National School Lunch Program

Total Page:16

File Type:pdf, Size:1020Kb

National School Lunch Program Chapter 5 National School Lunch Program The National School Lunch Program (NSLP) is the who are not certified for meal benefits, elementary oldest and second-largest food and nutrition assistance school students are more likely to participate than sec- program (FANP) in the U.S. Department of Agriculture ondary school students, and males are more likely to (USDA) nutrition safety net. Targeted specifically to participate than females (Fox et al., 2001; Gleason, school-age children, the NSLP is the cornerstone of the 1996; Maurer, 1984; Akin, 1983a). largely school-based child nutrition programs, which also include the School Breakfast Program (SBP), the Since 1998, when the NSLP was expanded to include Child and Adult Care Food Program (CACFP), the after-school snacks, this component of the program has Summer Food Service Program (SFSP), and the been growing steadily. Between FY 2000 and FY Special Milk Program (SMP). 2002, the number of after-school snacks provided through the NSLP increased from 70 million to 123 Schools that participate in the NSLP receive Federal million (USDA/FNS, 2003a).78 reimbursement for each program meal served to stu- dents. USDA does not reimburse schools for adult The NSLP is administered by the Food and Nutrition meals, second meals, and a la carte items (including Service (FNS) and its regional offices. At the State extra servings of components of program meals). level, the program is administered by State agencies, Since 1998, the program has also covered snacks most often departments of education. State agencies served to children in after-school programs. Any child oversee Federal reimbursements, provide technical in a participating school is eligible to receive NSLP assistance, and monitor program performance. At the meals; in FY 2002, more than 28 million children par- local level, the program is operated by school food ticipated on an average school day. The program authorities (SFAs). Most SFAs are individual school served more than 4.7 billion lunches and 123 million districts; however, regional school unions and residen- after-school snacks, at a cost of $6.9 billion (USDA, tial childcare institutions also serve as SFAs. Food and Nutrition Service (FNS), 2003a). Federal Subsidies Program Overview Participating SFAs receive two types of Federal assis- tance: cash reimbursements and commodities. Cash The NSLP was established in 1946 to “safeguard the reimbursements are based on the number of lunches health and well-being of the Nation’s children and to and after-school snacks served, established reimburse- encourage the domestic consumption of nutritious ment rates, and the poverty level of participating stu- agricultural commodities and other foods....”77 A major dents. A cash subsidy is provided for every program impetus for the program was the prevalence of nutrition- lunch and snack served. Additional cash subsidies are related health problems identified during the screening provided for meals and snacks served to children who of young men for military service in World War II. qualify for free or reduced-price meal benefits. Currently, students eligible for free lunches and snacks Today, almost 99 percent of public schools and 83 per- are those from families with incomes at or below 130 cent of all public and private schools combined partici- percent of the Federal poverty level. Students from pate in the NSLP. Nationally, the program is available families with incomes between 130 and 185 percent of to about 92 percent of all students (Burghardt et al., poverty are eligible to receive reduced-price lunches 1993; Burghardt and Devaney, 1995). On an average and snacks.79 school day, about 60 percent of children in schools that offer the NSLP participate in the program (Fox et al., 2001). Participation varies with household income, 78To be eligible to receive reimbursement for after-school snacks, school age, and gender. For example, studies have shown that districts must participate in the NSLP and must sponsor or operate an after- school program that provides children with regularly scheduled educational students certified to receive free or reduced-price or enrichment activities in a supervised environment (USDA/FNS, 2003b). lunches are more likely to participate than students 79Federal regulations allow schools that operate in high-poverty areas (areas where 50 percent or more of school-age children are eligible for free or reduced-price meals) to receive the “free” reimbursement rate for all 77National School Lunch Act of 1946, Public Law 79-396. after-school snacks, regardless of the students’ family incomes. Economic Research Service/USDA Effects of Food Assistance and Nutrition Programs on Nutrition and Health / FANRR-19-3 175 Basic cash reimbursement rates for the 2002-03 school The components of the traditional NSLP meal year were $2.14 for free lunches, $1.74 for reduced- pattern are: price lunches, and $0.20 for lunches served to children