February 25, 2012
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Transcript of February 25, 2012
1February 25, 2012
OVERVIEW Expanding Breakfast What do the numbers say Moving from Afterschool Snack
to a Meal Streamlining Summer
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EXPANDING BREAKFAST
WHY SHOULD YOU EXPAND YOUR BREAKFAST?
THE 3 BIG REASONS
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Feeding Hungry
Kids
Academic Excellence
FiscalBenefits
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FISCAL IMPLICATIONS
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HOW MILWAUKEE TURNED THE CORNER
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
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COST BREAKDOWN
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
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WHY INCREASING BREAKAST IS THE ANSWER
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Using a streamlined meal option on certain days will allow the District to: control hours worked minimize overtime
STREAMLINED STAFFINGTraditional Streamlined
Breakfast in a Bag Pre-packaged600 meals (site) 6001-4 employees 14 staffing hours 1
preparation hourssaved, per site 3
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TIME STUDY VIDEO
Moving from Snack to
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SUPPER
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
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
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SUPPER
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SNACK Reimbursement $0.76Minus Current Food Cost $0.45
$0.31 Gross Profit per meal w/o laborSNACK ADP 5,000 $1,550.00 Per day w/o labor
SUPPER Reimbursement $2.77Commodity Value $0.22
$2.99Minus Meal Break Food Cost $1.90
Minus Milk cost $0.25$0.84 Gross Profit per meal w/o labor
SAME ADP 5,000 $4,212.50 Per day w/o labor
Additional revenue based on $2,662.50 Per daystatic labor and 170 serving days $452,625.00 Per year
BASED ON AT RISK PROGRM PARTICIPATION
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
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SUMMER EXPANSION