1. Supervisor of Food & Nutrition Services Gary Childress, SNS, MBA
Harford County Public Schools Department of Food and Nutrition Services
Supervisor of Food & Nutrition Services
Gary Childress, SNS, MBA

2. 31.25% Free and Reduced, up from 21.46% in FY08
55 Schools – 10 High Schools, 9 Middle Schools, 34 Elementary Schools, 2 Alternative Schools
37, 500 Students
31.25% Free and Reduced, up from 21.46% in FY08
$16.1M Revenue in FY15, up 3.2% over previous year
Average of 18,811 lunches (50.1% participation) and 8,244 breakfasts (22.0% participation)
$3M in al a carte sales – FY15 – down 18.5% from FY07
Year
Enrollment
Breakfast
Participation %
Lunch
Al a Carte Sales
$/student
FY15
37543
8244
21.96%
18811
50.11%
$3,002,465
$79.97
FY14
37927
7652
20.18%
19214
50.66%
$2,905,589
$76.61
FY13
38017
7366
19.38%
19801
52.09%
$2,926,621
$76.98
FY12
38222
6875
17.99%
20123
52.65%
$3,180,387
$83.21
FY11
38395
5890
15.34%
20359
53.02%
$3,362,425
$87.57
FY10
38639
5404
13.99%
20262
52.44%
$3,376,770
$87.39
FY09
38610
5016
12.99%
19618
50.81%
$3,478,328
$90.09
FY08
38648
4778
12.36%
19714
51.01%
$3,524,783
$91.20
FY07
39041
4694
12.02%
20254
51.88%
$3,684,833
$94.38

3. Mission Statement Vision Statement
The Department of Food and Nutrition Services supports the quality education and learning environment of students in the Harford County Public School system by providing programs that operate within the guidelines of the United States Department of Agriculture National School Lunch Program.
Vision Statement
The Department of Food and Nutrition Services is respected as an advocate for student nutrition by setting a positive example in the meal programs, operating as a vital resource on issues pertaining to student nutrition. The program is viewed as valuable by students, parents, school staff and the
community.

4. Using Data to analyze menus and increase sales
Using Data to analyze menus and increase sales. Tracking of Paid Meal Sales indicates those items which are popular (and those not). Historical tracking and statistical analysis aids in identifying those items which will build participation.

5. Students Customize Their Reimbursable Meals To Their Liking.

6. Weekly Themed Menu Offered To Secondary Students
Cecilia’s – Italian Cuisine
Chicken Parmesan, Spaghetti & Meatballs, Mini Calzones, Caesar Salad
Soaring Dragon – Asian Cuisine
Orange Chicken, Thai Beef, Sweet & Sour Chicken, Sirachi Pork, Asian Slaw
Main Street Café – American Grill
Philly Cheese Steaks (chicken and beef), Macaroni & Cheese, Hot Ham & Cheese, Hamburgers, Potato Salad
Caramba Cantina – Burrito Concept
Made to Order Burrito Bowls, Tacos, Salads and/or Nachos
Protein: Chicken Fajita, Turkey Carnita, Nacho Meat, Vegetarian Chili
Vegetable: Black Beans, Corn, Peppers & Onions

