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Food service director presents 143 budget; Stone Memorial High School cafeteria renovation pushed as federal grants end
Summary
The district’s food service director reviewed the 143 budget, explaining how federal reimbursements, one‑time grants, and weather‑related closures affected the program, and why the planned Stone Memorial High School cafeteria renovation may be delayed.
The district’s food service budget (fund 143) was presented in detail, including revenue sources, federal reimbursements, commodity credits, and proposed staffing and equipment expenses.
Kev (presenter) summarized revenues: local sales and adult/à‑la‑carte payments are a small portion of total receipts (the program is predominantly federally reimbursed), and the USDA commodity account is shown as a wash entry. He noted the program experienced a significant shortfall earlier in the year because of 16 inclement‑weather closure days — the program continued to pay staff while school meals were not served — but said the March receipts brought the year back “in the black.” Kev reported the district had relied on several one‑time grants in recent years (local foods, supply‑chain assistance) that are not expected to recur and said the absence of those grants tightened the program’s near‑term outlook.
On expenditures, the presenter walked through wages for cafeteria staff (most 210‑day employees with summer work optional), maintenance positions that service kitchen equipment, commodity delivery and other contracted services, and the line items for planned cafeteria capital work. He noted Stone Memorial High School (SMHS) is the next cafeteria renovation on the list and described it as the most expensive site renovation because of layout and equipment needs; staff said they plan to delay that renovation if the grant money does not materialize. Under the draft that assumes a 2% pay increase in cafeteria staffing, staff estimated about $150,000 would roll to fund balance for the program; under a 10% increase scenario the fund balance would be negative, and staff said they would need to identify savings or postpone the SMHS work.
Kev closed by saying the program aims to end the school year with a positive fund balance and urged the board to consider the fragility of food‑service margins when considering larger district salary and benefit changes.
Ending: The board took no immediate action on food service lines but acknowledged the program’s limited flexibility without recurring grant support; staff will return with any adjustments after final salary and benefit decisions.
