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:
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…
Financial Aspects of the Program Average Daily Participation (ADP) total lunches served number of operating days
Financial Aspects of the Program Meal Equivalents A student reimbursable lunch is the standard unit of measurement.
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* $2.72 +.2075 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.
Productivity Meals per Labor Hour Meal Equivalents Total Paid Productive Labor Hours Industry Standard: 14-18 Meals per Labor Hour
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
Per Plate Meal Cost Total Expenditures Food CostsLabor CostsSuppliesOther FoodWagesGeneralCapital Equipment USDA Food Value BenefitsFood Production Repairs & Maintenance Expendable Equipment Professional Development Overhead Indirect
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……..
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
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.
Everything Else… Theme Meals Involve Students Menu Contests Taste Tastes Celebrate Occasions
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