Supervisor of Food & Nutrition Services Gary Childress, SNS, MBA Harford County Public Schools Department of Food and Nutrition Services Supervisor of Food & Nutrition Services Gary Childress, SNS, MBA

31.25% Free and Reduced, up from 21.46% in FY08 55 Schools – 10 High Schools, 9 Middle Schools, 34 Elementary Schools, 2 Alternative Schools 37, 500 Students 31.25% Free and Reduced, up from 21.46% in FY08 $16.1M Revenue in FY15, up 3.2% over previous year Average of 18,811 lunches (50.1% participation) and 8,244 breakfasts (22.0% participation) $3M in al a carte sales – FY15 – down 18.5% from FY07 Year Enrollment Breakfast Participation % Lunch Al a Carte Sales $/student FY15 37543 8244 21.96% 18811 50.11% $3,002,465 $79.97 FY14 37927 7652 20.18% 19214 50.66% $2,905,589 $76.61 FY13 38017 7366 19.38% 19801 52.09% $2,926,621 $76.98 FY12 38222 6875 17.99% 20123 52.65% $3,180,387 $83.21 FY11 38395 5890 15.34% 20359 53.02% $3,362,425 $87.57 FY10 38639 5404 13.99% 20262 52.44% $3,376,770 $87.39 FY09 38610 5016 12.99% 19618 50.81% $3,478,328 $90.09 FY08 38648 4778 12.36% 19714 51.01% $3,524,783 $91.20 FY07 39041 4694 12.02% 20254 51.88% $3,684,833 $94.38

Mission Statement Vision Statement The Department of Food and Nutrition Services supports the quality education and learning environment of students in the Harford County Public School system by providing programs that operate within the guidelines of the United States Department of Agriculture National School Lunch Program. Vision Statement The Department of Food and Nutrition Services is respected as an advocate for student nutrition by setting a positive example in the meal programs, operating as a vital resource on issues pertaining to student nutrition. The program is viewed as valuable by students, parents, school staff and the community.

Using Data to analyze menus and increase sales Using Data to analyze menus and increase sales. Tracking of Paid Meal Sales indicates those items which are popular (and those not). Historical tracking and statistical analysis aids in identifying those items which will build participation.

Students Customize Their Reimbursable Meals To Their Liking.

Weekly Themed Menu Offered To Secondary Students Cecilia’s – Italian Cuisine Chicken Parmesan, Spaghetti & Meatballs, Mini Calzones, Caesar Salad Soaring Dragon – Asian Cuisine Orange Chicken, Thai Beef, Sweet & Sour Chicken, Sirachi Pork, Asian Slaw Main Street Café – American Grill Philly Cheese Steaks (chicken and beef), Macaroni & Cheese, Hot Ham & Cheese, Hamburgers, Potato Salad Caramba Cantina – Burrito Concept Made to Order Burrito Bowls, Tacos, Salads and/or Nachos Protein: Chicken Fajita, Turkey Carnita, Nacho Meat, Vegetarian Chili Vegetable: Black Beans, Corn, Peppers & Onions

