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PROMOTING YOUR SCHOOL NUTRITION PROGRAMS. Things You Need to Know How to prepare yourself to discuss the financial aspects of your programs How to highlight.

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Presentation on theme: "PROMOTING YOUR SCHOOL NUTRITION PROGRAMS. Things You Need to Know How to prepare yourself to discuss the financial aspects of your programs How to highlight."— Presentation transcript:

1 PROMOTING YOUR SCHOOL NUTRITION PROGRAMS

2 Things You Need to Know How to prepare yourself to discuss the financial aspects of your programs How to highlight the successes of your programs and everything else…

3 Financial Aspects of the Program Average Daily Participation (ADP) total lunches served number of operating days

4 Financial Aspects of the Program Meal Equivalents A student reimbursable lunch is the standard unit of measurement.

5 Meal Equivalents Calculation: Student reimbursable lunches 1.0 Student reimbursable breakfast.66 After school snacks number of snacks served 3 Other food service sales = a la carte & extra food sales* $ cents *Extra food sales include second meals, adult meals, and catered/special events. In-kind meals for food service staff are not counted towards meal equivalents.

6 Productivity Meals per Labor Hour Meal Equivalents Total Paid Productive Labor Hours Industry Standard: Meals per Labor Hour

7 Per Plate Meal Cost Figure per plate meal cost- Meal Cost = total expenditures meal equivalents This figure can be calculated for day, week, month, year. Watch the trends….. Average Daily Participation, Food Costs

8 Per Plate Meal Cost Total Expenditures Food CostsLabor CostsSuppliesOther FoodWagesGeneralCapital Equipment USDA Food Value BenefitsFood Production Repairs & Maintenance Expendable Equipment Professional Development Overhead Indirect

9 Operating Ratios Food and Labor Cost Percentages Food Cost Percentage = cost of purchased food 40% total revenue Labor Cost Percentage= payroll, benefits, other related expenses 40% total revenue Indirect costs, capital outlay……..

10 The 1800 Report 1800 Report A- Revenues Less Expenditures 1800 Report B- Expenditures as a Percent of Revenue 1800 Report C- Expenditures as a Percent of Revenue (ranked) 1800 Report D- Expenditures and Revenues per Equivalent Lunch 1800 Report E- Expenditures and Revenues per Equivalent Lunch 1800 Report F- Percentage of Food & Labor Costs to Total Revenues 1800 Report G- Breakfast Participation 1800 Report H- Lunch Participation 1800 Report I- Student Participation in Breakfast and Lunch Programs 1800 Report J- Percent of Student Participation in Breakfast Programs 1800 Report K- Percentage of Student Participation in Lunch Programs

11 Program Successes & Everything Else… Webpage – Keep information up-to-date – Post events – Post menus – Highlight Employee Successes – Link to school newspaper, nutrition education websites, etc.

12 Everything Else… Theme Meals Involve Students Menu Contests Taste Tastes Celebrate Occasions

13 Everything Else… Nutrition Education & Information – Bulletin Boards – Cafeteria – Newsletter – Menus – Backpack flyers

14 Essentials in Overall Program Success Know your stuff! Teach it! Talk about it!


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