Financial Management
Download
Report
Transcript Financial Management
School Meal Programs
How do we pay for them?
Alaska Child Nutrition Services
The Purpose of the
National School Lunch Program
“…to safeguard the health and well-being
of the Nation’s children…”
To ensure that children are ready to learn
Assess the Financial Health of your
Food Service
Enrollment by category – free, reduced,
paid
Meal prices
Serving days
Contract days –
wages, hours, benefits
Monthly Analysis of profit/loss
Analyze – Ask questions
How much revenue from federal
funding?
Increasing? Decreasing?
Enrollment changes
Reduced participation
MARKET your meals!
Revenues
Federal Sources
Payments for breakfast and lunch meals
Federal cash reimbursements for snacks
served in certain after school care
programs
Value of donated commodities
Funds from other federal programs – like
the fresh fruit and vegetable program
Analyze – Ask questions
What percentage spent on food?
Purchasing- bids, coops
Economies of scale
Correct Portion sizes
Waste? Menu options
Analyze – Ask questions
What percentage spent on labor?
Assess Productivity
equipment – old, broken
disposables vs. washables
timing of meal periods and preparation
menu – convenience vs. scratch
involve employees in problem solving
training – resources
Labor Cost
Hire part-time & reduce benefits
Are meals per man-hour at
optimum level?
Strive for work simplification –
Share ideas
Ready prepared or scratch?
Excessive break time
Tools for Management
DAILY Production Records - monitor
planned vs. actuals
Portion control
Pre-cost - post cost - leftovers? waste?
Menu analysis – good or yuk!
Required by reg.
Tools for Management
Inventory
Menu planning + inventory
First in- first out
Reduces loss
Maximize limited storage
Use while best quality – more
acceptable
Reduce Food Costs
Plan less expensive menus
Use offer vs. Serve option
Compare sources - share shipping
Involve all employees
Check pricing and costs monthly
Evaluate substitutions
Use USDA commodity foods
Reduce waste
Don’t over-serve
Management by menu
Planning, purchasing, production
Serving & clean up
Student participation - Likes & dislikes
Use commodities whenever possible
Portion control & standardized recipes
Purchase by bid or request for prices
Verify invoicing at the bid price
Merchandise the menu with students
Serve GOOD food with eye appeal
Eliminate losses due to theft
Locate cashier at exit
Train staff to observe
Don’t cash checks
Don’t allow “leftovers” to go home
Maintain low inventory if possible
Date products as delivered
Keep storeroom locked- limit keys
INVENTORY
Ways to Increase Revenue
#1 Increase participation
What does your customer want
Market to parents, teachers, community
and students
Plan and adjust menus for quality
Improve staff attitudes – Customer
service!
Keep an eye on changes in eligibility
Ways to Increase Revenue
#2 Start a Breakfast Program
Pre-cost menus – revenue
Survey for need
Make it EASY to prepare and eat
Taste test with staff and kids
Take the breakfast to the customer
Ways to Increase Revenue
#3 Raise Prices
Are they too low?
Can you justify an increase?
Will you lose customers?
What is your competition?
Food Service Management
Companies (FSMC)
Plan ahead!
Contact Child Nutrition Programs
for information early in the
process
Good Option or NOT – get all the
facts
Financial Management Training
Opportunities for School Food
Service
Child Nutrition Services
Web resources
On-site training
National Food Service Management
Institute
Thank you!