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Jonathan “Jon” Dickl, MBA, SNS
Director
School Nutrition
Knox County Public Schools
District Profile DISTRICT NAME Knox County School District
STATE Knoxville, Tennessee
ENROLLMENT 58,500, 85 serving sites
% OF ATTENDENCE TO ENROLLMENT
94.5%
% OF FREE/REDUCED 52.3%
% OF PARTICIPATION 62% Lunch, 26% Breakfast
$26.7M Revenue, $15M NSLP, $4.5 M SBP, $3.6M AC
TYPE OF DISTRICT
Urban Suburban Rural Combined (Rural, Urban and Suburban)
TYPE OF PROGRAM
On-Site Preparation with Distribution to Other
Schools On-Site Preparation without Distribution to Other
Schools
PROGRAM INCLUDES
Breakfast (All Schools Traditional, 2nd Breakfast, and
18 BIC) Lunch (Traditional and Some Vending) After School Snacks and FFV Program Evening Supper (7 Sites)
Budgetary Impact
Knox County Schools
No local tax dollars go to support school
nutrition and pays for all expenses including salaries, benefits, and food purchases
School Nutrition pays back to district for utilities, trash removal, and some support positions
School Nutrition has grown operating income from $23.1M in 2010 to $26.7M in 2013 while devoting more resources to infrastructure investment, food quality, and quality of work life for staff (including training and compensation)
Equipment & Infrastructure Tenure began August 2010 (SY 2011)
Visited all 84 Sites in first 56 Days on Job
No colors except…
1964-2014
Dish machines
Refrigerators
Serving Lines
Presentation
Points of Access
Catering at Gresham MS
Satellites
Knox County Schools
Changes in Program 2005 Reauthorization
Wellness Policy
HACCP
2009 (2010)
Fruits
Vegetables (Required)
Legumes
Whole Grains
Farm to School
Sodium
Knox County Schools
Brand Name Recognition
Develop House Brands
Knox County Schools
Equipment & Infrastructure School Year 2009
Replacement - $247,184
Repairs - $459,480
Total - $706,664
School Year 2010
Replacement - $287,390*
Repairs - $527,865
Total - $815,255
School Year 2011
Replacement -$207,249
Repairs - $464,541
Total - $671,790
Knox County Schools
Equipment & Infrastructure School Year 2012
Replacement - $990,349
Repairs - $719,629
Total - $1,709,978
School Year 2013
Replacement - $736,529
Repairs - $758,645
Total - $1,495,174
YTD November School Year 2014
Replacement -$1,052,339 (trend?)
Repairs - $308,749 (trending at $771,872)
Total - $1,361,088
Knox County Schools
Equipment & Infrastructure Small wares Investment
Dish Machines
Leasing
ROI $20,000 investment versus lease
Knox County Schools
Equipment & Infrastructure Warming Cabinets
94 cabinets in one year
Refrigeration
Reach-ins
Walk-ins
Steamers
Ovens
Convection
Combis
Water Spraying
Knox County Schools
Equipment & Infrastructure Tables
Knox County Schools
Equipment & Infrastructure Serving Lines - Remodeling
Knox County Schools
Equipment & Infrastructure Serving Lines - Remodeling
Knox County Schools
Cost: $165,000
Equipment & Infrastructure Serving Lines – Cost Savings Measures -Used
Knox County Schools
Cost: $4,999
Equipment & Infrastructure Serving Lines –Cost Savings- Renovate Older Lines
Knox County Schools
Cost: $800
Benefits of E&I Investment
Improved Food Safety Scores
Average has risen from 93.1 in SY 11 to 95.27 in SY 14
Improved Breakfast and Lunch Revenue despite
national downturn
Employee Morale!!!
Knox County Schools
How Do you Make it Work Depreciation Schedule
Look Strongly at Repair vs. Replacement
Grade inventory
25% of purchase price good guide
Look at ROI vs. Leasing
Grant opportunities
BIC
Equipment Grants
PEW
Manufacturers
Produce Association
Dairy Council
FFV
National Purchasing Groups
NJPA, Tips/Taps
Knox County Schools
How Do you Make it Work GovDeals.com
Rebates / Purchasing Rewards Programs
Look at other cost savings measures including food costs and labor formula Food – Consolidating product lines, cross-product
utilization, manufacturing economies of scale
Creating own value-added items
Knox County Schools
https://www.youtube.com/watch?v=7
SsLzyiBd5M&feature=youtu.be
How Do you Make it Work
Spending at this rate is not sustainable!
