Making a Vending Decision

1. Making a Vending Decision • Fairborn City Schools Paula M. Montgomery Child Nutrition Supervisor • Fulton County Board of Education Brenda Blanton School Nutrition Executive Director

2. To Vend or Not to VendFulton County School Nutrition DepartmentBrenda Blanton, Executive DirectorMetro-Atlanta, Georgia Questions Asked/Questions Answered

3. Fulton County Schools Fulton County School Nutrition ProgramMetro-Atlanta, Georgia Background: • 87 schools • Administration Building • 85 kitchens • Elementary Schools (53) • Middle Schools (18) • High Schools (14) • 3 satellite programs • 83,000 students

4. Current Vending Activities • No District Vending Contracts • Individual schools have vending agreements • Schools vend snacks and beverages • Schools receive the profits • Board Policy (sales of food)

5. Information needed to make a decision • Benefits of vended foods • Obstacles to overcome • Perception of vended foods • Return on investment • Where to vend • What to vend

6. Benefits of Vending Meals and Snacks • Increase meal participation • Relieve crowded cafeteria areas and/or lines • Serve meals in non-traditional areas • Improves service • Decreases standing in line time • Provides non-traditional serving line • Expands serving hours

7. Benefits of Vending Meals and Snacks (continued) • Increase revenue • Increase serving lines • Does not increase needed serving staff • Boosts bottom line

8. Obstacles to overcome • Perception of vended foods • Competition to Principals’ vending machines • Location availability • Infrastructure support • Cost of equipment

9. Perception of Vended Foods • Junk foods • High in calories and fat • Snacks and not meals

10. Return on Investment • Vending Machines versus Serving Lines • Labor • Food Cost/Preparation • Revenue

11. Equipment Vending Machine $9,000-$10,000 Labor 1 staff x 2 hours per day = $5,418 Food Cost/Preparation - Same Revenue - To be determined based on participation Equipment Serving Line (no hot wells) $13,000-$14,000 Labor 2 staff x 3 hours per day = $16,256 Food Cost/Preparation - Same Revenue - To be determined based on participation Cost Comparison

12. Where to Vend Surveyed 14 High Schools • Cafeteria • Teacher dining area • Athletic activities area • Courtyard • Concession stand • Senior dining area • Rotunda leading to cafeteria • Bus pick up/drop off areas

13. What to Vend • Beverages • Snacks • Meals

14. Student Survey(1,650 Responses) • Willing to purchase meals from vendor machines • 40.4% - Yes • 33.2% - Uncertain • 26.3% - No

15. Student Survey(1,650 Responses) • Snacks you would like to see offered in vending machines (top five) • 828-Chex mix • 759-Granola bars • 751-Sunflower seeds • 726-Pretzels • 604-Cereal bars

16. To Vend or Not to Vend The Answer “YES”

17. Next Steps • Secure approval of Administration • Complete the purchasing process • Develop marketing and education plan • Identify products to vend • Develop accountability process • Train staff • Implement pilot program • Track participation increase • Expand program to additional schools

18. Fulton County Schools Thank You Brenda Blanton blanton@fultonschools.org