1. Evaluating Productivity Using Meals Per Labor Hour Katie Embree-Cleveland Child Nutrition Program Consultant School and Community Nutrition, Kentucky Dept. of Education

2.  The Meals Per Labor Hour tool is a productivity index used to monitor the efficiency of the school foodservice operation.

3.  This important information indicates to administrators whether they are making good use of resources.  Many factors may affect MPLH as a productivity measure, such as: ◦ Size of operation; ◦ Type of service provided; ◦ Production system; ◦ Amount of convenience foods used; ◦ Skill level of employees.

4.  You can find this form on the SCN website on the Forms page.  It will be updated annually.

5. It is a best practice to use this tool during the Spring of each year to evaluate staffing needs for the upcoming year. Complete the top section for each site in your district.

6.  School food service administrators must have accurate information about the average number of students who will participate in the school lunch and breakfast program on a daily basis.  The ADP can be used as a forecasting tool to:  Prevent waste in excess labor hours and overproduction of food,  And reduce customer dissatisfaction because of inadequate staff and too little food prepared for the number served.

7.  When calculating meals, be sure to include all adult meals.  Typically, participation is determined separately for breakfast, lunch and snack if applicable.

8.  The meal equivalent is a statistical tool that is used to allocate cost based on a unit of production.  It is a calculation that allows us to equate all meals to a standard.  Common conversation factors are set and are already included in the MPLH tool for you to use. ADP per meal service x set factor = Meal Equivalent for each meal service

9.  Enter the amount of non-reimbursable food sales- a la carte, catering, and extra food sales.  Using a set factor, representing the total of Free Lunch Reimbursement and the Commodity food value, a ME will be calculated.

10.  Enter your meal equivalents and your number of Total Paid Labor hours.  This will include all labor charged to and paid for by the school foodservice operation. All hours, not just production hours, are included.

11.  Based on the final calculation, evaluate your staffing at the site.  Remember, several factors impact productivity: ◦ Size of operation; ◦ Number of serving lines; ◦ Type of services provided; ◦ Amount of convenience food used; ◦ Scheduling of meal service times.  Because of these and other factors, the food service director will need to use professional judgement regarding the best targeted MPLH for a site.

12.  Determine your desired MPLH for a site and divide by the total meal equivalents.  Subtract your current paid hours by desired hours to determine if an adjustment is necessary.

13.  14-18 MPLH  If the MPLH for a site is inside this range, adjustments are likely not necessary.  If MPLH is 18 or above, no adjustment is needed.  If MPLH is below 14, labor hours may need to be adjusted.

14. Current Paid Labor Hours 49 Less Desired Paid Labor Hours -38.1 Reduction Needed 10.9 hours

15.  NFSMI (Now called the Institute of Child Nutrition)  http://www.nfsmi.org/ResourceOverview.aspx?ID=63 http://www.nfsmi.org/ResourceOverview.aspx?ID=63  SCN Website: MPLH Workbook and Quick Reference Guide

17.  If you have any questions, please consult your approving consultant!