Get Full Government Meeting Transcripts, Videos, & Alerts Forever!
Get email alerts on the School Nutrition topic
No spam. Unsubscribe anytime.
Board approves meal price increases after food‑service shortfall; breakfast up 10¢, lunches up 12.5%
Summary
School nutrition staff presented data showing the district’s meal prices lag peer districts and recommended increases to help close a projected food‑service deficit. The board approved a 10¢ increase for breakfast, a 5¢ increase for milk and a 25–30¢ (12.5%) increase across lunch categories.
Get email alerts on the School Nutrition topic
No spam. Unsubscribe anytime.
The D C Everest Area School District board approved increases to school meal prices after nutrition staff reported the food‑service fund is projecting a deficit and that current meal prices are substantially below cooperative and peer averages.
Tisha (food‑service staff) and communications staff presented a comparative analysis of 60 cooperating districts showing DC Everest’s meal prices among the lowest. Tisha said the Wisconsin Department of Public Instruction recommends an annual minimum increase of about 10% for meal pricing to keep pace with staffing and food‑cost pressures. "It's also recommended from DPI to annually do a minimum 10% increase to come up with increased costs that happen with staffing, with food prices," Tisha said.
The board approved the district’s recommendation: a 10¢ increase for breakfast, a 5¢ increase for milk, and a 12.5% across‑the‑board increase for lunch prices (which results in roughly a 25–30¢ increase on base lunch prices depending on the category). Nutrition staff explained the increases aim to close an estimated fund‑50 shortfall (projected deficit discussed by staff at about $266,000 at the time of the presentation) and to move the district closer to peer pricing.
Board members asked about the balance between food costs and personnel costs in the school nutrition budget. Tisha said roughly half the program’s expense is personnel and the other half is food and supplies; she described efforts to manage costs by menu changes and procurement but said revenue improvements were necessary to sustain operations. The district also noted that federal reimbursements and state meal‑rate announcements in July could alter final revenue estimates.
The board approved the price change by voice vote. Staff said they will monitor participation and fund balance and return with adjustments if required.

