San Francisco Unified School District: Future Dining Experience

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SFUSD’S FUTURE DINING EXPERIENCE

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488 656 697 862 760 FACILITY ASSESSMENT AND REGIONAL KITCHEN STRATEGY 71 4

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submitted by

NATE GOORE, PRINCIPAL MKTHINK OCTOBER 2014

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SFUSD | Facilities Assessment

TABLE OF CONTENTS 01

Executive Summary

02 Background

05 09

03 Facilities Assessment 15 Appliance Assessment 23

Furniture Assessment 27 04 Regional Kitchen Strategy 31

Scenario 1: Current Case 45

Scenario 2: Achievable Future 49

Scenario 3: Flexible Growth 57

Scenario 4: Streamlined for Growth 63 Scenario 5: Lighthouse Scenario 65 05 Recommendation

71

A Appendix

Facilities Assessment Data Set - Appliances

Facilities Assessment Data Set - Furniture

Facilities Assessment Data Set - Sinks

77

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SFUSD | Facilities Assessment

01 EXECUTIVE SUMMARY

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01 EXECUTIVE SUMMARY

SFUSD is committed to “implement[ing] a vision to comprehensively reform the school food experience in San Francisco’s public schools in a way that is self-­sustaining in the long term, reflects and honors existing SFUSD labor agreements, and meets the needs and desires of today’s students.”

Source: SFUSD Facilities Assessment Request for Proposals, Reforming the School Food Experience Initiative

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SFUSD | Facilities Assessment

EXECUTIVE SUMMARY

How to create a strategy for sustainable growth?

As San Francisco Unified School District’s (SFUSD) student body grows, this means an increased number of meals served per day and an increased kitchen capacity for the district. Student body growth, coupled with SFUSD’s aim to create a healthier, more sustainable and efficient supply chain led the district to re-imagine their food service production, delivery, and service operations.

This project was led by directors and project managers in the SNS division of SFUSD and also included the assistance and validation of district leaders, site leaders and division staff to complete.

In conjunction with the district, MKThink responded to this challenge in a twofold, interlinking strategy: First, by surveying and analyzing SFUSD’s existing kitchen infrastructure and facilities (including appliances, furniture and sinks), and presenting this data in a database management system for SFUSD’s future use.

be located to best meet the district’s goals of student participation growth and selfsustainability in the long term. Using the facility data from the first workstream, the project team was able to assess what current infrastructure could be used in renovated regional kitchens or a new central kitchen, helping to save costs and reduce waste. The development of the model was assisted and validated by district.

Separate sections of this report present these two workstreams in detail, explaining the process, methodology, assumptions and outcomes of each.

The report concludes with a recommendation for how SFUSD could approach the creation of high-volume kitchens based on its goals and growth projections. The general recommendation includes key considerations and sensitivity criteria for how SFUSD could further assess the specific physical fit-out requirements of each kitchen.

Second, MKThink created a quantitative and qualitative model and strategy for where new high-volume production kitchens should

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SFUSD | Facilities Assessment

02 BACKGROUND

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SFUSD | Facilities Assessment

BACKGROUND

In 2013, San Francisco Unified School District (SFUSD) commissioned a study of its dining facilities and operations by IDEO with the goal of “comprehensively reform[ing] school food in San Francisco’s public schools”. The output of this was the phase one IDEO report, SFUSD’s Future Dining Experience, which examined how SFUSD used its current dining and food preparation space, the district’s supply chain model, and students’ overall experience of dining across elementary, middle and high schools. The report made 10 design recommendations for how SFUSD could progress reforming food services across the district, ranging from space renovation to communal eating to healthy vending machines to supply chain consolidation. Following on from IDEO’s extensive work, SFUSD awarded MKThink a contract in 2014 to investigate in detail one of IDEO’s design recommendations: the creation of new regional kitchen sites.

This was the question the MKThink project team asked themselves to address: What is the best way to create a sustainable and costeffective network of regional kitchens for SFUSD? As per the Request for Qualifications (RFQ) submitted to SFUSD in June 2014, MKThink concluded that this would include creating a flexible framework for statistically, financially and geospatially evaluating the potential regional kitchen sites, coupled with concurrently collecting the key data needed to inform the framework for decision-making. The outputs of this would a data-driven justification presented in a report that identified the best site options and cost implications for a series of regional kitchens, and a detailed facilities assessment of SFUSD’s dining and kitchen and cafeteria appliances, furniture and sinks. In order to do this, MKThink met with representatives of SFUSD to determine the programming for the regional kitchens, the proper site selection criteria with input from the project team’s Food Service expert, Webb Design, and the most realistic scenarios for in-depth evaluation.

