jonathan “jon” dickl, mba, sns director · jonathan “jon” dickl, mba, sns director school...

Jonathan “Jon” Dickl, MBA, SNS

Director

School Nutrition

Knox County Public Schools

District Profile DISTRICT NAME Knox County School District

STATE Knoxville, Tennessee

ENROLLMENT 58,500, 85 serving sites

% OF ATTENDENCE TO ENROLLMENT

94.5%

% OF FREE/REDUCED 52.3%

% OF PARTICIPATION 62% Lunch, 26% Breakfast

$26.7M Revenue, $15M NSLP, $4.5 M SBP, $3.6M AC

TYPE OF DISTRICT

Urban Suburban Rural Combined (Rural, Urban and Suburban)

TYPE OF PROGRAM

On-Site Preparation with Distribution to Other

Schools On-Site Preparation without Distribution to Other

Schools

PROGRAM INCLUDES

Breakfast (All Schools Traditional, 2nd Breakfast, and

18 BIC) Lunch (Traditional and Some Vending) After School Snacks and FFV Program Evening Supper (7 Sites)

Budgetary Impact

Knox County Schools

No local tax dollars go to support school

nutrition and pays for all expenses including salaries, benefits, and food purchases

School Nutrition pays back to district for utilities, trash removal, and some support positions

School Nutrition has grown operating income from $23.1M in 2010 to $26.7M in 2013 while devoting more resources to infrastructure investment, food quality, and quality of work life for staff (including training and compensation)

Equipment & Infrastructure Tenure began August 2010 (SY 2011)

Visited all 84 Sites in first 56 Days on Job

No colors except…

1964-2014

Dish machines

Refrigerators

Serving Lines

Presentation

Points of Access

Catering at Gresham MS

Satellites

Knox County Schools

Changes in Program 2005 Reauthorization

Wellness Policy

HACCP

2009 (2010)

Fruits

Vegetables (Required)

Legumes

Whole Grains

Farm to School

Sodium

Knox County Schools

Brand Name Recognition

Develop House Brands

Knox County Schools

Equipment & Infrastructure School Year 2009

Replacement - $247,184

Repairs - $459,480

Total - $706,664

School Year 2010

Replacement - $287,390*

Repairs - $527,865

Total - $815,255

School Year 2011

Replacement -$207,249

Repairs - $464,541

Total - $671,790

Knox County Schools

Equipment & Infrastructure School Year 2012


Repairs - $719,629

Total - $1,709,978

School Year 2013


Repairs - $758,645

Total - $1,495,174

YTD November School Year 2014

Replacement -$1,052,339 (trend?)

Repairs - $308,749 (trending at $771,872)

Total - $1,361,088

Knox County Schools

Equipment & Infrastructure Small wares Investment

Dish Machines

Leasing

ROI $20,000 investment versus lease

Knox County Schools

Equipment & Infrastructure Warming Cabinets

94 cabinets in one year

Refrigeration

Reach-ins

Walk-ins

Steamers

Ovens

Convection

Combis

Water Spraying

Knox County Schools

Equipment & Infrastructure Tables

Knox County Schools

Equipment & Infrastructure Serving Lines - Remodeling

Knox County Schools

Equipment & Infrastructure Serving Lines - Remodeling

Knox County Schools

Cost: $165,000

Equipment & Infrastructure Serving Lines – Cost Savings Measures -Used

Knox County Schools

Cost: $4,999

Equipment & Infrastructure Serving Lines –Cost Savings- Renovate Older Lines

Knox County Schools

Cost: $800

Benefits of E&I Investment

Improved Food Safety Scores

Average has risen from 93.1 in SY 11 to 95.27 in SY 14

Improved Breakfast and Lunch Revenue despite

national downturn

Employee Morale!!!

Knox County Schools

How Do you Make it Work Depreciation Schedule

Look Strongly at Repair vs. Replacement

Grade inventory

25% of purchase price good guide

Look at ROI vs. Leasing

Grant opportunities

BIC

Equipment Grants

PEW

Manufacturers

Produce Association

Dairy Council

FFV

National Purchasing Groups

NJPA, Tips/Taps

Knox County Schools

How Do you Make it Work GovDeals.com

Rebates / Purchasing Rewards Programs

Look at other cost savings measures including food costs and labor formula Food – Consolidating product lines, cross-product

utilization, manufacturing economies of scale

Creating own value-added items

Knox County Schools

https://www.youtube.com/watch?v=7

SsLzyiBd5M&feature=youtu.be

https://www.youtube.com/watch?v=7SsLzyiBd5M&feature=youtu.be



How Do you Make it Work

Spending at this rate is not sustainable!

