T.O.W. U.F.S.D. SCHOOL LUNCH BUDGET PRESENTATION

Slides:



Advertisements
Similar presentations
Copyright © 2006, Infinite Campus, Inc. All rights reserved. Campus Food Service - Point of Sale.
Advertisements

Foods I Obj Meal Patterns. What is a Meal Pattern? It is a listing of basic foods normally served in a meal. A meal pattern should include all the.
Rev Up Your Revenues Presented By Pat Fournier And Georgeen Ibarra For Illinois ASBO.
American Recovery and Reinvestment Act USDA Food Service Equipment Funding.
Methodology –29,754 parents/guardians surveyed –Child care arrangements during the summer of 2008 and the school year –According to U. S. Census.
Nourish Cafeteria Point-Of-Sales System. Accounts Form The Accounts button allows a record to be updated. Existing accounts can have Notes and/or Allergy.
Allegany-Limestone Central Schools Department Budget Presentation: Drafting our Plan for the Future To the Allegany-Limestone Board of Education February,
Nourish Cafeteria Point-Of-Sales System. ID Form The Cashier Login form displays the first time the Breakfast or Lunch button is selected for the day.
School Year FOOD & NUTRITION ANNUAL REPORT.
World Learning Service Diagram Tegan Bissell. Service Line Deli Bar Hot Gluten Free mealServe yourself (4-6 items) Dishwashing Station Main Production.
CHILD NUTRITION (RATIONALE FOR RAISING SCHOOL MEAL PRICES) CAMBRIAN SCHOOL DISTRICT.
Chapter 5 Catering Equipment.
NATIONAL SCHOOL LUNCH PROGRAM By: Pam, Jen, Kassandra and Allie.
1 Impact of Non-Uniform Nutrition Standards Industry Perspective Barbara Jirka, PhD, SNS March 5, 2007.
Food Services Program Evaluation March 28, 2011 Pocantico Hills Board of Education April 26, 2011.
Dining Services Transformation Meeting January 14, :00pm.
for Better School Food Service Management BALANCING THE BOOKS.
Hemet Unified School District Successes, Challenges and Opportunities.
6.02 Meal Planning PAGE 15 & 16. Factors to consider Age & health concerns Number being served Budgeted dollar amount for food Time & energy available.
Food security in Niagara Start Me Up Niagara Saturday Feeding Program.
REGIONAL SCHOOL DISTRICT NO. 17 FOOD SERVICES Sharon Shettleworth, Director of Food Services
Technology for an after-school program Stephanie Crean.
Financial Management Clark County School District Las Vegas, Nevada.
Needs Assessment during School Years 1.Communication 2.Accountability 3.Equipment 4.Food Transport 5.Temperature Monitoring System 6.Bid System.
Meet Your Dietitian: Color Yourself to Health By Andrea Shelley.
Eating Habits in America Jennifer Leibel. Facts and Predictions Our generation will be the first in US history to die at younger ages than our parents.
7.01 PART 2 KITCHEN APPLIANCES. Refrigerators Size depends on number of people in family – 2 people = 16 cubic feet – Add 1.5 cubic feet for each additional.
SAPULPA PUBLIC SCHOOLS CHILD NUTRITION SERVICES Located just Southwest of Tulsa, OK in Creek County Free/Reduced – 68% Enrollment – Elementary Schools,
Whether you’re remodelling your kitchen, need to replace an appliance that has died or want to upgrade to newer models, choosing appliances that are energy.
FINANCIAL MANAGEMENT MANSFIELD CITY SCHOOLS MANSFIELD, OHIO JANE FORTMAN, MED, RD, LD – MANAGER OF FOOD SERVICE.
Tim Gregory Corporate Director Environment and Resources Services for Schools.
 Colleen M. Green  Food Service Director. Currently Employed by Penns Grove-Carneys Point Regional School District since August 1996 Graduated of Atlantic.
Southwestern Consolidated Schools Shelby County.  2 schools  K-6 th and 7-12 th  10 Nutrition Staff Members, 1 Treasurer, 1 FSD  Approximately
Increasing Lunch Program Participation ROXANNE L. PRATT, FOOD SERVICE MANAGER EMMANUEL-ST. MICHAEL LUTHERAN SCHOOL, FORT WAYNE, INDIANA.
Maria’s Restaurant Lesson 18 Appendix A Zone 2 Equipment Loads
Perfect Competition Chapter 7 Section 1.
2016/2017 School Year.
Food Service Update.
An Introduction to School Nutrition
Sequim School District Food Service Department April 2016
Starting and Sustaining a Farm to Childcare program
Objective 7.01: APPLY the elements of a functional kitchen.
The Official Breakfast of IHOP
Financial Management Revenue Per Meal and Standardizing
7.01 Apply the elements of a functional kitchen design.
Financial Management: Too Much Money?
Get Your Food Habit Right By Opting A Food Delivery Service
Menu Planning: Co-Op Menus
Creating a Healthy Diet Meal Plan
Bernards Township Food Service Update
Menu Planning: It’s the driving force of our programs!
Measure What You Value …Value What You Measure
SFSP Menu Planning Panel Presentation
Food and Beverage Services Offered by Full-Service Hotels
Karin Wetherill, Wellness Coordinator
Increasing Participation
By:Rose Bartos, Food Service Director, Moulton ISD
Financial Accountability
Alum Rock Union Elementary School District
Making Good Things Happen For Kids
Alum Rock Union Elementary School District
This month's School Name Here cafeteria update
More Than a Meal Campaign
MeAl Preparation for life on the go
98% of our meals & snacks are prepared daily using fresh ingredients from local suppliers. All our meat comes from a local butcher and all have full traceability.
Community Cafés A brief financial overview
Program Review and Looking Forward
98% of our meals & snacks are prepared daily using fresh ingredients from local suppliers. All our meat comes from a local butcher and all have full traceability.
Grassroots School Based Food Assistance
Universal Free School Meals
Presentation transcript:

