2013 CASBO ANNUAL CONFERENCE & SCHOOL BUSINESS EXPO Implementing Supper as a Revenue Generator APRIL 3-6, 2013, LONG BEACH, CA These materials have been

2013 CASBO ANNUAL CONFERENCE & SCHOOL BUSINESS EXPO

Implementing Supper as a Revenue Generator

APRIL 3-6, 2013, LONG BEACH, CA

These materials have been prepared by the CASBO Sacramento Section Child Nutrition Professional Council. They have not been reviewed by State CASBO for approval, so therefore are not an official statement of CASBO.



This presentation was developed by the Sacramento This presentation was developed by the Sacramento Section Child Nutrition PCSection Child Nutrition PC

Ron Pierce, BA, SNS, Operations Manager, EGUSDRon Pierce, BA, SNS, Operations Manager, EGUSD

Sacramento Section PC ChairSacramento Section PC Chair

Sac Section Professional Council Members:Sac Section Professional Council Members: Sneh Nair, BSc, Operations Manager, EGUSDSneh Nair, BSc, Operations Manager, EGUSD Brenda Padilla, MS, Manager, Sac City USDBrenda Padilla, MS, Manager, Sac City USD

Diana Flores, Nutrition Supervisor, Sac City USDDiana Flores, Nutrition Supervisor, Sac City USD



Objectives

Define the Supper Program Present Two Success Stories Discuss Strengths/Challenges Provide Tools for Implementation Q & A


What is Supper? The Child and Adult Care Food Program (CACFP)

provides federal funds to serve a meal and/or a snack to children during the after school hours throughout the school year

The expansion authorized in the Healthy, Hunger-Free Kids Act of 2010 authorizes the program to be in all 50 states. (More $$$)

The meal can be served at any time during the after school program

The meal can be served hot or cold


Reimbursement Rates (2012-13)

Type of Meal Served Free Reduced Paid

Supper** $3.0875 - - - - - - - -

Snacks $0.78 - - - - - - - -

** includes .2275 cash in lieu of commodities


EGUSD FINANCIAL SNAPSHOT2010-11 (NSLP) 337,062 snacks @ $0.74 ($249,425.88)

2011-12 (CACFP from October 2011) 80,932 snacks @ $0.74 ($59,889.68) (NSLP, July-Sept) 131,209 snacks @ $0.76 ($99,718.84) 316,479 suppers @ $2.9925 ($947,063.40) Grand Total = $1,106,671.80

Increase of ~ $857,246.00 (+ three-fold)


EGUSD Bottom Line

2011-12 - Labor: 20%- Food: 15%- Other operational costs: Approximately 25%

Cleared almost $0.5M ($442K)

2012-13 – Projected revenues over expenses of $0.5M

Goal: Maintain non-profit food program


SCUSD FINANCIAL SNAPSHOT2011-12 (Snacks - NSLP) in After-school enrichment 907,468 snacks @ $0.74 =$689,675

2011-12 (CACFP Suppers: March – June) 152,865 Suppers@ 2.993= $457,448

Snacks + Suppers = $1,147,123.00

2012-13 Snacks Vs Suppers: Projected 2013 YE Total 476,614 snacks @ $0.76 ($ 371,759) 982,757 suppers@ $3.09 ($3,035,266) = $3,407,025

Increase of ~ $2,259,902 million (+ nearly 3-fold)


SCUSD Bottom Line

Year 1: Even with equipment purchases cleared over $68,000

Year 2: Expected revenues over expenses of $1M to cover equipment start-up expenditures

Year 3: Continue to improve the menu, work on the staffing, use this money for continuous improvement.


Ease of Implementation

When applying, you don’t have to submit a budget

Spend your $$ on ANY CN expense No menu production records Easy point-of-sale


Why Serve Supper?

Children get the nutrition they needoFocused learning

Generates revenueoIncrease reimbursement to $3.09oIncrease participation

Helps stabilize attendance


Why Serve Supper? (Cont’d)

Helps showcase your other programsProvides an opportunity for nutrition educationHelps build community partnershipsProvides jobs for your district


When?

During the regular school year (AFTER school) May operate on weekends, holidays, or school

vacations In a school system that only has a 4-day school

week May not operate in the summer, unless kids are

in a Year Round school and on track in the summer


Program Eligibility

Programs must:Include educational or enrichment activities

Be located in an area where at least 50% of the students are eligible for free or reduced price school meals

Meet state and local health/safety standards


The Benefits

Sustainable, entitlement funding

No cap on the number programs participating

No cap on the number of years a program can participate


FAQs Can the snack and meal be served

together at the same time? Is the Supper menu “compliant” with new

NSLP regulations? Do you have to do an MPR? CNIPS: Separate claim form? “Pilot” program first?


Elk Grove USD

Sneh Nair

Operations Manager – FNS


The District

Enrollment: Over 61,000 students (62 school sites)

53% Free & Reduced enrolled

12 Provision 2 sites

Covers 320 square miles


EGUSD: 2011-12 All 22 sites transitioned to supper program

Created 22 short-hour sub positions

Created fourteen 3.25 hrs sub positions in production center and one benefited position

Sites had the option to provide only suppers or both snack and supper

Cold meals packaged from production center


EGUSD: 2012-13

Added 2 new sites

All 24 sites serve supper(10 sites also serve snacks)

Most sites now have contracted FNS Assistants

Un-served supper used for lunch next day


EGUSD: 2011-12 vs. 2012-13Comparison From October through February

2011-12 74,789 snacks @ $0.76=$56,839.64 190,517 suppers @ 2.9925=$570,122.12

2012-13 89,321 snacks @ $0.78 =$69,670.38 206,176 suppers @ $3.0875=$636,568.40

Increase of almost $80K from prior year


EGUSD Total Daily Labor

Sites: Average MPLH ~ 65

FPC: Average MPLH ~ 72

Transportation: Included in FPC (above)

