are favorable, then the items are tested in cafeterias with requests for feedback.
Jay and his staff are always looking for ways to improve their product and their service without raising costs. In fact, in the six years since he has been director of the food program, Jay has never raised breakfast or lunch prices for students. “And I never plan to,” he said. Yet cost management is an
important aspect of Jay’s job because the MISD food program is a self- sufficient department, raising its own revenue, paying its own costs, even paying the district for its utilities and maintenance. This is no small feat for a department with 240 employees, which will provide more than 3 million lunches and 700,000 breakfasts this year, not including summer school. That is more than most restaurants. “We want to be, and should be, self-sufficient so we’re not a burden on the taxpayer. We’re a business,” Jay said proudly.
“It’s my dream job to feed these kids, and I have an obligation to feed them nutritious meals. As a father of three,” he said, “I’m not going to feed my kids differently than I feed other kids, so I have a personal and professional stake in feeding kids well.”
Jay started his job with MISD Student Nutrition by taking candy out
MansfieldNOW May 2008