Student Population 20700

1
Syracuse City School District

• Student Population 20700
• Eligibility 79.53
• 72.63 directly certified
• Average Daily Participation
• 10500 breakfast
• 14500 lunch
• 6900 after school and extended learning day
  snacks
• Summer Nutrition Program
• 6000 meals daily
• Fresh Fruit and Vegetable Program
• 19 Elementary Schools reaching 12331 children

2
Food and Nutrition Team

• On-Site Team
• 4 School Lunch Managers
• 5 Cook Managers
• 9 Cooks
• 130 Food Service Workers
• 9 Delivery and Storeroom Personnel
• Central Office Team
• Director
• Assistant Director
• Administrative Aide
• Account Clerk
• Information -Aide

3
Facilities

• . Food and Nutrition Services
• 33 district and 6 contract sites.
• Meal preparation Models and shipments
• 6 locations service 30 district and 6 contract
  sites. These sites have varying degrees of food
  preparation.
• 3 locations are High efficiency receiving
  ,storing and preparing most foods with the
  exception of sauces and casserole dishes.
• 1 receiving and shipping location for the after
  school and extended learning day programs.
• Storage and preparation facilities are tight.

4
Menu Planning
5
Create a Menu Template
Portion Served K-8 K-8 Contribution
Chicken Sand with Lettuce and Tomato 1.75 grain, 2 m/ma, 1/8 c red, orange
PBJ with Yogurt Cup 4 oz 1.75 grain, 2 m/ma
Cheese Sandwich with Yogurt Cup 4 oz 1.75 grain, 2 m/ma

Baked Beans ½ cup ½ cup legume
Mashed Potato ½ cup ½ cup starchy vegetable
Fresh Fruit 1 piece ½ cup fruit
Canned Fruit ½ cup ½ cup fruit
Milk Choice 8 fluid oz.
6
Create A Cycle Menu

• Create 6 cent certified menus using template.
• Once established it will be easy to cycle menus
  in and out while remaining compliant.
• Have all choices cycle on the same menu template.
  
• This will assist in gauging acceptability of
  items.
• Provide accurate forecast from production
  records.
• Assist in controlling food costs
• Do not compete against your self.
• Determine the item(s) you are promoting and offer
  choices that will not be more popular.

7
Identify your Challenges

• Satisfying your customer.
• Being compliant for additional funding.
• Whole Grains.
• Regulations related to fruits and vegetables.
• Restricted Sodium
• Budget
• Variety
• Storage

8
Engage your Customer

• Students are voting on the acceptability of Sweet
  Tai Chili Chicken.

9
Engage your Customer

• Middle school students participate in an in
  school farmers market

10
Engage your customer

• An area chef comes in and serves a vegetable
  filled wrap to students at an in-school farmers
  market.

11
Farmers Market in a local park

• In partnership with the Arbys Foundation, No
  Child Hungry and Syracuse Parks and Recreation a
  farmers market was held in a local park.

12
Engage your Customer

• Black Bean and Corn Salad

• Recruiting new customers

13
Ensure you are compliant the 6 cent
certification tool will assist you.Know what
your students particularly like, review
production records, conduct taste tests, engage
them .DONT FORGET TO HAVE FUN