1. FINANCIAL/FOOD COST/PLATE COST/BID VS. QUOTE

2. TO BID OR NOT TO BID ARE YOU GOING TO BUY IT? HOW MUCH ARE YOU GOING TO SPEND? HOW OFTEN ARE YOU GOING TO BUY IT? IS IT FEASIBLE AND COST EFFECTIVE TO HAVE A FIXED PRICE?

3. CNP REVENUE REIMBURSEMENT (FREE, REDUCED, & PAID STUDENTS) ADULT MEAL SALES A LA CARTE EXTRA MEALS/COMPONENTS CATERING SPECIAL SCHOOL FUNCTIONS

4. CNP REVENUE COMMODITIES SUBSIDIES INTEREST BEARING BANK ACCOUNTS REBATES CONTRIBUTIONS

5. NON-PROGRAM ADULTS MEALS SERVED TO ADULTS ARE NEITHER ELIGIBLE UNDER THE AUTHORIZING LEGISLATION FOR THE SCHOOL LUNCH & BREAKFAST PROGRAMS NOR DO THEY EARN COMMODITY ASSISTANCE. THE SCHOOL FOOD AUTHORITY MUST ENSURE THAT ALL REVENUE EARNED BY THE CNP DOES NOT SUBSIDIZE PROGRAM MEAL SERVED TO ADULTS.

6. ADULT MEAL PRICE PRICE OF FULL PAID CHILD MEAL + FEDERAL REIMBURSEMENT + VALUE OF COMMODITIES

7. ADULT MEAL PRICE 3.00 +.28 +.2025 = 3.4825= $3.48 NON-PROGRAM ADULT PRICE >= $3.48 BASED ON 2013-2014 REIMBURSEMENT RATES

8. INTERNAL CONTROL EMPLOYEE THEFT TAKE A DAILY INVENTORY OF PRE-PACKAGED ITEMS ONE PERSON TO A CASH DRAWER KEEP THE CASH DRAWER LOCKED COUNT MONEY AFTER EACH MEAL DEPOSIT MONEY DAILY

9. INVENTORY AT LEAST MONTHLY FOR EVERY SITE COUNT EVERY ITEM DIRECTORS SHOULD REVIEW EACH SITES INVENTORY WHY IS IT IMPORTANT? FINANCIAL CONTROLS THEFT ORDERING

10. CNP EXPENDITURES SALARY/WAGES FRINGE BENEFITS PURCHASED SERVICES OPERATING, MAINTENANCE, & ENERGY FOOD NON-FOOD SUPPLIES CAPITAL EQUIPMENT & SUPPLIES

11. CALCULATING FOOD COST PERCENTAGE THE PERCENTAGE OF TOTAL EXPENDITURES SPENT ON FOOD. ALABAMA STANDARD 30-34%

12. A LA CARTE PRICE FACTORS To get desired Food Cost of: Multiply Actual Food Cost by: 33%3.0 35%2.85 40%2.5 45%2.22 50%2.0 Note: A higher food cost should be offset by lower labor requirement.

13. CALCULATING LABOR COST PERCENTAGE THE PERCENTAGE OF TOTAL EXPENDITURES SPENT ON LABOR. ALABAMA STANDARD IS 46-50%

14. CNP “MONEY” PIE Labor 46-50% Food 30-34% Other 20-28%

15. FOOD COST Daron Bell, RD, LD Nutritionist dbell1@alsde.edu 334-353-1687

16. AVERAGE REVENUE PER LUNCH Source: Dr. Julie Boettger, School City of Hammond, Indiana

17. REVENUE COMPARISONS – SCHOOL A AND SCHOOL B School A Paying lunch $2.35 Adult lunch $2.85 Certified Local funds $0.04 School B Paying lunch $2.25 Adult lunch $3.00 Certified No local funds

18. AVERAGE REVENUE PER LUNCH – SCHOOL A Source: Dr. Julie Boettger, School City of Hammond, Indiana

19. AVERAGE REVENUE PER LUNCH – SCHOOL A Source: Dr. Julie Boettger, School City of Hammond, Indiana

20. AVERAGE REVENUE PER LUNCH – SCHOOL B Source: Dr. Julie Boettger, School City of Hammond, Indiana

21. AVERAGE REVENUE PER LUNCH – SCHOOL B Source: Dr. Julie Boettger, School City of Hammond, Indiana

22. AVERAGE DAILY FOOD BUDGET 40% Food Cost School A - $3.04 X.40 = $1.21 School B - $3.12 X.40 = $1.24

23. TYPICAL FOOD COST FOR LUNCH Hamburger on WW Bun $.39 Roasted potato wedges$.10 Lettuce and Tomato slices $.15 Banana$.18 Milk $.22 $1.04

24. TYPICAL FOOD COST FOR LUNCH Chicken Nuggets $.30 Whole Grain Roll$.12 Broccoli (1/2 c) $.19 Butternut Squash (1/4 c)$.15 Apple Wedges (1/2 c) $.12 Milk $.22 $1.10

25. TYPICAL FOOD COST FOR LUNCH Pizza Sticks $.43 Marinara sauce (1/4 c)$.08 Garden salad$.25 Roasted baby carrots (1/4 c)$.10 Pear wedges$.18 Milk $.22 $1.26

26. TYPICAL FOOD COST FOR LUNCH Pulled Pork Sandwich $.59 Mexicali corn$.17 Seasoned black beans$.21 Applesauce$.14 Milk $.22 $1.33

27. TYPICAL FOOD COST FOR LUNCH Macaroni and Cheese* $.69 Seasoned green beans$.14 Sweet potato wedges$.26 Pineapple tidbits$.20 Milk $.22 $1.51 *USDA Foods processing

28. AVERAGE WEEKLY FOOD COST FOR LUNCH - EXAMPLE Day 1$1.04 Day 2$1.10 Day 3$1.26 Day 4$1.33 Day 5$1.51 Total$6.24 Average$1.24

29. SCHOOL A VERSUS SCHOOL B School A = $1.21 School B =$1.24 How much additional money does School A need for the year to pay for food?

30. ADDITIONAL REVENUE NEEDED X X = $.03 4350 meals/day 180 school days $23,490 With a $0.03 difference from school A to average food cost per meal what would school A have to contribute for one year to be cost neutral.

31. ONLINE ORDERING SYSTEM The website has changed How you complete/validate an order has not changed. If you have questions contact the food distribution section at 334-242-8237

32. QUESTIONS?