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

Employees for 2016-17 • 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

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

Sample of Food Cost 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.

Nutritional Standards • Breakfast • Lunch Components (Offered daily) Fruit – ½ cup / 1 cup daily Vegetable – ½ cup / 1 cup daily Dark green – ½ / 1 cup Weekly Fresh Fruit – 1 cup Red/Orange – ¾ cup Weekly Grains – 1 cup Beans (legumes) – ½ cup Weekly Milk – 1 cup Calories Calories 350 – 500 550-650 k-5 Sodium below 540mg Daily 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.

Next Course • 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 j oe’s and beef steak sandwiches.