(a) Menu Evaluation – Analyze monthly menus for variety, quality, and conformity to the contractual requirements at both the Elementary and Secondary levels and provide recommended adjustments to the Food Service Director and District Administration. Consultant will also ensure that the FSMC meets all USDA guidelines at each grade level for all meal components. (b) Nutrient Analysis – In addition to substantively reviewing menus, Consultant will also request a periodic nutrient analysis report from the FSMC. Consultant Consultants will monitor the student nutrient consumption for USDA compliance so that actual student nutrient intake falls within the weekly permitted range. (c) Meal Participation – Draft reports analyzing both breakfast and lunch participation per individual building and District-wide, comparing the current month to the same month of the previous year. The report will highlight each category of meal participation to include free, reduced, and paid meals as well as totals. The report will identify which buildings experience low student participation and require additional attention from the FSMC. (d) Labor – Ensure that all staffing positions, wages and benefits are maintained as per the bid specifications and Schedules G1-G3 by analyzing payroll records. Additionally, Consultants can provide an analysis of the meals per labor hour, an indicator of the efficiency of staffing. (e) Wellness or Nutrition Committee Meetings – Attend wellness or nutrition meetings with students, parents, and/or faculty advisors. Consultant will follow up with the FSMC and District on information gleaned from such meetings and consequent food service program enhancements. At the District’s request, Consultant may share our evaluation of the Child Nutrition Program and how the FSMC has met or exceeded the goals of the committee. Consultant will also attend a student meeting if requested, where students provide their input on the current food service operation.
