1. Cambrian School District Food Services Update

2. Overview POS Investment Nutrition Environmental Impact Counts Financial Focus 2010-2011

3. Etrition Etrition is a web based POS system for tracking and managing all patron activities Manages student data Increases accuracy Helps meet State and Federal audit guidelines Increase customer service capabilities Speed and efficiency of serving lines Supplies data for our reporting needs Accessible from any District computer

4. Main Serving Window

5. Patron Screen

6. LUNCH PARTICIPATION PERCENTAGES Peak Since F & R Letters Were Sent October thru December

7. BREAKFAST PARTICIPATION PERCENTAGES Peak Since F & R Letters Were Sent October thru December

8. Ezschoolpay Parent Online Payment & Information Portal Safe & secure transactions 24/7 Credits hit students accounts within minutes Fewer bad checks Reduces cash handling ◦Over $69,000 in online credits Speeds up serving lines Saves much needed time for workers Parents can view all transactions online and set email balance reminders

9. EZschoolpay SAMPLE REPORT

10. SMS Student Management System Effortlessly exchanges information between the district office and each school cafeteria Maintains data for all students in the district. Even those without Free & Reduced applications Manage student and guardian data with minimal data entry Provides Free & Reduced approval letters to parents Provides more accurate information for District verification

11. Our POS Team Julie – Business decisions Kirby & Jamie– Set up & technical support Susan – Hub between all systems ◦ Accounting and applications Chris – Staff, parent, & student support. ◦ Assists Susan with financial data and reports Melony – Data entry, assists Chris & Susan Food Service Staff – Day to day operations

12. Nutrition Providing students with healthy, nutritious meals ◦Five entrees offered on a daily basis  Choices include the options of fresh made sandwich or salad entrée and traditional entrees.  Vegetarian and dairy free entrees offered daily  Currently there are 25 different menu choices in a 1 week cycle! ◦Why is this important?  Provides students opportunity to choose a meal that they will actually eat rather than ending up in the trash can. A nutritious meal is only nutritious when it is consumed!

13. Nutrition Improvements in our weekly menu: ◦Provide organic fruits & vegetables when feasible ◦Serve oven baked potato wedges at all schools, nothing is fried ◦All poultry is hormone free ◦Offer non fat chocolate milk and 1% white milk ◦All Berkley Farms milk is rBST and Hormone Free  As off Feb. 1, chocolate milk is high fructose corn syrup free

14. Nutrition ◦Nutrition Station  A daily fruit and vegetable bar  Use locally grown produce as much as possible  Includes leafy green salad mix including Romaine, Iceberg, and Spinach  Fresh vegetables such as broccoli, cucumbers, cherry tomatoes, baby carrots, and celery  Fresh Fruits including colorful apples, bananas and orange slices  Canned low sugar fruits such as pears, peaches and pineapple

15. Environmental Impact Converted all elementary schools to Red Basket program eliminating the use of Styrofoam trays Implemented biodegradable paper boat at Price eliminating Styrofoam plates Condiment pumps at all sites to reduce amount of plastic packets Introducing napkin and utensil dispensers to eliminate plastic straws and spork pack wrappers

16. LUNCH COUNT TOTALS 02-0303-0404-05 PRE ED- ZONE 05-06 ½ YEAR ED- ZONE 06-07 FULL YEAR ED-ZONE 07-0808-0909-10 FREE43,85948,73354,49155,14955,80353,85957,26163,376 REDUCED 15,12616,04114,45418,33219,45218,03917,89120,059 PAID105,479104,135113,846129,307140,717135,542126,451117,223 TOTAL164,464168,909182,761202,788215,972207,449201,603200,658

17. APPROVED & ENROLLED APPROVED03-0404-0505-0606-0707-0808-0909-10 FREE378426432429414453503 REDUCED139135163180155172162 OTHER2259236024632448248025752543 ENROLL2776292130583057304932003208 % OF ENROLL 03-0404-0505-0606-0707-0808-0909-10 FREE13.61%14.58%14.13%14.03%13.58%14.15%15.68% REDUCED5.01%4.63%5.33%5.89%5.08%5.37%5.05% OTHER81.38%80.79%80.54%80.08%81.34%80.48%79.27%

18. Food Service Financials 09-10 Budget Revenues $780,305 Actual Revenues $743,497 Budget Labor Expense $351,376 Actual Labor Expense $351,135 Budgeted Sodexo Expense (Food, Paper Supplies, Commodity Usage, Overhead) $378,073 Actual Sodexo Expense $345,689.88 Budget Other Expense $20,000 Actual Other Expense $28,835 Budgeted Sodexo Investment $8,000 Actual Sodexo Investment $7,263 Sodexo Guarantee $0.00 Sodexo Guarantee $12,282 Budget Excess/(Deficit) $22,856 Year End Excess/(Deficit) $22,856

19. Food Service Financials 2010-2011 Budget Revenues $777,769 Budget Expense $750,134 Guaranteed Budget Excess/(Deficit) $27,635

20. Current Analysis for 2010- 2011 Continue to exceed nutritional requirements of our meals Equipment evaluation/purchases New & exciting special events Electronic menu distribution Improvements to our environmental impact Continue to use POS features to increase participation