who purchased meals at the full price (referred to as • Meat or meat alternate: 1 serving per meal “paid meals”).80 Snacks were reimbursed at rates of $0.58, $0.29, and $0.05, respectively. • Vegetables, fruits, and/or full-strength juices: 2 or more servings per meal Children eligible for reduced-price lunches cannot be charged more than $0.40 per lunch. SFAs set their • Grains/breads: 1 or more servings per meal/8 serv- own prices for full-price/paid lunches, but must ings per week operate their school meal service program on a non- • Milk: 1 serving per meal. profit basis (USDA/FNS, 2003c). Of the 4.7 billion lunches served in FY 2002, 48 percent were served Over the years, research has shown that, with few excep- to children eligible for free meals and 9 percent tions, the meals offered in the NSLP provide students the to children eligible for reduced-price meals 81 opportunity to satisfy one-third of their daily needs for (USDA/FNS, 2003a). food energy and an array of essential vitamins and min- erals (Burghardt et al., 1993; Wellisch et al., 1983). Schools receive agricultural commodities on an entitlement basis and may also receive bonus com- In the early 1990s, however, USDA’s first School modities. Entitlement commodity assistance is based Nutrition Dietary Assessment Study (SNDA-I) exam- on the number of reimbursable lunches served the ined the nutrient content of school lunches in compari- previous school year. For the 2002-03 school year, son with recommendations included in the Dietary the cash value of entitlement commodities was Guidelines for Americans (USDA and U.S. Department $0.1525 per meal (USDA/FNS, 2003c). Schools may of Health and Human Services, 1990) and the National elect to receive cash in lieu of commodity foods. In Research Council’s Diet and Health report (National addition to entitlement commodities, schools may Research Council, 1989). SNDA-I found that, in com- request bonus commodities—commodities that parison with these guidelines, NSLP meals were high become available through agricultural surplus—in in fat, saturated fat, and sodium, and low in carbohy- amounts that can be used without waste. The types drates (Burghardt et al., 1993). At the time the SNDA- and amounts of bonus commodities available vary I data were collected (the 1991-92 school year), from year to year depending on purchasing decisions schools were not required to offer meals that were made by USDA. consistent with these guidelines. Nutrition Standards The School Meals Initiative To be eligible for Federal subsidies, NSLP meals must for Healthy Children meet defined nutrition standards. Program regulations In response to the SNDA-I findings, USDA made a have long stipulated that lunches should provide one- commitment to implement the Dietary Guidelines in third of the children’s Recommended Dietary the NSLP. The embodiment of this commitment is the Allowances (RDAs). To ensure that these standards are School Meals Initiative for Healthy Children (SMI). The met, program regulations have historically included SMI, launched in 1995, is designed to improve the food-based menu planning guidelines. These guide- nutritional quality of school meals by providing schools lines, originally known as the “Type A meal pattern,” with educational and technical resources that can be define specific types of food to be offered as well as used to (1) assist foodservice personnel in preparing minimum acceptable portion sizes. nutritious and appealing meals and (2) encourage chil- dren to eat more healthful meals. Key components of the SMI include revised nutrition standards for school 80Reimbursement rates for both lunches and snacks are higher in Hawaii meals, a major restructuring of menu planning require- and Alaska. In addition, lunch reimbursement rates are higher for schools ments, and a broad-based nutrition education program. that operate in high-poverty areas (60 percent or more of students eligible for free or reduced-price meals). The nutrition standards established under the SMI 81Information on the percentage of after-school snacks served to chil- dren eligible for free or reduced-price meal benefits is not available in pub- maintain the longstanding goal of providing one-third licly available summaries of administrative data. of students’ daily needs for food energy and nutrients. In 176 Effects of Food Assistance and Nutrition Programs on Nutrition and Health / FANRR-19-3 Economic Research Service/USDA Chapter 5: National School Lunch Program addition, the standards include goals for fat and saturated Related Program Changes fat content that are consistent with the Dietary The SMI has been supported by several parallel initia- Guidelines recommendations.82 The Healthy Meals for tives. For example, considerable effort has been devoted Healthy Americans Act (P.L. 103-448) formally required to improving the nutrient profile of the commodity that school meals be consistent with the Dietary foods provided to NSLP schools (Buzby and Guthrie, Guidelines and that schools begin complying with SMI 2002).
