Make Your Program Financially Sustainable Continued from page 38
Executive Update
Implement just-in-time inventory practices to reduce storage costs and minimize waste from expired products. Aim to keep inven- tory levels sufficient for 1-2 weeks of service. Measuring Success Track your meals per labor hour (target: 14-18), food cost percentage (target: 35-40%), average daily participation (target: 75%+ of eligible students), revenue per meal, and waste percentage (target: under 5%). Review these numbers monthly and adjust strategies as needed. Implement changes gradually: • Calculate your current break-even point • Audit your OVS procedures at each site
alternative options that students prefer. Schools implementing proper OVS proce- dures typically reduce food waste by 20-30%. Create clear visual guides at serving lines to help students understand what constitutes a reimbursable meal, increasing compliance and reducing confusion. 3. Optimize Labor Through Flexible Staffing Develop a staffing template that addresses varying needs throughout the day. Employ- ees should be cross-trained to assist in multiple areas, particularly during peak serving times. If lines consistently form at specific stations, adjust your staff’s position- ing accordingly. Consider implementing a floating position during the lunch rush to support wherever backup occurs. Track labor costs as a percentage of reve- nue, aiming to keep this figure between 40-45% for optimal efficiency while main- Procurement Practices To increase buying power, consider join- ing or forming a purchasing cooperative. Develop detailed product specifications and maintain relationships with multiple vendors for key items. Create an annual procurement calendar that aligns with menu planning: January for menu development, March for drafting specifications, May for issuing bids, and July for awarding contracts. Track price variations monthly to identify seasonal saving opportunities. taining quality service. 4. Develop Strategic
• Create a basic staffing template • Review your vendor contracts.
Remember that improvement in school food service is an ongoing process. Focus on one area at a time, measure your results, and adjust as needed. Most schools see significant financial improvements within 3-6 months of implementing these strategies. Success
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