Seminole County Public Schools

Transcription

1 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

2 Bette Thompson, Director The Opportunity for Technology in Today s School Nutrition Systems January 14 th, 2014

3 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

4 Provide procurement contract for the distribution of food, food service supplies, netoff-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

5 Provide ordering assistance web based Provide product nutrition information on website Pay distributor within 7 days for all deliveries statewide Average payment million weekly

6 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

7 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

8 Temperature Management A simple temperature reading can change the way we think about things Michael Miller Partner, SMART Temps President, SMART Systems

9 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

10 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

11 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

12 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

13 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/ % increase

14 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

15 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

16 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