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#ANC19 Perfecting Pop-Up Concepts Using Simple Carts and Kiosks to Engage Students



Learn what to consider to successfully plan, implement and evaluate pop-up concepts in school nutrition programs. Topics covered include menu planning, expanding breakfast programs, food trucks, online ordering and equipment.

Target Audience: Managers, Directors, Major City Directors, State Agency, Industry


Earning CEUs
SNA CEUs: 1.00
Key Area 2000: Operations
Subtopic 2200: Serving food

CPEUs for RDNs and NDTRs
Activity Number: 152222

Suggested Performance Indicators
  • 11.1.3 Leads and facilitates product testing using research methodologies to determine acceptability and viability and to confirm desired outcomes.
  • 11.3.4 Maintains accurate and legible documentation of customer interactions.
  • 13.1.5 Considers staffing, processes, equipment and layout plans in developing and optimizing workflow.
Suggested Learning Need Codes

8110: School Foodservice
CPEUs: 1.00
CPE Level: 1 & 2
SNA CDR Provider Number: AM007