It’s the best to approach school food service as though you are running a business. Managing costs and profitability are a necessary task, while also balancing the return to feeding our students better food. It is necessary for the student’s long term wellbeing- as well as the long term wellbeing of your “business”. Additionally we have a social obligation to provide staff with a livable career in a timeframe when the “lunch lady” is a dying representation of who our staff are. This session will show you how running a financially self sustaining entity while taking concrete steps back to real food is possible and will take your program to the place Where Business and Feed Kids meet.
Learning Objectives
- Understanding where the funds in food service program come from and how to maximize them.
- Learning the business principal of increasing demand to increase profitability and how that relates to food service.
- How to minimize unnecessary cost to maximize profitability without compromising food quality.
Earning CEUs
SNA CEUs: 1.0
Key Area 3000: Administration
Key Topic: Financial Management
Contributors
Cathy Lewis
Director for Food Service
McCracken County Schools
Thank you to LINQ for supporting this webinar!
