Northeastern School District

Summer Lunch Program

Business Plan
Mary Albus & Erica Hill
Overview
● Mission/objectives
● Business Description
● Industry Analysis
● Marketing Plan
● Menu
● SWOT Analysis
● Staffing
● Operating Procedures
● Financial Analysis
● Feasibility
Mission

The mission of the Northeastern School District Summer

Lunch Program is to promote continued, healthy lifestyles
by providing children with free and nutritious lunches
during summer vacation in a fiscally responsible manner.
Objectives
● Provide free, federally reimbursable lunches to at least 50 children per
day every week during the first year of the summer lunch program

● Maintain a consistent number of participants throughout the first year of

the program and double participation in the second year

● Appeal to at least 125 children through a variety of unique menu items

and activities to breakeven and make a profit by the third year
Business Description
● Summer Food Service Program
○ Feeds children nutritious meals during the summertime
○ Eligibility for the Summer Food Service Program
○ Federally-funded through reimbursement by the USDA
● NESD as a sponsor
○ Responsible for overseeing program, providing meals, and claiming reimbursement
● Overview of NESD’s School Lunch Program
Industry Analysis and Market Segmentation
● SFSP is becoming more popular across the country
○ Plans to serve 200 million free meals this summer
● Other SFSP sites in York
○ Abundant Life Outreach
○ YMCA
○ York County School District
● NESD’s free/reduced meal eligibility is increasing
● Weekend Backpack Program (2011)
○ Feeds over 200 families in the district
○ Relies on donations from the community
Marketing Mix
● Product: Free lunches consisting of 1 milk, 2 fruits/vegetables, 1 grain, and
1 meat alternative
● Placement: Northeastern High School Cafeteria
● Price: FREE to children. Each free meal is federally reimbursed with $3.83
● Promotion: Promotion begins at least 1 month prior to the start of the
program
Marketing Plan
● Google Form
● Local summer camps
● Bobcat Pride
● Robo calls
● Morning Announcements
● Radio Station PSAs
● Menu sent home with students
● Helplines
● Volunteer opportunity for high schoolers
● Social Media
Menu Cycle
SWOT Analysis
Internal Strengths: Weaknesses:
Audit ● Free meals to all participants ● Reimbursement dependent on student
● Large population who could benefit from participation
this program ● Children must eat meals at site
● Central location ● Menu items appealing to a wide age range
● Equipment systems are in place ● Fewer menu choices compared middle and
● Two-week cycle menu provides variety high school
● Show community partnership ● Resistance by non-food service staff

External Opportunities: Threats:

Audit ● Sell a la carte menu items ● Low participation impacting ability to break
● Sell meals to adults even
● Advertise to additional local summer ● Inclement weather
camps ● Children not being able to get to the site from
● Provide transportation home
● Increase number of sites
● Donations
Combat Weaknesses and Threats
● Student participation
○ Strategic marketing
○ Cater to food needs of all participants
○ Provide activities that appeal to a large age-range
○ Create menus that are unique to the school year’s menu options
● Resistance by non-food service staff
○ Resolutions to possible concerns:
■ Staff leaves cafeteria clean
■ Participants remain in cafeteria throughout entire program
■ Children are out of cafeteria by a certain time
■ Use half of cafeteria for service to reduce clean-up time
○ Teamwork and communication
● Transportation
○ Staff or volunteers can to pick up and drop off kids in the future
○ Organize carpools
○ Add additional site(s) to make program accessible to more people
Staffing
Director of Child Nutrition
Services

Secretary to the Director Cafeteria Manager/Head

of Child Nutrition Services Cook

Cafeteria Helper Volunteers

Staffing
● Director of Child Nutrition Services
○ Hours/week: 1
○ Weekly cost of employee: $51.81
● Secretary to the Director of Child Nutrition Services
○ Hours/week: 1
○ Weekly cost of employee: $19.41
● Cafeteria Manager/ Head Cook
○ Hours/day: 6
○ Daily cost of employee: $109.19
● Cafeteria Helper
○ Hours/day: 3
○ Daily cost of employee: $38.30
● Volunteer
○ Hours/day: 2-3
○ Daily cost of employee: $0.00
Operating Procedures
Director of Child Nutrition Services

● Prior to the start of the program

○ Apply for program by April
○ Attend mandatory training
○ Marketing (Secretary)
○ Volunteers (Secretary)
○ Create menus (Cafeteria Manager/Head Cook)
● During/after the program
○ Must visit the site and oversee service once a week
○ Collect site reimbursement records each week
○ Keep track of meal counts taken daily at each site, operating costs, and administrative
costs including labor and supplies.
○ File claims for reimbursement in the fall
Daily Operating Procedures
● 9:00am
○ Cafeteria manager/head cook arrives, begins to prepare food
● 11:00
○ Cafeteria helper arrives and assists manager with food prep
○ All food is prepared and set out
○ Volunteers arrive
■ Cafeteria manager assigns them duties and trains them, if necessary
■ Put on music
Daily Operating Procedures
● 11:30-1:30 (Service)
○ Cafeteria manager and cafeteria helper run the service line and document meals served
○ Volunteers supervise children and complete additional necessary tasks
○ Volunteers orchestrate any activities coinciding with service that day
● 1:30-2:00
○ Lunch ends at 1:30
■ Children must leave by 1:45
○ All staff is responsible for clean up
■ Manager cleans kitchen
■ Cafeteria helper runs dishwasher, cleans dishroom, and disposes of trash
■ Volunteers mop and wipe down tables
● 2:00-3:00
○ Cafeteria manager completes administrative/operational duties and closes kitchen
Profit/ Loss Statement
Breakeven Analysis 1
Breakeven Analysis 2
Feasibility
● Feasible with time
● If 50 meals served each day→ will not break even but good foundation
● Serving 125 meals/day → program will break even
● To minimize losses:
○ Reduce number of hours of Cafeteria Manager/ Head Cook
○ Request advances for operating costs
○ Decrease food costs
○ Sell a la carte menu items
○ Possible donations from local farms
● Reasons for success:
○ Child nutrition services staff support it
○ High federal reimbursement rate
○ Feeding children who need access to nutritious food
○ Good publicity for NESD
Thank you!
Questions?