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District food service says cloud point-of-sale implemented; new menu software purchased
Summary
Jenny, the district food service supervisor, reported the district has installed a WDE-required cloud point-of-sale across all buildings, purchased HealthyPro menuing software, and is tracking low lunch balances; she outlined staffing, budget, wellness and participation goals.
Jenny, the food service supervisor for Fremont County School District #25, told the board on March 11 that the district has implemented a cloud-based point-of-sale system in all school buildings to meet Wyoming Department of Education (WDE) guidance and is working to complete a new cloud menuing program.
She said WDE required real‑time point‑of‑sale transactions in elementary cafeterias and the district moved quickly to install the system. “It is designed to quickly guide cashiers through each sale in real time with accurate counting, claiming, and reporting,” Jenny said. She also reported that the district is using an automated messaging tool to notify parents about negative meal balances.
The food service supervisor said the district currently shows $930 in outstanding paid‑student lunch balances, which she described as low given the number of students served. Jenny told the board the district’s free-and-reduced population is about 80–85% and that WDE reimbursement claims for breakfast and lunch are running about $17,000 higher than this time last year.
Jenny said the district has purchased HealthyPro, a cloud‑based menu planning program, to replace NutriKids and to centralize recipes, production records and nutrient data for compliance. She said HealthyPro requires manual entry of each ingredient’s nutrition values before recipes and menus are complete; she described the data entry as time consuming and said the district elected not to pay an additional vendor fee (about $7,000) to have the vendor prepopulate data because the district found vendor data often needs rework.
She reported being ServSafe certified in November and said the food service operation has been fully staffed all year, with two substitute workers available. Jenny also described a change to the Thanksgiving meal at elementary schools — a “thankful and grateful chili dinner” — which included feeding an additional 597 parents and siblings and allowed staff time off to observe family holiday traditions.
On wellness and engagement, Jenny said a wellness committee of four or five people has formed and that a student/parent survey will be used to gather feedback on existing and new menu items. Among goals, she cited finishing HealthyPro data entry before the 2025–26 school year, better staff training on the new system, expanding participation by introducing new menu items, and (budget permitting) having a new delivery truck wrapped with artwork by District 25 students.
Board members asked practical questions about implementation, including whether barcode scanning or other automated ingredient lookup is available; Jenny replied that the vendor’s database exists but much manual validation is required. She characterized the project as substantial but said it will reduce staff burden once recipes and ingredients are entered.
District food service accomplishments, staffing status, budget and reimbursement trends were presented as informational to the board; no formal board action was taken on the software purchase during the meeting.
