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 opportunity for our students. 3. Improve the Skill Level of our 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 Secretary Nutrition Services Chef/Trainer Nutrition Services Manager Application Supervisor/Trainer (Open Position) (Open Position) Production Supervisors (4)
Nutrition Services Organization Chart Executive Director Renee Office Professional Aleasa Manager of Nutrition Manager of Nutrition Manager of Nutrition Services Services Services Procurement/Budget Nutrition Education Operations Open Lisa Open Field Supervisor Field Supervisor Field Supervisor Field Supervisor Field Supervisor Chris Rolando Sandy Ann Jeff Elementary Elementary Middle High Elementary 12 Schools 12 Schools 12 Schools 6 Schools 4 Schools Summer Feeding Afterschool Safety and Farm To School Training Professional and FFVP Sanitation Standards
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 Rockford Breakfast Participation 50% 30 45% 25 40% 35% 20 30% High High 15 25% Median Median 20% 10 Low Low 15% 5 10% 5% 0 0% Rockford Sites meeting School Sites Criteria
Council Great City School KPI’s Lunch Rockford Lunch Participation 80 35 70 30 60 25 50 20 High High 40 15 Median Median 30 10 Low Low 20 5 10 0 0 Rockford Sites Meeting School Sites Criteria
Council Great City School KPI’s Nutrition Services Fund Balance Rockford Nutrition Fund Balance 35 12 30 10 25 8 20 High High 6 Median Median 15 Low Low 4 10 2 5 0 0 % of Budget % of Budget
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 of Breakfast for student learning.
Re-Vitalizing the School Lunch Program Menu Development Innovative Ideas • • Student Driven Choices Flavor Bars at Secondary Levels • • Ethnic Meals Pasta Bars • • Five week Cycle Menu Build Your Own Sandwiches • • Student Celebration Meals Phone App to Pre-Order Lunch • • Salad Bars in all Schools Induction Cooking Stations • Condiments for all Meals Program Marketing Student Involvement • • Celebration/Theme Days Culinary Class Recipe Development • • New Menu Items Iron Chef Contests • • Farm to School Items Guest Chef Days • • Local Items 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
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