Administration Professional Pathways
Executive Update
Making Your Program Financially Sustainable From Break-Even to Profitable Operations By Dee Carroll, Carroll Services, Inc.
Three minute read In Brief: Learn proven strategies to make your school nutrition program financially sustain- able. This article provides four essential approaches to boost participation, reduce waste, optimize staffing, and improve procurement practices.
all fixed costs, calculating per-meal revenue, and divid- ing total fixed expenses by per-meal revenue to find your daily meal target. Implement monthly taste tests where students sample and vote on new menu items. Use this feedback to adjust your menu planning and boost participation rates. Consider implementing
H ere are concrete steps for running a profitable operation while ensuring students enjoy healthy meals. These strategies combine financial acumen with nutritional excellence to create sustainable food service programs. Four Essential Strategies
theme days or special events quarterly to generate excitement. When properly marketed to students and parents before- hand, these events typically increase partic- ipation by 10-15%. 2. Implement Smart Offer vs. Serve (OVS) Train all staff thoroughly on OVS proce- dures and ensure clear communication with students about their choices. Track waste consistently to adjust portion sizes and preparation quantities. Consider pre-por- tioning fruits and vegetables to maintain portion control while reducing waste. Adjust ordering when you identify items that consistently go to waste and look for Continues on next page
for Financial Success 1. Boost Participation with Data-Driven Decisions
Understanding your numbers is crucial to increasing participation. Track daily partic- ipation rates for each meal and location. Determine your break-even point by listing
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