New Haven schools on track to eliminate $3.5 million deficit

The New Haven Board of Education is focusing on cutting expenses by 5% and increasing revenue by 3%.

NEW HAVEN, Conn.—After starting the year with a $3.5 million budget deficit in food services, the New Haven Board of Education is on track to end the year with a balanced Food Service account, Chief Operating Officer Will Clark announced at the School Board meeting last week.

With 46 cafeterias across the district, NHPS is responsible for serving a healthy breakfast and lunch to over 21,000 students each day. Over seventy percent of these students qualify for free or reduced lunch, and the federal government reimburses the district for meals provided to such students. Though the district gets some money from the government, balancing the food service account is challenging. Last year, the combination of high costs and reduced revenues in food service accounted for roughly 50 percent of the city’s entire education budget deficit. Clark and Food Services Director Gail Sharry have aimed to close the deficit this year by cutting expenses by five percent and by increasing revenue by 3 percent. Clark said he is confident that through these efforts the district will end the year with a balanced food service budget.

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources