financial/food cost/plate cost/bid vs. quote. to bid or not to bid are you going to buy it? how much...
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FINANCIAL/FOOD COST/PLATE
COST/BID VS. QUOTE
TO BID OR NOT TO BID
• ARE YOU GOING TO BUY IT?
• HOW MUCH ARE YOU GOING TO SPEND?
• HOW OFTEN ARE YOU GOING TO BUY IT?
• IS IT FEASIBLE AND COST EFFECTIVE TO HAVE A FIXED PRICE?
CNP REVENUE•REIMBURSEMENT (FREE, REDUCED, & PAID
STUDENTS)
•ADULT MEAL SALES
•A LA CARTE
•EXTRA MEALS/COMPONENTS
•CATERING
•SPECIAL SCHOOL FUNCTIONS
CNP REVENUE
•COMMODITIES
•SUBSIDIES
•INTEREST BEARING BANK ACCOUNTS
•REBATES
•CONTRIBUTIONS
NON-PROGRAM ADULTS
• MEALS SERVED TO ADULTS ARE NEITHER ELIGIBLE UNDER THE AUTHORIZING LEGISLATION FOR THE SCHOOL LUNCH & BREAKFAST PROGRAMS NOR DO THEY EARN COMMODITY ASSISTANCE.
• THE SCHOOL FOOD AUTHORITY MUST ENSURE THAT ALL REVENUE EARNED BY THE CNP DOES NOT SUBSIDIZE PROGRAM MEAL SERVED TO ADULTS.
ADULT MEAL PRICE
• PRICE OF FULL PAID CHILD MEAL + FEDERAL REIMBURSEMENT + VALUE OF COMMODITIES
ADULT MEAL PRICE
•3.00 + .28 +.2025 = 3.4825= $3.48
•NON-PROGRAM ADULT PRICE >= $3.48
•BASED ON 2013-2014 REIMBURSEMENT RATES
INTERNAL CONTROLEMPLOYEE THEFT
•TAKE A DAILY INVENTORY OF PRE-PACKAGED ITEMS
•ONE PERSON TO A CASH DRAWER
•KEEP THE CASH DRAWER LOCKED
•COUNT MONEY AFTER EACH MEAL
•DEPOSIT MONEY DAILY
INVENTORY
• AT LEAST MONTHLY FOR EVERY SITE
• COUNT EVERY ITEM
• DIRECTORS SHOULD REVIEW EACH SITES INVENTORY
• WHY IS IT IMPORTANT?
• FINANCIAL CONTROLS
• THEFT
• ORDERING
CNP EXPENDITURES•SALARY/WAGES
•FRINGE BENEFITS
•PURCHASED SERVICES
•OPERATING, MAINTENANCE, & ENERGY
•FOOD
•NON-FOOD SUPPLIES
•CAPITAL EQUIPMENT & SUPPLIES
CALCULATING FOOD COST PERCENTAGE
•THE PERCENTAGE OF TOTAL EXPENDITURES SPENT ON FOOD.
•ALABAMA STANDARD 30-34%
A LA CARTE PRICE FACTORS
To get desired Food Cost of:
Multiply Actual Food Cost by:
33% 3.0
35% 2.85
40% 2.5
45% 2.22
50% 2.0
Note: A higher food cost should be offset by lower labor requirement.
CALCULATING LABOR COST PERCENTAGE
•THE PERCENTAGE OF TOTAL EXPENDITURES SPENT ON LABOR.
•ALABAMA STANDARD IS 46-50%
CNP “MONEY” PIE
Labor 46-50%
Food 30-34%Other 20-28%
AVERAGE REVENUE PER LUNCH
Source: Dr. Julie Boettger, School City of Hammond, Indiana
REVENUE COMPARISONS – SCHOOL A AND SCHOOL B
• School A• Paying lunch $2.35• Adult lunch $2.85• Certified• Local funds $0.04
•School B• Paying lunch $2.25• Adult lunch $3.00• Certified• No local funds
AVERAGE REVENUE PER LUNCH –
SCHOOL A
Source: Dr. Julie Boettger, School City of Hammond, Indiana
AVERAGE REVENUE PER LUNCH –
SCHOOL A
Source: Dr. Julie Boettger, School City of Hammond, Indiana
AVERAGE REVENUE PER LUNCH –
SCHOOL B
Source: Dr. Julie Boettger, School City of Hammond, Indiana
AVERAGE REVENUE PER LUNCH –
SCHOOL B
Source: Dr. Julie Boettger, School City of Hammond, Indiana
AVERAGE DAILY FOOD BUDGET
40% Food Cost
School A - $3.04 X.40 =$1.21
School B - $3.12 X.40 = $1.24
TYPICAL FOOD COST FOR LUNCH
Hamburger on WW Bun $ .39Roasted potato wedges $ .10Lettuce and Tomato slices $ .15Banana $ .18Milk $ .22
$1.04
TYPICAL FOOD COST FOR LUNCH
Chicken Nuggets $ .30Whole Grain Roll $ .12Broccoli (1/2 c) $ .19Butternut Squash (1/4 c) $ .15Apple Wedges (1/2 c) $ .12 Milk
$ .22
$1.10
TYPICAL FOOD COST FOR LUNCH
Pizza Sticks $ .43Marinara sauce (1/4 c)
$ .08Garden salad $ .25Roasted baby carrots (1/4 c) $ .10Pear wedges $ .18Milk
$ .22 $1.26
TYPICAL FOOD COST FOR LUNCH
Pulled Pork Sandwich $ .59
Mexicali corn$ .17
Seasoned black beans$ .21
Applesauce$ .14
Milk $ .22
$1.33
TYPICAL FOOD COST FOR LUNCH
Macaroni and Cheese* $ .69
Seasoned green beans $ .14Sweet potato wedges$ .26
Pineapple tidbits$ .20
Milk $ .22
$1.51
*USDA Foods processing
AVERAGE WEEKLY FOOD COST FOR LUNCH - EXAMPLE
Day 1 $1.04Day 2 $1.10Day 3 $1.26Day 4 $1.33Day 5 $1.51Total $6.24Average $1.24
SCHOOL A VERSUS SCHOOL B
School A = $1.21
School B = $1.24
How much additional money does School A need for the year to pay for food?
ADDITIONAL REVENUE NEEDED
X X =
$.03 4350 meals/day
180 school days
$23,490
With a $0.03 difference from school A to average food cost per meal what would school A have to contribute for one year to be cost neutral.
ONLINE ORDERING SYSTEM
•The website has changed •How you complete/validate an order has not changed.
•If you have questions contact the food distribution section at
334-242-8237
QUESTIONS?