REPORT STRUCTURE This report begins by outlining SFUSD as a school district, and the subsequent needs and issues it faces. The report then details the approach and process taken to undertake the facilities assessment and determine the various scenarios for a regional kitchen strategy. This includes all inputs and assumptions used in creating the system model, which tested scenarios and lead to the final recommendation. An appendix concludes the report, and includes all data collected to inform the facilities assessment.

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02 BACKGROUND

[1]

Produce a kitchen and dining area assessment to survey, analyze and evaluate 105 schools.

[2]

Document current equipment conditions and space utilization of each site. Provide equipment upgrade costs.

[3]

Identify kitchen spaces at existing school sites that could be utilized as regional kitchens.

Source: SFUSD Facilities Assessment Request for Proposals, Reforming the School Food Experience Initiative [with modifications]

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SFUSD | Facilities Assessment

CONTEXT

SFUSD educates approximately 58,270 of San Francisco’s pre-­school, elementary, middle, and high school age children through a network of 131 schools. SFUSD’s Student Nutrition Services (SNS) department operates the largest public food service program in San Francisco, serving 33,000 meals and snacks each day (5,500 breakfasts, 21,500 lunches, and 6,000 snacks) at approximately 114 schools.

As SFUSD moves to more extensively sourcing ingredients from local producers and toward a new set of food offerings to enhance the school food dining experience, additional and new types of food preparation space will be needed in the form of high volume production kitchens at existing school sites.

These kitchens will need to have capacity to produce approximately 3,100 meals a day under the current operating model, and will need to increase to approximately 10,00011,000 meals per day over time as student participation grows. The existing kitchens not converted into regional kitchen sites will need to be assessed for capability to reheat meals and a strategy for converting existing kitchens into receiving and distribution systems will need to be developed.

CAFETERIA STAFF

230

SCHOOLS SERVED

105

MEALS SERVED PER DAY

33,000 BREAKFAST

5,500

LUNCH

21,500

SNACKS

6,000

LUNCH 65.2% BREAKFAST 16.7%

SNACKS 18.2%

This report looks at middle and high school students currently participating in the meal program across 33 sites.

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SFUSD | Facilities Assessment

03 FACILITIES ASSESSMENT

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03 FACILITIES ASSESSMENT

PROCESS AND WORKSTREAMS Two workstreams were carried out per MKThink’s RFQ response: the detailed facilities assessment and regional kitchen strategy. The first workstream focused on the detailed, on-site collection of physical infrastructure data related to the kitchen and dining facilities at all 114 sites and is illustrated in the process diagram to the right.

A facilities assessment was key to understanding the current physical state of SFUSD kitchens, cafeterias, and equipment functionality.

The information collected has informed the decision-making and recommendations presented in this report for site selection decisions.

The additional output of the this work, an online database, will also serve SFUSD to make future space planning decisions, and has informed the regional kitchen strategy presented in the next section.

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SFUSD | Facilities Assessment

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SCHOOLS SURVEYED

546

559 801 479

708 823

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848

664

569

571

786 797

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650 529

509 718 466

644 544

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651 725

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603

420

782 607

497

742

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618

832 634

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816

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638 834

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815 876 724

539 697

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656 575

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729 614

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481 757

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820 867 691

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MAP OF SCHOOLS SURVEYED FOR FACILITIES ASSESSMENT

Number of Appliances 1

Elementary School K-8 Middle School High School

10 20 30 40

735

Site Number Appliance Condition No Data 1 4

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SFUSD | Facilities Assessment 3

SCHOOL SITES ASSESSED FOR FACILITIES ASSESSMENT

SITE

SCHOOL NAME

SITE

SCHOOL NAME

413 420 435 456 449 625 603 872 476 509 478 481 525 507 521 537 539 680 562 575 589 593 453 614 644 544 664 670 490 676 691 830 714 549 718 505 722 724 729 723 650 735 746 638 786 569 790 493 814 816 656 820 823

