1. Financial Management: Too Much Money?
By: Lori Ferguson
White Oak ISD
Good morning etc.

2. Demographics 2015-2016 1,563 students
34.26% Free, 4.96% Reduced – 39.22% District Free and Reduced
15 Food Service Employees (4 full time, 11 part-time)
$739,532 less $99,000 excess to spend ($640,532)
4 campuses, 2 cafeterias
Participation
Breakfast: High School – 10%, Middle School – 15%, Intermediate – 20%, Primary – 30%
Lunch: High School – 49%, Middle School – 73%, Intermediate – 56%, Primary – 56%
Overall: Breakfast – 18.75%, Lunch – 58.50%

3. Financial Management Best Practices for Food Service Directors
Know your sources of revenue and track them monthly.
Know your costs to produce a meal. Track your meals per labor hour.
Track your percentages of revenue spent for labor as well as for food.
School nutrition managers as well as nutrition staff have to be “on board” with your ideas and financial management style. “Waste Not, Want Not”
A complete and accurate budget helps you meet your goal to be financially sound and independent of the school general fund.
Some Negative Impacts all the Changes have had on Our District
We are selling Smart Snack compliant items, but it has not made up for the loss of previous non-program food sales.
Our High School participation is down sharply due larger numbers enrolled in dual credit courses (they can leave for lunch).
We are still struggling with whole grain tortillas and whole grain pasta. There are some great products, but the students still want the flour tortillas and white pasta.

4. Best Practices for Employee Appreciation
Employees that care about the students as well as the cafeteria bottom line. Waste not, want not!
$50 monthly attendance incentive.
Appreciation dinners out with the cafeteria staff once every 9 weeks. (4 per year.)
Provide shoes and uniforms each year for staff.
Food service “excess revenue over expenses” sharing paid out on their December checks.

5. “EMPLOYEES FEEL APPRECIATED!”
Food Service Proposal
Plan proposed to Business Manager and Superintendent. (15% of excess revenue over expenses paid back to eligible employees – different percentages for managers, asst. manager, employees)
Plan submitted to Robin Roark for approval.
Plan presented to board members for approval.
Plan implemented in 2011 – 2012 school year.