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February 25, 2012

MEAL SOLUTIONS FEEDING CHILDREN MAXIMIZING STAFFING & MEALS PER LABOR HOUR. February 25, 2012. Expanding Breakfast What do the numbers say Moving from Afterschool Snack to a Meal Streamlining Summer. Overview. Expanding Breakfast. Why Should you Expand your Breakfast? The 3 Big Reasons .

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February 25, 2012

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  1. MEAL SOLUTIONS FEEDING CHILDREN MAXIMIZING STAFFING & MEALS PER LABOR HOUR February 25, 2012

  2. Expanding Breakfast • What do the numbers say • Moving from Afterschool Snack to a Meal • Streamlining Summer Overview

  3. Expanding Breakfast

  4. Why Should you Expand your Breakfast?The 3 Big Reasons Feeding Hungry Kids Fiscal Benefits Academic Excellence

  5. Fiscal implications

  6. HOW MILWAUKEE TURNED THE CORNER 6

  7. Where Breakfast is served makes a difference • Cafeteria style service increases labor cost • Grab and Go serves more students with less labor than traditional Cafeteria Style • Breakfast in the Classroom (BIC) does the best job of increasing both MPLH and participation THE NUMBERS

  8. COST BREAKDOWN

  9. Stretching or maximizing staffing levels while feeding more students is the key to making breakfast work • Keeping breakfast simple frees labor for lunch • Incorporating packaged meals drives labor costs down as ADP goes up • Total Average Cost of breakfast goes down WHY INCREASING BREAKAST IS THE ANSWER

  10. STREAMLINED STAFFING • Using a streamlined meal option on certain days will allow the District to: • control hours worked • minimize overtime

  11. TIME STUDY VIDEO 11

  12. Moving from Snack to SUPPER

  13. Based on At Risk Programs Current Reimbursement for Snack $0.76 Commodity value for Snack $0.00 Current Reimbursement for Supper $2.77 Commodity value for Supper $0.2225 Difference $2.23 THE NUMBERS

  14. If currently operating snack, time to upgrade your offering • Migrating from snack to a turnkey meal solution – • Provides enough food for several hours of activity • A simple solution allows current afterschool staff/monitors to operate the program • Ensures reimbursement compliance • Maintains (not increases) current foodservice hours and workload + $s + job security SUPPER

  15. SNACK Reimbursement $0.76 Minus Current Food Cost $0.45 $0.31 Gross Profit per meal w/o labor SNACK ADP 5,000 $1,550.00 Per day w/o labor SUPPER Reimbursement $2.77 Commodity Value $0.22 $2.99 Minus Meal Break Food Cost $1.90 Minus Milk cost $0.25 $0.84 Gross Profit per meal w/o labor SAME ADP 5,000 $4,212.50 Per day w/o labor Additional revenue based on $2,662.50 Per day static labor and 170 serving days $452,625.00 Per year BASED ON AT RISK PROGRM PARTICIPATION

  16. Be creative on site selection • Arizona serves summer meals at local shopping malls • Dallas and Brownsville have successfully delivered meals to apartment complexes • Be resourceful in your menu • Cut down deliveries to three per week • Self prep on three days, packaged meals on two SUMMER EXPANSION

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