SY 2009 = 3.1% of total revenue
SY 2013 = 5.6% of total revenue
$2.8M last 3 years = to 40% of modernizing
equipment infrastructure. An additional $7M
is needed. Grant provides $285 per school in
TN, allocated to about $500 based on EN
Knox County Schools
Future Needs
More of the same!!! Ovens, Combis, Steamers, Serving Lines and Holding
Cabinets
Technology Infrastructure
Transport Cabinets
Fleet Replacement
Replacement Plan for next 7 years
$22,500 per year next 5 years
$55,000-$60,000 per year in years 6 and 7
Knox County Schools
ITW FEG and K-12 School Food Service
Mike Burke
SNA SNIC | 13 January 2014
Food Equipment Group
ITW Food Equipment Group
SCHOOL MARKET
APPENDIX
22
AGENDA
1/28/2014
Prepared by Mike Burke for SNA
SNIC 2014 22
ITW Food Equipment Group
SCHOOL MARKET
APPENDIX
23
1/28/2014
Prepared by Mike Burke for SNA
SNIC 2014 23
100 years of innovation
“80/20 Business Process”
Sustainable Differentiation through Innovation
12,000 active patents
Decentralized, Entrepreneurial Culture
Who is ITW
1/28/2014
Prepared by Mike Burke for SNA
SNIC 2014 24
Food Equipment Group
1/28/2014
Prepared by Mike Burke for SNA
SNIC 2014 25
ITW Food Equipment Group
SCHOOL MARKET
APPENDIX
26
1/28/2014
Prepared by Mike Burke for SNA
SNIC 2014 26
School Food Service Process Map
1/28/2014
Prepared by Mike Burke for SNA
SNIC 2014 27
Receive/
Stock Prep Cook Hold Serve
Point of
Sale (POS) Clean Up Service
Food or
supplies arrive
from distributor.
All items are
stocked
according to
temperature
needs - Frozen,
Chilled, Room
Temp
Food is made-
ready for
cooking with
tasks such as
washing,
chopping,
mixing, or
assembling of
food items
Food is brought
to proper
temperature
through using
equipment such
as steamers,
combi's,
convection
ovens, tilt
skillets, or
kettles.
Based on
temperature
requirements,
food is either
held hot
(chicken
nuggets),
chilled (salad),
or at room temp
(pre-washed
apple).
Food is served
to children
through the
serving line.
Serving line
could be mobile
with the use of
kiosks.
Children have
selected all
their food items
and are
checked out
with the use of
a card,
exchange of
money, or
through another
method.
After the meals
are served,
kitchen staff or
custodial
workers have to
clean dining
area and
kitchen.
Foodservice
equipment
requires
preventive
maintenance or
repair.
1/28/2014
Prepared by Mike Burke for SNA
SNIC 2014 28
Receive/Stock
Prep Food
Cook
Hold Food
Serve Food
Check Out
Clean Up
Admin
Management
Food Service Process Activities
1/28/2014
Prepared by Mike Burke for SNA
SNIC 2014 29
Contracts
Cooking
Equipment,
Serving Supplies
Participant Rates
Planning Menu
Plan Cycle Menu
Review Bonus
Commodities
Calculate/Confirm
Nutrition Content
Calculate/Confirm
Food Costs
Review Recipe
Take Inventory
Order Food
Order Cleaning
Supplies
Receive
Deliveries –
Verify Count,
Weight, Quality
Stock – Date &
Rotate Stock
(Dry, Chilled,
Frozen)
Dispose Shipping
Cartons
Determine Meal
Quantities
Order Supplies Receive Stock Prep Food
Prep
Scratch
Food
Gather Ingredients
– Measure &
Position
Prep
Processe
d Food
Open
Package
Open
Package
Wash
Food
Place
Food on
Racks
Cutting
Food – Peel, Slice,
Chop
Mix Food
Proof
Bakery
Items
Dispose
Food &
Package
Waste
Cook Hold Food Serve Food POS Clean Up Service
Equipment
Check
Temperature
Hold Hot Food
Hold Cold Food
(from Prep Food)
Transport Food
Clean Cooking
Equipment
Check
Temperature
Volume Cooking - Braising/Simmer
Stewing, Sauté,
Steaming, Boiling
Pre-Heat
Equipment
Bake
Serve Kitchen
Staff
Allocate Portions
Redeploy Kitchen
Staff
Assemble Food
Position Food
Replenish
Serving Lines
Clean Utensils,
Pots, Pans
Collect Payment
or Validate F/R
Tray/Ware Drop-
off
Verify Nutritional
Content
Clean Dining
Ware/Trays
Store Cleaned
Equipment
Dispose Waste
- Recycle
- Waste
Production
Records?
Dry Dining
Ware/Trays
Schedule &
Perform
Preventative
Maintenance
Consult Repair
Documents
Inspect
Equipment
Diagnose Repair
Call for Repair
Order Parts
Repair Equipment
Pre-Prep
Food Service Process Equipment
1/28/2014
Prepared by Mike Burke for SNA
SNIC 2014 30
Management
Disposal
Pulpers
Hand Sink
Disposal
Air Door
Racks & Shelving
Walk-in
Freezer/Cooler
Faucets
Receive Stock Prep Food
Hand Sink
Cook Hold Food Serve Food POS Clean Up
Pass-thru
Counter
Pass-thru
Refrigerator
Pass-thru Heated
Cabinet
Hand Sink
2-Burner Range
Utility Dist.
