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School Meal Programs How do we pay for them?. Alaska Child Nutrition Services. The Purpose of the National School Lunch Program. “… to safeguard the health and well-being of the Nation ’ s children …” To ensure that children are ready to learn. - PowerPoint PPT Presentation
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School Meal Programs How do we pay for them?
Alaska Child Nutrition Services
The Purpose of the National School Lunch Program“…to safeguard the health and well-being
of the Nation’s children…”
To ensure that children are ready to learn
Assess the Financial Health of your Food Service Enrollment by category – free, reduced,
paidMeal pricesServing daysContract days – wages, hours, benefits
Monthly Analysis of profit/loss
Analyze – Ask questions
How much revenue from federal funding?Increasing? Decreasing?
Enrollment changesReduced participationMARKET your meals!
Revenues
Federal SourcesPayments for breakfast and lunch mealsFederal cash reimbursements for snacks
served in certain after school care programs
Value of donated commoditiesFunds from other federal programs – like
the fresh fruit and vegetable program
Analyze – Ask questions
What percentage spent on food?Purchasing- bids, coopsEconomies of scaleCorrect Portion sizes Waste? Menu options
Analyze – Ask questions
What percentage spent on labor?Assess Productivity
equipment – old, broken disposables vs. washables timing of meal periods and preparation menu – convenience vs. scratch involve employees in problem solving training – resources
Labor Cost
Hire part-time & reduce benefits Are meals per man-hour at
optimum level? Strive for work simplification –
Share ideas Ready prepared or scratch? Excessive break time
Tools for Management
DAILY Production Records - monitor planned vs. actualsPortion controlPre-cost - post cost - leftovers? waste?Menu analysis – good or yuk!Required by reg.
Tools for Management
InventoryMenu planning + inventory First in- first out
Reduces loss Maximize limited storage Use while best quality – more
acceptable
Reduce Food CostsPlan less expensive menusUse offer vs. Serve optionCompare sources - share shippingInvolve all employees Check pricing and costs monthlyEvaluate substitutions Use USDA commodity foods Reduce wasteDon’t over-serve
Management by menu
Planning, purchasing, productionServing & clean upStudent participation - Likes & dislikesUse commodities whenever possiblePortion control & standardized recipesPurchase by bid or request for prices Verify invoicing at the bid price Merchandise the menu with studentsServe GOOD food with eye appeal
Eliminate losses due to theft
Locate cashier at exitTrain staff to observeDon’t cash checksDon’t allow “leftovers” to go homeMaintain low inventory if possibleDate products as deliveredKeep storeroom locked- limit keysINVENTORY
Ways to Increase Revenue
#1 Increase participationWhat does your customer wantMarket to parents, teachers, community
and studentsPlan and adjust menus for qualityImprove staff attitudes – Customer
service!Keep an eye on changes in eligibility
Ways to Increase Revenue
#2 Start a Breakfast ProgramPre-cost menus – revenueSurvey for needMake it EASY to prepare and eatTaste test with staff and kidsTake the breakfast to the customer
Ways to Increase Revenue
#3 Raise Prices Are they too low? Can you justify an increase? Will you lose customers?What is your competition?
Food Service Management Companies (FSMC)Plan ahead!
Contact Child Nutrition Programs for information early in the process
Good Option or NOT – get all the facts
Financial Management Training Opportunities for School Food Service
Child Nutrition ServicesWeb resourcesOn-site training
National Food Service Management Institute
Thank you!