T.O.W. U.F.S.D. SCHOOL LUNCH 2017-2018 BUDGET PRESENTATION So how are we doing?

What are some of the changes? Breakfast is remaining open through the first couple periods of the day Grant funding received for Rooftop Refrigeration Unit-Cooler Convection Oven Budget funding (due to savings in changes made from prior year) Caster wheels for cook line units Rooftop Refrigeration Unit-Freezer Condensing Coils for Walk-in Cooler Even with the above purchases one of the smallest losses since before 2008 Providing Meals for Staff Development Days Staffing Full Time Cook Manager 0.81 Cook 0.1 Cashier * Cafeteria was redone in 2000 during the building project which means we have aging equipment. * We were able to secure a grant for the replacement of the convection oven and walk-in cooler. No time yet for the update of poster, selling.

Current Items Repairs done to kitchen refrigerator Purchase of a Prep. Sandwich cooler to offer a salad bar option every day. Breakfast is only at a 12% participation rate. (39% receive a free/reduced price lunch therefore we are not reaching all these kids.) Lunch is at a 38% participation rate. Although close to our percentage we still do not have enough participation to say we are providing to all the kids that require meals. Field trip offerings With advance notice the cafeteria is trying to provide bag lunches to the students hoping that the free/reduced population is still able to acquire the benefits that they are entitled to.

What are some concerns going forward? Student Participation More participation especially with the Free/Reduced Population Food Allergies Being able to have a bigger variety of food for students/staff with allergies. Many food dishes already gluten free and many dishes have options available to them with prior notice given Equipment Cafeteria was completely redone in the 2000 building project so many items are all starting to need repair/replacements Enrollment & Participation Need to stay on top of participation and continued participation….working with the ‘littles’ * Cafeteria was redone in 2000 during the building project which means we have aging equipment. * We were able to secure a grant for the replacement of the convection oven and walk-in cooler. No time yet for the update of poster, selling.