Challenge: We found a large number of the communities we served did not know that 75% of the meals we offered were scratch made.
In addition, our internal teams did not fully understand when a recipe was considered a “scratch made” recipe. Because there is not a clear definition of scratch made, our first order of business was to come up with a definition for our company.
Solution: After many discussions with a group of internal culinarians, we defined Scratch Made for our company as:
“Our scratch made recipes are developed by our culinary experts. At least 80% of the ingredients used in these recipes are prepared and cooked from a raw state. By using traditional preparation technique methods, we are able to preserve quality while enhancing flavor.”
Step 1: Selecting Recipes
I teamed up with our corporate dietician to pull recipes from our database that met our definition of Scratch Made. In total, we selected over 60 recipes to use for the program- five+ recipes for each of our twelve concept food stations.
These recipes include traditional favorites like Deep Dish Pizza and Broccoli Cheese Soup to international cuisine like Chicken Pad Thai and Greek Moussaka.
Step 2: Photoshoots
Once the recipes were selected, I teamed up with our food photographer to take photos of the recipes. This involved sending examples of images I found online for the photographer to use as inspiration and suggested types of plates and backdrop options to be used in the photoshoots.
Below are a few samples images from from the photoshoots.
Step 3: Creating Signage
Once all images of the recipes were finalized, I used these images to create signage for promoting the program to our audience. All signage was printed and framed in the dining halls, used for social media, and displayed on digital monitors.
Below are a few samples of the signage I created.