we are generating the potential revenue streams. here are some examples. for example for school dining operations and production staff if we have a regional kitchen and we would also need regional kitchen managers and the elementary community dining we need elementary school noon for helpers. for student family engagement and also dinner kit coordinator and central office operations, this is actually a key piece. the idea of having someone doing local purchases and menu planning. for example if we go with the warehouse option which we are suggesting in renting. we don't have to worry about health and safety and food storage. if we have that central warehouse ks we

would be able to move from the by right model and have staff who can purchase local agreed audience, get more competitive with pricing, that's how we actually could reduce the cost because we can take advantage. there is lots of different ways to leverage purchasing. you have to have a resource that can focus in doing it. a pilot coordinator and the data analytics manager. you probably heard tonight where there is data basis where particularly the high school is important for the students to state their preferences. we can remind them what they have ordered and thing at any rate food so we can change our ordering parents -- patterns based on what the children have desired the. these are some of the roles that we are imagining that will work very closely with our

labor releases team and our staff to develop and flush out some of those concepts which is part of the now. that concludes the staff's presentation. we'll turn off the data projector so the board can sit comfortably and we look forwards answering any questions that you may have and scheduling any additional discussions you may have. thank you. i want to while we are closing up, again thank all of the ido team. leadership, it was phenomenal. when you bring together an organization that don't typically work together and you have the public private sector we have this incredible opportunity. i have been at the district for a while and i have

never had this experience. i feel very fortunate to have the opportunity to have that experience. so we want to thank the team for that and thank young lee who without his sponsorship and support and guidance, we would not be able to do this work. he's an amazing leader and we are fortunate that he's our team leader and he's got a few closing comments before we conclude our staff presentation and go back to president norton. thank you. >> thanks. i will try to be quick because i'm sure you are dying to dig into this discussion. i just want to conclude and put this work into a little bit of a historical context and i have been the neighborhood historian. many of

you are familiar with the history over the last 10 plus years in student nutrition and some of you are less familiar. i wanted to put this work in an a little bit of context. i won't go way back. but in the not too distant past we had a very different reality in terms of school food. we had, let's say, 6-7 years ago we had cavity -- cafeterias that had food for eligible based on subsidize and those that were not eligible and you can see the students difference and we had an all catch which was not in the system and we had compliance problems in many or most of our cafeterias that led

to the reimbursement of the $12 plus million. in this work, as the superintendent said at the beginning that this is all exciting that all of those critical improvement were made over the course of years and that the state of school food and cafeteria in the last year especially has really gotten to the place where this work can really become possible. we have very different and much more pleasing meals in the past year that the students are taking advantage everyday and at this time it feels at the start of a behind to have a quantum leap breakthrough in terms of nutritional experience and we have a unique opportunity and community support really widespread and deep community

support. championship from the superintendent that has been a critical liever. he states that this is one of his top priorities that we look at reimagining school food and the staff took that to heart and we had an amazing opportunity with the william foundation who took a strong step in this and we've had an incredible partner and deep and amazing team from ido to do the staff work and i hope that the commissioners, that you can see the depth and rigor and the combination from the students perspective as well as really hard analysis on the viability and fees ability which is a lot of what is near and dear to our hearts to and hopefully you can see this work

applied. we don't know that we have all the answers. we've got a great amount of analysis that's been done. it's not every aspect is not going to play out. we will see that variation. we have enough, we know more than enough to get started and that's the exciting part. hopefully you will agree and we'll have lots of opportunities to vet further. i really do think that we are on the vernal -- verge of something very exciting. >> this you for the presentation. i would like to before we go to board discussion i would like to do public comment first. so if there are any members of the public present who would like to make a comment on what you saw and heard, you can come to the podium. okay. seeing none. oh, i do see one. two minutes.2

minutes. >> hi. good evening. i'm dennis chew. the principal of the elementary school. i would like to say that i really look forward to this new design. i would also like to say that if it's possible, i would like to have elementary school's pilot program. one of the good designs about this is that round table concept, that round table teaches the students to develop some social skills. as you know or maybe noticed that if you look at how people have been dining in public, whether it's denny's or a chinese restaurant, what you see is a lot of kids with their ipods and

earphones and texting. there is not a lot of communication going on with the children and the parents. this kind of concept would teach the children to bring those values back. the younger kids, i worked at elementary level and i'm telling you, the element school children are the best teachers for the parents. it's what the parents can learn from the kids. vice versa. another thing about this is the way they bring out the food on carts. i have a school where we have almost 700 students. majority of them are asian, el students. for them to assimilate into the american culture, it's done through the food. their exposure to american culture is really

