implementing new innovative program beyond traditional breakfast and lunch. student nutrition could generate up to 1.2 in revenue beyond meals. while we have traditionally focused our presentations on these four levers, we are excited tonight to instead focus on 10 design concepts which will illustrate how we are using those four levers, influence and achieve financial stability. with that, i'm going to turn it over to my colleague, lindsey. she is going to introduce along with student nutrition staff, dolly and julia, the three experienced design concepts. >> good evening, everyone. i'm lindsey, a designer at ido and

so fortunate to be a part of this process and life transforming experience for me. thank you for giving me this opportunity. i have dolly and julia that are going to experience the ideas that we've had over the course of 6 months. >> good evening, i'm julia garcia i -- that had opportunity to work on the prototype and i saw how the kids like to play and being able to serve themselves and not waiting in line. and i believe that this idea will make lunchtime a better experience for the students. >> hi. good evening. i'm the school cafeteria manager. i work in the school district cafeteria for 22 years. thank

you. >> thank you. so what you see on the slide today here in front of you is sort of the vision for a student centered financially sustain able system where kids eat good food. it is a balance of student needs on one hand and the financial stability and the designs we are recommending all aimed to deliver on the student values and shift to a more sustainable future. >> so, the design strategy is an experience that is growing with each student stage. our students are with us over a decade and their needs evolve dramatically from prek to high school as we all learned during research. instead of one experience that we have today, we are recommending three age

appropriate dining experiences. so at elementary school, we envision a communal eating experience where kids learn to pass food, serve each other and discover foods together. the experience is based and built around rituals and routines. in middle school we start to use choice with carts which supplement the lunch lines which help with all the long lunch lines and a cafeteria that supports different types of lunchtime activities and behaviors. in high school, we are supporting students busy lives by offering convenient food options. a smart meal technology which we are very excited about that let's them take control of their food choices. with that, i'm going

to have one of the students actually talk about an experience that they are very excited about. >> one idea that they have that i'm really excited about is probably the car because i think it's a good opportunity to learn more about budgeting and it gives kids a good feel for credit card slicing which i think is fun. that's part of the reason why i really like it and also having the app is a good thing because we can give feedback to the system of people. >> dolly, do you have anything to add? >> i work in elementary middle school and high school. right

now i work in -- serving more than 800. now i'm serving more than 600 already. with all these ideas, i'm looking for more to serve, i'm very happy to serve more to the students. by the way, i have some ideas, the ideas is i very appreciate it and i really, i am very happy. very very happy. like the mobile cart is especially for the elementary. you know how the elementary they sit at the round table and talk about the food. i think it's best for the mobile cart and they don't have to go online and wait. they have time to eat and find out what they are eating. the express line, like the vending machines, the grab and go, it

benefits the students, parents, those parents don't have time to cook for the children. and especially the school stop. they can buy if they don't want to go outside they can buy it at grab and go and have time to stay in their classroom and read what they are going to do next to their students. and the smart meal intentional -- good to improve our service and the parents can look on the smart web, their children are eating. if more children eat in the classroom, like the reward and bonuses, it benefits everyone. and everything like

the express goal, the smart car. all of this express grab and go, it will improve our food service and the quality. thank you. >> so with that i will hand it over back to zeta to talk about the 10 design recommendations. >> okay. just a quick note. during this project there was a

lot about visioning and in and the democracy -- there was a lot of modeling which later on in the project the two converged and we used the model to pass some of the concepts and the experience design concepts that were being proposed. in terms of the model, we looked at over 10 courses of data including student nutrition data, evaluation from existing pilots, restaurants and other school food industry expert, delivery and storage experts. there were a lot of different numbers that went into the underlying financial models. our financial projections are confident starting points for understanding the magnitude of impact of the concepts. it will also help direct us to detect

the pivotal assumptions that are part of the model. these projections will be updated as we refine the assumptions based on additional prototyping and pilots that will be necessary. we grounded the financial analysis on a very robust of data. we created a rich data set that combines monthly student meal participation behavior and other data such as academic performance and meal charges and other demographic data. our data includes nearly 60,000 students. it's the first time it's emerged with the sfchlt usd data allowing a deeper understanding of the school. using the data we created a model to project the impact of our potential future

scenarios. it's implemented to move on to nutritional services and based on pilots and perrot types. -- prototypes. in the executive summary there is a page where it rates the different 10 design recommendations. so their figures on the initial cost and it says the initial cost is 1 time expenses required to start implementing the design. for example, the cost of additional vending machines of the mobile carts. the initial investment.