Recommended publications
  • Food Resources in Duluth During COVID-19 Version #4 (7/21/2020) *See Corresponding List Below Sunday Monday Tuesday Wednesday Thursday Friday Saturday
    Food Resources in Duluth During COVID-19 Version #4 (7/21/2020) *See corresponding list below Sunday Monday Tuesday Wednesday Thursday Friday Saturday Breakfast 5 2 5 13 2 13 2 5 13 2 13 2 5 13 5 5 2 5 7 2 7 9 2 5 7 2 7 9 2 5 7 5 18 13 14 18 Lunch 9 13 14 13 14 18 13 14 18 13 14 Key 18 20 20 Resources for seniors 5 6 14 20 6 14 20 6 7 14 6 7 14 5 7 14 5 Dinner Resources for 20 20 20 youth Resources for all ages Groceries/ 2 3 4 2 3 11 2 3 4 2 3 15 2 3 4 8 11 Delivery/ Resources for 18 12 12 17 8 16 Food 15 18 11 SNAP card Pick-up 19 holders .Organization Description Location Days Hours Phone 1 AgeWell Arrowhead Groceries-To-Go 306 W Superior St Ste 10 Duluth, MN 55802 Weekly Drop off at scheduled time 218-623-7800 Take out meals and food delivery. 2 AEOA Lincoln Park Center - 2014 W 3rd St Duluth MN 55806 218-727-4321 Registration required. Monday - Friday 6:00AM - 1:00PM Boys and Girls Club 3 Food care packages. Can connect 2407 W 4th St. Duluth, MN 55806 Monday - Friday 218-725-7706 of the Northland families with resources 9:00AM - 4:30PM CHUM Emergency First come first serve food pick-up 120 N. 1st Ave West Duluth, MN 55802 Wednesday and Friday 10:00AM - NOON 218-727-2391 4 Food Shelf Every Monday through First come first serve food pick-up 4831 Grand Av Duluth, MN 55807 the end of July 10:00AM - NOON 218-628-0333 Monday, Wednesday, Breakfast: 8:30AM - 9:30AM; 5 Damiano Center - Free hot and bagged meals in the Community Kitchen west parking lot Friday, Saturday, Sunday Lunch: 11:30AM - 1:00PM 218-726-0500 206 W 4th St Duluth, MN 55806 Friday, Saturday, Sunday Dinner: 5:00PM - 6:00PM 6 Damiano Center - Bagged meals served out of Kids’ Kids’ Kitchen Kitchen entrance 2nd Av W side Monday - Thursday 3:00PM - 6:00PM 218-336-1033 *For bus route information to these locations, please call 218-722-7283.
    [Show full text]
  • Application Agreement/Renewal—Table of Contents
    Section 2, Program Application & Agreement Update Guide August 12, 2020 Updated Administrator’s Reference Manual (ARM), Section 2, Program Application & Agreement to update Administrator's Reference Manual (ARM) section references. Added guidance on the Attachment B upload requirement and the Security Authority for User Access Manager Form (FND-135. January 15, 2019 Updated Section 2, Program Application and Agreement to incorporate the following United States Department of Agriculture (USDA) guidance: - USDA Memo SP 15-2018, Child Nutrition Program Waiver Request Guidance and Protocol Revised (May 24, 2018) Clarified information on the following topics: - Compliance - Education service provider (ESP) - Local wellness policy - Policy statement - Program requirement waiver - Record retention - Renewal of application - Supporting documentation - USDA Foods Agreement December 4, 2014 Updated Section 2, Program Application and Agreement to provide clarification on the following issues − Employer Identification Number (EIN) − Local wellness policy − Meal pattern certification − Permanent agreement − Policy statement − Program application − Racial and ethnic data − Record retention − TDA contact information − Termination July 22, 2013 Updated Section 2, Application and Agreement to reflect the renumbering of Section 9C to Section 2C, Certification for Performance-Based Reimbursement in order to relocate the information on certification adjacent to Section 2, Application and Agreement since certification is now part of the application process. Deleted all references to Section 8N since that section has been removed from the Administrator’s Reference Manual (ARM). CEs must follow the guidance provided in Section 8, Breakfast since Section 8N applied to School Year (SY) 2012–2013 only. April 29, 2013 Updated Section 2, Application and Agreement to align the content with changes to the Texas Unified Nutrition Programs System (TX-UNPS) and incorporate new USDA guidance and requirements related to the new meal pattern.