Italian Asian Grill Burrito Mon Tue Wed Thu Fri Avg 5-Jan 6-Jan 7-Jan NHHS Italian Asian Grill Burrito Day Mon Tue Wed Thu Fri Avg Date 5-Jan 6-Jan 7-Jan 8-Jan 9-Jan 12-Jan 13-Jan 14-Jan 15-Jan 16-Jan 19-Jan 20-Jan 21-Jan 22-Jan 23-Jan 26-Jan 27-Jan 28-Jan 29-Jan 30-Jan 2-Feb 3-Feb 4-Feb 5-Feb 6-Feb Paid 447 456 438 458 449.8 419 471 448 466 451 425 477 414 441 439 461 420 440 407 423 465 392 427 Free 106 98 107 95 101.5 101 114 105 112 108 104 99 102 97 100 Reduced 15 16 17 16.25 18 20 19 24 Total 568 570 562 567.5 538 605 573 596 578 549 601 530 577 564 557 584 548 556 561 526 579 508 567 544 Entrees 89 96 129 106.5 74 83 121 69 85 90 91 84 76 80 81 140 119 113 Extra entre 9 4 12 10 5 13 11 23 2 8 7 Adult L 1 92 23.5 AC$ 801.30 0.00 851.95 939.15 930.40 880.70 780.65 835.60 976.45 929.05 880.44 833.40 856.20 868.55 967.45 881.40 844.95 907.80 972.00 878.40 900.79 980.80 937.95 941.10 939.40 989.05 957.66 FY15   YTD 9-Feb 10-Feb 11-Feb 12-Feb 13-Feb 23-Feb 24-Feb 25-Feb 26-Feb 27-Feb 16-Feb 17-Feb 18-Feb 19-Feb 20-Feb 2-Mar 3-Mar 4-Mar 5-Mar 6-Mar 75303 418 424 432 443 428 399 411 402 410 421 430 454 19114 93 115 109 103 3227 97644 542 537 527 565 516 522 554 529 558 550 571 576 574 18822 65 88 86 130 124 138 123 94 125 110 1169 6 3 247 160,674.75 892.64 922.15 825.20 964.75 888.20 900.08 886.50 967.30 979.95 929.40 940.79 862.45 973.20 917.83 942.50 909.95 926.23 9-Mar 10-Mar 11-Mar 12-Mar 13-Mar 30-Mar 31-Mar 1-Apr 2-Apr 3-Apr 23-Mar 24-Mar 25-Mar 26-Mar 27-Mar 13-Apr 14-Apr 15-Apr 16-Apr 17-Apr 435 408 450 463 433 395 470 475 417 444 374 434 422 386 446 426 116 111 22 525 523 592 513 531 487 591 546 512 569 551 79 117 43 67 143 28 14 26 34 29 870.75 887.15 863.65 887.35 889.55 879.69 876.85 940.10 921.95 1,001.75 935.16 785.10 843.95 983.20 990.35 981.30 916.78 900.85 981.70 969.25 1,077.50 1,012.05 988.27

Italian Asian Grill Burrito Mon Tue Wed Thu Fri Avg 23-Mar 24-Mar BAHS Italian Asian Grill Burrito Day Mon Tue Wed Thu Fri Avg Date 23-Mar 24-Mar 25-Mar 26-Mar 27-Mar 13-Apr 14-Apr 15-Apr 16-Apr 17-Apr 27-Apr 28-Apr 29-Apr 30-Apr 1-May 20-Apr 21-Apr 22-Apr 23-Apr 24-Apr 4-May 5-May 6-May 7-May 8-May Paid 444 500 442 484 470 468 493 509 518 538 499 511 507 560 515 528 544 531 524 516 521 537 466 526 534 520 506 510 Free 96 109 107 105 100 103 106 93 102 97 111 110 98 101 104 108 Reduced 33 31 28 30 32 27 34 38 35 29 23 Total 573 640 580 617 600 602 628 646 651 672 630 645 631 700 657 661 683 666 659 653 647 669 656 590 660 667 641 Entrees 90 132 113 62 71 64 77 80 66 63 58 42 84 86 70 81 114 69 43 36 56 Extra entre 94 55 21 49 72 52 61 44 45 48 53 51 24 Adult L AC$ 1,039.30 1,151.30 1,168.85 1,148.30 1,114.50 1124 931.55 996.95 1,054.35 1,045.30 1,051.85 1016 985.55 1,047.15 1,106.55 1,082.30 1,174.90 1079 1,107.50 1,144.20 1,116.55 1,074.15 1,089.00 1106 1,156.90 1,090.25 1,067.65 1,067.00 1,076.25 1092 FY15   YTD 11-May 12-May 13-May 14-May 15-May 90865 505 533 517 512 18224 99 112 5496 114585 637 635 658 671 643 12364 57 46 39 8159 40 26 19 175751.1 976 1022.05 1006.75 969.85 1030.75 940.95 994

Providing Summer Meals For Over 20 Years, Serving More Than 1,000 Meals Daily. Summer 2014: Mobile Meals Piloted with HCPS Summer Table, at 4 Locations. June 2015: Partnered With Numerous Organizations To Host The First Summer Meals Kickoff Event. Summer 2015: Increased Mobile Meals Outreach with Additional Locations, Partnering With The Libraries And Local Apartment Complexes. *Children Participation At Sites Not Affiliated With School Programs Offered In The Summer. **2015 Are Estimated Based on July 30th Numbers

Take Home Moment Secondary Sales Building – focus on speed of service, students abhor long lines and will skip lunch before waiting Grab ‘N’ Go Options – quick, less labor for that serving line Express Lines – Designed to move the students through quickly, primarily al a carte service No Cash Lines – Funds must be on account or meal benefit, absolutely no cash transactions, goal is to move 10 students per minute through the line All Hands on Deck – When students are in line – all staff must be involved in service, no prep work, cleaning or stocking, all on the line. Focusing on this has increased sales and made lunch a more enjoyable experience for students and staff.