Beaverton School District Summer Food Service Program

1. Beaverton School District Summer Food Service Program

2. Site OverviewBSD has sponsored SFSP for 12 years 2012 18 School Sites Participating 6 Park and Recreation Sites 5 Apartment Sites Police Activity League Sites are open to all

3. Total meals served Summer 2011 • School Sites Breakfast Meals served to children 16,906 Lunch Meals served to children 61,286 • Parks and Activity Camps Breakfast Meals served to children 935 Lunch Meals served to children 20,469 • Apartment Sites Lunch meals served to children 12,702 • Adult meals Lunch meals school sites and parks 3,767 Adult meals are sold for $3.00

4. Creative Menu Planning Key Factors • Cost Target a cost per meal • Commodities Use commodities to keep meal cost low • Labor Keep constant watch on labor, meal production and percentage of time needed for service. Keep this tight!

5. Creative Menu Planning Key Factors • Popularity Create a 2 week cycle menu • Delivery For mobile and park sites make service simple and easy • Local Use local products and produce

6. Variety makes a difference Variety of menu items keep customers coming Using commodity products for “center of the plate” identify the children's favorites and create a cycle menu Serve a popular item on the day of lowest participation!

7. Cycle menu for school site kitchens Additional menu choices include Peanut Butter “Uncrustable” Sandwiches, Bagel with Cheese Stick and a variety of Deli Sandwiches

8. Cycle menu for parks, mobile sites, and recreation facilities Offer a hot entrée daily at Additional menu choices include Peanut Butter “Uncrustable” Sandwiches, Bagel with Cheese Stick, and a variety of Deli Sandwiches and Salads

9. Service at Schools Salad bar service Include items that complement entrees Use summer commodity canned fruits Favorite vegetables and fruits Local fruits when available

10. Service at local parks Variety drives participation Serve whole fruits Offer a variety of canned fruits, cut vegetables, and local berries when available Package in baggies or portion cups

11. Food production consistency Production for mobile, park, and recreation sites • Mass production for consistent results • Keeping food safe with quality equipment • Summer requires extra care and attention to safe food practices • Standardizing processes of how meals are packed for delivery • Bundling meals • Packaging foods ~ examples

12. Hot food at outside service sites Using rolling hot and cold holding equipment will make it possible • Cambro H Series Ultra Pan Carrier

13. Cold Food at outside service sites Cambro Cam Chiller Cart and Pan Cabinets

14. Creative Signage

15. Drawing Customers~ Parent Meals Involve Parents Get the community involved through volunteering Extra support goes a long way!

16. Local Fresh Berries • Strawberries • Blackberries • Blueberries

17. Local Fresh Vegetables Cucumbers Zucchini Corn

18. Partnering with Park and Recreation District Meal service partnership with park and recreation staff Provide bundled complete meals Make meals exciting and easy to serve Food safety is key, use ice sheets and bubbles to keep foods cold

19. Contact Information Val Bako 503.591.4433 Valerie_Bako@beaverton.k12.or.us Check us out on Facebook! Beaverton School District Summer Meal Program