coming from the food that student nutritional services is providing us. a lot of our students don't have the opportunity to experience food other than asian food, but with this experience and they are rolling it out on the cart, there is some restaurants where they roll the food out. this disciple it's not asian food. the point is that the concept is going to work very well at our school. i would really like our school to pilot the program. that's all. thank you. >> dully noted, principal chew. anymore members of the p be that wish to comment? seeing none, public comment is closed. we will now move to board discussion. board members? i

offered but she's not. >> okay. i will go first. i want to thank everybody. most of you know with a lot of people in the room that we should acknowledge, this has been one of my areas of interest to say the least for a number of years and offering the rules and policies which began the way we serve and manage food. i appreciate the work that everyone has done. it's really really important. there are many i'm sure as was acknowledged here today demand our discussions, many of our ideas are things that we talked about for years and that we have believed we were danced not have the resources to implement. and in fact many of the dreaming what is called the food and safety committee that

is committed to this work. they were basically told we can't do any of those things. we don't have the money to do it. for us to begin to do the work, to figure out how we could do some of these things is really important. it's something we've been trying to do for a long time. and i would like to thank them sincerely for their support and their interest in their work. i do, i am interested the financial analysis and i have some questions, but i can forward to you things like i'm an little concerned about the baseline analysis. i'm a little worried that we've had in the past not

strongest our own financial data because of the weakness of our own systems, largely. if we base all of our analysis and all this good work on what maybe not the strongest foundational data, i think the board needs to see what that really is so that we can do the serious reading. i would be happy to sit down with people and look at it. that's something that need to be done for my analysis and my learning, i need to not only have more in depth analysis and at some point to have the tools to analyze the financial analysis that was done here, but the numbers on which they were based. so, that would help me a lot. i am of course and i believe that all of the board members here are excited about all of these recommendations and

appropriately and skeptical and nervous about the cost and the ongoing cost. i will just say that i would want to know about the operating cost for communal eating in elementary schools and i see that you have put thatten and i'm already nervous about that because we are making presumptions about changes and rules and how many additional staff we could actually, the minimum would be if some think it's more than that. as your analysis shows we have a high labor cost which we support as you, and i want to credit you with that which is what i have always said. that we have the highest food service workers in the country.

good. first i want to continue to support my principal difference which i have always supported that public money should be used for the best jobs. that's what we teach our children that people who are committed to them, dedicated to them and spend their lives helping them and supporting them and typing -- teaching them and taking care of them should have the best high paying jobs and benefits. also we happen to live in the most expensive place to live. therefore our salaries should be highest. not only for our food service workers but our teachers,en my opinion. since there are other cost for the system, we need to know how to

handle that. obviously something that sounds and is a wonderful idea, but could be really unsustain able as to it's labor cost. so wehave to figure that out. also about the communal eating in elementary school. i want to appreciate the principal's comment in volunteering. i would want to ask him the question in which i ask the ido people, when we do this facilities analysis, i want to know, we have a cost to different furniture which is great, but i need to know whether we can do this in the schools that we have. because most of our schools, most of our elementary schools have a single multipurpose room. so you can't leave furniture. you have to fold it up and take it away so it can be used as a gymnasium or auditorium and

classes. the reason we can do this is because they have benches that can fold up into ball. that's one thing we would ask the principal. we need to see what the whole system looks like and how we can do it. so let alone the start up cost and the considerable operational cost. i think, but we need to know more about that. so i filter the kinds of questions that come to mind for me. i will want to ask where you got estimated cost of renovating the kitchens. they look in incredibly low to me because once you do anything to a room in a school, big room, big facility, you can't do anything for $1.8 million. you have to

multiply that by hundreds of millions of dollars. i need to know whenever that comes from and what we are talking about. that's the facilities analysis. i will say one last thing, as a matter of principal we need to go slow plan. how can we start. what can we do incrementally and what can we start, i don't mean revenue which is very important, but how far down road towards changing this experience can we get by doing step one and two and where and how those kinds of things. this is an ambitious and lovely plan, but i need it to be somewhat access ebl about to me as far as what we can do first and second and what are the cost that we have. etc. even

though there is a lot of enthusiasm and issues about revenue and i want to know more about it and want to talk to me colleagues. i do want to express the concern about the dinner kit. it's for this idea that we give access to a private for profit company to one of our greatest assets, the famous -- families in our school. i understand it's an advantage to us somewhat and an advantage to them. i still think we need a principled discussion as far as that. i as well as everybody else thought that's a cool idea. let's see what we can do. originally we had the discussion whether some meals can be reimbursable for others. upon the reflection, i'm realizing there is a lot of

implications to this that we should be thinking seriously about. the last thing i appreciate that we are talking about the food experience. that's important. i also want to make clear from my point of view we need to continue as aggressively as we have with improving the experience that we have now and particularly with making sure that our efforts go towards the goal of serving more and better foods to more children in san francisco unified school district. i think from reading some of these things you have given us and also looking at the data and all the talk about this, i appreciate more on the national level because of the federal law and regulations, that the thing that, i think that the thing that we can do

now that would most affect our achievement, our academic achievement is to try to get every kid who eats a subsidized lunch in san francisco to also eat a subsidized breakfast and we help our bottom line for our nutritional service because it gives us more revenue to manage for breakfast. the real reason is we know how kids are eating breakfast let alone a healthy breakfast. i'm hoping that in a parallel track let's talk about that and see what we can do about it so that as we move towards having a transformed and better and future focus dining experience for our students, we also focus on making sure they get better food and many many more of them get it. so thank you.