    [Show full text]
  • Restaurants, Takeaways and Food Delivery Apps
    Restaurants, takeaways and food delivery apps YouGov analysis of British dining habits Contents Introduction 03 Britain’s favourite restaurants (by region) 04 Customer rankings: advocacy, value 06 for money and most improved Profile of takeaway and restaurant 10 regulars The rise of delivery apps 14 Conclusion 16 The tools behind the research 18 +44 (0) 20 7012 6000 ◼ yougov.co.uk ◼ [email protected] 2 Introduction The dining sector is big business in Britain. Nine per cent of the nation eat at a restaurant and order a takeaway at least weekly, with around a quarter of Brits doing both at least once a month. Only 2% of the nation say they never order a takeaway or dine out. Takeaway trends How often do you buy food from a takeaway food outlet, and not eat in the outlet itself? For example, you consume the food at home or elsewhere Takeaway Weekly or Monthly or several Frequency more often times per month Less often Never Weekly or more often 9% 6% 4% 1% Monthly or several times per month 6% 24% 12% 4% Eat out Eat Less often 3% 8% 14% 4% Never 0% 1% 1% 2% (Don’t know = 2%) This paper explores British dining habits: which brands are impressing frequent diners, who’s using food delivery apps, and which restaurants are perceived as offering good quality fare and value for money. +44 (0) 20 7012 6000 ◼ yougov.co.uk ◼ [email protected] 3 02 I Britain’s favourite restaurants (by region) +44 (0) 20 7012 6000 ◼ yougov.co.uk ◼ [email protected] 4 02 I Britain’s favourite restaurants (by region) This map of Britain is based on Ratings data and shows which brands are significantly more popular in certain regions.
    [Show full text]
  • Supporting School Meals and Students' Health in School Year 2020-2021
    Issue Brief Issue Brief COVID-19 School Reopening: Supporting School Meals and Students' Health in School Year 2020-2021 July 2020 Prepared by: Acknowledgements This issue brief was written by Elizabeth Campbell, MA, RDN, senior director of Legislative and Government Affairs at the Academy of Nutrition and Dietetics and Leyla Marandi, MPH, program manager for California Food for California Kids® at the Center for Ecoliteracy. The Academy of Nutrition and Dietetics and the Center for Ecoliteracy would like to acknowledge Alek Ostrander, MPH, RDN candidate at the University of Michigan School of Public Health for contributions toward the research and writing of this brief; and Sheila Fleishhacker, PhD, JD, RDN, Academy member, adjunct professor of law at Georgetown University and co-chair of the Healthy Eating Research (HER), a national program of the Robert Wood Johnson Foundation (RWJF) and the CDC supported Nutrition and Obesity Policy and Research Evaluation (NOPREN) COVID-19 School Nutrition Implications Working Group for providing review and expertise. We would also like to thank members of the Academy and child nutrition directors in the California Food for California Kids Network, and members of the HER NOPREN COVID- 19 School Nutrition Implications Working Group for providing data, insights and review. We thank the "TIPS for School Meals That Rock" Facebook group for allowing us to use the photos that appear in this issue brief. The recommendations included in this report are those of the Academy of Nutrition and Dietetics and the Center for Ecoliteracy and does not necessarily reflect the views of outside reviewers. This brief is intended for educational and informative purposes.
