Explores the advantages and disadvantages to school districts of running a self-sustaining school lunch program or using an outside food services contractor. (MLF)

Two school districts, one in Pennsylvania and the other in Minnesota, shaped the future of their school food-service and nutrition departments. Leaders in both districts used the strategic planning process as a tool to develop a shared vision, a clear identity, and a commitment to achieving success. (MLF)

School district administrators can decide whether food service components are operating cost effectively. Explains ways to determine costs of energy, personnel, and supplies and equipment. Two tables provide cost-responsibility checklists for school food services and contracted operations. (MLF)

Three school district superintendents discuss their perspectives on the advantages and disadvantages of school districts operating their own food service program or contracting with a private firm. (MLF)

Examines ways of dealing with the growing financial crisis in school food service programs caused by recent cuts in the Child Nutrition Act. (MLF)

A New York State school district employed a management company to privatize the food-service program with the goal of enticing all students to eat lunch. Expertise in marketing, menu planning, and food-service operation turned the program around. Suggests questions to ask when selecting a management company. (MLF)