when we say annual operating cost we mean new cost. the student nutrition will incur every year in order to operate the design. for example salary cost associated with a full time learning staff for the middle and high school. you will see that there are additional revenues from participation scenarios. so the potential additional revenue is shown through three different participation scenarios. so the first is 0 increase in participation. so what would be the financial impact if there was no change in the number of meals being served. the next was what would be the financial impact if there was a 10 percent increase in the number of meals that we serve and so on forthwith 20 percent. the numbers stated, the financial impact is net any new operating

cost listed and any increase in additional labor required to handle increases and demands. depending upon the concept the participation increases to both lunch and breakfast. may refer only to lunch and some of them may refer to breakfast and lunch. those are all noted in the details. so, for the 10 design recommendations. we believe that by restructuring our labor and food operation, engaging more students to participate and boldly pursuing new revenue streams, we can achieve financial balance. so, here tonight we have a list of 10 recommendations, experience design recommendations that we

are proposing. so, again, we've rated each of them by three different metrics. the first is the financial impact of the recommendation. how much long-term financial benefit will thv to the system, what is the potential benefit relatee to the one time financial cost and it's a rating of 1-3. the second rate is the emotional impact which is a core of a lot of the experience design concept. the emotional impact. how much does this benefit the student experience. the third is the effort to implement. how much will it take to implement, the easy -- the ease of the

implementation and the collaborative shareholders and broken out by middle, elementary or high and does that apply to that experience design. so the 10 recommendations, vending machines, mobile carts, central warehouse and local sourcing, regional kitchen and prep and communal eating and space renovation, smart meal technology, learning layer, community portal and a community kitchen. now i will go through handful of these concepts in depth. the first one that we are going to discuss is central warehouse and local sourcing. our student experience vision in this

concept is to diverse foods in our students middle through high school. managing through the warehouse and increasing demand for lower cost sf usd produced food. this is a shift in demand of sfud food to 50 percent. what this could look like operationally so this would mean we would lease an refrigerated space, warehouse and higher a one time central office employee to coordinate sourcing, contracts and menu planning. a central warehouse will save us better and direct

supply serving and more fresh local food and it will be lower cost to the system. overall the shift will bring more variety to our menu which is key to the students secondary experience. secondly coupled with the regional kitchen and localized prep. we are proposed centralized food preparation for sfud meals at our middle and high schools in well equipped kitchens. our underlying financial concepts will increase our over all

meals for labor our capacity and open up additional revenue streams. by specialize rule and having dedicated meals for prep and serve. what could this look like? this could be renovating up to three kitchens and have all kitchen occur the day of and delivered to the middle and high schools where it's served. additional revenue streams could include renting out the space during off hours, adult meals and catering and further which i'm excited about is the production kitchen also has an educational benefit which can be used by culinary clubs and

projects as well. the third concept that we are going to discuss is called smart meal technology. these are two concepts rolled into one. our students vision of this is the interactive system that gives students a voice in school food. a loyalty rewards program that will also be dealt in the system to reward students for healthy choices. our underlying financial vision of this concept is an interactive system to use data to make it more efficient and tail -- taylored and engage students to participates and leave comments and use

preordered meals. students who feel like their opinions matter are more likely to engage and participate in school meals. from a system perspective, are is the more information we can collect on student preferences and participation behavior and attention, the more we can eliminate food waste. further a loyalty food program incentivised for school lunch and directs behavior towards more financially attractive. the program can also create incentive for students with no application on file to register in the system. our next concept

is community portal. and our vision for the community portal is to create a platform to enable the greater community to connect with school food. there are many many many folks in organization and resource knocking on the door wanting to partner with us and bring food to sfusd food and this will help us to be able to open the door to bring them in. our underlying financial vision it happens to those resources to supplement those provided by the district. so what did this look like? it could buy behind the meter an online matching program. for example it matches a chef who wants to teach a cooking class looking for a culinary chef and also a

membership program that allows any san francisco resident to become a member of school food. a resident who might not have children can participate and support school food. they can be a member. student nutrition, offers members benefits at different levels such as discounts at participating at major retailser and sfusd dinner kits. there is untapped market of individuals and organizations who are eager to contribute their time, money and expertise to school food. the developing online platforms and membership programs making it easy to give in direct resources to the projects that need them the most. so in addition, raising awareness for

