Get Full Government Meeting Transcripts, Videos, & Alerts Forever!
Get email alerts on the Food Service topic
No spam. Unsubscribe anytime.
Board hears why food service fund shows surplus and planned spend‑down
Summary
Superintendent Cassie Shaw said the food service fund has grown since COVID due to higher reimbursements and must be spent down per state guidance; allowable uses include equipment, salaries (subject to contract with Sodexo), repairs and other cafeteria/kitchen expenses.
Board members questioned why the food service fund showed revenues of about $4.9 million against projected expenses of roughly $7.0 million. Superintendent Cassie Shaw explained the food service fund operates as a nonprofit enterprise; reimbursements and one‑time COVID‑era funding have left the fund above typical thresholds and state requirements call for a spend‑down plan.
"The food service fund is a nonprofit food service fund… the state has a threshold of 3 months of your operating expenditures is what you're allowed to hold in your fund balance," Shaw said. She told the board excess balance actions include equipment replacement, flooring projects in cafeterias, increased food service staff compensation (subject to Sodexo negotiation), repairs and preventative maintenance within kitchen/cafeteria areas — but transfers to other funds are not permitted.