System
Exhaust Hood
Faucets
Hand Sink
Headed Holding
Cabinets
Hot & Cold
Counters
Ice Machine
Cold Specialty
Bars
Hand Sink
Plate Dispenser
Drying Shelving
Cash Register
System Carts
Cashier Stand
Clean & Soiled
Dish Tables
Vapor Hood
Dish Machine
Faucets
Kitchenware
Dryer
Faucets
Blast Chiller
Work Tables
Sinks
Pan Racks
Carts
Slicers
Food Processor
Mixers
Reach-in
Refrigerator
Hot Water
Dispenser
Proofer
Can Opener
Tilt Skillet
Steam Kettle
Steamer
Work Table
Moisture Oven
Convention Oven
Combi Oven
Fryer
Beverage
Merchandiser
Milk Dispenser
Beverage
Counters
Ice & Beverage
Cup Dispenser
Tray/Silverware
Cart
Ice Cream
Freezer
Pot & Pan Wash Microwave
Receiving scale
ILLINOIS TOOL WORKS
ITW FEG MARKET
APPENDIX
31
1/28/2014
Prepared by Mike Burke for SNA
SNIC 2014 31
SNIC 2014
Equipment & Infrastructure Strategies for Today’s
School Nutrition Programs
Angelo Grillas – Director of Marketing
33
In 1919, The Lux vacuum is the first product Electrolux sells.
34
Today, Electrolux is the only global brand manufacturing for both the
consumer and commercial customer.
Full Solution Provider
Foodservice
FULL
SOLUTION
PROVIDER
Full Solution Provider
Laundry
What are the most crucial pieces of foodservice
EQUIPMENT in a school kitchen?
• Surveying our district customers coast-to-coast we found the most important foodservice equipment
pieces to be…
1) Walk-in coolers (efficiently sized)
2) Cooking Equipment (Convection Ovens, Combi Ovens, Steamers)
3) Serving Line (effective flow and components including merchandising)
4) Holding Cabinets
5) Dishwashing (properly placed and sized)
• WISH LIST:
1) Tilt Skillets
2) Food Processors
38
What is the level of CULINARY EXPERIENCE of
kitchen staff members?
• Surveying our district customers coast-to-coast we found that beyond the Foodservice Director…
1) Culinary experience to be very minimal
2) Experience is gained thru hands-on training
3) Limited time and engagement with equipment to know full function and use
4) Schools have no extra funds for culinary training
Equipment is expected to be easy to use and reliable.
Programmable interfaces (ex. Ovens) help in standardizing plans set forth by Foodservice
Directors.
Culinary assistance and reinforcement is appreciated if available by foodservice equipment
companies.
39
What is the FOOD served trend in school
kitchens?
• Surveying our district customers coast-to-coast we found the following trends…
1) Fresh Products (more fruits and vegetables)
2) Products that are designed to “heat & serve” (proteins and starches) – but high quality
3) Smaller Portions (less fat and sodium content)
4) More visual merchandising on the serving lines (i.e. dressing up the way it’s presented)
5) More cold merchandising of various beverages, fruits, salads, desserts, yogurt/parfaits, etc
Very little “from scratch” type of cooking.
40
What are some recommended best practices or
new equipment based on food typology or new
food product being introduced?
• Surveying our district customers coast-to-coast we found the following trends…
1) Food Brokers knowing their food products very well need to know cooking equipment better.
2) Food types like sandwiches beings served fresher and faster.
3) Using culinary experience of manufacturer to training and develop K-12 program with
Foodservice Director.
41
In the future how can foodservice EQUIPMENT
evolve to make life easier for kitchen staff?
• Surveying our district customers coast-to-coast we found the following trends…
1) Easy-to-use control panels (something similar to home life) – touch interface.
2) Higher reliability, shorter down time.
3) Easy to clean & sanitize.
4) Training programs offered by manufacturers.
5) Flexible equipment (function able to evolve over time)
Another trend is the emergence of Central Kitchens for larger ISDs where equipment becomes
more technologically advanced to handle the larger productivity.
42
Trends we follow
1. Greater Use of Energy Efficient Equipment
- LEED certified buildings
- EnergyStar rated equipment
- Reduce utility consumption
2. Greater Variety in Menu
- New food types
- Themed menus
3. Increased Design Flexibility
- Longer equipment lifecycle expected
- flexible enough to serve the program through a wide variety of menu
trends
43
Compact Kitchen Design
44
Cook & Chill Libero Point Pressure Braising Pan HSSP
Compact Kitchen design based on multi-purpose equipment