As things start to wind down towards the end of the year, now is a great time to cut back on purchasing and utilize inventory. Many times in the past, it has been my experience, that there is hidden gold buried in the freezer. Some directors underutilize this treasure by simply listing it as “Cook’s Choice” on the menu. Others take the time to rework these items into exciting new entrees that meet the wants and expectations of their student customers. Lowering inventory not only allows you to save on purchasing, it allows you to consolidate foods from all over your district into one or several freezers and allows the others to be shut down for the summer. This results in a large savings on electric during the summer months.
Now is the time to take the suggestions from your student focus groups and look at how you can utilize this hidden gold to create excitement and new items that will be remembered over the off time. I worked with a school district during this period last year and through student comments and reworking inventory into new pizzas, sandwiches, and salads, was not only able to utilize inventory but also increased participation by 10%. At the beginning of this year participation and excitement had carried over the summer months and remained higher. The district was also able to take some freezers off line through the summer months which created a nice saving.
Utilizing this hidden treasure affords you the opportunity to find more suitable uses for products that did not work when you originally served them, and allows you to find ways to serve them as other products that your students have requested. A good equation to follow at this time of year is:
Student Input + Outside the Box Thinking = Excitement and Increased Participation in Your Program!
Some will say this is too hard and time consuming, but if it was easy everyone would be doing it and that is what sets a great program apart for an average one!
Milt Miller is VP of K-12 Operations at Food Service Solutions, Inc. Throughout his 32 years in the food service industry he has managed, operated and assisted food service programs to become successful. For more information on this and other topics, contact Milt at www.foodserve.com/school-food-program-assessment.html.