School Year 2004-05

FOOD & NUTRITION ANNUAL REPORT

Program AccomplishmentsBaked desserts removed from lunch menuIncreased quantity and variety of fresh fruits & vegetables on daily lunch menus Introduced salad bars at Robbins Elementary& DeLong Middle School; piloted at both high schools Piloted healthy vending at DeLong and South Middle SchoolsExpanded healthy ala carte food choicesReduced Pizza Hut pizza to once per week on secondary menu

More AccomplishmentsSouth Middle School implemented $4,000 Kohl Breakfast Grant Increased district breakfast participation & revenue from severe need reimbursementReceived $1,000 PTA/Team Nutrition grant to start School Health CouncilDistrict School Health Council completed needs assessment & action planNorth High participated promotional activities to increase milk consumption

More AccomplishmentsLowered labor costs by closing bakery & reducing one position at Lincoln ElementarySuccessfully used $10,000 of Group A commodity value to purchase fruits & vegetables from DODReduced overall food costs by lowering commodity inventory Pre-ordered 2005-2006 commodities & negotiated storage and delivery with prime vendor

More AccomplishmentsFood service computers upgraded to Windows XPNew printers for all elementary kitchensPurchased WebSmartt inventory/ordering & menu planning/production softwareManagement team updated recipes & product nutrient data in preparation for software conversionBegan convection oven replacement at South and DeLong Middle Schools

EAU CLAIRE AREA SCHOOLDISTRICT STUDENT

ECONOMIC PROFILE 2004-05

The free and reduced program for 2004-05 school year, ended with a total of:

2373 free

778 reduced

Meal applications on file.

free22.8%

full price69.8%

reduced7.5%

COMPARISON OF AVERAGE DAILY LUNCH PARTICIPATION

2001-20045119 Ave Student Lunches Served

3210Elementary

1061 Middle School

848 High School

Elem Middle High

0

500

1000

1500

2000

2500

3000

3500

4000

2004-05

2003-04

2002-03

2001-02

COMPARISON OF STUDENT LUNCHES SERVED BY ELIGIBILITY 2001-2005

The number of lunches served for the 2004-05 school year were:

309356 free

101453 reduced

479874 paid

890683 total served

free reduced paid0

100000

200000

300000

400000

500000

600000

2004-05

2003-04

2002-03

2001-02

% FREE, REDUCED & PAIDSTUDENT MEALS 2004-05

309356 Free

101453 Reduced

479874 Paid

890683 Total

34.73%

53.88%

11.39%

freereducedpaid

SCHOOL LUNCH REVENUE2004-05

Student income $990,222

Adult income $89,778

State match $41,761

Federal Reimbursement$983,755

Other income$ 16,063

Other1%

Adult4%

State Match

2%

Federal

46%

Student

49%

SCHOOL LUNCH EXPENSE2004-05

Labor $1,326,396

Food $809,666

Equipment $40,219

Purchased Service

$70,292

Supply and Other

$83,445

Purch Serv3%

Food35%

Equip ment2%

Labor56%

Sup/Other4%

COMPARISON OF STUDENT BREAKFASTS SERVED

2001- 2005The number of breakfasts served for the 2004-05 school year were:

