- Last Updated on Wednesday, 06 November 2013 13:35
- Published on Wednesday, 06 November 2013 13:35
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The King George School Board last week received a comprehensive annual report on the division Food Service program at its meeting on Oct. 28.
The review was provided by Anita Davis, who is in her second year as coordinator of the cafeteria program, which also entails managing the Cafeteria fund, a separate component of the School Board budget.
Davis had been named Food Service Coordinator in June 2012. She has extensive experience in the division in its food service program and had been promoted at that time from her previous position as cafeteria manager at King George High School. Prior to Davis taking on the position, the responsibility for managing food service had been tacked onto duties assigned to a former supervisor of facilities & custodial services.
Davis provided a report on the food service budget, noting that at the beginning of the previous fiscal year 2012-13, the fund had a balance of $109,459.
The 2012-13 food service budget ended the year with a balance of $5,267.
Unlike the other funds under the School Board’s spending authority, the Cafeteria Fund, like the activity funds at each of the schools, may carry forward any year-end surpluses for use in later years.
EQUIPMENT PURCHASES IN 2012-13
Davis recapped how that balance had been spent down for the previous year, with the bulk of it going toward the purchase of much-needed kitchen equipment, as had been approved by the School Board.
Those purchases included $19,582 for a kettle and steamer for Potomac Elementary School, $46,206 for a walk-in freezer and cooler with shelving at the middle school, and $6,535 for a salad bar at the high school. An additional $31,869 went toward increased personnel costs for Davis’s position.
Regarding the salad bar at the high school, prior to its purchase last year, Davis has said that students at the high school had petitioned for it, so they would have a choice in the vegetables and other toppings on their lettuce base.
That request by high school students dovetailed with the goal of new national food service school lunch standards to increase vegetables in student lunches. Its purchase enabled students to decide on the make-up of the various portions of their salads which resulted in more vegetables eaten and less waste.
Davis said for this year, 930 salads were sold at the high school for the month of September. She has also said that pre-made salads are a very popular lunch choice at all of the other schools.
Davis said that in April she had applied for and received an additional six-cent reimbursement for each lunch sold in the division. That revenue from a federal incentive remains in effect and is expected to continue.
In other news affecting the food service budget for the current year, Davis noted the following:
-An increase of $11,713 in federal reimbursements for September 2013 over the previous September.
-Lunch sales are up with 1,500 more lunches purchased in September 2013 than in September of the previous year.
-Food costs have increased approximately two percent.
-Portion sizes for fruits and vegetables have been increased.
-Changes have been made resulting in the purchase of better quality food products.
-The percentage of students eligible for free-and-reduced meals is up by 1.5 percent.
Davis said she took a conservative approach to projecting meal sales, revenues and expenditures for the current school year.
Using actual sales data from last year, instead of the higher trending numbers, and incorporating the 25-cent meal increase along with the six-cent federal reimbursement per lunch, Davis is projecting an additional revenue increase over last year of $124,278.
Regarding expenditure increases, Davis is projecting a three-percent increase for salaries/benefits of $14,011 and a two-percent increase in food costs to come to $12,273. Those figures add up to a total expenditure increase estimated at $26,284.
With all the financial numbers taken into account, Davis is estimating a fund balance at the end of the 2013-14 fiscal year to come to about $103,261.
School Board members noted that a portion of that projected surplus might be applied to purchase a dishwasher for Potomac Elementary School, as has been previously discussed.
A new commercial dishwasher for the school has been estimated to come to about $40,000.
SCHOOL LUNCH & BREAKFAST PRICES
Davis noted that she met with state school food service reps over the summer and was informed that the King George lunch prices for last school year had been 35 cents below the state average.
The School Board’s 25-cent lunch price increase for the current year, approved by the School Board last May, still leaves the division’s lunch prices ten cents lower than the state average.
Davis suggested that prices be increased incrementally for next year, prior to the start of the 2014-15 school year.
The current meal prices for 2013-14 are listed below.
SCHOOL MEAL PRICES:
ELEMENTARY SCHOOLS – King George, Potomac and Sealston Elementary Schools, with the same prices to be applied at all three schools.
Breakfast: Student (full price) –$1.60, Student (reduce price) –$.30; Adult –$2.50.
Lunch: Student (full price) –$2.25, Student (reduce price) –$.40; Adult - $3.50.
The price of milk is $.60. Juice: The cost for 4 oz. juice - $.50; the cost of 8 oz. juice - $.75.
MIDDLE & HIGH SCHOOLS – King George Middle School and King George High School.
Breakfast: Student (full price) –$1.75, Student (reduce price) –$.30; Adult - $2.50.
Lunch: Student (full price) –$2.50, Student (reduce price) –$.40; Adult - $3.50.
The price of milk - $.60. Juice: The cost for 4 oz. juice - $.50; the cost of 8 oz. juice - $.75.