Cambrian School Cambrian School DistrictDistrict

Food ServicesUpdate

OverviewOverview

POS InvestmentNutritionEnvironmental ImpactCountsFinancialFocus 2010-2011

EtritionEtritionEtrition is a web based POS system for tracking and managing all patron activities

Manages student dataIncreases accuracy Helps meet State and Federal audit

guidelines Increase customer service capabilitiesSpeed and efficiency of serving linesSupplies data for our reporting needsAccessible from any District computer

Main Serving WindowMain Serving Window

Patron ScreenPatron Screen

LUNCHLUNCHPARTICIPATION PERCENTAGES PARTICIPATION PERCENTAGES

70 6776

72

0

25

50

75

100

2009-2010 2009-2010

FREE %

REDUCED %

Peak Since F & R Letters Were Sent

October thru December

BREAKFASTBREAKFASTPARTICIPATION PERCENTAGES PARTICIPATION PERCENTAGES

33

20

39

25

0

10

20

30

40

50

2009-2010 2009-2010

FREE %

REDUCED %

Peak Since F & R Letters Were Sent

October thru December

EzschoolpayEzschoolpayParent Online Payment &

Information PortalSafe & secure transactions 24/7Credits hit students accounts within

minutesFewer bad checksReduces cash handling

◦Over $69,000 in online creditsSpeeds up serving linesSaves much needed time for workersParents can view all transactions online

and set email balance reminders

EZschoolpayEZschoolpay

SAMPLE REPORTSAMPLE REPORT

SMSSMS

Student Management SystemEffortlessly exchanges information between the

district office and each school cafeteriaMaintains data for all students in the district. Even

those without Free & Reduced applicationsManage student and guardian data with minimal

data entryProvides Free & Reduced approval letters to

parentsProvides more accurate information for District

verification

Our POS TeamOur POS TeamJulie – Business decisionsKirby & Jamie– Set up & technical supportSusan – Hub between all systems

◦Accounting and applicationsChris – Staff, parent, & student support.

◦Assists Susan with financial data and reports

Melony – Data entry, assists Chris & SusanFood Service Staff – Day to day operations

NutritionNutritionProviding students with healthy, nutritious meals

◦ Five entrees offered on a daily basis Choices include the options of fresh made sandwich or salad entrée

and traditional entrees. Vegetarian and dairy free entrees offered daily Currently there are 25 different menu choices in a 1 week cycle!

◦ Why is this important? Provides students opportunity to choose a meal that they will actually

eat rather than ending up in the trash can.

A nutritious meal is only nutritious when it is consumed!

NutritionNutritionImprovements in our weekly menu:

◦Provide organic fruits & vegetables when feasible◦Serve oven baked potato wedges at all schools,

nothing is fried◦All poultry is hormone free◦Offer non fat chocolate milk and 1% white milk◦All Berkley Farms milk is rBST and Hormone Free

As off Feb. 1, chocolate milk is high fructose corn syrup free

NutritionNutrition

◦ 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

Environmental Impact Environmental Impact Converted all elementary schools to Red Basket

program eliminating the use of Styrofoam traysImplemented biodegradable paper boat at Price

eliminating Styrofoam platesCondiment pumps at all sites to reduce amount

of plastic packetsIntroducing napkin and utensil dispensers to eliminate plastic straws and spork pack wrappers

LUNCH COUNT TOTALSLUNCH COUNT TOTALS02-03 03-04 04-05

PRE

ED-ZONE

05-06

½ YEAR

ED-ZONE

06-07

FULL YEAR

ED-ZONE

07-08 08-09 09-10

FREE 43,859 48,733 54,491 55,149 55,803 53,859 57,261 63,376

REDUCED 15,126 16,041 14,454 18,332 19,452 18,039 17,891 20,059

PAID 105,479 104,135 113,846 129,307 140,717 135,542 126,451 117,223

TOTAL 164,464 168,909 182,761 202,788 215,972 207,449 201,603 200,658

APPROVED & ENROLLEDAPPROVED & ENROLLED

APPROVED 03-04 04-05 05-06 06-07 07-08 08-09 09-10

FREE 378 426 432 429 414 453 503

REDUCED 139 135 163 180 155 172 162

OTHER 2259 2360 2463 2448 2480 2575 2543

ENROLL 2776 2921 3058 3057 3049 3200 3208

% OF

ENROLL

03-04 04-05 05-06 06-07 07-08 08-09 09-10

FREE 13.61% 14.58% 14.13% 14.03% 13.58% 14.15% 15.68%

REDUCED 5.01% 4.63% 5.33% 5.89% 5.08% 5.37% 5.05%

OTHER 81.38% 80.79% 80.54% 80.08% 81.34% 80.48% 79.27%

Food Service Financials Food Service Financials 09-1009-10

Budget Revenues

$780,305

Actual Revenues

$743,497

Budget Labor Expense

$351,376

Actual Labor Expense

$351,135

Budgeted Sodexo Expense

(Food, Paper Supplies, Commodity Usage, Overhead)

$378,073

Actual

Sodexo Expense

$345,689.88

Budget Other Expense

$20,000

Actual Other Expense

$28,835

Budgeted Sodexo Investment

$8,000

Actual Sodexo Investment

$7,263

Sodexo Guarantee

$0.00Sodexo Guarantee

$12,282

Budget Excess/(Deficit)

$22,856

Year End Excess/(Deficit)

$22,856

Food Service Financials Food Service Financials 2010-20112010-2011

Budget Revenues

$777,769

Budget Expense

$750,134

Guaranteed Budget Excess/(Deficit)

$27,635

Current Analysis for 2010-Current Analysis for 2010-20112011

Continue to exceed nutritional requirements of our meals

Equipment evaluation/purchasesNew & exciting special eventsElectronic menu distributionImprovements to our environmental impactContinue to use POS features to increase

participation