School Food Service Labor Analysis

Evaluating Productivity using Meals Per Labor Hour

Valerie Crouch, SNS

Programmatic Delivery Section Supervisor

Child Nutrition Program Consultant

School and Community Nutrition, Kentucky Dept. of Education

It is important to the financial success of the School Food Service program.

Meals per labor hour is a productivity index used to monitor the efficiency of the school foodservice operation.

Helps determine if a foodservice program is making good use of their resources.

Evaluating Productivity

In 2013/14, the workbook was revised to current standards.

Three tools in workbook: 1. School Food Service Labor Analysis Master

form and Quick Reference2. 2013-2014 School Food Service Labor

Analysis Worksheet3. 2014-2015 School Food Service Labor

Analysis WorksheetWorkbook can be found on SCN website

Meals Per Labor Hour

2014-2015 School Food Service Labor Analysis

   

School Food Authority Month / Year   

School Name of Person Completing This

Form

MEALS PER LABOR HOUR BASED ON MEAL EQUIVALENTS

I. Determining Meal Equivalent Meal Equivalents

  x .67 = 0Breakfast ADP (including adult meals)          

  = 0Lunch ADP (including adult meals)          

  x .33 = 0After School Snack ADP          

 ÷

$3.2275 =

0

Avg. Daily Non-reimbursable food sales (excluding adult meals) $$          

0Total Meal Equivalents

II.Calculating Meals Per Labor Hour

0 ÷   = #DIV/0!

Total Meal Equivalents # Paid Total Labor HoursMeals Per Labor Hour (MPLH)

III. Productivity GoalFactors that may affect MPLH as a productivity measure include:* Size of operation* Number of serving lines

The factors by which you determine meal equivalents for Breakfast, After School Snack and Non-reimbursable foodSales have changed. Adult meals are included in meal counts for Breakfast and Lunch. The following is from the Master form:

In the Workbook, you will enter the ADP for the meal services for a school and the tool will calculate the Meal Equivalents.Enter the amount for non-reimbursable food sales-A La Carte, Catering and extra food sales. Using the current factor of $3.2275, representing the total of Free Lunch Reimbursement and Commodity food value, the tool calculates this ME as well.

Calculate Meals Per Labor Hour

Enter Your Meal Equivalents and your # Paid Total Labor Hours. This includes all labor charged to and paid for by the school foodservice operation. All hours, not just production hours, are included. The workbook will calculate the meals per labor hour.

Size of operation Number of serving lines Type of services provided Amount of convenience food used Scheduling of lunch periods Production system Skill level of employees Complexity of the menu

Because of these and other factors, the food service director will need to use professional judgment regarding the best target MPLH.

Factors that Affect MPLH as a productivity measure are:

14-18 MPLH If the MPLH for a site is inside this range ,

adjustments are likely not necessary If MPLH is 18 or above, no adjustment is

needed If MPLH is below 14, labor hours may need

to be adjusted

Industry Guideline for MPLH

Decide the goal MPLH for a site Divide the Meal Equivalents by the

desired MPLH This will determine the Total Labor

Hours needed/day

Ex. 648 Meal Equiv. = 38.1 labor hours 17 Goal MPLH

Determination of Labor Hours Adjustment

Current Paid Labor Hours 49Less Desired Paid Labor Hours -38.1 Reduction Needed 10.9 hours

Determine the number of excess labor hours daily that will need to be adjusted

NFSMI http://www.nfsmi.org/ResourceOverview.aspx?ID=63

Resources

Questions?