Seminole County Public Schools Sanford, Florida

• 64,000 Students in 65 Schools: • 46.5% free and reduced

• 73% of free and reduced meal applications submitted online

• $30 million total revenue

• $5.8 million in online prepayments

• $1 million in credit card payments at school sites

• Lunch: • Daily reimbursable meals: 18,000 Elementary … 16,000 Secondary

• À la carte revenue: $5.7 million

• Lunch prices: $2.25 Elementary … $2.75 Secondary

• Breakfast: • Breakfast served in all schools with Grab ‘n’ Go option

No charge for reduced breakfast

No charge for breakfast at 13 schools

• Daily reimbursable meals: 7,000 Elementary … 5,000 Secondary

• Other Programs: • Daily afterschool snacks: 3,000

• Summer Food Service Program

Bette Thompson, Director

The Opportunity for Technology in Today’s School Nutrition Systems

January 14th, 2014

Public purchasing cooperative procuring food

and supplies on behalf of 145 school districts

605 delivery sites

45,381 deliveries statewide

Total volume in excess of $100 million

Provide procurement contract for the

distribution of food, food service supplies, net-

off-invoice and modified-fee-for-service

products

Work with distributor to insure web based order

system meets the needs of the operators

Verify pricing for 100% of items shipped

Provide ordering assistance – web based

Provide product nutrition information on

website

Pay distributor within 7 days for all deliveries

statewide

Average payment - 2.1 million weekly

Contracted volume incentive discounts over $522,000

• Prompt-pay discounts in excess of $806,000

Negotiated volume pricing and combined discounts saved operators over $8 million dollars

Uniform format for product formulation

statements

Web based location to retrieve this

information for all manufacturers

Means/method to help operators take

costs out of procurement process

Temperature Management A simple temperature reading can change

the way we think about things

Michael Miller Partner, SMART Temps

President, SMART Systems

• 20+ years of experience providing Food Safety, Sanitation and Temperature Verification Systems to the K12 Industry (SMART Temps & SFSPac)

– Real time Peace of Mind

• Monitor Temperatures at over 2,500+ Sites,

• 5,500 Coolers / Freezers

• 3,000+ Other Devices

• 22,500 Equipment Temps / Hour

• 23,500 Food Temps / Day

Temperature Documentation Pre-HACCP

• “Paper & Stick” - quantity and quality ?

• Always perfect or a Dry Lab challenge

• Limited use of the data

– Proof if needed but…

– Difficult to verify

– Difficult to manage w/increased scale ~ volume

• Impact of the 2004 Reauthorization

– HACCP Mandate = increased emphasis on Food Safety and Temperature Documentation

Enter Big Data • The Google Flu Case Study:

– 2009 CDC struggled to track emergence of H1N1.

– CDC tabulated reports with 2 week lag time frequent. Flu spreading much faster.

– Google publishes study in journal Nature and proves it has ability to predict the spread.

• 3 Billion searches daily. Looked for key words.

• Discovered 45 search terms that track the flu

– Google’s System proved more useful than simple search engine

More about Big Data

• Google Processes 24 Petabytes of data per day, 1000x the quantity of all printed material in the Library of Congress.

• As of 2000, only ¼ of information in the world was digital.

• Today, less than 2% is non digital, or 98% of stored information in the world is now digital

BIG DATA

is about making predictions

$85 per share Google Stock Price

on 8/19/2004

$1,000+ per share Google Stock Price

on 12/31/2013 - +92% increase

So What Can Temperatures Tell us

• Food is safe to eat! – Reduces potential for Foodborne Illness

– Technology that prompts staff to take action

• Food is good to eat – Quality – Impact on Participation

• How many kids like “Hamburger Hockey Pucks”?

– Impact on bottom line (increased sales vs. waste/loss)

• Equipment challenges – Alerts when something has failed

– Notifications before equipment malfunctions

Opportunities for ALL • Quality Control – impact on participation/sales, nutrition, the

bottom line, etc.

• Specific Training – identified by temperature abuse, product and process specific, flow of food

• Proactive Maintenance

– identify faulty equipment before it fails

– partnership opportunities w/other Departments, or Vendors

• Identify New Items / Equipment / Interfaces / Partnerships

Resource Management Tool & Sustainability

• Many systems Cloud based – easily accessible

• Pro-Active Control compared to “paper & stick” method

• Positive ROI through

– Increased participation and sales

– prevented food waste and loss

– pro active equipment care and maintenance

– time savings

– loss control

– Potential Energy Savings through optimization of settings