FoodServices StrategicRoadMap20102011 1 Mission - PDF document

Food
Services Strategic
Road
Map
2010‐2011 1  Mission  LAUSD
–
provide
high
quality
instruction
and
a
coherent
and rigorous
curriculum
in
every
classroom
to
facilitate
student learning
and
achievement  Food
Services
–
nourishing
children
to
achieve
excellence  Goals  LAUSD
–
100%
graduation,
proficiency
for
all,
100% attendance,
engaged
parents,
safe
schools  Food
Services
–
preferred
provider
of
meals
to
students, employer
of
choice,
operate
with
a
positive
net
cash
reserve 2

Theory
of
Change  LAUSD
–
personalized
learning  Food
Services
–
utilizing
the
FS
Business
Plan
propositions
which
are
Value,
Profit
and  People
to
create
healthy
school
environments Strategies  LAUSD
–
using
data
to
drive
standards,
supporting
all
employees,
creating
and  supporting
quality
schools  Food
Services
–
using
data
to
make
better
business
decisions,
supporting
employees
with continual/improved
training,
creating
new
business
models
to
ensure
students
receive necessary
nutrients
for
academic
achievement Metrics/Objectives  Food
Services
–
free/reduced
participation,
total
participation
vs.
attendance,
cost
per  meal,
total
meals
served.
The
total
number
of
meals
served
increased
from
93.5
million
to 119.9
million
from
FY
07
to
FY
10
triggered
by
the
implementation
of
efficiencies
within the
control
of
Food
Services
equating
to
over
700,000
meals
per
day. Revenue
increased
by
$28M
from
FY
07
to
FY
09
.
In
FY
10
a
decrease
of
$4M
was
seen
due  to
a
shortened
school
year
and
a
substantial
reduction
in
the
number
of
summer programs. 3  Value  What
we
have
to
do
for
people
to
want
to
be
our customers  Profit  What

we
have
to
do
to
“live
within
our
means”  People  What

we
have
to
do
to
motivate
our
existing personnel
to
accomplish
the
first
two 4

The
primary
goal
of
Food
Services
is
to
bring
value
to
students
and employees.

From
innova:ve
products
and
services
that
accelerate student
par:cipa:on
to
cu;ng‐edge
technology
that
provides
a
more efficient
way
to
work. DID
YOU
KNOW… 
Despite
declining student
enrollment
in LAUSD
schools,
the lunch
participation
has continued
to
increase over
the
past
three years,
resulting
in serving
an
additional 34,000
students
a
day! 5 Key
Goals   The
reduction
of
the
stigma associated
with
the
use
of
meal tickets
by
students  Help
cafeterias
in
collecting eligibility
data
more
efficiently and
accurately  Real‐time
information
for nutritional
analysis,
menu planning,
food
production
and ordering,
inventories,
and financial
management  Resulting
in
savings
of
millions
of dollars
per
year 6

 Fully
implemented
Board Policies
regarding
nutrition  Healthy
Meals  In
FY10,
over
8,000
students participated
in
taste
panels at
the
Newman
Nutrition Center  Student
Driven
Menus  All
items
for
future
menu considerations
must
meet student
approval  “Thumbs
up
or
Thumbs down!” 7 8

The
Profit
Proposi:on
is
the
revenue
received
minus
the
cost
of producing
and
distribu:ng
the
service
provided.

Lower
cost
is achieved
by
elimina:ng
or
reducing
processes
and
items
that contribute
liCle
or
no
value . DID
YOU
KNOW… Within
the
last
three
(3) years,
the
Food Services
Division
has not
received
100%
of
its funding
from
the
State of
California
for
meals served
due
to
the budget
crisis
resulting in
a
loss
of
over
$5.9 million.

In
addition Benefits
cost
have increased
by 9 Did
you
know…. While
Food
Services
continually worked
to
implement
efficiencies and
new
process
models
to
increase the
number
of
meals
served
to students,
the
entire

$24.2
M increase
in
revenue
was
completely used
to
fund
the
$33.1
M
increase
in Benefits
Cost. This
conscious
investment
in
Food Services
employees
is
escalating
at such
a
rate
that
Food
Services cannot
absorb
the
costs. Staffing
in
Food
Services
has
been reduced
from
5,148
in
2007‐2008, 5160
in
FY
08‐09,
4911
in
FY
09‐10 AN
ENTRY
LEVEL
FOOD
SERVICE
WORKER
EARNING
$9.5K
COST THE
DIVISION
$15.5K
IN
BENEFITS to
4,193
in
FY
10‐11
post
Phase
4 cuts. 10

IN
FY
09
THE
AVERAGE
COST
PER
MEAL
WAS
$2.39,
WITH IN
FY10
IT
COST
$2.37
TO
PROVIDE
A
MEAL,
A
MODEST 58.6%
OF

COSTS
BEING
LABOR
AND
BENEFITS. DECREASE
OF
$0.02.
LABOR
COSTS
DECREASED
11.2%, WHILE
BENEFIT
COSTS
INCREASED
13.7%
FOR
A
TOTAL LABOR
AND
BENEFITS
COSTS
OF
57.8%. The
administering
of
benefits
to
all
food
Services
employees
is
a
strong
investment
in
the
employees
but
as health
benefits
costs
continue
to
rise,
efficiencies
will
no
longer
be
available
to
off‐set
the
costs. 11 12

DID 
 YOU
KNOW… That
LAUSD
is
1
of
only 7
of
the
top
50
school districts
that averages
only
1
lunch period
at
Secondary Schools.

Although participation
in LAUSD
secondary schools
has
increased to
40.8%
we
are
still 25.2%
lower
than median
of
66%
for the
50
Largest
School Districts. 13 14

 People
are
the
key
to
maximizing
shareholder
value
and increasing
profits
in
today's
global
economy,
say
the
2,000
top executives
from
23
countries.  Forty‐two
percent
(42%)
of
executives
worldwide
felt
that improving
worker
skills
and
knowledge
increases
productivity.  
Senior
executives
say
training
and
career‐development
programs are
"the
price
of
admission
to
be
a
player
in
a
global
economy."  The
companies
that
break
away
from
the
pack
and
lead
their industries
will
be
the
ones
that
create
cultures
dedicated
to learning
and
knowledge. 
Source :
Study
"Competing
in
a
Global
Economy,"
Watson
Wyatt) ▪ 15 The
foodservice
industry
is
an
environment
filled
with
individuals
who
are dedicated
to
service.

The
organiza:on
must
devise
people
strategies
that are
closely
related
to
the
future
desired
accomplishments
of
the
organiza:on and
the
team. Integrated
People Development
System 16

17  New
Maintenance
Team  Food
Procurement
and
Distribution Food
Services
to
become
responsible
for
all
food
ordering  Improve
the
distribution
of
milk,
bread
and
produce
through
a
new
business
model   HealthierUS
School
Challenge 511
LAUSD
Schools
apply
for
the
First
Lady
Michelle
Obama’s

“Let’s
Move”  Campaign
which
incorporates
the
USDA’s
HealthierUS
School
Challenge An
opportunity
for
our
schools
to
recognized
for
healthy
school
environments  through
promotion
of
nutrition
and
physical
activity  Implement
the
Institute
of
Medicine
(IOM)
8 Recommendations  Increase
the
amount
and
variety
of
fruits,
vegetables,
and
whole
grains;  Set
a
minimum
and
maximum
level
of
calories;
and  Increase
the
focus
on
reducing
the
amounts
of
saturated
fat
and
sodium provided 18