Food‑service director reports tight margins, proposes small meal‑price increases to cover costs

Food service director Rhonda Ramsdale told the Mead School District Board the department has cut six positions by attrition and invested savings into staff training and a tier‑2 mentoring program that enrolled 13 employees and graduated 10. She said those changes are improving staff capacity and that scratch‑cooking efforts and enhanced catering and a la carte sales have increased non‑reimbursable revenues.

Ramsdale reported the district's free‑and‑reduced rate at 29.37% and meal debt of about $36,900 as of the day of the meeting. "That meal debt really represents all of our profit for this year so far," she said, explaining that outstanding balances are approximately equal to the year‑to‑date surplus. To reduce reliance on the general fund, Ramsdale proposed small menu‑price adjustments: breakfast for K–8 from $2.00 to $2.25, breakfast for grades 9–12 to $2.50, and a 35¢ increase to lunch prices (from current rates around $3.65–$3.95). She also asked the board to expect a possible short‑term transfer request from the general fund if seasonal cash‑flow needs arise.

Board members asked about program effectiveness and operational details: Ramsdale said the attendance bonus (a $500 award to eligible employees who meet a 95% attendance threshold) has had a noticeable effect on reducing absenteeism, though she did not provide formal quantitative metrics. She also described procurement and reimbursement pressures: commodity entitlement remains roughly $130,000 annually, but rising food prices mean the district must use more cash to purchase proteins and other items. Ramsdale said the department may request a transfer if one monthly operational shortfall cannot be covered; she emphasized her hope that such a transfer will not be needed.

The board accepted the report and moved it to the record; any formal request for general‑fund assistance or final price changes will return as an action item in a future meeting.