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Implementing Supper as a Revenue Generator

APRIL 3-6, 2013, LONG BEACH, CA. Implementing Supper as a Revenue Generator. These materials have been prepared by the CASBO Sacramento Section Child Nutrition Professional Council. They have not been reviewed by State CASBO for approval, so therefore are not an official statement of CASBO.

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Implementing Supper as a Revenue Generator

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  1. APRIL 3-6, 2013, LONG BEACH, CA Implementing Supper as a Revenue Generator These materials have been prepared by the CASBO Sacramento Section Child Nutrition Professional Council. They have not been reviewed by State CASBO for approval, so therefore are not an official statement of CASBO.

  2. Implementing Supper as a Revenue Generator This presentation was developed by the Sacramento Section Child Nutrition PC • Ron Pierce, BA, SNS, Operations Manager, EGUSD Sacramento Section PC Chair Sac Section Professional Council Members: • Sneh Nair, BSc, Operations Manager, EGUSD • Brenda Padilla, MS, Manager, Sac City USD • Diana Flores, Nutrition Supervisor, Sac City USD 2013 CASBO ANNUAL CONFERENCE & SCHOOL BUSINESS EXPO

  3. Objectives Define the Supper Program Present Two Success Stories Discuss Strengths/Challenges Provide Tools for Implementation Q & A

  4. What is Supper? • The Child and Adult Care Food Program (CACFP) provides federal funds to serve a meal and/or a snack to children during the after school hours throughout the school year • The expansion authorized in the Healthy, Hunger-Free Kids Act of 2010 authorizes the program to be in all 50 states. (More $$$) • The meal can be served at any time during the after school program • The meal can be served hot or cold

  5. Reimbursement Rates (2012-13) Type of Meal Served Free Reduced Paid Supper** $3.0875 - - - - - - - - Snacks $0.78 - - - - - - - - ** includes .2275 cash in lieu of commodities

  6. EGUSD FINANCIAL SNAPSHOT 2010-11 (NSLP) • 337,062 snacks @ $0.74 ($249,425.88) 2011-12 (CACFP from October 2011) • 80,932 snacks @ $0.74 ($59,889.68) (NSLP, July-Sept) • 131,209 snacks @ $0.76 ($99,718.84) • 316,479 suppers @ $2.9925 ($947,063.40) • Grand Total = $1,106,671.80 • Increase of ~ $857,246.00 (+ three-fold)

  7. EGUSD Bottom Line 2011-12 • Labor: 20% • Food: 15% • Other operational costs: Approximately 25% Cleared almost $0.5M ($442K) 2012-13 – Projected revenues over expenses of $0.5M • Goal: Maintain non-profit food program

  8. SCUSD FINANCIAL SNAPSHOT 2011-12 (Snacks - NSLP) in After-school enrichment • 907,468 snacks @ $0.74 =$689,675 2011-12 (CACFP Suppers: March – June) • 152,865 Suppers@ 2.993= $457,448 • Snacks + Suppers = $1,147,123.00 2012-13 Snacks Vs Suppers: Projected 2013 YE Total • 476,614 snacks @ $0.76 ($ 371,759) • 982,757 suppers@ $3.09 ($3,035,266) = $3,407,025 • Increase of ~ $2,259,902 million (+ nearly 3-fold)

  9. SCUSD Bottom Line • Year 1: Even with equipment purchases  cleared over $68,000 • Year 2: Expected revenues over expenses of $1M to cover equipment start-up expenditures • Year 3: Continue to improve the menu, work on the staffing, use this money for continuous improvement.

  10. Ease of Implementation • When applying, you don’t have to submit a budget • Spend your $$ on ANY CN expense • No menu production records • Easy point-of-sale

  11. Why Serve Supper? Children get the nutrition they need Focused learning Generates revenue Increase reimbursement to $3.09 Increase participation Helps stabilize attendance

  12. Why Serve Supper? (Cont’d) Helps showcase your other programs Provides an opportunity for nutrition education Helps build community partnerships Provides jobs for your district

  13. When? During the regular school year (AFTER school) May operate on weekends, holidays, or school vacations In a school system that only has a 4-day school week May not operate in the summer, unless kids are in a Year Round school and on track in the summer

  14. Program Eligibility Programs must: Include educational or enrichment activities Be located in an area where at least 50% of the students are eligible for free or reduced price school meals Meet state and local health/safety standards

  15. The Benefits • Sustainable, entitlement funding • No cap on the number programs participating • No cap on the number of years a program can participate

  16. FAQs • Can the snack and meal be served together at the same time? • Is the Supper menu “compliant” with new NSLP regulations? • Do you have to do an MPR? • CNIPS: Separate claim form? • “Pilot” program first?

