Food Service Update
2012-13
Overview
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Sodexo’s Services
Nutrition
Healthy Hunger Free Kids Act
POS investment
Environmental Impact
Equipment
Meal Counts
Financial History
2012-2013 Financial Overview
Cambrian School District
How Food Service Works
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Menu Variety
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Designed to offer choices
More variety appeals to more customers
Less waste based on students ability to choose
Menu cost can be better balanced
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Can offer more expensive salads and sandwiches
daily
Production and labor balanced
Services Provided
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Recipe & Menu Development
Marketing and Promotional Programs
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Trade mark programs that are professional and
turn key
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Account Payable
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Processes all invoices for payment and provides
the District with a single invoice
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Safety & Sanitation Programs (HAACP)
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Financial and Budgeting Systems
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Provides the District with a meal count accounting and
financial system
Services Provided
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Nutrition Education
Guidance with regulatory challenges
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All necessary audit support to ensure
successful Child Nutrition Audits
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Training Resources
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Proactive analysis and program solutions
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Program support
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Financial review, program ideas, and budget
developement
Services Provided
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Procurement
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Food & Supplies
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10% savings in purchasing for like quality
items. Approximately $40,000
$5 million dollar general liability for all items
purchased thru Sodexo procurement
3rd party food and safety audits
Food and supply bids are in compliance with
Child Nutrition regulations
Nutrition Highlights
• Trans fat free
• Minimum of 5 entrée selections daily
• Fresh salads and sandwiches
• Vegetarian & non dairy selections available
• All-You-Can-Eat salad bars
• At least 3 fresh fruits, 2 fresh veggies, and salads offered daily
• Nutrition and physical activity articles posted on menus
• Switch to healthier options
• Whole grain pizza, breads, tortillas and buns. Lean meats,
organic and all natural options, more scratch cooking
Salad Bars
Nutrition Station
• A daily fruit and vegetable bar
• Use locally grown produce as
much as possible
• Includes leafy green salad mix
including Romaine, Iceberg, and
Spinach
• Fresh vegetables such as broccoli,
cucumbers, cherry tomatoes, baby
carrots, and celery
• Fresh Fruits including colorful
apples, bananas and orange slices
• Canned low sugar fruits such as
pears, peaches and pineapple
Build Your Own Bar
Food Compliance
• SB 12 School Nutrition Standards
• Individually sold snacks and entrees must meet guidelines for
calories from fat, calories from saturated fat, and sugar by
weight.
• SB 965 Healthy Beverage Standards
• Elementary – Milk is only beverage offered
• Middle – Can offer fruit and vegetable based beverages with at
least 50% fruit juice, drinking water, milk, and electrolyte
replacement drinks (Gatorade)
• FBMP (Food Based Menu Planning)
• School menus are evaluated using a nutrient analysis of all
foods offered during the school week
Healthy Hunger Free Kids Act
• Change of menu planning from Nutrient Standard Menu
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Planning to Food Based Menu planning
Requires all students to take ½ cup fruit or vegetable with
every lunch served
Requires 50% of the grains offered to be whole-grain rich
Only 1% or non-fat milk can be offered
Food items must be trans fat free
Potable water for students in cafeteria
H.H.F.K.A Timeline
Technology
 Etrition
 Web based POS system for tracking and
managing all patron activities
 EZSchoolPay.com
 Parent payment and information portal.
$150,000 in 2011-2012
 EZMealApp.com
 Free and Reduced meal applications
 District Web Page
 Department information, nutrition, menus,
games, etc…
EQUIPMENT
 14 new crowd control barriers at Price
 5 Vulcan holt holding cabinets
 9 foot work station at Price
 4 laser bar code readers
Environmental Impact
Environmental Impact
 Converted all elementary schools to Red
Basket program eliminating the use of
Styrofoam trays
 Implemented biodegradable paper boats at
Price eliminating Styrofoam plates
 Condiment pumps at all sites to reduce
amount of plastic packets
 Introducing napkin and utensil
dispensers to eliminate plastic
straws and spork pack wrappers
LUNCH COUNT TOTALS
07-08
08-09
09-10
10-11
11-12
BREAKFAST
30,947
46,870
56,708
59,068
62,462
LUNCH
203,843
201,870
200,447
195,043
198,582
EQUIVALENT
26,143
26,663
18,391
18,105
18,941
TOTAL
260,933
275,403
275,546
272,216
279,985
FINANCIAL HISTORY
07-08
08-09
09-10
10-11
11-12
REVENUE
$676,294
$725,574
$743,482
$740,955
$770,159
EXPENSE
$721,031
$753,075
$720,626
$745,822
$768,195
EXCESS/
(DEFICIT)
($44,736)
($27,501)
$22,855
($4,867)
$1,963
Food Service Financials
2012-2013
Budget Revenues
$774,154
Budget Expense
$748,904
Guaranteed Budget
Excess/(Deficit)
$25,250
Questions?