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Beaverton School District Summer Food Service Program. Site Overview BSD has sponsored SFSP for 12 years . 2012 18 School Sites Participating 6 Park and Recreation Sites 5 Apartment Sites Police Activity League Sites are open to all. Total meals served Summer 2011. School Sites

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site overview bsd has sponsored sfsp for 12 years
Site OverviewBSD has sponsored SFSP for 12 years

2012

18 School Sites Participating

6 Park and Recreation Sites

5 Apartment Sites

Police Activity League

Sites are open to all

total meals served summer 2011
Total meals served Summer 2011
  • School Sites

Breakfast Meals served to children 16,906

Lunch Meals served to children 61,286

  • Parks and Activity Camps

Breakfast Meals served to children 935

Lunch Meals served to children 20,469

  • Apartment Sites

Lunch meals served to children 12,702

  • Adult meals

Lunch meals school sites and parks 3,767

Adult meals are sold for $3.00

slide4

Creative Menu Planning Key Factors

  • Cost

Target a cost per meal

  • Commodities

Use commodities to keep meal cost low

  • Labor

Keep constant watch on labor,

meal production and percentage

of time needed for service.

Keep this tight!

slide5

Creative Menu Planning Key Factors

  • Popularity

Create a 2 week cycle menu

  • Delivery

For mobile and park sites make service simple and easy

  • Local

Use local products and produce

slide6

Variety makes a difference

Variety of menu items keep customers coming

Using commodity products for “center of the plate” identify the children's favorites and create a cycle menu

Serve a popular item on the day

of lowest participation!

slide7

Cycle menu for school site kitchens

Additional menu choices include Peanut Butter “Uncrustable” Sandwiches,

Bagel with Cheese Stick and a variety of Deli Sandwiches

cycle menu for parks mobile sites and recreation facilities
Cycle menu for parks, mobile sites, and recreation facilities

Offer a hot entrée daily at

Additional menu choices include Peanut Butter “Uncrustable” Sandwiches,

Bagel with Cheese Stick, and a variety of Deli Sandwiches and Salads

service at schools
Service at Schools

Salad bar service

Include items that complement entrees

Use summer commodity canned fruits

Favorite vegetables and fruits

Local fruits when available

slide10
Service at local parks

Variety drives participation

Serve whole fruits

Offer a variety of canned fruits, cut vegetables, and local berries when available

Package in baggies or portion cups

food production consistency
Food production consistency

Production for mobile, park, and recreation sites

  • Mass production for consistent results
  • Keeping food safe with quality equipment
  • Summer requires extra care and

attention to safe food practices

  • Standardizing processes

of how meals are packed

for delivery

  • Bundling meals
  • Packaging foods ~ examples
slide12

Hot food at outside service sites

Using rolling hot and cold holding

equipment will make it possible

  • Cambro H Series Ultra Pan Carrier
slide13

Cold Food at outside service sites

Cambro Cam Chiller Cart and Pan Cabinets

slide15

Drawing Customers~ Parent Meals

Involve Parents

Get the community involved through volunteering

Extra support goes a long way!

slide16
Local Fresh Berries
  • Strawberries
  • Blackberries
  • Blueberries
slide17

Local Fresh Vegetables

Cucumbers

Zucchini

Corn

slide18

Partnering with Park and Recreation District

Meal service partnership with park and recreation staff

Provide bundled complete meals

Make meals exciting and easy to serve

Food safety is key, use ice sheets and bubbles to keep foods cold

contact information
Contact Information

Val Bako 503.591.4433

Valerie_Bako@beaverton.k12.or.us

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Beaverton School District Summer Meal Program