Hernando
Contacts
Lori Drenth
Director
8050 Mobley Rd
Brooksville, Florida 34601
Phone: 352.797.7028
Fax: 352.797.7128
Karen Wray
Product Reviewer
8050 Mobley Rd.
Brooksville, Florida 34601
Phone: 352.797.7028
Fax: 352.797.7128
Susan Zanatta
Alternate Contact
8050 Mobley Rd.
Brooksville, Florida 34601
Phone: 352.797.7028
Fax: 352.797.7128
District Profile
| Name of Distict | Hernando |
|---|---|
| Student Enrollment | 22,400 |
| Total food budget for 2011-2012 School Year | 9,500,000 |
Number of School Sites
| High Schools | 5 |
|---|---|
| Middle Schools | 4 |
| Elementary Schools | 9 |
| K-8 Schools | 4 |
| Charter Schools | 1 |
| Satellite Schools | 1 |
| Summer Program Sites | 15-20 |
District Demogrpaphics (% of Enrollment)
| Free | 51.52% |
|---|---|
| Reduced | 9.98% |
| Paid | 38.50% |
District Nutrition Standards
| Menu Planning Option | NuMenus |
|---|---|
| Primary Nutrient Standard | Alliance for Healthier Generation Guidelines |
| Secondary Nutrient Standard | 35-10-35 rule |
| A la carte Nutrient Standard | Alliance for Healthier Generation Guidelines |
| MSG policy | We allow limited MSG. |
Average Daily Participation (ADP)
| Breakfast | 5,500 |
|---|---|
| Lunch | 15,500 |
| Snack | 500 |
| A la Carte | $7,000.00 |
Meal Equivalents
| Breakfast | 3 Breakfast = 1 ME |
|---|---|
| Lunch | 1 Lunch = 1 ME |
| Snack | 4 snacks = 1 ME |
Target Costs
| Breakfast | .25-.30 |
|---|---|
| Lunch | |
| Lunch Entree | .50-.60 |
| Fruit-Vegetable Component | .15-.25 |
| Snack | .15-.25 |
| A la Carte (by percentage) |
Pricing
| Breakfast | 1.00 |
|---|---|
| Elementary Lunch | 1.70 |
| Secondary Lunch | 2.00 |
We consider new products:
| September, October, November, January, February, March |
|---|
Product Information preferences:
| E-mail, Trade Show |
|---|
Advance notice to develop promotion:
| 1-3 months |
|---|
Marketing Material preferences:
| E-mail, In Person |
|---|
When purchasing new products,What is most important to us?
(1=highest 9=lowest)
| Price | 1 |
|---|---|
| Student Acceptability | 2 |
| Nutritional Value | 3 |
| Quality | 4 |
| Ease of Preparation | 5 |
| Case/Pack Size | 6 |
| Recomendations from other districts | 7 |
| Vendor demonstration in district | 8 |
| Samples and Information from Trade Show | 9 |