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Food services director reports small year‑to‑date deficits, equipment costs and rising participation
Summary
Food Services Director Mike Russo told the committee the program ended last school year with roughly $499,000 carryover, has a modest year‑to‑date deficit, earned interest income and faced a $42,000 unplanned steamer replacement; participation rates are improving (breakfast target >70%, high‑school breakfast in the 50s).
Mike Russo, the district’s food services director, presented a year‑end and year‑to‑date review of the school‑meal program, including balances, recent unplanned equipment costs and participation rates.
Russo said the program carried roughly $517,000 into the previous school year and closed June 30 with about $499,000 after spending more than revenue by roughly $18,000. He cautioned the district must stay within federal reimbursement carryover limits (roughly three months of expenditures) or work with the state on a spend‑down plan.
The director reported about $14,000 in interest earned on a TD Bank account the program uses and described an unplanned $42,000 expenditure to replace a failed steamer and steam generator at Wareham High School. "We were required to replace that component of the steam system and we end up buying a new steamer and steam generator," Russo said.
Russo highlighted investments and safety upgrades made this year: added electrical circuits in an elementary kitchen; PA speakers tied into the kitchen for safety announcements; new non‑slip mats and a dough machine at the middle school producing fresh whole‑grain bread; ADA‑compliant outdoor tables and new cafeteria furnishings.
Participation rates were a focus. The district’s goal is to reach the 70s for breakfast and 80s for lunch; Russo reported breakfast participation has "broken through 70%" districtwide and high‑school breakfast participation has improved into the 50s, which he described as strong for that age group. Lunch participation hovered around 72%.
Committee members asked about account type and legal restrictions on using food‑service funds; Russo said the account is managed by the town treasurer and the food‑service program is allowed to keep interest earnings and, with DESE preapproval, to support some culinary instructional items.
The committee did not take a separate vote on the food‑service report but asked for continued monitoring of capital and participation trends.
