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Want a healthy financial environment for your school nutrition program?

Prepare for change and ensure a healthy financial environment for your school nutrition program. Monitor and analyze financial data, measure performance using meal equivalents, and maintain a positive operating balance. Stay ahead with timely, reliable, and relevant information. Reauthorize and adapt to changes in nutrition standards, professional standards, customer preferences, the workforce, and food supply. Set a meal standard for effective financial management and analysis.

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Want a healthy financial environment for your school nutrition program?

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  1. Want a healthy financial environment for your school nutrition program? prepare for change…

  2. Enrollment of 7200 • 12 Schools • Eight Elementary Sites (K-6) • Two sites serve Pre-K • Two Middle School Sites (7-8) • One High School (9-12) • One Alternative Learning Center (K-12) • 49% Free and Reduced

  3. Financial Data must be... Timely Reliable Relevant Easily Understood

  4. Measuring Performance with the use of Meal Equivalents

  5. Using Meal Equivalents to Measure Performance Convert meal equivalents to determine… • Revenue per meal/meal equivalent • Costs per meal equivalent (meal cost) • Labor productivity ratios • Monitor changes in all of the above

  6. Maintaining a 3 month + Operating Balance $$$ Then & Now 8 Buildings 5,500 Students 13 Buildings 7,300 Students Meal Equivalents (Lunch) 665,000 Meal Equivalents (Breakfast, Lunch, Snack) 1,176,516 Operating from the district General Fund -$225.000 Daily Staff Hours 400 (16 MPLH) Daily Staff Hours 334 (11 MPLH)

  7. Monitoring $$$ Change Reauthorization every 5 years Nutrition Standards Professional Standards USDA Foods Support Paid Lunch Equity

  8. Monitoring $$$ Change Reauthorization every 5 years Customer preferences

  9. Monitoring $$$ Change Reauthorization every 5 years Customer preferences Changes in the workforce Food Supply Changes

  10. Monitoring $$$ Change Reauthorization every 5 years Customer preferences Changes in the workforce Food supply changes

  11. Setting a Meal Standard for Financial Management and Analysis…

  12. MEALS PER LABOR HOUR From 11 MPLH to 16 MPLH • Training • Attrition • Re-locate • Flex schedule • Reduced hours

  13. Calculating Revenue per Meal Equivalent

  14. Calculating Cost to Produce a Meal/Meal Equivalent

  15. Comparing Revenue to Expenditures

  16. What are the possibilities???

  17. Moving the mission forward

  18. Our Mission Is to inspire and equip all studentsto continuously acquire and apply knowledge and skills while pursuing their dreams and enriching the lives of others. WARSAW COMMUNITY SCHOOLS Food & Nutrition Services

  19. Monitoring $$$ Changes lead to…. Monitoring $$$ changes to keep a healthy financial environment…leads to……

  20. With every change you’re one step closer to perfection

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