135,035 free

26,065 reduced

40,004 paid

207,110 total served

0.0%

10.0%

20.0%

30.0%

40.0%

50.0%

60.0%

70.0%

free reduced paid

2004-05

2003-04

2002-03

2001-02

COMPARISON OF AVERAGE DAILY STUDENT BREAKFASTS

SERVED 2003-20051170 Average Student Breakfasts Served Each Day

561 Elementary

298 Middle School

311 High School

0

100

200

300

400

500

600

Elem Middle High

2004-05

2003-04

BREAKFAST REVENUE 2004-05

Student Income $ 52,229

Adult Income $ 3,974

State Match $ 18,944

Federal Reimbursement $234,379

Adult1%

State Match

6%Federal

71%

Student

19%

BREAKFAST EXPENSE 2004-05

Labor $127,452

Food $130,092

Supply & Other $7,448

Equipment $7,183 Purchased Service

$11,256

Equip ment3%

Labor45%Food

45%

Purch Serv4%

Supply3%

SUMMER FOOD PROGRAM June-August 2004

1555 Breakfasts served

2046 Lunches served

Revenue 7,200.18

Expense Operational 7,988.48 Administrative 2,028.35

AFTERSCHOOL SNACK PROGRAM 2004-05

5493 snacks served

Revenue 3350.73

Expense 1,968.34 Food 1336.60 Supply 44.45 Labor 587.28

Labor30%

Food68%

Supply2%

ALA CARTE REVENUE2004-05

Student $1,170,103

Adult $73,015

Student96.5%

Adult3.5%

ALA CARTE EXPENSE2004-05

Labor$310,948Food

$507,139Equipment $ 15,838Purchased Service $34,713Supply/Other $30,725

Food56%

Labor35%

Supply3%

Equip-ment2%

Purch Serv4%

FUND 50 REVENUE2004-05

Lunch $2,121,578

Breakfast $312,886

Ala Carte $1,243,118

Other $28,424

Total $3,706,006

Lunch57%

Other1%

Ala Carte34%

Break-fast8%

FUND 50 REVENUEBY CATEGORY 2004-05

Student $2,212,554

Adult $166,766

State Match $60,705

Federal Reimbursement

$1,218,135

Other $47,846

State Match

2%

Adult4%

Student62%

Other1%

Fed Reimb31%

FUND 50 EXPENSES2004-05

Lunch $2,330,018

Breakfast $283,431

Ala Carte $899,364

Other $14,813

Total $3,527,626

Ala Carte25%

Other0%

Lunch67%

Break-fast8%

FUND 50 EXPENSEBY CATEGORY 2004-05

Labor $1,774,318

Food $1,452,188

Equipment $63,241

Purchased Service $116,261

Supply/Other $121,619

Total $3,527,626

supply other3%

equip ment2%

labor51%

purch serv3%

food41%

FOOD AND NUTRITION PROGRAM ANNUAL OPERATING BALANCE 2004-05

Revenue $ 3,706,006

Expense $ 3,527,626

Balance $ 178,381

Prior to District close of books & Audit

Food & Nutrition Initiatives for 2005-2006

Demonstrate Leadership in School Nutrition & Health Issues

Work collaboratively with members of the School Health Council to implement district action planEncourage approval of District Wellness Policy prior to July 2006Facilitate food service involvement in “Eat Smart & Win” campaignDevelop a marketing plan to promote the Food and Nutrition Program to our customers Increase customer service training for staff Expand salad bar option to all secondary

schoolsContinue promoting healthy ala carte choices (pricing strategies, marketing nutrition)

No School!

*Grilled Chicken Nuggets w/Soft Pretzel

OR *BBQ Pork Rib on a Bun

Bush’s Baked Beans Carrot Coins

Pineapple Tidbits Minute Maid Fruit Shape-Up

*Lite Encounter Hot Dog on a Bun

OR *Pizza Patty on a Bun

Sun Chips

Green Beans Mandarin Oranges

*Toasted Cheese Sandwich

OR *Oven Baked Mini Corn Dogs

Steamed Broccoli Mandarin Oranges

Cinnamon Teddy Grahams

*Shaved Turkey on a Bun OR

*I talian Dunkers

Tossed Salad w/Dressing Fresh Tomato Slices

Banana Pudding

*Ham & Cheese Sandwich OR

*Beef & Cheese Nachos

Steamed Broccoli Pineapple Tidbits

Kellogg’s Rice Krispie Treat

*Spaghetti w/Meat Sauce OR

*Oven Baked Chicken Patty on a Bun

Bread Tossed Salad w/Dressing

California Blend Seedless Grapes

*I talian Chicken Breast on a Bun

OR *Beef & Cheese Nachos

Tossed Salad w/Dressing

Green Beans Seedless Grapes

*Chef Salad with Grilled Chicken Strips

OR *Cheeseburger on a Bun

Oven Baked French Fries Cucumber Slices w/Dip

Fresh Plum

*Chef Salad w/Ham OR

*Cheese or Pepperoni Pizza

Whole Kernel Corn Broccoli & Cauliflower w/Dip

Cantaloupe Wedge

*Chef Salad w/Grilled Chicken Strips

OR *Oven Baked Corn Dog

Steamed Broccoli

Baby Carrots w/Dip Chilled Peaches

*Cheeseburger Macaroni Casserole

OR *Baked Mozzarella Dippers

with Sauce Bread

Green Peas Fresh Pear Blue Gelatin

*Turkey Sandwich OR

*Soft-Shell Taco w/Fixings

Seasoned Potato Wedges Applesauce Cup

Pudding

*Sloppy J oe on a Bun OR

*Oven Baked Corn Dog

Bush’s Baked Beans Carrot & Celery Sticks w/Dip

Mixed Fruit Watermelon Wedge

*Lite Encounter Hot Dog on a Bun

OR *Burrito

Reduced Fat Cheetos Green Beans

Spiced Applesauce (Locust Lane Only)

