Citrus County
Contacts
Roy Pistone
Director
1007 W. Main Street
Inverness, Florida 34450
Phone: 352.726.1931
Fax: 352.249.2118
Kim Rogers
Product Reviewer
1007 W. Main Street
Inverness, Florida 34450
Phone: 352.726.1931
Fax: 352.249.2118
Sarah Brooks
Alternate Contact
1007 W. Main Street
Inverness, Florida 34450
Phone: 352.726.1931
Fax: 352.249.2118
District Profile
| Name of Distict | Citrus |
|---|---|
| Student Enrollment | 16,000 |
| Total food budget for 2011-2012 School Year | 2,500,000 |
Number of School Sites
| High Schools | 3 |
|---|---|
| Middle Schools | 4 |
| Elementary Schools | 11 |
| Satellite Schools | 3 |
District Demogrpaphics (% of Enrollment)
| Free | 51.90% |
|---|---|
| Reduced | 8.10% |
| Paid | 40.00% |
District Nutrition Standards
| Menu Planning Option | Food Based |
|---|---|
| Primary Nutrient Standard | 35-10-35 rule |
| Secondary Nutrient Standard | Alliance for Healthier Generation Guidelines |
| A la carte Nutrient Standard | Alliance for Healthier Generation Guidelines |
| Trans fat policy | We do not buy any food items containing Trans Fats. |
| MSG policy | We allow limited MSG. |
Average Daily Participation (ADP)
| Breakfast | 3,300 |
|---|---|
| Lunch | 8,800 |
| Snack | 600 |
| A la Carte | $5,000/day |
Meal Equivalents
| Breakfast | 3 Breakfasts = 1 ME |
|---|---|
| Lunch | 1 Lunch = 1 ME |
| Snack | 6 Snacks = 1 ME |
| A la Carte | $3.00 = 1 ME |
Target Costs
| Breakfast | $.25-.35 |
|---|---|
| Lunch | |
| Lunch Entree | $.50-.60 |
| Fruit-Vegetable Component | $.15-.25 |
| Snack | $.15-.20 |
| A la Carte (by percentage) |
Pricing
| Breakfast | $.85 Elem. $1.10 Sec. | |
|---|---|---|
| Elementary Lunch | 1.90 | |
| Secondary Lunch | 2.15 |
We consider new products:
| September, October, November, January, February, March, April |
|---|
Product Information preferences:
| E-mail, Regular Mail, In Person, Trade Show, House Show |
|---|
Advance notice to develop promotion:
| 1-3 months |
|---|
Marketing Material preferences:
| E-mail, In Person |
|---|
When purchasing new products,
What is most important to us?
(1=highest 9=lowest)
| Student Acceptability | 1 |
|---|---|
| Quality | 2 |
| Price | 3 |
| Nutritional Value | 4 |
| Ease of Preparation | 5 |
| Case/Pack Size | 6 |
| Vendor demonstration in district | 7 |
| Samples and Information from Trade Show | 8 |
| Recomendations from other districts | 9 |
Preferred commodity program:
| Net Off Invoice |
|---|
Commodities we plan to process
in the 2011-2012 school year:
| Beef, Chicken, Turkey, Pork, Potatoes |
|---|