industry information session – the opportunity for technology in
TRANSCRIPT
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Seminole County Public Schools Sanford, Florida
• 64,000 Students in 65 Schools: • 46.5% free and reduced
• 73% of free and reduced meal applications submitted online
• $30 million total revenue
• $5.8 million in online prepayments
• $1 million in credit card payments at school sites
• Lunch: • Daily reimbursable meals: 18,000 Elementary … 16,000 Secondary
• À la carte revenue: $5.7 million
• Lunch prices: $2.25 Elementary … $2.75 Secondary
• Breakfast: • Breakfast served in all schools with Grab ‘n’ Go option
No charge for reduced breakfast
No charge for breakfast at 13 schools
• Daily reimbursable meals: 7,000 Elementary … 5,000 Secondary
• Other Programs: • Daily afterschool snacks: 3,000
• Summer Food Service Program
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Bette Thompson, Director
The Opportunity for Technology in Today’s School Nutrition Systems
January 14th, 2014
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Public purchasing cooperative procuring food
and supplies on behalf of 145 school districts
605 delivery sites
45,381 deliveries statewide
Total volume in excess of $100 million
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Provide procurement contract for the
distribution of food, food service supplies, net-
off-invoice and modified-fee-for-service
products
Work with distributor to insure web based order
system meets the needs of the operators
Verify pricing for 100% of items shipped
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Provide ordering assistance – web based
Provide product nutrition information on
website
Pay distributor within 7 days for all deliveries
statewide
Average payment - 2.1 million weekly
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Contracted volume incentive discounts over $522,000
• Prompt-pay discounts in excess of $806,000
Negotiated volume pricing and combined discounts saved operators over $8 million dollars
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Uniform format for product formulation
statements
Web based location to retrieve this
information for all manufacturers
Means/method to help operators take
costs out of procurement process
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Temperature Management A simple temperature reading can change
the way we think about things
Michael Miller Partner, SMART Temps
President, SMART Systems
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• 20+ years of experience providing Food Safety, Sanitation and Temperature Verification Systems to the K12 Industry (SMART Temps & SFSPac)
– Real time Peace of Mind
• Monitor Temperatures at over 2,500+ Sites,
• 5,500 Coolers / Freezers
• 3,000+ Other Devices
• 22,500 Equipment Temps / Hour
• 23,500 Food Temps / Day
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Temperature Documentation Pre-HACCP
• “Paper & Stick” - quantity and quality ?
• Always perfect or a Dry Lab challenge
• Limited use of the data
– Proof if needed but…
– Difficult to verify
– Difficult to manage w/increased scale ~ volume
• Impact of the 2004 Reauthorization
– HACCP Mandate = increased emphasis on Food Safety and Temperature Documentation
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Enter Big Data • The Google Flu Case Study:
– 2009 CDC struggled to track emergence of H1N1.
– CDC tabulated reports with 2 week lag time frequent. Flu spreading much faster.
– Google publishes study in journal Nature and proves it has ability to predict the spread.
• 3 Billion searches daily. Looked for key words.
• Discovered 45 search terms that track the flu
– Google’s System proved more useful than simple search engine
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More about Big Data
• Google Processes 24 Petabytes of data per day, 1000x the quantity of all printed material in the Library of Congress.
• As of 2000, only ¼ of information in the world was digital.
• Today, less than 2% is non digital, or 98% of stored information in the world is now digital
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BIG DATA
is about making predictions
$85 per share Google Stock Price
on 8/19/2004
$1,000+ per share Google Stock Price
on 12/31/2013 - +92% increase
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So What Can Temperatures Tell us
• Food is safe to eat! – Reduces potential for Foodborne Illness
– Technology that prompts staff to take action
• Food is good to eat – Quality – Impact on Participation
• How many kids like “Hamburger Hockey Pucks”?
– Impact on bottom line (increased sales vs. waste/loss)
• Equipment challenges – Alerts when something has failed
– Notifications before equipment malfunctions
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Opportunities for ALL • Quality Control – impact on participation/sales, nutrition, the
bottom line, etc.
• Specific Training – identified by temperature abuse, product and process specific, flow of food
• Proactive Maintenance
– identify faulty equipment before it fails
– partnership opportunities w/other Departments, or Vendors
• Identify New Items / Equipment / Interfaces / Partnerships
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Resource Management Tool & Sustainability
• Many systems Cloud based – easily accessible
• Pro-Active Control compared to “paper & stick” method
• Positive ROI through
– Increased participation and sales
– prevented food waste and loss
– pro active equipment care and maintenance
– time savings
– loss control
– Potential Energy Savings through optimization of settings