>> thank you commissioner. comments? >> i want to thank everyone who has been a part of this project. it's clearly been a very thoughtful mindful process and i'm very impressed with the participation of the stake holders including students and principal administrators and members of the board. i just have three quick comments. i'm a big fan of the elementary school shared table configuration. i'm reminded that there is a big effort in marine county called no one eats alone where kids are ambassadors and they find those kids that are eating by themselves and include them in the group as a way to counter bullying and being excluded. i think this is a way to address those issue. secondly i would like to see the pilot program

in under performing schools first. finally, i would like to see some recommendations from staff in terms of what we should undertake first, second and third because obviously 10 different recommendations we can't do them all right away. but i'm very interested in understanding which ones should be first. thank you. >> thank you, dr. murase. >> thank you. i got a new nameplate. i'm excited. how fast did that happen. so this is just a different day from, and dan you will appreciate the testing where we thought we were being innovative and we

thought to -- now we are talking about changing an entire system in the way in which our kids eat. it's a shift. inform are me i always think about is our kids who come to school just to eat. these are places, these are safe places, places where this is their only meal. i love that you have layered multiple aspects. it's not just how do we save money. the whole idea that this is something that would put us in the black instead of the red and looking at ways we can balance that out. it's really phenomenal. i am, and this is a lot of reading. i was thrilled to be able to go to ido and see their space and hour -- how they are

working and see the space and to see the layout at the dream at everett was phenomenal. there is a lot of information here that i just want to be able to digest. i'm ready to go. i don't want to talk about this this much. i see so much potential. what kind of funders, what doors do we need to be knocking on. that's an area i'm interested in. i think the opportunities that we have with the first lady and the way she's approaching this nutrition. this is so perfect for us to do and there is so many things that unified school

district is doing. we have the spotlight on us right now particularly on the federal funding whether it's our new mission promise neighborhoods grant, thinking what we have around joining some of those efforts with our choice neighborhoods. these are our students that we want to focus in on and help support and so i think that there are some really great opportunities and who in the city funds these kinds of things. we have the restaurant association and we've got sf travel and like we are the food capital. and when you think about what billy short is doing, there is so many great places for us to tap into. i don't think that as a school district we've taken that opportunity because it's never had these kinds of dreams and ideas. a huge thank you to everybody who put their effort into one wanting to do this, when it first came about. i

actually wasn't sure where it came from, but was grateful. and then secondly just having as the staff is really thinking about how do we push this forward and as commissioner said what are your recommendations going to be, what is the low hanging fruit, what are the things that will get us our biggest bang for the buck and get our kids, this next generation of kids into this. as i was peeling my orange thinking about my child who is now in college and standing behind her in kindergarten and i was peeling oranges for all the the kindergarteners. that's not what we want to do anymore. we

want them to be able to socialize. put me to work. i'm excited about this. i want to see us move forward, do something not 5 years from now. hopefully on my time while i'm still on the board. i want to see this happen in our schools. let's do it. thank you. >> [ applause ] >> thank you commissioner. >> thank you, let me just say ditto to what commissioner just said. and add on a little bit. i am so grateful for the dinner take home idea. so many of our students have to take care of themselves after they leave school and take care of siblings. i have seen this scenario so many times and they

have to get those same siblings ready in the morning. they are really functioning adults out there and if we can figure out a way with support, how to help them do that, easier. i'm so all for that. i cannot tell you. i just want to hear and maybe in smaller conversations that we've had how we can make that happen really fast because it's just a struggle. and i really am grateful for you talking about labor and not just jobs but actually into careers. because i believe the way we are moving and the way we are doing things and how we will ramp up and what i believe into fruition in 2 years, 3 years, is a career path. that is just an amazing place for our staff to think about and not just a split shift that i do for 20 years

which is just heartbreaking if you know the reality of that kind of life. in the job that you love, being with kids and making sure they get fed and get to school and into the classrooms. my history is that my grandmother was doing food service in the cafeteria while she was going to night school as a nurse. so, this is very near and dear to my heart. and for the idea for us to get back to cooking eventually is just i'm not even going to stay that long because it will bring tears to my eyes. i can't wait for that to start and have the staff participate in that and really the joy and the ability to give as humans to be able to feed each other and