1.  Student Population 20700  Eligibility 79.53%  72.63% directly certified  Average Daily Participation  10500 breakfast  14500 lunch  6900 after school and extended learning day snacks  Summer Nutrition Program  6000meals daily  Fresh Fruit and Vegetable Program  19 Elementary Schools reaching 12331 children

2.  On-Site Team ◦ 4 School Lunch Managers ◦ 5 Cook Managers ◦ 9 Cooks ◦ 130 Food Service Workers ◦ 9 Delivery and Storeroom Personnel  Central Office Team ◦ Director ◦ Assistant Director ◦ Administrative Aide ◦ Account Clerk ◦ Information -Aide

3. .Food and Nutrition Services:  33 district and 6 contract sites.  Meal preparation Models and shipments  6 locations service 30 district and 6 contract sites. These sites have varying degrees of food preparation.  3 locations are High efficiency receiving,storing and preparing most foods with the exception of sauces and casserole dishes.  1 receiving and shipping location for the after school and extended learning day programs.  Storage and preparation facilities are tight.

5. Portion Served K-8K-8 Contribution Chicken Sand with Lettuce and Tomato 1.75 grain, 2 m/ma, 1/8 c red, orange PBJ with Yogurt Cup 4 oz1.75 grain, 2 m/ma Cheese Sandwich with Yogurt Cup 4 oz 1.75 grain, 2 m/ma Baked Beans ½ cup½ cup legume Mashed Potato ½ cup½ cup starchy vegetable Fresh Fruit 1 piece½ cup fruit Canned Fruit ½ cup½ cup fruit Milk Choice8 fluid oz.

6.  Create 6 cent certified menu’s using template.  Once established it will be easy to cycle menus in and out while remaining compliant.  Have all choices cycle on the same menu template.  This will assist in gauging acceptability of items.  Provide accurate forecast from production records.  Assist in controlling food costs  Do not compete against your self.  Determine the item(s) you are promoting and offer choices that will not be more popular.

7.  Satisfying your customer.  Being compliant for additional funding.  Whole Grains.  Regulations related to fruits and vegetables.  Restricted Sodium  Budget  Variety  Storage

8. Students are voting on the acceptability of Sweet Tai Chili Chicken. Engage your Customer

9. Middle school students participate in an in –school farmers market Engage your Customer

10. An area chef comes in and serves a vegetable filled wrap to students at an in-school farmers market. Engage your customer

11. In partnership with the Arby’s Foundation, No Child Hungry and Syracuse Parks and Recreation a farmers market was held in a local park. Farmers Market in a local park

12. Black Bean and Corn Salad Recruiting new customers