Making sure students have nutritious meals is a big challenge.

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Making sure students have nutritious meals is a big challenges. 

Best practices: 

•Registered Dietitian on staff (nutrition and food allergy supports)
•Standardized menus by grade level (no leftovers served providing a perception of freshness)
•For all meal patterns menu contrasting items to sustain interest and preference increasing participation
•Consider consolidation of vendors
•Maximize USDA commodity orders and menu use
•Warehouse and delivery options to sites
•Utilization of different meal programs offered (DESE breakfast and lunch, CACFP after school meals, CACFP Summer Feeding or DESE Seamless Summer)•Consider delivery services for breakfast and after school meals to increase participation 

Key Financial Areas: 
•Self-sustaining program goals
•Excess revenue used to support/reduce “General” fund expenditures in designated areas
•Strategic menu planning to increase meal participation
•USDA commodity entitlement funds fully utilized
•Meals per labor hour calculated to best determine amount of staffing
•Contracted staffing considered to degree needed to support hiring gaps
•Meal status percentages evaluated for program eligibility, increasing access and overall participation 

Effective Software: 
•Audit compliance
•Food allergy supports and safety
•Food order accuracy and efficiency with vendor exporting capabilities
•Inventory and point of sale accuracy and efficiency
•Free and Reduced status and application confidentiality

Sample Program:

• SFE is proud to welcome back the students, teachers, administrators, support team and child nutrition staff to an exciting new school year! We are honored to serve over 50,000 students across Missouri healthy, great tasting meals and are passionate about fueling each child for their school day. We can't wait to see you in the cafeteria this school year! Contact Anne Wasinger for additional information.