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S S trengths, W W eaknesses, O O pportunities, T T hreats Threats & Weaknesses Revised meal pattern Decreased participation Budget shortfalls Staffing & labor Resistance to change Public perception District support Increased food cost Time Strengths & 0pportunities National momentum for change Increased revenue Innovation & creativity Marketing Community involvement Technology Experienced staff Vision

SWOT S trengths, W eaknesses, O pportunities, T hreats Threats & Weaknesses Revised meal pattern Decreased participation Budget shortfalls Staffing & labor

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SStrengths, WWeaknesses, OOpportunities, TThreats

Threats & Weaknesses• Revised meal pattern • Decreased participation• Budget shortfalls• Staffing & labor • Resistance to change• Public perception• District support • Increased food cost• Time

Strengths & 0pportunities• National momentum for change• Increased revenue• Innovation & creativity• Marketing• Community involvement• Technology• Experienced staff• Vision

Current and Quick Facts

• Healthy, Hunger-Free Kids Act (S. 3307) was signed into law on December 13th, 2010. (PL 111-296)

• January 13th the USDA released a proposed rule based on the Institute of Medicine (IOM) guidelines from October 2009 based on the Dietary Guidelines for Americans. (DGA’s)

• 90 day public comment period with the final rule likely to be released in January 2012 as guidelines for the 2012-2013 school year. Through April 13th.

• Increase of 6 cents in meal reimbursement for schools meeting compliance. Could be realized for the 2012-2013 school year. No later than Oct. 2012.

• Schools will be required to move towards increasing paid meal prices more commensurate with free meal reimbursement rates.

Proposed Meal Patterns“What we think we know”

• More fresh fruits and vibrant vegetables

• More whole grains

• 1% milk & skim milk

• Limits on starchy vegetables

• More regulation of a la’ carte items

• Calorie limits

• Sodium reduction

• Food based menu

Student Participation

• Begin defining a plan for positive culture of change.• Establish a baseline of participation levels within each school in

the district based on current menu offering.• Evaluate daily revenue from each school. Break out a la’ carte

sales.• Identify weak menu meal participation and a la’ carte items.• Identify at-risk high food cost and labor items.• Look for student trends and plan accordingly. • Develop initiatives that embrace healthy food choices.

Get Moving! Developing a Message of Change

Communicate facts and updates on proposed changes & set expectations of support.

– Superintendent– Board of Education– Principles– Teachers– Staff– Parents– Distributor– Manufacturers– Community

Tools for Success

• Menu program• Web resources• Networking• Point of sale system• Training in-services• Business analytic tool• Electronic order entry system• Marketing resources

GFS Experience resources