  17. Balancing Quality & Excellence Elk Grove USD Sneh Nair Operations Manager – FNS

  18. The District Enrollment: Over 61,000 students (62 school sites) 53% Free & Reduced enrolled 12 Provision 2 sites Covers 320 square miles

  19. EGUSD: 2011-12 All 22 sites transitioned to supper program Created 22 short-hour sub positions Created fourteen 3.25 hrs sub positions in production center and one benefited position Sites had the option to provide only suppers or both snack and supper Cold meals packaged from production center

  20. EGUSD: 2012-13 • Added 2 new sites • All 24 sites serve supper(10 sites also serve snacks) • Most sites now have contracted FNS Assistants • Un-served supper used for lunch next day

  21. EGUSD: 2011-12 vs. 2012-13 Comparison From October through February 2011-12 • 74,789 snacks @ $0.76=$56,839.64 • 190,517 suppers @ 2.9925=$570,122.12 2012-13 • 89,321 snacks @ $0.78 =$69,670.38 • 206,176 suppers @ $3.0875=$636,568.40 Increase of almost $80K from prior year

  22. EGUSD Total Daily Labor Sites: Average MPLH ~ 65 FPC: Average MPLH ~ 72 Transportation: Included in FPC (above) * MPLH = Meals Per Labor Hour

  23. Strengths (EGUSD) • Easy transition (Already providing snacks for 22 sites) • All sites follow the same menu • Prepackaged meal • FNS staff complete MPR, HACCP, & Meal Count forms • Site coordinators submit student attendance monthly • Build partnerships with other district departments • Central kitchen

  24. Balancing Quality & Excellence Challenges (EGUSD) • Equipment/storage space • Site coordinators • FNS staff (serving time) • Custodial issues/needs

  25. Feedback/Reactions (EGUSD) Students • Enjoy the meal • Are not hungry anymore in afterschool program Staff • More jobs for FNS staff • Site coordinators don’t worry about accurate meals counts

  26. Balancing Quality & Excellence Feedback/Reactions (EGUSD) Parents • Kids are not “starving” when they reach home • Helps family budget • Complaints about supper conflicting with dinner (at home)

  27. EGUSD Sample Menu* • Turkey on a Wheat Bun • Celery Sticks w/Ranch • Sliced Orange Wedges • Milk (Not shown) * See full monthly menu handout for more examples

  28. Sacramento City (SCUSD) Brenda Padilla Nutrition Services Manager

  29. SCUSD - The District Enrollment: 47,000 students (87 school sites) 73% needy enrolled with 35 Provision 2 sites 66 afterschool supper sites progressed to serving 7500 suppers/day March 2012 – present.

  30. SCUSD Issues • Outside contracted program vendors wanted to sponsor suppers on our sites • Contrary to our Program Agreement with them • Require all after-school programs use SCUSD Food Services for the suppers • Decentralized Food Services

  31. SCUSD: 2011- Present Most sites already had afterschool snack programs, but kids were still hungry. Transitioned to supper meals. Opened a production kitchen (at school not being used) Created 20 short-hour positions and one 7-hour supervisor position

  32. SCUSD: 2011 – Present (Cont’d) Created three 8.0 hours substitute driver positions. Sites have the option to provide only suppers or both snack and supper but MUST “default” Suppers FIRST Cold meals packaged from production center

  33. SCUSD: Financials (Revenue from snack)

  34. SCUSD: Financials (Revenue from Supper: Projected)

  35. SCUSD Total Daily Labor Production Kitchen: Average MPLH ~ 85 Sites: Youth Development serve meals Transportation: 3- 8 hours per day, delivery drivers (still a pilot)

  36. Opportunities (SCUSD) Increased Nutrition staffing Controlled Nutrition staffing partnership with district Youth Development Department Increased revenues Showed value of centralization

  37. Needs (SCUSD) Refrigeration Milk coolers Training and coordination Build partnerships with other district departments

  38. SCUSD Sample Menu* • Dannon Yogurt • Fat Cat Oatmeal Apple Cinnamon Bar • Mozz String Cheese Stick • Fresh Apple Slices • Baby Carrots • Milk (Not shown) * See full monthly menu handout for more examples

  39. Oakland Unified (OUSD) Jennifer LaBarre Nutrition Services Director jennifer.labarre@ousd.k12.ca.us (510) 434-2250

  40. Hot Food Model (OUSD) • 86 sites (Total) • 12 sites (Currently on Supper Program) • Piloted first • 500 meals per day • Target: 30 sites by next year • Target: 1200-1500 meals/day

  41. Hot Food Model (OUSD) • Pilot First • Can only do schools with “fully cooking” kitchens • Most existing kitchens are satellite • Existing central kitchen can only produce 8K meals/day

  42. Hot Food Model (OUSD) Benefits: • More like a “home made” dinner • More menu variety • Freshly prepared Challenges: • Filling positions

  43. Hot Food Model (Other Districts) • Chico USD • Natomas USD • Pomona USD

  44. Implementing Supper as a Revenue Generator Questions? 2013 CASBO ANNUAL CONFERENCE & SCHOOL BUSINESS EXPO

  45. Links/Helpful Web Sites • CACFP http://www.cde.ca.gov/ls/nu/cc/mgmb.asp • FNS, USDA http://www.fns.usda.gov/cnd/care/Afterschool.htm • Afterschool Network www.afterschoolnetwork

  46. To Apply…… • The Application process begins with a phone call. Please call: Laurie Pennings, Manager CACFP Unit, Nutrition Services Division (916) 324-7133 LPennings@cde.ca.gov

  47. Sac Section PC Contact Info • Ron Pierce rcpierce@egusd.net or (916) 686-7735 ext. 7862 • Sneh Nair snair@egusd.net or (916) 686-7735 ext. 7963 • Brenda Padilla brenda-padilla@scusd.edu or (916) 277-6715 • Diana Flores diana-flores@scusd.edu or (916) 277-6710

  48. Special Thanks • JTM Food Group (Mike Garcia)

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