Lincoln County schools bring food service in-house; director reports participation gains and budget impacts
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Summary
District nutrition director described the shift from a contracted food service management company to in-house operations, reporting 35% breakfast participation, a 3% lunch participation increase, meal equivalents up by 3,590 and a first-semester positive balance of about $120,000; expenses rose largely due to labor.
Lincoln County'run school nutrition transitioned from a contracted food service management company to in-house operation this school year, and district nutrition director Miss Brindley summarized results and challenges at the board meeting.
Brindley told the board that the district assumed responsibilities previously handled by SFE and that staff have kept meal service running during a difficult transition. "If it weren't for them, we wouldn't be where we are today," she said of cafeteria staff. She described work to input all ingredient and nutrition information into new software (Primero Edge) and said the district plans to continue with that software into year two.
On participation, Brindley said the district is "running at 35% breakfast participation," roughly the same rate it ran when breakfast was served in classrooms under the previous vendor. She also reported lunch participation is up about 3% compared with last year, and that meal equivalents are up by 3,590 through January.
On finances, the director said the food service fund was about $120,000 positive through the first semester (December) but that revenues were down about $20,000 versus the prior year at the same point. She cited reduced interest earnings (about $10,000 lower), lower carryover of USDA foods (about $47,000 less) and the absence of a $5,000 grant this year as contributors to revenue declines. Expenses rose by roughly $74,000 year to date, largely due to increased labor and benefit costs; Brindley said labor accounted for roughly $73,000 of the expense increase.
Brindley discussed cooperative purchasing options (Volco) that could lower grocery costs but said Volco currently has no openings and suppliers such as Gordon Foods have capacity limits. "Volco also has a good reputation with the auditors and with the state department," she said, and indicated the district would pursue opportunities if available.
Board members asked questions about menu flexibility and the ability to change items quickly; Brindley said moving in-house gives the district more agility to respond to student preferences.
Next steps: continue implementing Primero Edge, refine menus, monitor finances and explore cooperative purchasing opportunities when openings arise.