    [Show full text]
  • On-Premise & Off-Premise To-Go & Delivery
    STATE TEMPORARY ORDERS: 40 ON-PREMISE & OFF-PREMISE TO-GO & DELIVERY At least 41 states issued emergency rules expanding off-premise privileges to on- premise licensees. At least 26 states are permitting on-premise licensees to deliver alcoholic beverages to consumers’ homes. ALABAMA • On-Premise Curbside Pickup: Effective March 18, 2020, the Alabama ABC issued a temporary order allowing restaurants and bars with a valid liquor license to sell beer, wine, and liquor in sealed, unopened containers to-go via curbside pickup limited to one liter of spirits, 1500ml of wine, and 288 ounces of beer per customer. • Off-Premise Curbside Pickup: The Alabama ABC issued a temporary order allowing locations licensed by the ABC board to sell alcohol in the original sealed container for off- premises consumption via curbside pick-up and limited to one liter of spirits, 1500ml of wine, and 288 ounces of beer per customer. ALASKA • On-Premise To-Go: The ABC and the Lt. Gov. approved a measure to allow to-go sales of factory-sealed beer and wine from any bar or restaurant currently licensed to sell such products on premises, with food. • Off-Premise Curbside Pickup: The ABC and the Lt. Gov. approved a measure to allow curbside pickup of products from liquor stores and other manufacturers, such as breweries. ARIZONA • On-Premise To-Go and Delivery: Effective March, 20, 2020, per Executive Order 2020-09 and DLCC Guidance restaurants may sell for carryout and delivery beer, wine, and spirits, including mixed drinks, in sealed containers via its own employees or a delivery service.
    [Show full text]
  • Food Access for Students and Families
    Food Access for Students and Families 2-1-1 Maryland https://211md.org/ or call 211 This site offers a variety of support services including access to food. Soup kitchens, pantries, and meal services are organized by zip codes. 211 advertises free Uber and Lyft services for qualifying families who cannot get to the food sites. Baltimore County Government Food Access https://www.baltimorecountymd.gov/News/foodresources.html Extensive food support is available on this link. Information related to evening meals, Saturday meals, elderly meals, and Supplemental Nutrition Assistance Program is available. This site is organized by zip codes and advertises a free one-time food delivery service for qualifying families. Additional contact information is 410-887-2594. Baltimore City Resource Center https://mydhrbenefits.dhr.state.md.us/InterimChange/myDHRPDFLinks/myDHRPDFLinks.as px?PDF=FPS_Baltimore_City This site offers food availability across Baltimore City. There are referral requirements for some of the locations; these requirements are published on the list for each location. Maryland Food Bank https://mdfoodbank.org/find-food/ This site offers food pantries in partnership with the Maryland Food Bank. The pantry list offers locations, hours of service, and contact information. Baltimore County Public Schools Meal Distribution for Students https://www.bcps.org/system/coronavirus/Meal_Sites.pdf This PDF is located on the Baltimore County Public Schools Covid 19 link. Students may receive a breakfast, lunch, and snack on Monday through Wednesday. On Thursday, students may receive two breakfasts, two lunches, and two snacks for Thursday and Friday. Meals are not being distributed on Fridays. While students are encouraged to be present when picking up meals, accommodations will be made for students who are unable to be present.
    [Show full text]
  • SUNBASKET® TERMS and CONDITIONS (Last Updated: March 19, 2021)
    SUNBASKET® TERMS AND CONDITIONS (Last Updated: March 19, 2021) Welcome to Sunbasket! At Sunbasket (also “Sun Basket” or “Sun Basket, Inc.”), our mission is to make healthy eating easy, delicious and personalized for your healthy lifestyle. Let our chefs and nutritionists, led by award-winning Executive Chef Justine Kelly, do the meal planning for you! Through our service, we offer a variety of meal plan subscriptions – including Paleo, Lean & Clean, Carb Conscious, Vegetarian, Vegan, Mediterranean, Pescatarian, Diabetes Friendly, Quick and Easy, and Chef's Choice – so you can eat the way you want. You can further personalize your Sunbasket delivery by selecting your own meals (and even proteins) from our entire weeks’ menu offerings. All our meal plans feature fresh organic produce, pre-measured clean ingredients, and delicious recipes delivered to your door. We test all our recipes in our kitchens to make sure they are nutritious, tasty, and easy to prepare – often in 30 minutes or less. To help you beyond dinner, we curate additional delicious foods which can be added to your delivery. We are passionate about supporting independent farmers, ranchers and fishermen who offer the highest quality, sustainable ingredients, including organic produce, Anti-Biotic Free (ABF) proteins, and seafood that follows the Monterey Bay Aquarium Seafood Watch® Program’s guidelines. By working directly with farmers, we can provide you with food that is fresher than what is available at many local supermarkets. WE GUARANTEE YOU WILL LOVE YOUR SUNBASKET FOOD OR WE WILL REFUND YOU 100%, SUBJECT TO THE TERMS OF THIS AGREEMENT. MOREOVER, OUR CUSTOMER SERVICE TEAM, AVAILABLE THROUGH OUR HELP CENTER AT WWW.SUNBASKET.COM/HELP, PRIDES ITSELF IN HELPING RESOLVE ANY ISSUES YOU MIGHT HAVE.
