Food Service Update 2012-13

Overview• Sodexo’s Services• Nutrition• Healthy Hunger Free Kids Act• POS investment• Environmental Impact• Equipment• Meal Counts• Financial History• 2012-2013 Financial Overview

Cambrian School District

How Food Service Works Menu Variety

• Designed to offer choices• More variety appeals to more

customers• Less waste based on students ability to

choose• Menu cost can be better balanced

• Can offer more expensive salads and sandwiches daily

• Production and labor balanced

Services Provided• Recipe & Menu Development• Marketing and Promotional Programs

• Trade mark programs that are professional and turn key

• Account Payable• Processes all invoices for payment and

provides the District with a single invoice• Safety & Sanitation Programs (HAACP)• Financial and Budgeting Systems• Provides the District with a meal count

accounting and financial system

Services Provided• Nutrition Education• Guidance with regulatory challenges

• All necessary audit support to ensure successful Child Nutrition Audits

• Training Resources• Proactive analysis and program

solutions• Program support

• Financial review, program ideas, and budget developement

Services Provided Procurement

• Food & Supplies• 10% savings in purchasing for like

quality items. Approximately $40,000

• $5 million dollar general liability for all items purchased thru Sodexo procurement

• 3rd party food and safety audits• Food and supply bids are in compliance

with Child Nutrition regulations

Nutrition Highlights • Trans fat free• Minimum of 5 entrée selections daily

• Fresh salads and sandwiches• Vegetarian & non dairy selections available

• All-You-Can-Eat salad bars • At least 3 fresh fruits, 2 fresh veggies, and salads

offered daily• Nutrition and physical activity articles posted on menus• Switch to healthier options

• Whole grain pizza, breads, tortillas and buns. Lean meats, organic and all natural options, more scratch cooking

Nutrition Station• A daily fruit and vegetable bar• Use locally grown produce as much as possible• Includes leafy green salad mix including Romaine, Iceberg, and Spinach• Fresh vegetables such as broccoli, cucumbers, cherry tomatoes, baby carrots, and celery• Fresh Fruits including colorful apples, bananas and orange slices• Canned low sugar fruits such as pears, peaches and pineapple

Salad Bars

Build Your Own Bar

Food Compliance

• SB 12 School Nutrition Standards • Individually sold snacks and entrees must meet

guidelines for calories from fat, calories from saturated fat, and sugar by weight.

• SB 965 Healthy Beverage Standards• Elementary – Milk is only beverage offered• Middle – Can offer fruit and vegetable based

beverages with at least 50% fruit juice, drinking water, milk, and electrolyte replacement drinks (Gatorade)

• FBMP (Food Based Menu Planning) • School menus are evaluated using a nutrient

analysis of all foods offered during the school week

Healthy Hunger Free Kids Act• Change of menu planning from Nutrient

Standard Menu Planning to Food Based Menu planning

• Requires all students to take ½ cup fruit or vegetable with every lunch served

• Requires 50% of the grains offered to be whole-grain rich

• Only 1% or non-fat milk can be offered• Food items must be trans fat free• Potable water for students in cafeteria

H.H.F.K.A Timeline

TechnologyEtrition

Web based POS system for tracking and managing all patron activities

EZSchoolPay.com Parent payment and information

portal. $150,000 in 2011-2012EZMealApp.com

Free and Reduced meal applicationsDistrict Web Page

Department information, nutrition, menus, games, etc…

EQUIPMENT14 new crowd control barriers at

Price5 Vulcan holt holding cabinets9 foot work station at Price4 laser bar code readers

Environmental Impact

Environmental Impact Converted all elementary schools to

Red Basket program eliminating the use of Styrofoam trays

Implemented biodegradable paper boats at Price eliminating Styrofoam plates

Condiment pumps at all sites to reduce amount of plastic packets

Introducing napkin and utensil dispensers to eliminate plastic straws and spork pack wrappers

LUNCH COUNT TOTALS07-08 08-09 09-10 10-11 11-12

BREAKFAST 30,947 46,870 56,708 59,068 62,462

LUNCH 203,843 201,870 200,447 195,043 198,582

EQUIVALENT 26,143 26,663 18,391 18,105 18,941

TOTAL 260,933 275,403 275,546 272,216 279,985

FINANCIAL HISTORY07-08 08-09 09-10 10-11 11-12

REVENUE $676,294 $725,574 $743,482 $740,955 $770,159

EXPENSE $721,031 $753,075 $720,626 $745,822 $768,195

EXCESS/

(DEFICIT)

($44,736) ($27,501) $22,855 ($4,867) $1,963

Food Service Financials 2012-2013

Budget Revenues

$774,154

Budget Expense

$748,904

Guaranteed Budget Excess/(Deficit)

$25,250

Questions?