FOOD SERVICES NUTRITION AND FINANCE

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FOOD SERVICESNUTRITION AND FINANCE

• Jo-Anne Ricapito

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NUTRITION IS OUR MISSION

• What is our mission?
• Why?
• How will we make these changes?

• To continue to be proactive in implementing
  change which will improve the overall health of
  our children
• Our children are at risk for a future plagued
  with health problems
• Through a collaborated effort

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MISSION INITIATIVES

• Restructure bidding specifications
• (higher nutritional standards)
• Introduce healthy concepts
• (five a day)
• Educate through publications
• (posters, stickers, menu, etc.)
• Improve nutritional quality
• (less processed food, reduce fat, increase
  fiber)

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OUR CHILDREN AT RISK

• Obesity
• Diabetes
• Elevated blood pressure
• Elevated cholesterol
• Cancer
• Asthma
• Self image

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A COLLABORATED EFFORT
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NUTRITIONAL MAKE OVER

• Before
• High sugar drinks
• Predominately processed foods
• French fry frenzy
• Bread-white or white?
• Vending victims

• After
• Water juice only
• Fresh or Frozen
• Choose wise salad instead of fries
• Wrap it up
• New and Improved

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NYSSFSA LAUNCHES CHOOSE SENSIBLY PROGRAM

• Total fat 7 grams or less
• Saturated fat 2 grams or less
• Sodium 360 mg or less
• Sugar 15 grams or less
• Juice drinks at least 25 real juice
• All milk must be low fat
• Water no added sugar or artificial sweeteners
• Portion size not to exceed 1 serving

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FOOD FINANCE

• Revenues must exceed expenditures
• Revenue sources can be expanded through
  creativity
• The Food Service Programs success depends on
  customer satisfaction

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REVENUE

• Sources
• Lunch sales
• A la carte sales
• Meal reimbursements
• Catering
• Vending
• Rebates
• Interest
• Surplus foods

• Uses
• Food
• Supplies
• Labor
• Employee Benefits
• Equipment
• Contracting services
• BOCES

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MEAL REIMBURSEMENT

• Number of free, reduced, and full paid lunches
  served determine the amount of state federal
  reimbursement
• Reimbursement rates (2003/2004)
• Free 2.255
• Reduced 2.005
• Full Paid .275
• Percentage of students eligible for free and
  reduced price meals Free 4 Reduced 3

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EQUIPMENT EXPENSES

• New kitchen renovations (WPHS, LCBMS)
• New walk-in refrigerators/freezers
• (LHS, LCBMS, BFES, VCES, TJES,LTES)
• New Cooking Equipment
• (all schools)
• Vending Machines
• (LHS, WPHS, LCBMS)
• New Food Service Vehicle
• Computerized Cash System

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OPTIMAL OPERATION
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2003 ACTUAL OPERATION
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LABOR STRUCTURE
MANAGER
COURIER
CLERICAL
CLERICAL
FULL TIME
FULL TIME
PART TIME
1 TOTAL
1 TOTAL
2 TOTAL
FULL TIME
PART TIME
PART TIME
4-7 HRS DAILY
lt 4 HRS DAILY
8 HRS DAILY
8 TOTAL
16 TOTAL
41 TOTAL
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2002/2003 Program Statistics
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LABOR COST DETERMINING FACTORS

• Type of operation
• Number of lunch periods
• Length of lunch periods
• Number of service stations
• Type of service stations
• Type of equipment
• Menu

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SUMMARY

• All revenue is self generated
• Revenues exceed expenditures
• Program participation is greater than average
• Program is not subsidized by the general fund
  (tax dollars)