SCHOOL SUPPORT

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Laying out cycle menus, calculating pound requirements, logical use of entitlement funds. These are all critical components of a solid food service program.   

Metrics design and development help keep the team moving in the right direction.  In many cases, data may be scattered across multiple platforms and not aligned in the way that optimizes your limited resources.  Operating ratios, labor expenses, participation levels, MEQs, etc. can all be assessed at the school level and rolled up to a district view.  Everyone wins when everyone knows the score and knows how to build on  success.  

No matter what the program is, it can be measured.  FSC works directly with vending software operations and has developed a proprietary process for monitoring vending data from the transaction level to district reports.  Profitable programs are everyone's goal.   

Metrics never rest and need to constantly evolve.  When a client went to CEP this past year, it was thought that it would be pretty much business as usual.  Changes in participation levels and reimbursements required a new way of looking at revenue and expenses.  And wow - has food cost shot up!  This required a new set of metrics with creative angles on food and money flows.