Enhance Your Food Service Program: Your Action Plan for Utilizing Excess K-12 Fund Balances

If your school district is fortunate enough to have excess fund balances but you’re unsure how to make the most of them, here’s a guide to help enhance your food service program. Whether it’s upgrading your menu, improving service efficiency, investing in equipment, or expanding nutrition education, these strategic investments can make a meaningful impact on your students, staff, and district.

Enhance Your Food Service Program with the Following Changes:

Enhancing Menu and Meal Quality

• Expand the variety of fresh, local fruits and vegetables, including strawberries, blueberries, peaches, and different apple varieties like Ambrosia, Honeycrisp, and Pink Lady. For off-season options, consider sourcing frozen fruits locally. Introduce vegetables like asparagus and zucchini.

• Consider purchasing pre-cut and packaged fruits and vegetables (e.g., apple slices, baby carrot packs) to save time for students and staff. While slightly more expensive, they offer convenience and efficiency.

• Upgrade protein options by incorporating higher-quality cuts of meat that may otherwise be cost-prohibitive.

• Hire a chef to collaborate with students in developing culturally relevant menu items that reflect the diverse backgrounds of your student body.

Improving Service and Atmosphere

• Refresh dining spaces by hiring a designer to work with students on enhancing the cafeteria’s look and feel. Consider new seating, fresh paint, updated signage, and artwork to improve both function and ambiance.

• Partner with a marketing agency to create a cohesive brand for the school nutrition program. Use branding elements (logo, color palette, tagline, etc.) to update the cafeteria’s design, wrap department vehicles, and personalize packaging.

• Invest in digital signage and banners to market menu items and promote the school’s nutrition program to students and families.

• Upgrade Point of Sale (POS) systems with touchless pin pads, portable tablets, and additional stations to improve efficiency.

• Redesign serving lines to enhance food temperature control and improve meal presentation.

Strengthening Staffing and Professional Development

• Provide staff with uniforms and branded footwear to boost morale and enhance the program’s professional image.

• Hire additional food service staff to support expanded menu offerings and more scratch-cooked meals.

• Bring on a dietitian, menu planner, or student input coordinator to refine menu planning and oversee nutrition education efforts.

• Offer wage increases or bonuses to improve staff retention.

• Hire communications staff to manage the food service program’s social media, website, and technology needs.

• Engage a consultant for yearly planning and assistance with Administrative Reviews.

• Invest in staff training by sending employees to relevant conferences, hosting culinary skills workshops, and providing management-level training on employee relations and problem-solving.

Upgrading Equipment for Efficiency and Innovation

• Replace worn small equipment and tools, ensuring staff has the necessary resources to increase efficiency (e.g., choppers, sectionizers).

• Upgrade large kitchen equipment, such as combi ovens, to improve operational efficiency.

• Expand storage capacity by adding additional refrigerators or freezers. Consider renting units before making a permanent purchase.

• Install a sealing machine to extend the shelf life of sandwiches, salads, and other items while enhancing portability.

• Purchase a backup generator to prevent food spoilage during power outages.

• Invest in equipment that supports innovative meal delivery models, such as insulated bags and mobile POS systems for “Breakfast in the Classroom” or “Grab and Go” meals.

• Add a refrigerated truck to the fleet to support summer meal programs and provide backup food storage.

• Upgrade computers and printers in POS locations and food service offices to streamline operations.

Expanding Nutrition Education Initiatives

• Launch a “Harvest of the Month” program to highlight seasonal, local produce and promote healthy eating.

• Start a school garden program to engage students in growing their own food and understanding food production.

• Invite local farmers to visit the school to educate students about nutrition and sustainable agriculture.

• Invest in a mobile cooking cart for live cooking demonstrations as part of meal service.

• Introduce aquaponic tower gardens to provide hands-on learning experiences about food production.

• Provide colorful aprons featuring nutrition education messages to reinforce key program goals

Making the Most of Your Investment

By strategically utilizing excess fund balances, your district can create a more engaging, efficient, and nutritious food service program. Prioritizing these investments will not only improve the dining experience for students but also support staff, enhance operational efficiency, and reinforce a commitment to student well-being. Let’s turn those excess funds into meaningful improvements that will benefit your entire school community!

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