1. Why are meals per labor hour so important? Pam Haupt, SNS Supervisor of Food & Nutrition Richfield School District

2. Fun, engaged staff

3. Or not?

4. School Nutrition Experience Current district: Since Dec. 2014  Richfield Public Schools-Metro area  Enrollment 4416 students  F/R % Oct. 2014 = 66.2%  6 Schools= 4 Elementary, 1 MS, & 1 HS  40% Hispanic, 30% White, 20% Black, 10% Asian or Other races  6 Managers, 30 team members, 8 subs  Enrollment is stable

5. Previous School Experience:  Northfield Public Schools-rural area, 6 years  Enrollment of 3800 students  F/R % = 24.7%  7 Schools = 3 Elementary, 1 MS, 1 HS, 1 ALC, and 1 Pre-K Elementary Site  95% White and 5% Other Races  5 Managers, 25 Team members, 5 subs  Enrollment stable  Robbinsdale School District-Medium metro-4 years  Enrollment of 12,266 students  F/R% = 42%  15 Schools and 4 other sites= 9 Elem., 4 MS or K-8, 2 HS, 1 ALC and 4 others.  48% White and 52 % Other Races  18 Managers, 130 Team members, 20 subs  Enrollment declining

6. Financial Assumptions:  Labor is 46% of the budget  Food is 42% of the budget  Other costs-direct and indirect are 12% Other considerations in planning:  What is the Food Service fund current balance?  What projects are planned or underway?  What projects need to be done?  Are their grant opportunities for funding?

7. Labor Plan Basics:  Create a spreadsheet for every site by employee and the daily hours assigned  Assign the contracted or agreed upon pay rate to each team member  Determine a “benefits” percentage that will be assigned by position for a “fully loaded labor per hour”. It varies from 18-28% depending on the district. Check with Finance Dept.  Determine the budgeted payroll expense by site with the fully loaded labor and benefits.  Determine if subs will be covered under a district wide payroll account or charged out by site.  Run actual payroll reports weekly to be able to look at the actual vs. the plan and make adjustments right away  Handout 1

8. NSFMI Meals per meal equivalent (MME):  Breakfast meals should require only 2/3 or.67 the labor that lunch requires Ex: 1000 breakfasts *.67= 667 meal equivalents for breakfast  Lunch meals are the equivalent of 1 or they are the actual meals served per day Ex: 1000 lunches * 1= 1000 meal equivalents for lunch  Competitive foods are the Total dollars per day/3=meal equivalents Ex: $2100 a day / 3 = 700 meal equivalents  Afterschool snacks should only be 1/3 or.33 the labor that lunch requires Ex: 1200 snacks *.33 = 396 meal equivalents

9. Create a Excel Spreadsheet for all the school locations within your district  Top columns can be the months of the year.  The left hand margin can be each site with the following 4 columns below: breakfast, lunch, ala carte, and total.  Each column should calculate into a YTD and monthly total.  You can then sort by all elementary schools, middle schools, high schools.  The summary columns will be Meal Equivalents by school location.  Handout 2 & 3 brief overview

10. Meals per meal equivalent  The following formula will give you ME by site for the month: Total meal equivalents Total paid productive labor hours EX: 2400 ME/ 100 labor hours= 24 MPME

11. Minnesota Goals for MPME  Quick scratch menu & heat & serve: -Elementary Schools: 22-28 MELH -Middle Schools: 26-30 MELH -High Schools: 26-30 MELH  Full scratch cooking should decrease the MELH, and a central kitchen production with meal delivery should increase the MELH.

12. Take Away Moment  Look at all positions within your kitchen in 15 minute time increments when you look at making any changes or adjustments to positions or responsibilities.  Try to be consistent with the position hours and duties from location to location especially within the same school types (elementary, middle, high school).

13. Contact Information: Pam Haupt, SNS Work: (612) 798-6071 Work email: Pam.haupt@rpsmn.orgPam.haupt@rpsmn.org School website: http://www.richfield.k12.mn.us/ http://www.richfield.k12.mn.us/