school among parents is also likely to increase participation. further , this portal can become a research for sfusd program beyond school food. the next concept is dinner kits. this is one where it's definitely falling under the lever of new revenue for student nutrition. the students experience vision is that we are providing families with healthy convenient choices for dinner. the underlying financial provision is to provide beyond meals and school revenue. our revenue will always be constrained under it's current business model because it's primary source of

revenue, government subsidies is remiss, it's delivering on a mission to providing food to the sf community. what this looks like, there are several different options. one is that dinner kits can be produced by different parties such as foods and we have had initial discussions on them what this could look like. these can be purchased at school and brought home. those are the 10 recommendations with high level

overview of four of the ones that we are excited about. from here i'm going to pass the presentation to back to oh keef to face road map to the next step. >> thank you very much, zeta. commissioners, i really appreciate that it must be difficult to consume a lot of this information in such a short period of time. i just want to reiterate that we are looking forward to multiple conversations about this and we are also just touching on some of the examples of the recommendations, the book is really comprehensive and it lays everything out and you just got it tonight. we look forward to sitting down with you one on one and going over more detail and the thoughts behind it because there are lots here. we just wanted to illustrate some tonight that will give you an at some point

that understanding the thought that went into it, the logic behind it and the rigor behind the financial assessment and so you can see that we are trying to address the constraints of our system, but think of other ways to take advantages of opportunities we might have not thought about before that meet the needs of parents and families and an opportunity to generate revenue streams. we are going through this really quickly and i appreciate that it must be difficult. we spent 5 months working on it and we are happy to go deeper through your q and a and also outside of the meeting. in addition to the 10 recommendations that are highlighted and the road map is what you will see on ellis street moving forward because this is our guide to moving forward. there are other ideas that are kind of throughout the

book as you are reviewing it. different ideas at looking at creative pricing and should we have different pricing levels with elementary levels and high and thinking about partners. in the interest of time because i won't have an opportunity to have q and a and discussion about this, i'm going to move forward to start talking about what it might look like to begin to implement these recommendations. so, one of the exciting exercises that we went after we come up with all of these different ideas and we are all committeely excited and the students and staff were excited. all the cafeteria workers they are ready for that to happen tomorrow. we know it's going to take time to do that, we don't want it to take too much time. we want this to happen as quickly as possible. we didn't put years or months.

we want to move as quickly as we can and we know what we need to do right now and then we move from phase one, two and 3. i know the print is small. the poster for the audience if anyone wants to get a closer look at it and we have the executive summary. i'm going to be talking about the last page of the executive summary and it's blown up in poster size here. we are also really excited about this book, this road map and the generous donation from the williams foundation we are going to be able to share copies with our stake holders. we are going to be able to share it with the food and fitness community, with the students nutrition services staff and the

superintendents. this is in the road map and the more people who have access, the more feedback and the more likely we are able to bring it to fruition quickly. we have organized it to where we are now and what we need to do immediately. one of the key pieces is the development plan, thinking about how do we begin to develop and secure the resources we need to bring many of the ideas to fruition. that's a key piece. we also want to begin to explore fairly quickly the idea of a take home dinner. that's something that doesn't require and investment for the district at all but it has a tremendous potential. we want to, as zeta mentioned we want to explore more of these and conducting surveys and

having focus groups to explore that more. we need to do an assessment. we wanted to hold off until we knew what we were assessing for. now that we have these recommendations there is a deeper sense for the kinds of things we need to assess to determine what kind of upgrades are needed for the facility in order to bring this to fruition. we are looking forward to creating career ladders and new staffing patterns for the children's and nutritional staff. so we are looking with 21, if we brought these into fruition, how do we find those jobs and responsibilities and create staff to work hard. many of the staff are just working three 1/2 hour shifts. if we have

more kids participating, if we increase breakfast and lunch and supper, what does that mean in terms of career opportunities if we are able to serve our children three meals a day. that is part of the now that we want to do. the mobile carts and the vending machines, we are already doing that in some schools. what we want to do is roll it out at all of our middle school and high schools. what we didn't talk about and we are happy to go into more detail. we know that what children's relationship to food is connected to their academic health. we have nurses and pe teachers and workers. we want to coordinate that with the