2017 K-12 census: Hiring notice

Dana Moran, Managing Editor

Budgets on the brain

On average, the operators we surveyed are serving 4,644 meals at breakfast and 9,025 meals at lunch, a decrease from 5,017 at breakfast and 10,194 at lunch in 2016. Along with these standard meals, 30% say they offer an after-school meal program/dinner, 42% a summer feeding program and 19% a separate type of service such as catering or after-school tutoring snacks.

What are your gross annual food and beverage purchases?

gross annual purchases

What percentage of your students qualify for free or reduced-price meals?

District size (students) Average percentage off free/reduced-price students
Less than 2,000 48%
2,000 to 4,999 45%
5,000 to 9,999 38%
10,000 to 69,999 52%
70,000 or more 72%

Expected increase of food trends in the next two years:

  • 29% gluten-free items
  • 28% vegetarian items
  • 27% DIY stations
  • 8% Organic items
  • 5% Vegan items

Keeping it fresh

Scratch cooking and local sourcing are booming among the operators we surveyed: 56% and 55% of operators, respectively, expect these trends to increase in the next two years. That growth is especially noticeable among operators in the South; increases of 67% and 63%, respectively, are anticipated. 

cep chart

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