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Food service contractor tells board revenue, menu improvements up after year of changes
Summary
Southwest Food Service Excellence presented year-one results for its work in Prescott Unified: menu changes, student engagement and a 17.7% revenue increase year-over-year, plus investments in kitchen equipment from food service fund balances.
Simeon Murphy, district manager for Southwest Food Service Excellence, told the Prescott Unified School District governing board on June 17 that this year’s food service work focused on “elevate” — improving food quality, presentation and student engagement.
Murphy said the vendor and on-site general manager Amanda Guzman emphasized from-scratch cooking, new service lines and student-driven offerings. At Prescott High School, SFE launched a “build-your-own” sandwich line and grab-and-go “power pack” options for students who prefer minimal wait time. Murphy said the changes aim to give students both choice and dignity: “If you are a student who qualifies for a free meal, that is your free meal for the day. So it is not only a meal that is free and nutritious but it’s a meal with dignity,” he said.
Nut graf: SFE reported both operational changes and measurable financial results. Murphy told the board total food-service revenue increased 17.7% from the prior year; staff said the increase supports reinvestment in kitchen equipment purchased from the district’s food service fund.
Supporting details: Murphy described back-to-school training for cafeteria staff led by corporate chefs and a registered dietitian; local farm-to-school events where students sampled Prescott Valley produce; and student surveys conducted twice annually to shape offerings. The vendor highlighted purchases already made or planned from the food-service fund, including bread proofers, ice machines and upgraded register stands. Murphy said the state requires districts to reinvest food-service fund balances; he said he and on-site staff worked with the district maintenance department to plan equipment investments.
Board members asked about pizza service and special-diet procedures. Murphy said pizza remains Friday’s menu item in elementary schools and that special dietary accommodations require a doctor’s note and a district dietary form in line with USDA rules: “Once we have that note, we can go outside of what the USDA calls a meal pattern,” he said.
Ending: Board members praised the on-site manager Amanda Guzman and noted principals’ positive survey responses; the board did not take a separate action on the presentation.
