Jonathan Jon Dickl, MBA, SNS Director School Nutrition Knox County Public Schools

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1 Jonathan Jon Dickl, MBA, SNS Director School Nutrition Knox County Public Schools

2 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 TYPE OF DISTRICT TYPE OF PROGRAM PROGRAM INCLUDES 62% Lunch, 26% Breakfast $26.7M Revenue, $15M NSLP, $4.5 M SBP, $3.6M AC Urban Suburban Rural Combined (Rural, Urban and Suburban) On-Site Preparation with Distribution to Other Schools On-Site Preparation without Distribution to Other Schools Breakfast (All Schools Traditional, 2 nd Breakfast, and 18 BIC) Lunch (Traditional and Some Vending) After School Snacks and FFV Program

3 Knox County Schools Budgetary Impact 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)

4 Knox County Schools Equipment & Infrastructure Tenure began August 2010 (SY 2011) Visited all 84 Sites in first 56 Days on Job No colors except Dish machines Refrigerators Serving Lines Presentation Points of Access Catering at Gresham MS Satellites

5 Knox County Schools Changes in Program 2005 Reauthorization Wellness Policy HACCP 2009 (2010) Fruits Vegetables (Required) Legumes Whole Grains Farm to School Sodium

6 Knox County Schools Brand Name Recognition Develop House Brands

7 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

8 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 Knox County Schools Replacement -$1,052,339 (trend?) Repairs - $308,749 (trending at $771,872) Total - $1,361,088

9 Equipment & Infrastructure Small wares Investment Knox County Schools Dish Machines Leasing ROI $20,000 investment versus lease

10 Equipment & Infrastructure Warming Cabinets 94 cabinets in one year Knox County Schools Refrigeration Reach-ins Walk-ins Steamers Ovens Convection Combis Water Spraying

11 Equipment & Infrastructure Tables Knox County Schools

12 Equipment & Infrastructure Serving Lines - Remodeling Knox County Schools

13 Equipment & Infrastructure Serving Lines - Remodeling Knox County Schools Cost: $165,000

14 Knox County Schools Equipment & Infrastructure Serving Lines Cost Savings Measures -Used Cost: $4,999

15 Knox County Schools Equipment & Infrastructure Serving Lines Cost Savings- Renovate Older Lines Cost: $800

16 Knox County Schools Benefits of E&I Investment Improved Food Safety Scores Average has risen from 93.1 in SY 11 to in SY 14 Improved Breakfast and Lunch Revenue despite national downturn Employee Morale!!!

17 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

18 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 SsLzyiBd5M&feature=youtu.be

19 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 Knox County Schools $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

20 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

21 Food Equipment Group ITW FEG and K-12 School Food Service Mike Burke SNA SNIC 13 January 2014

22 AGENDA ITW Food Equipment Group SCHOOL MARKET APPENDIX Prepared by Mike Burke for SNA SNIC /28/

23 ITW Food Equipment Group SCHOOL MARKET APPENDIX Prepared by Mike Burke for SNA SNIC /28/

24 Who is ITW 100 years of innovation 80/20 Business Process Sustainable Differentiation through Innovation 12,000 active patents Decentralized, Entrepreneurial Culture Prepared by Mike Burke for SNA SNIC /28/

25 Food Equipment Group Prepared by Mike Burke for SNA SNIC /28/

26 ITW Food Equipment Group SCHOOL MARKET APPENDIX Prepared by Mike Burke for SNA SNIC /28/

27 School Food Service Process Map 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 madeready 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. Prepared by Mike Burke for SNA SNIC /28/

28 Prep Food Cook Receive/Stock Hold Food Admin Serve Food Clean Up Check Out Prepared by Mike Burke for SNA SNIC /28/

29 Food Service Process Activities Planning Menu Order Supplies Receive Stock Prep Food Cook Hold Food Serve Food POS Clean Up Service Equipment Contracts Cooking Equipment, Serving Supplies Plan Cycle Menu Review Bonus Commodities Take Inventory Order Food Receive Deliveries Verify Count, Weight, Quality Stock Date & Rotate Stock (Dry, Chilled, Frozen) Determine Meal Quantities Review Recipe Pre-Heat Equipment Bake Transport Food Hold Hot Food Position Food Redeploy Kitchen Staff Verify Nutritional Content Collect Payment or Validate F/R Clean Utensils, Pots, Pans Tray/Ware Dropoff Schedule & Perform Preventative Maintenance Call for Repair Participant Rates Calculate/Confirm Nutrition Content Order Cleaning Supplies Dispose Shipping Cartons Gather Ingredients Measure & Position Volume Cooking - Braising/Simmer Stewing, Sauté, Steaming, Boiling Hold Cold Food (from Prep Food) Allocate Portions Clean Dining Ware/Trays Inspect Equipment Calculate/Confirm Food Costs Pre-Prep Check Temperature Check Temperature Assemble Food Dry Dining Ware/Trays Consult Repair Documents Prep Scratch Food Prep Processe d Food Clean Cooking Equipment Serve Kitchen Staff Replenish Serving Lines Dispose Waste - Recycle - Waste Diagnose Repair Cutting Food Peel, Slice, Chop Open Package Open Package Store Cleaned Equipment Order Parts Mix Food Wash Food Place Food on Racks Production Records? Repair Equipment Proof Bakery Items Dispose Food & Package Waste Management Prepared by Mike Burke for SNA SNIC /28/

30 Food Service Process Equipment Receive Stock Prep Food Cook Hold Food Serve Food POS Clean Up Air Door Faucets Faucets Hand Sink Hand Sink Cashier Stand Drying Shelving Receiving scale Disposal Hand Sink Pass-thru Refrigerator Ice Machine Cash Register System Carts Racks & Shelving Hand Sink Exhaust Hood Pass-thru Heated Cabinet Hot & Cold Counters Clean & Soiled Dish Tables Walk-in Freezer/Cooler Blast Chiller Utility Dist. System Pass-thru Counter Cold Specialty Bars Kitchenware Dryer Faucets Work Tables Sinks 2-Burner Range Headed Holding Cabinets Plate Dispenser Dish Machine Pan Racks Carts Work Table Milk Dispenser Vapor Hood Slicers Steamer Beverage Merchandiser Faucets Food Processor Steam Kettle Beverage Counters Disposal Mixers Tilt Skillet Combi Oven Ice & Beverage Pulpers Proofer Reach-in Refrigerator Convention Oven Fryer Cup Dispenser Hand Sink Can Opener Hot Water Dispenser Moisture Oven Microwave Tray/Silverware Cart Pot & Pan Wash Management Ice Cream Freezer Prepared by Mike Burke for SNA SNIC /28/

31 ILLINOIS TOOL WORKS ITW FEG MARKET APPENDIX Prepared by Mike Burke for SNA SNIC /28/

32 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. 33

34 Today, Electrolux is the only global brand manufacturing for both the consumer and commercial customer. 34

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36 Full Solution Provider Foodservice FULL SOLUTION PROVIDER

37 Full Solution Provider Laundry

38 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

39 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

40 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

41 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

42 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

43 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

44 Compact Kitchen Design Cook & Chill Libero Point Pressure Braising Pan HSSP Compact Kitchen design based on multi-purpose equipment 44