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