Fruit Stand
We work with educators to develop worksheets, project plans, and resources to bring rebel-style food education to the classroom.
Usually the Fruit Stand crew takes an hour or so to set up their business, and then opens for sale during school (or after-school) dismissal. Just like with Rebel Ventures, running a fruit stand requires practice and knowledge in a variety of areas- from accounting (math), to marketing (writing, public speaking, art, and media), to operations (packaging, distribution), to management (teamwork, leadership).
THE PEOPLE
Fruit Stand is a youth powered healthy snack store. The first fruit stand was a collaboration between a small group of middle school students and undergraduates participating in an Academically Based Community Service course at the University of Pennsylvania. The kids running Fruit Stand can range anywhere from 2nd to 12th grade. Adult (both staff and volunteers) supervision is important to reinforce professionalism, but the youth are truly in control of the experience. A typical fruit stand consists of 5-6 young people and an adult staff supervisor, and possibly one or more volunteers (such as university students or parents). The youth can be the same age or different, and if there are a variety of ages the older students can be leaders and help manage and support the younger students.
INSTRUCTIONS
- Before the kids come to Fruit Stand, the adult can lay out all the Food supplies for the Fruit Stand Supply Store. Label each Food with a price using Post-it notes (for example, an apple costs $.15, a bag of frozen strawberries costs $2).
- Gather the Fruit Stand team (kids + adult mentors) together. Make sure everyone knows everyone else name. Play Ice Breakers. If this is your first time together, discuss how as a team you all want to work together.
- Put on hats if you have them. Decide roles for Fruit Stand. Sign in on the Sign In sheet. Fill out the Operations Plan. Wash hands.
- As a team gather together at the Supply Store to choose what food you want to sell at Fruit Stand. An adult runs the Supply Store. The Accountant tracks these costs on the Expense sheet.
- It’s time to make stuff to sell. Chop fruit, make smoothies and parfaits, create signs, come up with an advertising plan. As a Fruit Stand team, do everything you can to sell out when you open for sale.
- Before you open the Fruit Stand for sale to the school, make sure your table looks attractive. Within the team, role play different scenarios so everyone feels comfortable in their position. Remember, failing to prepare is preparing to fail.
- When you’re ready, open Fruit Stand for sale. All kids have specific roles and responsibilities during the Fruit Stand sale. Bring the hype.
- After Fruit Stand sales are over, the Accountant and Sales role finish filling out the Income Statement and Balance Sheet together, while Operations and Marketing/Design clean-up and organize all supplies.
FOOD & SUPPLIES
- Fresh fruit
- Frozen fruit
- Apple juice
- Pineapple juice
- Yogurt
- Rebel Crumbles (optional)
- Cutting boards, knives, apple slicers
- Metal bowls
- Colander
- Blender(s)
- Plastic bin with lid to hold supplies
- Towels/soap/sink for cleanup
- 1 Dishbin
- Markers, crayons, pencils
- Scissors
- 1 Laminated Operations Plan (as big as possible; the file is designed to be 18 x 24) OR chart paper OR dry erase board
- Plastic Ziploc bags
- Plastic cups
- Plastic spoons
- Vinyl gloves in different sizes
- Soap; bleach
- Post-it notes
- Colorful construction paper
- Tape
