[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-402932-105":59,"doc-detail-402932-en":131},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":124,"head_meta":126,"extra_data":128,"updated_unix":130},105,"en","managing-costs-in-school-nutrition-programs","Managing Costs in School Nutrition Programs","","A well-managed budget is essential for maintaining a strong and stable school nutrition program amid frequent shifts in food and labor costs. The resource outlines major cost drivers—food, labor, and other operational expenses—and recommends balancing food and labor spending. Practical strategies cover cutting food costs through menu planning, commodity use, inventory and waste reduction, staff training, and offer-versus-serve. Procurement guidance emphasizes focused contracting, scoring proposals, vendor collaboration, and purchasing cooperatives.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/managing-costs-in-school-nutrition-programs/402932/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/managing-costs-in-school-nutrition-programs/402932.png","ImageObject",300,407,{"name":92,"@type":93},"Melati","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-30","2026-09-27",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",11,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What are the major cost categories in a school nutrition program budget?","Question",{"text":113,"@type":114},"Food and labor are each typically about 40% of the budget, while other supplies, equipment, technology, marketing, and related fees are generally about 20%.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"How can districts reduce food costs without lowering program quality?",{"text":118,"@type":114},"The guide recommends evaluating menu items for participation impact, using cycle menus to manage inventory and bulk purchases, leveraging USDA commodity programs, and preventing waste with Offer Versus Serve and better inventory control.",{"name":120,"@type":111,"acceptedAnswer":121},"What procurement approach does the resource recommend for controlling costs?",{"text":122,"@type":114},"Use a Request for Pricing or Proposal (RFP) rather than an Invitation for Bidding (IFB/IFP) when appropriate, score proposals with a rubric/scorecard, and consider multi-year renewable agreements. 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School nutrition departments are currently experiencing significant changes and frequent fluctuations in food and labor costs. This resource features tips for cutting costs and generating revenue, without sacrificing program quality.  \nMajor Costs in the School Nutrition Program Budget  \nThe below estimated costs should be evaluated against the circumstances of your district to determine what makes the most sense for you. Learn more about financial management in school nutrition programs with the Institute of Child Nutrition’s Financial Management for Directors course materials.  \nFood – Food generally accounts for about 40% of a school nutrition program’s budget. This includes regularly purchased food items from USDA Foods in Schools and USDA DoD Fresh Fruit and Vegetable Program, as well as products purchased through the competitive bid process, request for proposal, and direct purchases.  \nLabor – Labor generally accounts for about 40% of a school nutrition program’s budget depending on your mode of food preparation (e.g. , scratch cooking vs. heat and serve) . This includes full-time and part-time employees; overtime costs; wages for temporary employees; and benefits.  \nOther – Supplies, equipment, technology, marketing, membership dues, and licensing fees for point-of-sales systems generally account for about 20% of a school nutrition program’s budget. Depending on your district, you also may need to budget for indirect costs in this category, like electricity, water, central office services, and/or pest control.  \nGenerally, you should aim to have food and labor costs that are approximately equal.  \nDon’t forget to share this resource with a friend or coworker! [Learn more and access additional resources at](Learn more and access additional resources at bestpractices.nokidhungry.org)[ ](Learn more and access additional resources at bestpractices.nokidhungry.org)[bestpractices.nokidhungry.org](Learn more and access additional resources at bestpractices.nokidhungry.org).  \nTips for Cutting Food Costs:  \n● Consider your “center plate” or entrée item – A higher priced item (e.g. , chicken wings) may be worth the extra expense if it significantly boosts participation. If you find an expensive item is not contributing to higher participation, remove it from your menu.  \n● Plan cycle menus – A cycle menu is a series of menus that repeat for a specific period of time (e.g. , 4 weeks) . Each day of the cycle is different. When the cycle ends, the menus repeat in the same daily order. Cycle menus save time, help manage inventory, and allow you to purchase and store repeat food items in bulk.  \n● Use commodities – Commodity programs like USDA Foods in Schools and the USDA DoD Fresh Fruit and Vegetable Program can save your district a lot on food costs. Divert products for processing wisely based on what your students enjoy and by comparing to the cost of purchased processed products. Also, consider your mode of food prep. For example, a district that does scratch cooking might choose ground beef or bone-in chicken pieces, while a district that does not do scratch cooking might divert pork into barbeque pulled pork, cheese into pizza, or chicken into chicken nuggets.  \n● Avoid food waste  \n○ Implement Offer Versus Serve – Offer Versus Serve (OVS) saves money and reduces food costs and waste. School Food Authorities can use OVS in the School Breakfast Program, National School Lunch Program, At-Risk Afterschool Meals, and the Summer Food Service Program by allowing students to choose at least three items to qualify the meal as reimbursable without selecting additional items that may go to waste. Items not selected from the serving line can be used at subsequent meals.  \n○ Closely monitor inventory – Knowing precisely what is on hand can help avoid over-ordering and the risk of items reaching their","cbCaiiBhL8oVVmGv","https://ap.wps.com/l/cbCaiiBhL8oVVmGv","pdf",950894,"English","# Major Costs in the School Nutrition Program Budget\n## Food\n## Labor\n## Other\n# Tips for Cutting Food Costs\n## Consider your center plate or entrée item\n## Plan cycle menus\n## Use commodities\n## Avoid food waste\n## Focused procurement\n## Work with your vendor\n## Join a purchasing cooperative","[{\"question\":\"What are the major cost categories in a school nutrition program budget?\",\"answer\":\"Food and labor are each typically about 40% of the budget, while other supplies, equipment, technology, marketing, and related fees are generally about 20%.\"},{\"question\":\"How can districts reduce food costs without lowering program quality?\",\"answer\":\"The guide recommends evaluating menu items for participation impact, using cycle menus to manage inventory and bulk purchases, leveraging USDA commodity programs, and preventing waste with Offer Versus Serve and better inventory control.\"},{\"question\":\"What procurement approach does the resource recommend for controlling costs?\",\"answer\":\"Use a Request for Pricing or Proposal (RFP) rather than an Invitation for Bidding (IFB/IFP) when appropriate, score proposals with a rubric/scorecard, and consider multi-year renewable agreements. It also advises working with vendors and joining purchasing cooperatives to secure better pricing.\"}]","Managing Costs in School Nutrition Programs | PDF",1790535333]