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District food service posts $792,000 surplus through April; leadership outlines menu tests and equipment upgrades
Summary
Director Hill reported the district served 936,549 meals through April with revenue of about $4.8M and expenses about $4.1M, yielding a $792,000 surplus; staff previewed new combi ovens and a grab-and-go breakfast cart for the high school.
Director Bernie Hill told the board the food service operation has been active and profitable this year. "So far this year, we have served 245,000 breakfasts, 691,000 lunches for a total of 936,549 meals," Hill said, and reported revenue at roughly $4.8 million with expenses near $4.1 million, producing a surplus of about $792,000 through April.
Hill outlined equipment upgrades—new combi ovens at Bethany and planned replacements at other sites—and a grab-and-go mobile cart to increase high‑school breakfast participation. Trustees praised staff innovation and invited board members to visit kitchens; several described menu trials and student taste-testing as productive for menu development.
Board discussion noted the role of state funding in enabling universal meals and the department's focus on employee training and equipment replacement to increase freshly prepared offerings.
