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Financial Management
Counting & Claiming
• Meals are counted at the point in the food service operation where it can be accurately determined that reimbursable free, reduced-price, or paid meals have been served to eligible students.
• Meal counts are reported to your director by category.
Non-Program Adults
• Meals served to adults are neither eligible under the authorizing legislation for the School Lunch & Breakfast programs nor do they earn commodity assistance.
• The school food authority must ensure that all revenue earned by the CNP does not subsidize program meal served to adults.
Adult Meal Price
• Price of full paid child meal + Federal reimbursement + Value of commodities
Counting Money
• ALWAYS have 2 people count the money in an enclosed place.
• Store money in school safe at night.
• Divide the responsibilities for record keeping and counting money. Do not let one person handle both tasks.
Daily Edit Checks
• Inaccurate meal counts can cause loss of reimbursement
• POS system automates this process
• Calculated daily
Internal ControlsCustomer Theft
• Train staff about theft on the serving line
• Place cashiers at exit of the serving area
• Place a la carte before cashier
Internal ControlEmployee Theft
• Take a daily inventory of pre-packaged items
• One person to a cash drawer
• Keep the cash drawer locked
• Count money after each meal
• Deposit money daily
CNP Revenue
• Reimbursement (free, reduced, & paid students)
• Adult meal sales
• A la carte
• Extra meals/components
• Catering
• Special school functions
CNP Revenue
• Commodities
• Subsidies
• Interest bearing bank accounts
• Rebates
• Contributions
CNP Expenditures
• Salary/wages
• Fringe benefits
• Purchased services
• Operating, maintenance, & energy
• Food
• Non-food supplies
• Capital equipment & supplies
Food Production Standards
• Meal Equivalents (MEQ) is the rate used to compare the amount of labor needed to prepare breakfast, snack, or a la carte with the labor needed to prepare one lunch.
• 1 lunch = 1 meal equivalent
• 2 breakfasts = 1 meal equivalent
• 4 snacks = 1 meal equivalent
• $3.00 a la carte = 1 meal equivalent
Meals Per labor Hour
Current meal equivalents____________________
Total labor hours worked= Meals per labor hour
Meal Equivalents
• 80 breakfasts = 40 MEQ
• 60 snacks = 15 MEQ
• $270 a la carte = 90 MEQ
• 200 lunches = 200 MEQ
• Total = 345 MEQ
Labors
• Manager 6 hours day
• 1 staff 5 hours day
• 1staff 4 hours day
• Total = 15 hours day
Meals Per Labor Hour
• 345 MEQ ÷ 15 hours = 23
What Happens When…
• Participation increases?– 80 breakfasts = 40 MEQ– 60 snacks = 15 MEQ– $270 a la carte = 90 MEQ– 250 lunches = 250 MEQ– Total = 395 MEQ
• 395 MEQ ÷ 15 hours = 26.33
What Happens When…
• A la carte sales increase?– 80 breakfasts = 40 MEQ– 60 snacks = 15 MEQ– $300 a la carte = 100 MEQ– 200 lunches = 200 MEQ– Total = 355 MEQ
• 355 MEQ ÷ 15 hours = 23.66
What Happens When…
• Total hours worked decreases?– Manager 6 hours day– 1 staff 3 hours day– 1staff 4 hours day– Total = 13 hours day
• 345 MEQ ÷ 13 hours = 26.5
Alabama Productivity Standards
• 16-19 meals per labor hour
Calculating Food Cost Percentage
• The percentage of total expenditures spent on food.
• Alabama standard 30-34%
Calculating Labor Cost Percentage
• The percentage of total expenditures spent on labor.
• Alabama standard is 42-46%
CNP “Money” Pie
Labor 42-46%
Food 30-34%Other 20-28%
Jackson Primary School
• Where can revenue be increased?– Paid students 76 breakfasts 38 lunches– Free students 87 breakfasts 26 lunches– Reduced-Price 6 breakfasts 3 lunches