* MPLH = Meals Per Labor Hour


Strengths (EGUSD) Easy transition (Already providing snacks for 22 sites)

All sites follow the same menu

Prepackaged meal

FNS staff complete MPR, HACCP, & Meal Count forms

Site coordinators submit student attendance monthly

Build partnerships with other district departments

Central kitchen


Challenges (EGUSD)

Equipment/storage space

Site coordinators

FNS staff (serving time)

Custodial issues/needs


Feedback/Reactions (EGUSD)

Students Enjoy the meal

Are not hungry anymore in afterschool program

Staff More jobs for FNS staff

Site coordinators don’t worry about accurate meals counts


Feedback/Reactions (EGUSD)

Parents Kids are not “starving” when they reach home

Helps family budget

Complaints about supper conflicting with dinner (at home)


EGUSD Sample Menu*

Turkey on a Wheat Bun Celery Sticks w/RanchSliced Orange WedgesMilk (Not shown)

* See full monthly menu handout for more examples


Sacramento City (SCUSD)

Brenda PadillaNutrition Services Manager


SCUSD - The District

Enrollment: 47,000 students (87 school sites)

73% needy enrolled with 35 Provision 2 sites

66 afterschool supper sites progressed to serving 7500 suppers/day March 2012 – present.


SCUSD Issues Outside contracted program vendors

wanted to sponsor suppers on our siteso Contrary to our Program Agreement with

them

Require all after-school programs use SCUSD Food Services for the suppers

Decentralized Food Services


SCUSD: 2011- Present

Most sites already had afterschool snack programs,

but kids were still hungry. Transitioned to supper meals.

Opened a production kitchen (at school not being used)

Created 20 short-hour positions and one 7-hour

supervisor position


SCUSD: 2011 – Present (Cont’d)

Created three 8.0 hours substitute driver positions.

Sites have the option to provide only suppers or both

snack and supper but MUST “default” Suppers FIRST

Cold meals packaged from production center


SCUSD: Financials (Revenue from snack)CNIPS 2011-2012 Snack Reimbursements

Month No. of Served

Reimbursement Federal Amount

Jul-11 - -

Aug-11 6,399 4,863.24

Sep-11 94,362 71,715.12

Oct-11 113,639 86,365.64

Nov-11 87,337 66,376.12

Dec-11 89,075 67,697.00

Jan-12 88,657 67,379.32

Feb-12 107,923 82,021.48

Mar-12 104,912 79,733.12

Apr-12 76,341 58,019.16

May-12 106,179 80,696.04

Jun-12 32,644 24,809.44

907,468 $ 689,675


SCUSD: Financials (Revenue from Supper: Projected)

CNIPS 2012/-2013 Supper Reimbursements

Month

No. of Served

Reimbursement Federal Amount

Sep-12 60,194 185,848.98Oct-12 103,476 319,482.15Nov-12 100,433 310,086.89Dec-12 97,892 302,241.55Jan-13 118,762 366,677.68Feb-13 120000 Projected 370,740.00 Mar-13 97000 Projected 299,681.50 Apr-13 120000 Projected 370,740.00

May-13 120000 Projected 370,740.00 Jun-13 45000 Projected 139,027.50

Total 982,757 $ 3,035,266.25


SCUSD Total Daily Labor

Production Kitchen: Average MPLH ~ 85

Sites: Youth Development serve meals

Transportation: 3- 8 hours per day,

delivery drivers (still a pilot)


Opportunities (SCUSD)

Increased Nutrition staffing

Controlled Nutrition staffing partnership with district Youth Development Department

Increased revenues

Showed value of centralization


Needs (SCUSD)

Refrigeration

Milk coolers

Training and coordination

Build partnerships with other district departments


SCUSD Sample Menu*

Dannon Yogurt Fat Cat Oatmeal Apple

Cinnamon Bar Mozz String Cheese Stick Fresh Apple Slices Baby Carrots Milk (Not shown)

* See full monthly menu handout for more examples


Oakland Unified (OUSD)

Jennifer LaBarreNutrition Services Director

[email protected]

(510) 434-2250


Hot Food Model (OUSD)

86 sites (Total) 12 sites (Currently on Supper Program) Piloted first 500 meals per day Target: 30 sites by next year Target: 1200-1500 meals/day



Pilot First Can only do schools with “fully

cooking” kitchens Most existing kitchens are satellite Existing central kitchen can only

produce 8K meals/day



Benefits:More like a “home made” dinnerMore menu varietyFreshly prepared

Challenges:Filling positions


Hot Food Model (Other Districts)

Chico USD Natomas USD Pomona USD



Questions?Questions?



Links/Helpful Web Sites CACFP

http://www.cde.ca.gov/ls/nu/cc/mgmb.asp FNS, USDA

http://www.fns.usda.gov/cnd/care/Afterschool.htm

Afterschool Network

www.afterschoolnetwork


To Apply……

The Application process begins with a phone call. Please call:

Laurie Pennings, Manager

CACFP Unit, Nutrition Services Division

(916) 324-7133

[email protected]


Sac Section PC Contact Info Ron [email protected] or (916) 686-7735 ext. 7862

Sneh [email protected] or (916) 686-7735 ext. 7963

Brenda [email protected] or (916) 277-6715

Diana [email protected] or (916) 277-6710


Special Thanks

• JTM Food Group (Mike Garcia)

Documents

2013 CASBO ANNUAL CONFERENCE & SCHOOL BUSINESS EXPO Implementing Supper as a Revenue Generator APRIL 3-6, 2013, LONG BEACH, CA These materials have been