1. 1 February 25, 2012

2.  Expanding Breakfast  What do the numbers say  Moving from Afterschool Snack to a Meal  Streamlining Summer 2

3. 3

4. 4 Feeding Hungry Kids AcademicExcellence FiscalBenefits

5. 5

6. 6 HOW MILWAUKEE TURNED THE CORNER

7.  Where Breakfast is served makes a difference  Cafeteria style service increases labor cost  Grab and Go serves more students with less labor than traditional Cafeteria Style  Breakfast in the Classroom (BIC) does the best job of increasing both MPLH and participation THE NUMBERS

8. 8 COST BREAKDOWN

9.  Stretching or maximizing staffing levels while feeding more students is the key to making breakfast work  Keeping breakfast simple frees labor for lunch  Incorporating packaged meals drives labor costs down as ADP goes up  Total Average Cost of breakfast goes down 9 WHY INCREASING BREAKAST IS THE ANSWER

10. 10 Using a streamlined meal option on certain days will allow the District to:  control hours worked  minimize overtime STREAMLINED STAFFING

11. 11 TIME STUDY VIDEO

12. Moving from Snack to 12

13. Based on At Risk Programs Current Reimbursement for Snack$0.76 Commodity value for Snack $0.00 Current Reimbursement for Supper$2.77 Commodity value for Supper$0.2225 Difference $2.23 13 THE NUMBERS

14.  If currently operating snack, time to upgrade your offering  Migrating from snack to a turnkey meal solution –  Provides enough food for several hours of activity  A simple solution allows current afterschool staff/monitors to operate the program  Ensures reimbursement compliance  Maintains (not increases) current foodservice hours and workload + $s + job security 14 SUPPER

15. 15 SNACKReimbursement$0.76 Minus Current Food Cost$0.45 $0.31Gross Profit per meal w/o labor SNACK ADP 5,000$1,550.00Per day w/o labor SUPPERReimbursement$2.77 Commodity Value$0.22 $2.99 Minus Meal Break Food Cost$1.90 Minus Milk cost$0.25 $0.84Gross Profit per meal w/o labor SAME ADP 5,000$4,212.50Per day w/o labor Additional revenue based on$2,662.50Per day static labor and 170 serving days$452,625.00Per year BASED ON AT RISK PROGRM PARTICIPATION

16.  Be creative on site selection  Arizona serves summer meals at local shopping malls  Dallas and Brownsville have successfully delivered meals to apartment complexes  Be resourceful in your menu  Cut down deliveries to three per week  Self prep on three days, packaged meals on two 16 SUMMER EXPANSION