SY 2009 = 3.1% of total revenue

SY 2013 = 5.6% of total revenue

$2.8M last 3 years = to 40% of modernizing

equipment infrastructure. An additional $7M

is needed. Grant provides $285 per school in

TN, allocated to about $500 based on EN

Knox County Schools

Future Needs

More of the same!!! Ovens, Combis, Steamers, Serving Lines and Holding

Cabinets

Technology Infrastructure

Transport Cabinets

Fleet Replacement

Replacement Plan for next 7 years

$22,500 per year next 5 years

$55,000-$60,000 per year in years 6 and 7

Knox County Schools

ITW FEG and K-12 School Food Service

Mike Burke

SNA SNIC | 13 January 2014

Food Equipment Group

ITW Food Equipment Group

SCHOOL MARKET

APPENDIX

22

AGENDA

1/28/2014

Prepared by Mike Burke for SNA

SNIC 2014 22


SCHOOL MARKET

APPENDIX

23

1/28/2014


SNIC 2014 23

100 years of innovation

“80/20 Business Process”

Sustainable Differentiation through Innovation

12,000 active patents

Decentralized, Entrepreneurial Culture

Who is ITW

1/28/2014


SNIC 2014 24

Food Equipment Group

1/28/2014


SNIC 2014 25


SCHOOL MARKET

APPENDIX

26

1/28/2014


SNIC 2014 26

School Food Service Process Map

1/28/2014


SNIC 2014 27

Receive/

Stock Prep Cook Hold Serve

Point of

Sale (POS) Clean Up Service

Food or

supplies arrive

from distributor.

All items are

stocked

according to

temperature

needs - Frozen,

Chilled, Room

Temp

Food is made-

ready for

cooking with

tasks such as

washing,

chopping,

mixing, or

assembling of

food items

Food is brought

to proper

temperature

through using

equipment such

as steamers,

combi's,

convection

ovens, tilt

skillets, or

kettles.

Based on

temperature

requirements,

food is either

held hot

(chicken

nuggets),

chilled (salad),

or at room temp

(pre-washed

apple).

Food is served

to children

through the

serving line.

Serving line

could be mobile

with the use of

kiosks.

Children have

selected all

their food items

and are

checked out

with the use of

a card,

exchange of

money, or

through another

method.

After the meals

are served,

kitchen staff or

custodial

workers have to

clean dining

area and

kitchen.

Foodservice

equipment

requires

preventive

maintenance or

repair.

1/28/2014


SNIC 2014 28

Receive/Stock

Prep Food

Cook

Hold Food

Serve Food

Check Out

Clean Up

Admin

Management

Food Service Process Activities

1/28/2014


SNIC 2014 29

Contracts

Cooking

Equipment,

Serving Supplies

Participant Rates

Planning Menu

Plan Cycle Menu

Review Bonus

Commodities

Calculate/Confirm

Nutrition Content

Calculate/Confirm

Food Costs

Review Recipe

Take Inventory

Order Food

Order Cleaning

Supplies

Receive

Deliveries –

Verify Count,

Weight, Quality

Stock – Date &

Rotate Stock

(Dry, Chilled,

Frozen)

Dispose Shipping

Cartons

Determine Meal

Quantities

Order Supplies Receive Stock Prep Food

Prep

Scratch

Food

Gather Ingredients

– Measure &

Position

Prep

Processe

d Food

Open

Package

Open

Package

Wash

Food

Place

Food on

Racks

Cutting

Food – Peel, Slice,

Chop

Mix Food

Proof

Bakery

Items

Dispose

Food &

Package

Waste

Cook Hold Food Serve Food POS Clean Up Service

Equipment

Check

Temperature

Hold Hot Food

Hold Cold Food

(from Prep Food)

Transport Food

Clean Cooking

Equipment

Check

Temperature

Volume Cooking - Braising/Simmer

Stewing, Sauté,

Steaming, Boiling

Pre-Heat

Equipment

Bake

Serve Kitchen

Staff

Allocate Portions

Redeploy Kitchen

Staff

Assemble Food

Position Food

Replenish

Serving Lines

Clean Utensils,

Pots, Pans

Collect Payment

or Validate F/R

Tray/Ware Drop-

off

Verify Nutritional

Content

Clean Dining

Ware/Trays

Store Cleaned

Equipment

Dispose Waste

- Recycle

- Waste

Production

Records?

Dry Dining

Ware/Trays

Schedule &

Perform

Preventative

Maintenance

Consult Repair

Documents

Inspect

Equipment

Diagnose Repair

Call for Repair

Order Parts

Repair Equipment

Pre-Prep

Food Service Process Equipment

1/28/2014


SNIC 2014 30

Management

Disposal

Pulpers

Hand Sink

Disposal

Air Door

Racks & Shelving

Walk-in

Freezer/Cooler

Faucets

Receive Stock Prep Food

Hand Sink

Cook Hold Food Serve Food POS Clean Up

Pass-thru

Counter

Pass-thru

Refrigerator

Pass-thru Heated

Cabinet

Hand Sink

2-Burner Range

Utility Dist.

