Analyzing Your School Menu Continued from page 20
Preventing Theft in School Nutrition Programs Continued from page 19
Or you may have your own questions you want answered. You can collect and record your information in many ways. Many of the most common school meal software programs gather detailed information, it is still up to you to analyze it. As an example, let’s look at a two-week cycle with three daily entrées. That means juggling 30 entrées total. You could start with a list of the entrées that has the most popular ones at the top and the least popu- lar ones at the bottom. Then you could add the cost of each item next to it on the list. This exercise reveals popular item costs. Ideally, popular items would cost less, but this isn’t always true. You can now consider reducing costs or determining if higher costs are offset by increased participation. Apply this careful analysis to all menu items, thoroughly evaluating both financial contri- bution and overall menu appeal. Identify high-cost, unpopular items as potential candidates for removal. A final step in the analysis could be adding a third column that multiplies the total entrées by the cost and has a grand total at the bottom. If you find there is one day when you are serving two high-cost entrées, and another day when you are serving two low-cost entrées, you might decide to redistribute items to achieve a greater cost balance. Analysis may tell us that we must retain an unpopular item simply because it contains a required weekly meal component. This is valuable information.
established benchmarks. Implement digi- tal inventory systems that can flag unusual usage patterns or unexpected depletions. Cash Handling: Train all cashiers in counterfeit detec- tion and proper transaction procedures. Require manager verification for all voids and refunds, with documentation of the reason. Implement daily cash reconciliation procedures requiring dual verification and signatures. Consider adopting point-of- sale systems that minimize cash handling through online payment options and account management features. Production Records: Maintained detailed production records that tracked portions prepared versus portions served. Analyze these records regularly to identify theft patterns, such as consistent overproduction in specific areas or unexplained food loss. Conclusion While addressing theft requires uncom- fortable conversations and vigilant over- sight, protecting your program’s resources ensures you can continue providing quality nutrition to students. By implementing comprehensive prevention strategies, you create a secure environment that bene- fits your operation and the students who depend on your services.
Sally Spero has been in the school foodservice business for more than twenty years. Formerly Child Nutrition Director for Lakeside USD, in California, Sally is now a consultant to the school foodservice industry, and to Carroll Services. She contributes to the quarterly CN Executive Update ® on a regular basis.
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