7. Italian Asian Grill Burrito Mon Tue Wed Thu Fri Avg 5-Jan 6-Jan 7-Jan
NHHS
Italian
Asian
Grill
Burrito
Day
Mon
Tue
Wed
Thu
Fri
Avg
Date
5-Jan
6-Jan
7-Jan
8-Jan
9-Jan
12-Jan
13-Jan
14-Jan
15-Jan
16-Jan
19-Jan
20-Jan
21-Jan
22-Jan
23-Jan
26-Jan
27-Jan
28-Jan
29-Jan
30-Jan
2-Feb
3-Feb
4-Feb
5-Feb
6-Feb
Paid
447
456
438
458
449.8
419
471
448
466
451
425
477
414
441
439
461
420
440
407
423
465
392
427
Free
106 98
107 95
101.5
101
114
105
112
108
104 99
102 97
100
Reduced 15 16 17
16.25 18 20 19 24
Total
568
570
562
567.5
538
605
573
596
578
549
601
530
577
564
557
584
548
556
561
526
579
508
567
544
Entrees 89 96
129
106.5 74 83
121 69 85 90 91 84 76 80 81
140
119
113
Extra entre 9 4 12 10 5 13 11 23 2 8 7
Adult L 1 92
23.5
AC$
801.30
0.00
851.95
939.15
930.40
880.70
780.65
835.60
976.45
929.05
880.44
833.40
856.20
868.55
967.45
881.40
844.95
907.80
972.00
878.40
900.79
980.80
937.95
941.10
939.40
989.05
957.66
FY15
YTD
9-Feb
10-Feb
11-Feb
12-Feb
13-Feb
23-Feb
24-Feb
25-Feb
26-Feb
27-Feb
16-Feb
17-Feb
18-Feb
19-Feb
20-Feb
2-Mar
3-Mar
4-Mar
5-Mar
6-Mar
75303
418
424
432
443
428
399
411
402
410
421
430
454
19114 93
115
109
103
3227
97644
542
537
527
565
516
522
554
529
558
550
571
576
574
18822 65 88 86
130
124
138
123 94
125
110
1169 6 3
247
160,674.75
892.64
922.15
825.20
964.75
888.20
900.08
886.50
967.30
979.95
929.40
940.79
862.45
973.20
917.83
942.50
909.95
926.23
9-Mar
10-Mar
11-Mar
12-Mar
13-Mar
30-Mar
31-Mar
1-Apr
2-Apr
3-Apr
23-Mar
24-Mar
25-Mar
26-Mar
27-Mar
13-Apr
14-Apr
15-Apr
16-Apr
17-Apr
435
408
450
463
433
395
470
475
417
444
374
434
422
386
446
426
116
111 22
525
523
592
513
531
487
591
546
512
569
551 79
117 43 67
143 28 14 26 34 29
870.75
887.15
863.65
887.35
889.55
879.69
876.85
940.10
921.95
1,001.75
935.16
785.10
843.95
983.20
990.35
981.30
916.78
900.85
981.70
969.25
1,077.50
1,012.05
988.27

8. Italian Asian Grill Burrito Mon Tue Wed Thu Fri Avg 23-Mar 24-Mar
BAHS
Italian
Asian
Grill
Burrito
Day
Mon
Tue
Wed
Thu
Fri
Avg
Date
23-Mar
24-Mar
25-Mar
26-Mar
27-Mar
13-Apr
14-Apr
15-Apr
16-Apr
17-Apr
27-Apr
28-Apr
29-Apr
30-Apr
1-May
20-Apr
21-Apr
22-Apr
23-Apr
24-Apr
4-May
5-May
6-May
7-May
8-May
Paid
444
500
442
484
470
468
493
509
518
538
499
511
507
560
515
528
544
531
524
516
521
537
466
526
534
520
506
510
Free 96
109
107
105
100
103
106 93
102 97
111
110 98
101
104
108
Reduced 33 31 28 30 32 27 34 38 35 29 23
Total
573
640
580
617
600
602
628
646
651
672
630
645
631
700
657
661
683
666
659
653
647
669
656
590
660
667
641
Entrees 90
132
113 62 71 64 77 80 66 63 58 42 84 86 70 81
114 69 43 36 56
Extra entre 94 55 21 49 72 52 61 44 45 48 53 51 24
Adult L
AC$
1,039.30
1,151.30
1,168.85
1,148.30
1,114.50
1124
931.55
996.95
1,054.35
1,045.30
1,051.85
1016
985.55
1,047.15
1,106.55
1,082.30
1,174.90
1079
1,107.50
1,144.20
1,116.55
1,074.15
1,089.00
1106
1,156.90
1,090.25
1,067.65
1,067.00
1,076.25
1092
FY15
YTD
11-May
12-May
13-May
14-May
15-May
90865
505
533
517
512
18224 99
112
5496
114585
637
635
658
671
643
12364 57 46 39
8159 40 26 19
976
969.85
940.95
994

9. Providing Summer Meals For Over 20 Years, Serving More Than 1,000 Meals Daily.
Summer 2014: Mobile Meals Piloted with HCPS Summer Table, at 4 Locations.
June 2015: Partnered With Numerous Organizations To Host The First Summer Meals Kickoff Event.
Summer 2015: Increased Mobile Meals Outreach with Additional Locations, Partnering With The Libraries And Local Apartment Complexes.
*Children Participation At Sites Not Affiliated With School Programs Offered In The Summer.
**2015 Are Estimated Based on July 30th Numbers

10. Take Home Moment
Secondary Sales Building – focus on speed of service, students abhor long lines and will skip lunch before waiting
Grab ‘N’ Go Options – quick, less labor for that serving line
Express Lines – Designed to move the students through quickly, primarily al a carte service
No Cash Lines – Funds must be on account or meal benefit, absolutely no cash transactions, goal is to move 10 students per minute through the line
All Hands on Deck – When students are in line – all staff must be involved in service, no prep work, cleaning or stocking, all on the line.
Focusing on this has increased sales and made lunch a more enjoyable experience for students and staff.