Presentation 2016-17 school year. Presented by Fred Callo, October - - PowerPoint PPT Presentation

• Food Service Program

Presentation 2016-17 school year.

Presented by Fred Callo, October 2016

• High School Staff

Full time District Cook – 1 Assistant Cook - 1 Part time 3 hour cashier & servers – 4 Permanent subs - 2

• Marlboro Middle School

Assistant Cook – 1 Part time 3 hour cashiers & servers – 4

• Marlboro Elementary School

Assistant Cook – 2 Part time 3 hour cashiers & servers - 5

Employees for 2016-17

Food Service Department Goals 2016-17

Goal #1

• Increase participation at all the buildings for Lunch and for Breakfast.

(new menu options, improved presentation of food, menu’s on web site) Goal # 2

• Improve customer service for our children and parents of the district through

communication. (negative balance letters mailed as needed, mailings for approval of lunch applications, mailing for down load from the state, mailing new applications to those that do not have new applications on file, we also promote myschoolbucks) Goal # 3

• Promote teamwork and training through a productive and positive work
• environment. (CPR/fist aid training, plus board of health related training)

Free and Reduced Lunch Percentages as of Sept 30

MES 37.24 % Middle School 34.50% High School 33.44%

District Average 35.40%

2015-16 average was 34.29%

School Lunch Price Increase 2016-17 School Year

Middle $2.85 ($2.75, 2015-16) High $2.85 ($2.75, 2015-16) Elementary Level $2.65 ($2.60, 2015-16)

** Paid Lunch Equity tool is used to determine if an increase in prices is needed.

Reimbursement Summary

• Free Lunch:

Federal $3.22 + State $.0599 = $3.2799

• Reduced Lunch (Child pays $.25)

Federal $2.82 + State $.1981 + $.25 = $3.2681 Paid Lunch Fed $.36 + State $.0599 + $2.85 = $3.2699

Elem level = $3.0699

Meal Food Cost Chicken (item) $.60 Lasagna $.60 Meatballs $.40 Mozzarella Sticks $.70 French Tst & Sausage $.52 Pizza $.83

Milk, Juice, Fresh/canned Fruit, & Vegetable cost an additional ($.85 to $1) Amounts are approximate.

Prices do not include Labor: IE: cooking, set up, serving, clean up, dishwashing, and paper products.

Sample of Food Cost

Nutritional Standards

• Breakfast

(Offered daily) Fresh Fruit – 1 cup Grains – 1 cup Milk – 1 cup Calories 350 – 500 Sodium below 540mg Daily

• Lunch Components

Fruit – ½ cup / 1 cup daily Vegetable – ½ cup / 1 cup daily Dark green – ½ / 1 cup Weekly Red/Orange – ¾ cup Weekly Beans (legumes) – ½ cup Weekly Calories

550-650 k-5 600-700 6-8 750-850 9 -12

Sodium below 1230mg daily

Back Pack Program

• Currently 32 students enrolled in the

program.

• Bags go home on Friday afternoons
• Bags contain a variety of self stable

items, from canned goods, crackers, cookies, peanut butter, snack items and a milk card.

• District cook and Assistant cook

attended week long culinary work shop this summer. Other employees will be given similar opportunity.

• New panini press at the HS
• New menu items like lasagna, chicken

cutlet’s, sloppy joe’s and beef steak sandwiches.

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