Flagler County
Contacts
Angela Torres
Director
1769 East Moody Boulevard, Building #2
Bunnell, FL, Florida 32110
Phone: 386-437-7526 x. 1301
Fax: 386.437.7570
District Profile
| Name of Distict | Flagler |
|---|---|
| Student Enrollment | 12,837 (Including Charter Schools) |
| Total food budget for 2011-2012 School Year | $2.5 Million |
Number of School Sites
| High Schools | 2 |
|---|---|
| Middle Schools | 2 |
| Elementary Schools | 5 |
| Charter Schools | 3 |
| Satellite Schools | 2 |
| Summer Program Sites | 11 |
District Demogrpaphics (% of Enrollment)
| Free | 46.00% |
|---|---|
| Reduced | 18.00% |
| Paid | 36.00% |
District Nutrition Standards
| Menu Planning Option | Food Based |
|---|---|
| Primary Nutrient Standard | New Meal Requirements! |
| 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. |
| Sodium policy | Working toward New Meal Requirements beginning in 2012 |
| MSG policy | We allow limited MSG. |
Average Daily Participation (ADP)
| Breakfast | 3,600 |
|---|---|
| Lunch | 7,300 |
| Snack | 650 |
| A la Carte | $4,000.00 |
Meal Equivalents
| Breakfast | 2 Breakfasts=1 ME |
|---|---|
| Lunch | 1 Lunch = 1 ME |
| Snack | 3 Snacks = 1 ME |
| A la Carte | $2.50= 1 ME |
Target Costs
| Breakfast | .25-.75 |
|---|---|
| Lunch | 1.50 |
| Lunch Entree | .50-1.00 |
| Fruit-Vegetable Component | .25-.50 |
| Snack | .25-.35 |
| A la Carte (by percentage) | Depends on item. |
Pricing
| Breakfast | Universal Free |
|---|---|
| Elementary Lunch | 1.50 |
| Secondary Lunch | 1.75 |
We consider new products:
| January, February, March, April, May |
|---|
Product Information preferences:
| In Person, Trade Show |
|---|
Advance notice to develop promotion:
| 4-6 months |
|---|
Marketing Material preferences:
| E-mail, Regular Mail, In Person |
|---|
When purchasing new products,What is most important to us?
(1=highest 9=lowest)
| Quality | 1 |
|---|---|
| Nutritional Value | 2 |
| Student Acceptability | 3 |
| Price | 4 |
| Ease of Preparation | 5 |
| Recomendations from other districts | 6 |
| Samples and Information from Trade Show | 7 |
| Vendor demonstration in district | 8 |
| Case/Pack Size | 9 |
Preferred commodity program:
| Net Off Invoice |
|---|
Commodities we plan to processin the 2011-2012 school year:
| Beef, Chicken, Turkey, Pork, Potatoes |
|---|