Measure What You Value …Value What You Measure By: Donna Pittenger, R.D. Good morning etc.

Katy ISD 2015-2016 Student population 73,000 Free & Reduced 29% Employees 588 Budget $30, 479,638 Schools 59 Participation Breakfast 7,000 Lunch 37,000 Overall 52,000 ME/Day

Photo source: National Food Service Management Institute (NFSMI)

Information Resources: POS meal information daily/monthly/yearly A la carte sales Meal equivalents Claim Budget recap Enrollment projections Grocery/Produce velocity Inventory Commodities

Best Practices

What’s next: DETERMINE YOUR GOAL WHERE CAN I GET THE BIGGEST INCREASE Increase breakfast participation WHERE CAN I GET THE BIGGEST INCREASE Compare breakfast participation numbers at similar campuses WHAT RESOURCE/INFORMATION NARROWS THE CHOICE Look at eligibility numbers and % of free & reduced participating CONSIDER THE IMPACT ON YOUR DEPARTMENT Projection of increased reimbursement with increased participation, food costs, labor SELL YOUR SOLUTION MEASURE RESULTS VALUE YOUR RESULTS AND EXTEND THE PROJECT

Grab ‘n Go Breakfast Cart:

Grab ‘n Go Breakfast Cart Progress:

Yearly Comparison on ME Tool:

Yearly Comparison on ME Tool:

Meal Equivalents: Tool standardizes meal and a la carte purchases. Values all Assists with comparing campuses food cost, meals per labor hour

A la carte options: Goal: Increase revenue from a la carte sales 1. POS items sold report identifies items sold 2. Figure excess revenue over expenditure per item 3. Labor required to produce the item 4. Are enough items sold to keep it in inventory? 5. Are sales dropping so staff can be relocated? Example: Used to evaluate whether to continue smoothies, slushies, and YoDots at campuses.

“TAKE HOME MOMENT” Measure what you value Value what you measure One step at a time. One task at a time.