System

Exhaust Hood

Faucets

Hand Sink

Headed Holding

Cabinets

Hot & Cold

Counters

Ice Machine

Cold Specialty

Bars

Hand Sink

Plate Dispenser

Drying Shelving

Cash Register

System Carts

Cashier Stand

Clean & Soiled

Dish Tables

Vapor Hood

Dish Machine

Faucets

Kitchenware

Dryer

Faucets

Blast Chiller

Work Tables

Sinks

Pan Racks

Carts

Slicers

Food Processor

Mixers

Reach-in

Refrigerator

Hot Water

Dispenser

Proofer

Can Opener

Tilt Skillet

Steam Kettle

Steamer

Work Table

Moisture Oven

Convention Oven

Combi Oven

Fryer

Beverage

Merchandiser

Milk Dispenser

Beverage

Counters

Ice & Beverage

Cup Dispenser

Tray/Silverware

Cart

Ice Cream

Freezer

Pot & Pan Wash Microwave

Receiving scale

ILLINOIS TOOL WORKS

ITW FEG MARKET

APPENDIX

31

1/28/2014


SNIC 2014 31

SNIC 2014

Equipment & Infrastructure Strategies for Today’s

School Nutrition Programs

Angelo Grillas – Director of Marketing

33

In 1919, The Lux vacuum is the first product Electrolux sells.

34

Today, Electrolux is the only global brand manufacturing for both the

consumer and commercial customer.

Full Solution Provider

Foodservice

FULL

SOLUTION

PROVIDER

Full Solution Provider

Laundry

What are the most crucial pieces of foodservice

EQUIPMENT in a school kitchen?

• Surveying our district customers coast-to-coast we found the most important foodservice equipment

pieces to be…

1) Walk-in coolers (efficiently sized)

2) Cooking Equipment (Convection Ovens, Combi Ovens, Steamers)

3) Serving Line (effective flow and components including merchandising)

4) Holding Cabinets

5) Dishwashing (properly placed and sized)

• WISH LIST:

1) Tilt Skillets

2) Food Processors

38

What is the level of CULINARY EXPERIENCE of

kitchen staff members?

• Surveying our district customers coast-to-coast we found that beyond the Foodservice Director…

1) Culinary experience to be very minimal

2) Experience is gained thru hands-on training

3) Limited time and engagement with equipment to know full function and use

4) Schools have no extra funds for culinary training

Equipment is expected to be easy to use and reliable.

Programmable interfaces (ex. Ovens) help in standardizing plans set forth by Foodservice

Directors.

Culinary assistance and reinforcement is appreciated if available by foodservice equipment

companies.

39

What is the FOOD served trend in school

kitchens?

• Surveying our district customers coast-to-coast we found the following trends…

1) Fresh Products (more fruits and vegetables)

2) Products that are designed to “heat & serve” (proteins and starches) – but high quality

3) Smaller Portions (less fat and sodium content)

4) More visual merchandising on the serving lines (i.e. dressing up the way it’s presented)

5) More cold merchandising of various beverages, fruits, salads, desserts, yogurt/parfaits, etc

Very little “from scratch” type of cooking.

40

What are some recommended best practices or

new equipment based on food typology or new

food product being introduced?


1) Food Brokers knowing their food products very well need to know cooking equipment better.

2) Food types like sandwiches beings served fresher and faster.

3) Using culinary experience of manufacturer to training and develop K-12 program with

Foodservice Director.

41

In the future how can foodservice EQUIPMENT

evolve to make life easier for kitchen staff?


1) Easy-to-use control panels (something similar to home life) – touch interface.

2) Higher reliability, shorter down time.

3) Easy to clean & sanitize.

4) Training programs offered by manufacturers.

5) Flexible equipment (function able to evolve over time)

Another trend is the emergence of Central Kitchens for larger ISDs where equipment becomes

more technologically advanced to handle the larger productivity.

42

Trends we follow

1. Greater Use of Energy Efficient Equipment

- LEED certified buildings

- EnergyStar rated equipment

- Reduce utility consumption

2. Greater Variety in Menu

- New food types

- Themed menus

3. Increased Design Flexibility

- Longer equipment lifecycle expected

- flexible enough to serve the program through a wide variety of menu

trends

43

Compact Kitchen Design

44

Cook & Chill Libero Point Pressure Braising Pan HSSP

Compact Kitchen design based on multi-purpose equipment