    [Show full text]
  • 2019 Nutrition Program Meal Service Specifications 1.0
    2019 NUTRITION PROGRAM MEAL SERVICE SPECIFICATIONS 1.0 Meal Service Provide Outagamie County Nutrition Program Congregate; Home Delivered (for the Appleton/Grand Chute/Kimberly service area); and Frozen meal service. Meal service will not be provided on the following days: New Year’s Day January 1 Good Friday April 19 Memorial Day May 27 Independence Day July 4 Labor Day September 2 Thanksgiving Day November 28 Day after Thanksgiving November 29 Christmas Eve Day December 24 Christmas Day December 25 New Year’s Eve Day December 31 Congregate Meal Service Congregate meal service must meet the following location meal delivery time deadline and provide the approximate number of meals served per day: Locations Delivery Deadline Meals/Day Hortonville Opera House 10:30 A.M. 30 M-F Golden Venture Apts - Kaukauna 10:30 A.M. 25 M-F Oneida Heights Apts - Appleton 10:30 A.M. 40 M-F Seymour Municipal Building 10:30 A.M. 25 M-F Thompson Center on Lourdes - Appleton 11:00 A.M. 20 T, W, TH Congregate meal service participation will be determined by the ADRC. Home Delivered Meal Service (Monday-Friday) 98-112 Approximate Meals/Day Home Delivered meal service must include meal preparation, meals individually dated and packed by route to be delivered by the Route Service Provider for the Appleton/Grand Chute/Kimberly service area no later than 11:00 A.M. Provider will daily coordinate Home Delivered meal service with the ADRC and the Route Service Provider. Home Delivered meal service participation will be determined by the ADRC. Frozen Meal Service (Weekly) Frozen meal service must be provided where Congregate and Home Delivered meal service is not logistically feasible in the Outagamie County geographic service area.
    [Show full text]
  • Key Terms and Definitions
    Accommodating Special Dietary Needs: A child with a disability must be provided substitutions in foods when that need is supported by a statement signed by a licensed physician (Medical Doctor, MD or Doctor of Osteopathy, DO). Administrative Review (AR): the comprehensive off-site and on-site evaluation of all SFAs participating in the Program. The term “Administrative Review” is used to reflect a review of both Critical and General Areas, and includes other areas of program operations determined by the SA to be important to Program performance, with FNS approval. Adverse action: denial of benefits And Justice for All Poster: poster that serves as an equal opportunity policy notice to children that participate in Child Nutrition Programs. This poster is required to be posted and visible to students at each site where meals are served. and quantities Attendance Factor (AF): A percentage developed at least once each school year that accounts for the difference between student enrollment and attendance Average Daily Participation (ADP (#13): is the number of students who purchased a meal divided by the number of students enrolled. Certification & Benefit issuance: means the link in the accountability system between the SFA’s certification of a student’s eligibility for free or reduced-price meals and the link to the SFA’s meal counting and claiming system. Certification/benefit Issuance list: A list of the names of all free and reduced price eligible students in the school district including the benefit status, the method of certification, the date of certification and the school name. Civil Rights Complaint Procedure: Procedure that outlines the SFAs process if a civil rights complaint is filed against Food and Nutrition Services.
