Food Service Budget Food Service Budget Success Success

Steve Peck Steve Peck

Food Service Manager Food Service Manager

Delaware Valley Job Corps Delaware Valley Job Corps

Learning ObjectivesLearning Objectives

After this presentation, participants will be able to:• Describe ways to take advantage of savings

available from manufacturers • Articulate how to arrange strategic agreements• Discuss how to obtain student communication

and input    • List simple changes to add healthier foods at

little to no cost change

Simple Strategies to Healthier Simple Strategies to Healthier Foods: Foods: Salad Bars Salad Bars

Center gardens & green houses• Grow vegetables year round specific to your center needs• Cucumbers, peppers, carrots, romaine lettuce,

watermelons and tomatoes Homemade vs. Premade

• Potato salads, cucumber salads, pasta salads, fruit salad• Departmental staff talents or utilize culinary program

Salad enhancing • Add spring mix or spinach leaves with iceberg• Dried cranberries and almond chips • Granola, sunflower seeds and dried fruits for trail mix

Spring Mix Salad with Spring Mix Salad with Grilled SalmonGrilled Salmon

Simple Strategies to Healthier Simple Strategies to Healthier Foods: Foods: BeveragesBeverages

Zero-calorie alternatives • Coke Zero, Pepsi One • Water available at all meals

Low-calorie alternatives • Crystal Lite, G2, V8 Splash & Fusion, green tea

Milk and nondairy alternatives • 2% or fat-free milk• 2% chocolate milk • Soy milk (e.g., Silk), nut milk (e.g., Almond Breeze),

Lactaid® Juices available

• Orange, cranberry, apple, grape, peach, mango

Simple Strategies to Healthier Simple Strategies to Healthier Foods: Foods: EntreesEntrees

Homemade vs. Premade Assess your area–Getting to know what

you can accomplish Staffing and utilization of culinary Suggestions

• Use ground turkey in place of ground beef, turkey burgers, etc.

• Whole wheat pastas, pizza crust, bagels • Rye bread, whole grain white bread

Catfish with Lemon Caper Sauce, Catfish with Lemon Caper Sauce, Served with Roasted Plantains and Served with Roasted Plantains and

Fresh Fruit SaladFresh Fruit Salad

Simple Strategies to Healthier Simple Strategies to Healthier Foods: Foods: Communication and Input Communication and Input

Business meetings (weekly) • Show PowerPoint presentations-how much the center

spends a week to feed the amount of students on center • Discuss waste and how it effects costs

Food service surveys (quarterly) • Survey students every 3 months

Town hall meetings with student leaders• Get input from the student leadership

Food committee meetings (monthly)• Hold tasting parties and sample new products available

Simple Strategies to Healthier Simple Strategies to Healthier Foods: Foods: Strategic Agreements Strategic Agreements

Advantages• Cost savings by paying early• Reduced prices on brand names• More you buy, more you save• Savings with less deliveries

Simple Strategies to Healthier Simple Strategies to Healthier Foods: Foods: Additional Savings Additional Savings

Manufacturers Rebates, tier groups, food service

rewards programs Meet representatives for these

productsFree dispensing equipment available

Thank You Thank You

Steve Peck Steve Peck

Delaware Valley Job Corps Center Delaware Valley Job Corps Center

Peck.steve@jobcorps.org Peck.steve@jobcorps.org