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Anaheim Elementary board hears $22M–$23M central‑kitchen plan to run district food services
Summary
Assistant Superintendent Matthew Slusser told the board a district-run food services program would require a central kitchen with a 24–36 month build timeline and estimated construction costs of about $22–23 million, with projected annual staffing costs around $3 million and early general‑fund returns.
Assistant Superintendent of Administrative Services Matthew Slusser outlined a plan for a district‑operated food services program during the Anaheim Elementary School District board meeting on Oct. 9, saying the effort would center on a new central kitchen and a multi-year implementation timeline.
Slusser said the district currently serves about 70% participation in meal programs — “just about 10,000” students — and listed program goals including USDA‑standard, locally sourced meals and nutritional education across schools. He estimated the central kitchen construction and outfitting would take roughly 24 to 36 months from design through construction.
On costs, Slusser gave two related estimates: “approximately $22,000,000,” based on about $1,000 per square foot for a roughly 22,000‑square‑foot facility, and a later “all‑in” estimate of “approximately 23,000,000” to include equipment and vehicles. He added that procuring food‑service delivery trucks typically takes about 12 months.
Slusser said ongoing annual staffing would likely be about $3,000,000. He projected that, given participation levels, the program could “net approximately $13,000,000” after food and program costs, and that roughly $500,000 per year could flow back to the general fund once the program is operating.
Trustee Jesse Lopez and others pressed for detail on the breakdown of those figures. Slusser clarified that USDA/state reimbursement rates vary by free/reduced/paid categories and that state policy has covered some extra costs to provide meals statewide. He also said that central‑kitchen construction could not be funded from the meal program’s operating funds and that capital would need to come from bond funds or redevelopment money.
Board members asked staff to return with more precise numbers and a fiscal‑impact analysis that includes effects on the partner feeder district that currently serves AESD students. Slusser noted the partner district books food‑service revenue directly and that roughly a third of that district’s food‑service revenue derives from serving AESD students.
The board did not take action to create the program at the Oct. 9 meeting; trustees requested a more detailed implementation plan and explicit fiscal projections before any decision.
