1. Measure What You Value …Value What You Measure
By: Donna Pittenger, R.D.
Good morning etc.

2. Katy ISD 2015-2016 Student population 73,000 Free & Reduced 29%
Employees
Budget $30, 479,638
Schools
Participation
Breakfast ,000
Lunch 37,000
Overall ,000 ME/Day

3. Photo source: National Food Service Management Institute (NFSMI)

5. Information Resources:
POS meal information daily/monthly/yearly
A la carte sales
Meal equivalents
Claim
Budget recap
Enrollment projections
Grocery/Produce velocity
Inventory
Commodities

6. Best Practices

7. What’s next: DETERMINE YOUR GOAL WHERE CAN I GET THE BIGGEST INCREASE
Increase breakfast participation
WHERE CAN I GET THE BIGGEST INCREASE
Compare breakfast participation numbers at similar campuses
WHAT RESOURCE/INFORMATION NARROWS THE CHOICE
Look at eligibility numbers and % of free & reduced participating
CONSIDER THE IMPACT ON YOUR DEPARTMENT
Projection of increased reimbursement with increased participation, food costs, labor
SELL YOUR SOLUTION
MEASURE RESULTS
VALUE YOUR RESULTS AND EXTEND THE PROJECT

11. Grab ‘n Go Breakfast Cart:

15. Grab ‘n Go Breakfast Cart Progress:

17. Yearly Comparison on ME Tool:

18. Yearly Comparison on ME Tool:

19. Meal Equivalents: Tool standardizes meal and a la carte purchases.
Values all
Assists with comparing campuses food cost, meals per labor hour

20. A la carte options: Goal: Increase revenue from a la carte sales
1. POS items sold report identifies items sold
2. Figure excess revenue over expenditure per item
3. Labor required to produce the item
4. Are enough items sold to keep it in inventory?
5. Are sales dropping so staff can be relocated?
Example:
Used to evaluate whether to continue smoothies, slushies, and YoDots at campuses.

21. “TAKE HOME MOMENT” Measure what you value Value what you measure
One step at a time.
One task at a time.