Title of the document

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Sequim School DistrictFood Service
DepartmentApril 2016
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2014-2015 Breakfast2015-2016 Through March
Breakfast

• 2014-2015 Breakfast
• 178 Days
• 99,949 Total Served
• 58,511 Free
• 12,652 Reduced
• 28,786 Full Paid
• 975 Adults

• 2015-2016 Breakfast
• 134 Days
• 85,532 Total Served
• 44,675 Free
• 9665 Reduced
• 31,192 Paid
• 600 Adults

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2014-2015 Lunch Served2015-2016 Through March
Lunch Served

• 2014-2015 Lunch
• 178 Days
• 197,329 Total Served
• 106,724 Free
• 24,825 Reduced
• 65,780 Paid
• 3284 Adult

• 2015-2016 Lunch
• 134 Days
• 153,822 Total Served
• 81,993 Free
• 18,548 Reduced
• 53,281 Paid
• 2415 Adult

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2014-2015 Ala Carte and Catering Sales2015-2016
Through March Ala Carte Catering Sales

• 2014-2015
• Student Adult Ala Carte Sales
• 121,952.01
• Catering Sales
• 8,610.09

• 2015-2016 Through
• March
• Student Adult Ala Carte Sales
• 77,885.87
• Catering Sales
• 6,898.50

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Challenges

• Challenges for the School Year
• HHFKA Requirements
• The federal requirements meant that we had to
  serve certain food items whether or not if the
  customer wanted it. Fruits and vegetables are a
  requirement at both breakfast and lunch and is an
  extra cost to the program.
• Declining Participation
• We also experienced a decline in participation at
  the secondary schools the last couple of years.
  With full day kindergarten this year we are able
  to make the planned budget even with the decline
  in the secondary participation.
• Keeping Customer Interest
• Keeping the students interested in what we are
  serving is sometime difficult. We are doing a
  cook to order stir fry bar at both secondary
  schools, a cook to order scrambled eggs at the
  Middle School and made to order omelets at the
  high school for breakfast. We also cook home made
  Belgium waffles with fresh fruit and whipped
  cream at the high school for breakfast twice a
  month. These programs were successful and the
  students looked forward to these days.

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Great Things Are Happen!!!!

• Great Events!!!
• Back To School Event at B G Club
• Robotic Club Fund Raiser Dinner
• Jazz Band Dinner Dance
• Santas Breakfast
• Greywolf- PTO Chili Dinner
• Haller- Thursday Night Dinners
• Future Chefs Cooking Competition
• Provided Snacks for Testing and After School
  Program
• Canoe Adventure Dinner in July

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More Great Things!!!!

• Passed all Clallam County Health Inspections
• Passed Sodexo Food and Safety Audits
• High School with a 98.5 and 98.5
• Middle School with a double 100 and 99.5
• Passed OSPI State Audit
• This is a requirement every 5 years. OSPI comes
  in and spends 2-3 days with us reviewing all the
  Free and Reduced Applications, Food Service
  paperwork, watches what is being served at
  schools and does a nutritional analysis on all
  foods being served. We passed this year with no
  sanctions or difficulties.

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Staffing at Sequim School District Food Service

• We have 14 full time employees ( 6 hours a day
  with benefits) and 6 part time ( less than 6
  hours a day with no benefits) employees.
• Most employees have been here for more than 10
  years and some up to 20, 25 and 30 years.
• All leads will be Serv-Safe Certified this
  summer. This is a 8 hour class through the
  National Restaurant Association.

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Stir Fry Day at the Middle School
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Stir Fry at the Middle School
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High School Deli Bar and Pizza Bar
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Kids Can Cook 2015
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Kids Can Cook 2016
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Kids Can Cook 2016
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Summary 2015-2016

• In summary, the Food Service department is
  working hard to be current with the standards
  required by the federal and state governments
  while trying to serve the foods that students
  want. We are serving more fresh fruits and
  vegetable every day, whole grains and less
  desserts. We are looking for more ideas to
  encourage more secondary students to want to eat
  lunch. This is a common theme with all school
  districts currently, not just Sequim School
  District. We also are working hard to be a
  partner with the school district and be
  profitable and self supporting. We have been here
  in Sequim for more that 30 years and plan on
  continuing this partnership.