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Understanding Nonprogram Food Revenue Sources and Their Impact on Food Costs

This document outlines key revenue sources related to nonprogram food sales, such as federal and state reimbursements, local funds, and various income streams from catering and ancillary services. It details the proportion of revenues contributing to food costs, emphasizing the importance of accurately calculating revenue from a la carte items, adult meals, and fundraising efforts. The focus is on understanding the costs associated with these revenues, particularly the cost of ingredients, while excluding labor costs for clarity in financial assessment.

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Understanding Nonprogram Food Revenue Sources and Their Impact on Food Costs

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  1. Revenue fromNonprogram Funds Revenues (nonprogram food sales) = or < Revenues proportion contribution to food costs

  2. Revenue? • Federal Reimbursement • State/Local Funds • State Revenue Matching Funds • Children’s Payments • Income from catering, adult meals, vended meals…etc…

  3. Sales of Nonprogram Foods… Ala carte items Adult Meals Items purchased for fund raisers, vending, … Items purchased for catering and vended meals

  4. Costs Cost of Foods Cost of ingredients (from scratch) Do not include Labor Costs

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