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Food Services Department Student Meal Prices

Food Services Department Student Meal Prices. Richard De Nava – Director of Purchasing and Food Services Sherry Conrad – Food Services Manager. 5/13/08 Food Services Department. Topics for Discussion. Mission Programs & Services Free & Reduced Qualification Operations Budget

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Food Services Department Student Meal Prices

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  1. Food Services DepartmentStudent Meal Prices Richard De Nava – Director of Purchasing and Food Services Sherry Conrad – Food Services Manager 5/13/08 Food Services Department

  2. Topics for Discussion • Mission • Programs & Services • Free & Reduced Qualification • Operations • Budget • Expenses • Rising Costs • Points of Progress • Proposed meal price increase • Questions 5/13/08 Food Services Department

  3. To improve the learning capabilities of children by enhancing their health with high quality, nutritious meals creating a support system for the education process promoting nutrition education and training in the school community Food Services Mission 5/13/08 Food Services Department

  4. Service for All • National School Breakfast Program • National School Lunch Program • Sack Lunches—Field Trips • 1,430,761 Meals Served—2006/2007 • After School Snacks • Catering 5/13/08 Food Services Department

  5. National SchoolBreakfast & Lunch Program Qualification • 38% of students qualify for free or reduced meals 5/13/08 Food Services Department

  6. Operations • Operates similar to a business • Meal prices have remained the same since 2001 (7yrs) • Operating costs have significantly increased • Department practices cost containment measures • Food & supply costs have increased this year by 8% • Revenues must cover all expenses 5/13/08 Food Services Department

  7. Operations • $3.5 million-dollar budget 5/13/08 Food Services Department

  8. Food Services Expenses Expenditures 5/13/08 Food Services Department

  9. Rising Costs • Increased food & supply costs • Elimination of soda & junk food • High cost of healthy food & beverage items • Increase in petroleum-based packaging • Salary and benefit increases • Increase in fuel/utility prices • Program does not receive state COLA regularly • State reimbursement rates have only increased 7.5% since 1990 • California Consumer Price Index has increased by 72.5% since 1988 5/13/08 Food Services Department

  10. Points of Progress • Full Implementation of New Point of Sale System • Wellness Program • Cost Savings Measures • Elimination of towel services • Dairy/Juice pouch integration • Mainstreaming of vendors/cold storage • Decreased staffing levels • Effective use of USDA commodity program • Comprehensive Training Program for All FS staff • Effective Menu Planning • Zero Encroachment on General Fund 5/13/08 Food Services Department

  11. Price Survey 5/13/08 Food Services Department

  12. Proposed Increase Current2008/2009 • Elem. Breakfast $ 1.00 $ 1.25 • M.S. Breakfast $ 1.00 $ 1.25 • H.S. Breakfast $ 1.00 $ 1.25 • Elem. Lunch $ 2.00 $ 2.25 • M.S. Lunch $ 2.25 $ 2.50 • H.S. Lunch $ 2.75 $2.50 $ 2.75 • Adult Breakfast $ 1.25 $ 2.00 • Adult Lunch $ 2.50 $ 3.50 5/13/08 Food Services Department

  13. With Proposed 2008-2009 Increase 5/13/08 Food Services Department

  14. Conclusion • Seeking to increase student meal prices by $0.25 to defray the costs of increases in food, supplies, salary, benefits and other operating costs. • Allows FS to continue to provide healthiest food and beverage choices to our students. 5/13/08 Food Services Department

  15. Questions ??? 5/13/08 Food Services Department

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