NUTRITION DEPARTMENT PROGRAM VISION Three Year Plan 1. - - PowerPoint PPT Presentation

ROCKFORD PUBLIC SCHOOL 205 NUTRITION DEPARTMENT PROGRAM VISION

Three Year Plan

1. Restructure Department 2. Set Aggressive Goals Perform at a High Level to produce outcomes that provide every nutritional

• pportunity for our

students. 3. Improve the Skill Level of

• ur employees.

4. Nutrition Department has a Presence in the Community. 5. RPS 205 Nutrition Department becomes a Program of Excellence – applies for Baldridge Award.

Nutrition Services Restructuring

Current Nutritional Services Organization Chart

Executive Director Nutrition Services Chef/Trainer (Open Position) Nutrition Services Manager (Open Position) Application Supervisor/Trainer Secretary Production Supervisors (4)

Executive Director

Renee

Manager of Nutrition Services Procurement/Budget

Lisa

Manager of Nutrition Services Nutrition Education

Open

Field Supervisor

Chris

Elementary

12 Schools

Summer Feeding Professional Standards Field Supervisor

Rolando Elementary 12 Schools Farm To School

Field Supervisor

Sandy Elementary 12 Schools Afterschool and FFVP

Field Supervisor

Ann Middle 6 Schools Training

Field Supervisor

Jeff High 4 Schools Safety and Sanitation

Manager of Nutrition Services Operations

Open Office Professional Aleasa

Nutrition Services Organization Chart

Data Driven Decisions

Use KPI’s to make decisions

• Average Daily Participation by School
• Meals Per Labor Hour
• Revenue to Meal Cost Comparison
• Expenditure to Meal Cost Comparison

Council Great City School KPI’s

Breakfast

0% 5% 10% 15% 20% 25% 30% 35% 40% 45% 50% School Sites High Median Low

Rockford Breakfast Participation

5 10 15 20 25 30 Rockford Sites meeting Criteria High Median Low

Council Great City School KPI’s

Lunch

10 20 30 40 50 60 70 80 School Sites High Median Low

Rockford Lunch Participation

5 10 15 20 25 30 35 Rockford Sites Meeting Criteria High Median Low

Council Great City School KPI’s

Nutrition Services Fund Balance

5 10 15 20 25 30 35 % of Budget High Median Low

Rockford Nutrition Fund Balance

2 4 6 8 10 12 % of Budget High Median Low

Breakfast Expansion Goal

• Change menu offerings
• Market the program
• Change delivery methods
• Collaborate with Principals

to establish a “Breakfast Break” after school starts.

• Develop a “buy-in”

regarding the importance

• f Breakfast for student

learning.

Re-Vitalizing the School Lunch Program

Menu Development

• Student Driven Choices
• Ethnic Meals
• Five week Cycle Menu
• Student Celebration Meals
• Salad Bars in all Schools
• Condiments for all Meals

Program Marketing

• Celebration/Theme Days
• New Menu Items
• Farm to School Items
• Local Items

Innovative Ideas

• Flavor Bars at Secondary Levels
• Pasta Bars
• Build Your Own Sandwiches
• Phone App to Pre-Order Lunch
• Induction Cooking Stations

Student Involvement

• Culinary Class Recipe Development
• Iron Chef Contests
• Guest Chef Days
• School Lunch Consultants
• Guest Servers

USDA Fresh Fruits and Vegetable Program Goals Federal funds for schools to introduce a variety of fruits and vegetables to students. Samples are given to students and nutritional fact sheets are provided to classrooms.

Farm to School Initiative

Child and Adult Care Program - Goals

After School Program

Currently providing snacks after school to children involved in after- school enrichment activities at six sites.

Dinner Feeding Program

Expand programming to provide a full meal to students in late afternoon to early evening enrichment activities

Summer Feeding Expansion

Expanding the Summer Feeding Program for the entire summer break. Develop a stronger partnership with the Rockford Community for identifying needed sites.

University Connectivity

Dietetic Internship Sponsor Dietetic Mentorship Work with Northern Illinois Dietetic Program and become a mentor/sponsor of the program. Students will work on projects to enhance the program. Win/Win for both students and program. Currently working with a Rockford graduate that is in the Dietetic Program. Perhaps we will be able to place these graduates in our program as managers/supervisors.

Community Involvement

• Wellness Committee and Policy Development
• School Gardens/Community Gardens
• Farm to School Backpacks
• Farmer Markets at Schools
• Obesity Project
• Nutrition Education Culinary Classes

Involvement with Students

Students on the serving line

Students helping with inventory

Theme Days

Scratch Cooking

Quality Food

• Clean Label
• Farm to School
• Buying Local
• Monitor Artificial Flavors/Colorings
• No High Fructose Corn Syrup
• Limit the Amount of Processed

Products

• Transparency with Food Ingredients

Purchasing Decisions

• RFP for a Prime Vendor
• Food Co-Op or Food Buying Group Membership
• Central Warehouse
• Scratch Cooking

Maximizing USDA Foods

• Brown Box - Items that are purchased and

processed by the State Agency. Currently we do not accept any brown box items due to storage.

• Direct Diversion – Divert dollars to food

manufacturers that will process products into usable food items such as chicken patties, shredded turkey, etc. This process lowers the cost of center of the plate items by eliminating the middle person.

Vision Timelines

• 2017-2018

Restructure Management Team Supervisory training Establish departmental processes Develop departmental goals Revamp Breakfast and Lunch menus Develop KPI’s for assessment of program Improve departmental hiring process Begin culinary training of managers Join Food Co-Op or Food Buying Group Decrease the absentee rate in department

Vision Timelines

• 2018-2019
• Implement KPI’s for program assessment
• Establish goals/develop strategies for improvement/monitor success
• Continue to enhance culinary skills of staff
• Continue increasing breakfast participation
• Refine ordering of USDA foods
• Expand summer feeding opportunities
• Begin the partnership of Rockford Chefs
• Limited number of processed food items served
• Increase nutritional education opportunities
• Conduct a cost analysis of purchasing food directly from manufacturer and it’s

financial impact on warehouse space needs

Vision Timeline

2019-2020

• Establish school gardens at 20 schools
• Establish a Dietetic Internship Program with Dietetic Programs in Illinois
• Continue to re-define department processes
• Continue to cultivate experienced managers
• Purchase or Lease a building to be used as a Nutrition Department

warehouse

• Expand Farm to School Initiatives
• Continue to expand Summer School opportunities to every school site

Vision Timelines

2020-2021

• Begin the process for applying for the Baldridge Award for the Nutrition

Program

• Participation rate districtwide will be 70% for Breakfast
• Participation rate districtwide will be 87% for Lunch
• Partnerships will be formed with allied associations

Success