Evaluation of Food Service Program. Lois Chait, MBA, RD, CDN, SNS Nutrition Consultant. Purpose of this report. Assess operation of the District’s Child Nutrition Program regarding overall operation
Lois Chait, MBA, RD, CDN, SNS
an increase in 20 years and in fact this year was decreased by 8%.
School Lunch Program need to be treated as a business and as such there will be difficult decisions to make if the goal is to increase student participation and reduce expenses
Food Costs $1.15
Non-Food Costs $0.14
Labor Costs $1.26
Indirect Costs $0.11
TOTAL COSTS $2.70
(national school lunch cost average: $2.60 to $3.10)
Pocantico approximately $4.12. (Profit and Loss statement
Source: SNA Preliminary
MUNICIPAL LAW and Pocantico School District Regulations
1,000.00-4,000.00 Discretion of Purchasing Agent
$4,001.00—6,000.00Quotations from at least
3 separate vendors (Quotes need to be awarded to lowest and responsible bidder
$6,000.00 - $9,999.00 – Formal written quotations from at least 3 separate vendors
With quotations over $8,001.00-$19,999.00 Formal written quotes should be received from at least three (3) separate vendors (if available) It is strongly suggested that you bid out those items like snacks that are apt to be bid by the current vendors and other vendors.
Certain foods are exempt from bidding, local produce, food products grown, produced or harvested and./or processed in NYS. You can separately purchase eggs, livestock, fish, dairy products, species of fresh fruit and vegetables directly from producers or growers. But these items must be produced in New York, careful planning must be done so that you know it is from New York.
The Direct Labor cost includes social security and health insurance is 66% of Pocantico’s costs.
Goal should be approximately 55%, you can see that you are either not serving enough meals to support the labor hours or are overstaffed.
Pocantico’s goal should be to stabilize expense and slowly lessen the subsidy.
Breakfast expenses are very high in comparison to revenue.
Very low participation at breakfast and revenue is small.
Total revenue for the year until June 2nd is $2,439.19.
Food service manager uses approximately 2 hours to serve and prepare breakfast as the students come into the cafeteria until 10:00 A.M.
Total for breakfast with reimbursement and revenue received is $4243.19 for the entire year.
2 hours per day for food service manager is $17,000.
Microcheck has not given adequate support to the program.
Pre-Payment plans with a credit card system would encourage school lunches to be purchased.
Microcheck has not helped lunch manager to separate the pre-paid students from the cash students.
changes in areas that you do not feel compromise the quality of service or participation