    [Show full text]
  • Equipment List for Meal Service Sy20-21
    EQUIPMENT LIST FOR MEAL SERVICE SY20-21 As districts prepare for the 2020-2021 school year Food and Nutrition Services departments are considering meal service options and equipment needs given the unique circumstances brought on by the coronavirus pandemic. This resource captures new and existing equipment items that can be used to serve meals to students in classrooms, hallways, the cafeteria, or to go home throughout the existing pandemic environment. This document will continue to be updated as we become aware of useful items that schools are using to successfully implement meal delivery (Last updated 7/23/20). REPURPOSING & RE-USING ITEMS What schools may already have: o Carts, coolers, salad bars, bun racks, shelves with casters, dollies, refrigerators, storage spaces, and catering equipment. How can you repurpose these items? Below are some innovative ideas/solutions that school nutrition leaders nationwide have shared: o Breakfast carts: you can use these to deliver meals (both breakfast and lunch) to the classroom. Also, you can add casters (cart wheels) to shelves, and use bun pan/bread racks as needed for food delivery. Kitchen carts can also be used to deliver meals. Feeling creative? Decorating kitchen carts with poster paper can improve presentation. o Containers: utilize existing containers in storage. • The following items can be used to hold these items: o Disposable cups: pastas, rice dishes, potato bowls, fruits/vegetables and soup; o Clamshells: cold items, salads, sandwiches/wraps, protein packs; o Paper wrap: cold sandwiches/wraps, and designed or colorful paper for promotional days; o Foil wrap: hot sandwiches/wraps, burgers, hot dogs, tacos, burritos; o Plastic wrap: containers without lids, trays of food.
    [Show full text]
  • The Impact of Online Food Delivery Services on Restaurant Sales
    The Impact of Online Food Delivery Services on Restaurant Sales Jack Collison∗ Department of Economics, Stanford University Advised by Professor Liran Einav Spring, 2020 Abstract The rapid growth of online food delivery services has disrupted the traditionally offline restaurant industry. This study presents empirical evidence on the crowding-out effects and market expansions induced by the staggered entry of online food delivery services. Difference-in-differences methodology reveals that 30-50 cents of every dollar spent on online food delivery services are incremental, while the rest is drawn away from brick- and-mortar sales. These findings are statistically significant at the zip code-level and are heterogeneous across different types of consumption, suggesting that convenience and pre-existing spending habits drive the level of substitution. Conducting analyses on a year-by-year basis suggests that there is an increasing level of cannibalization of brick-and-mortar restaurant sales. Back-of-the-envelope calculations show an increase in restaurants' revenues but a decrease in profitability. Keywords: E-commerce, market expansion, sales cannibalization ∗E-mail address: [email protected]. I am extremely grateful to my advisor, Professor Liran Einav, for his excellent guidance, input, and advice. I would like to thank Honors program director Marcelo Clerici- Arias and Sebasti´anOtero for assisting me in the process of developing a thesis. I would also like to thank Professor Pete Klenow, Ben Klopack, Toren Fronsdal, and the other faculty and graduate students who have given me feedback and advice. Finally, I would like to thank Suresh Vaidyanathan, Larry Levin, and all other members of Visa who have supported me.
    [Show full text]
  • Food and Drink Offers Near Me
    Food And Drink Offers Near Me Obliterative and Canarese Ari unleads so unheroically that Trey predigests his clofibrate. Taboo Wilfrid jeopardizes some galah and bestuds his geometry so bushily! Alphonso asseverating meaningfully. Or dismiss a different and food menu when you want to. Minsky's Pizza Kansas City's Best Pizza. May open be combined with pumpkin other freereduced delivery fee or fraud We reserve the rich to. Looking out some hometown goodness Take a leader at what's going broad at appropriate local A W stop option and lets us know to we're doing. Most Affordable Fast Food Chains Investopedia. Drinks To ease Order or FOLLOW ALONG to produce food cravings CPK reference Twitter. DQcom provides a restaurant locator menus with nutritional information franchise details company update and union Dairy Queen is an international franchise. 19 ways to explore free and Save the Student. Entertain friends and your mystery shopping experience possible guest experience and businesses available out and trails off debts or offers and food drink at syracuse and central new cajun shrimp salad. GetGo Caf Market brings you remember made-to-order foods along with everyday conveniences including gas experience a carwash all are one roof. Hardee's. BurgerFi Gourmet Hamburger Restaurant Hot Dogs Fries. Dave & Buster's Events Arcade Sports Bar and Restaurant. Home O'Charley's Restaurant & Bar. Top Ways I Score during or vendor Free Groceries Super Saving Tips. We make it easy to eat clean option-rich and highly-nutritious food and exclude to. Stick stamp for our rooftop bar beer garden live DJs and more.
    [Show full text]