Point of Sale

Food Service Changes at Carl P. Robinson Cafeteria

For several years, all Marfa ISD students have been provided the option of both a free breakfast and free lunch.  As part of an employee retention/incentive program, all staff members have also had a similar provision for a number of years.  In order to operate more cost-effectively, Marfa ISD has implemented a new point of sales system in the food service department this week. 

Prior to selecting the POS system, options were studied based on district needs.  Director of Finance Victoria Sanchez and Food Service Director Cynthia Hernandez met with Point of Sales representative David Starling in early December regarding the district’s interest in a tracking system.  In early January, interim Technology Coordinator Twyla Perry began researching the specifications of the POS server installation.  This week, food service staff received training from Roland Miller of POS.  Prior to launching the new program on Tuesday, Hernandez provided orientation for staff and administration at both campuses. 

Several changes are involved in the new tracking system effective immediately.  The biggest change, noted Hernandez, is that the new system requirements do not allow for seconds to be served free of charge.  While a detailed letter is being sent home with students this week, the following outlines a la carte prices for those who wish second servings: main entrée -.75; vegetable/fruit - .35; bread/starch -.25; cheese stick -.35; chips -.45; dessert/treat -.45; bottled water -.50; milk/juice -.35.

The new system now allows for money to be deposited into any student or staff member account.  The software tracks individual accounts, so students and staff can have access to available balances upon request.  For those without money in an account or without cash, the individuals will not be able to charge to an account, as the system does not allow charging. 

In the past, the food service department was saddled with unpaid charges over several school years.  The new procedure will guard against a reoccurrence while generating revenue.

The premise for providing staff free meals has always been that the meal is free if it is consumed in the cafeteria, as this provides additional adult support in the dining area while students are having lunch.  Beginning immediately, the cost of a staff “to go” meal is $3.50.   Exceptions for free staff “take-out” meals occur when there is a documented working lunch involving staff supervising students elsewhere.

Staff who pre-order a salad, but opt for a tray instead, will also be assessed $3.50 for the ordered salad.  Staff will continue to receive either a free salad or tray when dining in the cafeteria.

Another change is what constitutes a reimbursable meal.  In order for the food service department to receive credit for a meal, 3 components must be taken by a staff member.  For example, 1 or 2 items – a corn dog or a bowl of chili – does not equate to a reimbursable meal and therefore the diner would be charged at a la carte prices, instead of getting a free meal.

Hernandez is confident that, with the continued cooperation of students and staff, the transition to the new software will be a smooth one.  Superintendent Teloa Swinnea indicated that the changes are not meant as a burden to anyone.  “The food service department is a business that needs to see black ink,” added Swinnea.

http://cdc.gov/obesity/index.html 

http://www.nutrition.gov/