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Enid Public Schools to continue CEP meals; Longfellow kitchen remodel costed $275,000
Summary
Child Nutrition Director Kelly Craig briefed the board that the district will operate under the Community Eligibility Provision for four years and detailed a $275,000 Longfellow kitchen remodel and projected annual food/supplies costs of about $1.6 million.
Enid Public Schools will operate under the Community Eligibility Provision (CEP) for the next four years, feeding all students free breakfast and lunch, Child Nutrition Director Kelly Craig told the board.
"We're very excited to be CEP for the next 4 years, feeding our students free and reduced meals or free meals," Craig said during the board meeting, adding that the district is also launching NutriSlice, a menu web tool to display nutritional information for parents and students in the coming weeks.
Craig reviewed summer kitchen projects and costs. Longfellow's kitchen remodel removed fryers, replaced equipment and updated flooring and infrastructure. Craig provided a line-item summary she said totaled $275,000: $115,000 for a new walk-in freezer and refrigeration conversion plus ovens and other equipment; $58,000 for demo and tile work including stainless installation; $15,000 for electrical upgrades; $16,000 for plumbing upgrades and additional costs related to steam-line removal and other work.
Craig said the Longfellow work "was something that needed to be done for a long time. It will make the kitchen safer and a lot more efficient," and that staff were "truly excited." She also provided a projection for district food and supplies costs for the year of about $1,600,000 based on current bids and estimated quantities.
No action was required on the informational presentation; Craig said the new NutriSlice tool will roll out in a few weeks and that her assistant director assists with implementation.