*Chef Salad w/Ham OR

*Cheeseburger on a Bun

Bread Bush’s Baked Beans

Broccoli & Cauliflower w/Dip Kiwi

*Turkey Sandwich OR

*Cheese Pizza

Whole Kernel Corn Cucumber Slices w/Dip

Mandarin Oranges

*Oven Baked Fish on a Bun OR

*Oven Baked Chicken Nuggets

Seasoned Potato Wedges Creamy Coleslaw

Green Peas Chilled Peaches

*Pancakes OR

*Ham & Cheese in an English Muffi n

Cheese Omelet

Kiwi Orange J uice

*Ham & Cheese on a Bun OR

*Cheese Pizza

Whole Kernel Corn Cucumber Slices w/Dip

Mixed Fruit

*Oven Baked Fish Nuggets OR

*Oven Baked Chicken Strips

Whipped Potatoes Green Peas

Baby Carrots w/Dip Chilled Peaches

Eau Claire School District Lunch Menu

Warm Up for Fall Sports

The heat of summer may still be intense, but fall sports tryouts are in full swing.

Sports put the body through a tremendous amount of stress, particularly in hot weather. If your children are trying out for school sports, make sure they are properly fueled.

Start with a well-balanced breakfast including carbohydrates and a small amount of protein and fat. Try to have your children eat meals three hours before a practice or games. If the workout exceeds one hour, they should refuel with more carbohydrates.

Help kids stay properly hydrated, too, by encouraging them to drink two cups of water two hours before the activity and at least half a cup every 15 minutes during the activity.

Signing Day

Only Locust Lane will be having a regular day of school on Thursday, September 1st with breakfast and lunch being served. All other schools will be having a Signing Day where the parents/students are expected to attend for a short period of time. If you have any

questions, please contact the school directly.

*Chicken Chow Mein Or

*Cheese Quesadilla

Steamed Rice Green Beans

Pineapple Tidbits Fresh Plum

Danimals and/ or Trix Yogurt with a

muffin available Tuesdays and Thursdays. Peanut Butter & Jelly Sandwich available daily.

Choice of milk served with all complete meals

Lunch $ Reduced-Price $.40

Enhance Food Quality and Assure Food Safety

Develop district HACCP protocolsTrain staff on HACCP requirements and implement at all school sitesUpgrade equipment as needed to comply with HACCP standardsExpand use of student taste test panels to evaluate food products and recipesContinue effort to procure higher fiber breads, buns, and cereal products

Improve Efficiency And Cost-Effectiveness

Implement WebSMARTT inventory/ordering & menu planning/production software

Divert $30,000 of Group A commodity value to DOD Fresh Fruit & Vegetables

Implement prime vendor storage and delivery of commodities

Pilot myLunchmoney.com with 5 schools

Increase Program RevenueContinue to apply for severe need breakfast reimbursement for eligible schoolsRecommend a 2.5 % increase full price lunches Recommend a $.05 increase in ½ pint ala carte milk Submit Kohl Breakfast Grant proposal for Memorial High School, DeLong Middle School, and Longfellow ElementaryDevelop proposals to secure grant funding to conduct nutrition education projects involving school food service

FEDERAL AND STATE REIMBURSEMENT RATES 2005-06

LUNCH REGULAR RATE SEVERE NEED RATE

PAID .22

REDUCED 1.92

FREE 2.32

STATE MATCH .047

COMMODITY RATE .1750

BREAKFAST

PAID .23 .23

REDUCED .97 1.17

FREE 1.27 1.47

STATE MATCH .10 .10

SEVERE NEED SCHOOLS 2005-06

BREAKFAST - 40% OF LUNCHES SERVED ARE FREE OR REDUCED

Flynn Elementary, Lakeshore Elementary, Locust Lane Elementary, Longfellow Elementary, Sherman Elementary, DeLong Middle School, Northstar Middle School, South Middle School and North High School

MEAL/MILK PRICE HISTORYproposed

2005-06 2004-05 2003-04 2002-03 2001-02 2000-01

Elementary Lunch 2.00 1.95 1.85 1.75 1.70 1.65

Middle School Lunch 2.20 2.15 2.00 1.95 1.90 1.85

High School Lunch 2.20 2.15 2.00 1.95 1.90 1.85

Adult Lunch 3.00 2.95 2.80 2.80 2.75 2.65

Elementary Breakfast .85 .85 .80 .80 .80 .75

Middle School Brkfst 1.15 1.15 1.10 1.10 1.10 1.05

High School Brkfst 1.15 1.15 1.10 1.10 1.10 1.05

Adult Breakfast 1.35 1.35 1.25 1.25 1.25 1.15

Ala Carte Milk ½ pint .40 .35 .35 .30 .30 .30

Snack Milk 4oz Kindergarten .25 .25 .25 .20 .20 n/a

FORECASTFISCAL YEAR 2005-06

Revenue $3,765,657

Expenses $3,764,986

Balance $ 671