Rev Up Your Revenues

Presented By

Pat Fournier

And

Georgeen Ibarra

For Illinois ASBO

Why Increase Revenues?Why Increase Revenues?• Revenues offset expenses.Revenues offset expenses.

• Resulting income helps to improve offerings Resulting income helps to improve offerings in the lunchroom.in the lunchroom.

• Improved offerings in the lunchroom improve Improved offerings in the lunchroom improve revenue streams.revenue streams.

• Improved revenue streams create a self-Improved revenue streams create a self-sustaining, continuously improving school food sustaining, continuously improving school food service environment.service environment.

• A self-sustaining school food service A self-sustaining school food service department allows tax dollars to remain department allows tax dollars to remain

in the classroom.in the classroom.

• School Food Service is a not for profit operation and should be run as such.

Remember that income generated from the sale of school breakfasts and lunches must accrue to the

school’s food service accounts.

However, not for profit does not mean your kitchens must operate at a loss.

Limitations and BarriersLimitations and BarriersTo Food Service Revenue To Food Service Revenue

GenerationGeneration

• Changing State and Federal regulatory environment.

• Rule changes already in effect and currently pending, particularly regarding ala carte.

• Evolving nutritional regulations.

• Existing Food Service Contracts both internal and external

• District Wellness Policies

Gauge The AudienceGauge The Audience

• In order to identify opportunities.

• In order to determine levels of disposable income.

• In order to understand and limit competition within a school building.

Revving Up Your RevenuesRevving Up Your Revenues

• Employ part-time staff to save on benefit Employ part-time staff to save on benefit costs.costs.

• Develop and implement a customer Develop and implement a customer service program for employees.service program for employees.

• Develop performance criteria and Develop performance criteria and objectively evaluate staff using same.objectively evaluate staff using same.

• Employ experienced managers. Employ experienced managers.

Staff and Kitchen ManagementStaff and Kitchen Management

• Create short- and long-term capital Create short- and long-term capital improvement plans for all facilities.improvement plans for all facilities.

• Develop and follow routine / Develop and follow routine / preventative maintenance plan.preventative maintenance plan.

Staff and Kitchen ManagementStaff and Kitchen Management

In the CafeteriaIn the Cafeteria

• Make sure that prices are correctly set. Make sure that prices are correctly set.

• Save for and purchase a POS system.Save for and purchase a POS system.

• Use local vendors to add to your ala carte Use local vendors to add to your ala carte choices. Many will work to NSLP choices. Many will work to NSLP guidelines and provide nutritional guidelines and provide nutritional information.information.

• Create an annual calendar of events and Create an annual calendar of events and special meal days to boost participation.special meal days to boost participation.

• Partner with parent organizations to Partner with parent organizations to regularly award students with “cafeteria regularly award students with “cafeteria cash.”cash.”

• Develop in-house catering menu and Develop in-house catering menu and streamlined methodology for production streamlined methodology for production and delivery of these services.and delivery of these services.

In the CafeteriaIn the Cafeteria

PurchasingPurchasing• Take full advantage of commodity dollars.Take full advantage of commodity dollars.

Attend annual commodity seminars.Attend annual commodity seminars.

Use Value Pass-Through PurchasingUse Value Pass-Through Purchasing

DOD Fresh Fruit and Vegetable DOD Fresh Fruit and Vegetable ProgramProgram

• Shop produce locally.Shop produce locally.

• Examine purchasing cooperatives.Examine purchasing cooperatives.

Finally …Finally …• Ensure that food service contracts have Ensure that food service contracts have

provision for commodity credits.provision for commodity credits.

• Take advantage of grant opportunities.Take advantage of grant opportunities.

Fresh Fruit & VegetableFresh Fruit & Vegetable

Breakfast Start-UpBreakfast Start-Up

• Maximize lunch applications.Maximize lunch applications.

• Sell or obtain trade-in value for used Sell or obtain trade-in value for used equipment.equipment.

Really, and Truly Finally Really, and Truly Finally

Don’t be afraid to run school food service Don’t be afraid to run school food service like a business. Your customers will like a business. Your customers will

benefit from improved customer service benefit from improved customer service and lunch offerings.and lunch offerings.

Your stakeholders will benefit from a Your stakeholders will benefit from a self-sustaining food service operation self-sustaining food service operation that drives limited tax dollars into the that drives limited tax dollars into the

classroom where they belong.classroom where they belong.

Have a Great Conference!Have a Great Conference!