food Cards)
- Display G4G 2.0 marketing and promotional materials
- Try out a few new recipes
- Engage with PAO to discuss marketing options and determine best channels (print, digital, and social media) for promotion
- Promote and market G4G 2.0 and upcoming grand opening
GRAND OPENING EVENT
1 day - 1 week
G4G 2.0 at minimum standard
Choose a specific day to unveil G4G 2.0, promote it to diners, and showcase your team’s efforts. Include suggested event-day activities to build interest and boost customer traffic too.
- Promote and market the grand opening day on high-traffic channels
- Plan day of events, activities, and promotions
- Implement G4G 2.0 components—including menu, food placement, and featured meals—so they’re visible to diners
- Promote and market G4G 2.0 changes
The timeline isn’t a straight line, and you’ll often have to return to the planning and implementation stages—or even hold another grand opening—as your program gets underway. For G4G 2.0, the key to long-term success is to keep reviewing your program, adjust things as needed, and get feedback from your diners. As with other programs, interest tends to decrease over time. Continued marketing, promotion, and innovations can help hold the interest of regular diners and generate new interest (and customers). Maintenance and sustainment include behind-the-scenes activities (staff training) and those visible to diners (marketing).
- Review and adjust G4G 2.0 operations as needed
- Continue staff training and focus on areas that need improvement
- Continue marketing and promotion efforts
- Keep reviewing menus, testing new recipes, and setting up new serving-station concepts
- Maintain high standards of quality control