Alamo Elementary Alvarado Elementary Argonne Elementary Bryant Elementary Bessie Charmichael Elementary George Washington Carver Elementary Cesar Chavez Elementary John Yehall Chin Elementary Chinese Education Center Chinese Immersion School At Deavila Clarendon Alternative Elementary Cleveland Elementary William Cobb Elementary Dr. Charles Drew College Preparatory Academy El Dorado Elementary Fairmount Elementary Diane Feinstein Elementary Leonard Flynn elementary Garfield Elementary Glen Park Elementary Grattan Elementary Guadalupe Elementary Bret Harte Elementary Hillcrest Elementary Jefferson Elementary Francis Scott Key Elementary Lafayette Elementary Lakeshore Alternative Elementary Gordon J Lau Elementary Lawton Elementary Longfellow Elementary Malcolm X Academy Marshall Elementary Frank McCoppin Elementary Mckinley Elementary Harvey Milk Civil Rights Elementary Miraloma Elementary Mission Education Center Monroe Elementary George Moscone Elementary John Muir Elementary New Traditions Elementary Jose Ortega Elementary Jean Parker Elementary Rose Parks Elementary George Peabody Elementary Redding Elementary San Francisco Community Alternative San Francisco Public Montessori Sanchez Elementary Junipero Serra Elementary Sheridan Elementary Sherman Elementary

488 834 838 782 842 750 848 513 859 862 867 497 876 801 832 815 439 764 742 559 466 624 757 405 697 853 725 651 621 785 571 743 618 479 479a 796 796a 485 431 449 632 529 546 404 607 710 634 708 778 760 797 868

Commodore Sloat Elementary Spring Valley Elementary Starr King Elementary Robert Louis Stevenson Elementary Sunnyside Elementary Sunset Elementary Sutro Elementary Edward R. Taylor Elementary Tenderloin Community Ulloa Elementary Visitacion Valley Elementary Daniel Webster Elementary West Portal Elementary Yick Wo Elementary Academy Of Arts And Sciences Ruth Asawa San Francisco School Of The Arts Balboa High Phillip And Sala Burton Academic High Downtown High Galileo High Independence High International Studies Academy June Jordan School For Equity Abraham Lincoln High Lowell High Thurgood Marshall High Mission High John O’Connell High S.F. International High Raoul Wallenberg Traditional High George Washington High Ida B. Wells High Buena Vista/ Horace Mann Lilienthal, Claire (3-8 Winfield Scott Campus) Lilienthal, Claire (K-2 Madison Campus) Rooftop (5-8 Mayeda Campus) Rooftop (K-4 Burnett Campus) Alice Yu Fong Aptos Middle Bessie Charmichael James Denman Middle Everett Middle Francisco Middle A.P. Giannini Middle Herbert Hoover Middle Dr. Martin Luther King, Jr. Middle James Lick Middle Marina Middle Presidio Middle Paul Revere Middle Roosevelt Middle Visitacion Valley Middle

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03 FACILITIES ASSESSMENT

DATA COLLECTION Prior to developing the strategic work and regional kitchen modeling process, the project team identified the information needed from each kitchen and dining location to inform the recommendations about future equipment use, renovation, sale or disposition.

The assessment was done first by gathering data. The project team took an inventory of all of the district’s appliance, furniture and sink assets by completing site visits to 114 school sites. Equipment and furniture information was recorded during on-site observations that focused on detailed attributes about each piece of equipment: APPLIANCE ATTRIBUTES

FURNITURE ATTRIBUTES

SINK ATTRIBUTES

Site Campus Equipment Description Appliance Type Condition Make/Manufacturer Model/Serial Number Year Build/Installed Physical Size (inches) (L/W) In Operation Plumbing Electrical Connection Mode Ampage Voltage Min/Max

Site Campus Furniture Type Condition Manufacturer Seating Capacity Physical Size (inches) (L/W/H)

Site Campus Sink Type Condition Manufacturer Material Physical Size (inches) (L/W/H) In Use Drainage Mode Cold Water/Warm Water Hose Attachment Working surface

Once the data was collected from each school site, the information was then organized into an Excel dataset to easily and rapidly assess and standardize the information across all sites. The dataset was then programmed into an open data management system (DMS) and imported into a singular database, (in this case 4daptive, a proprietary database developed in-house at MKThink). The 4daptive inputs can be accessed by both SFUSD and the project team, and serves as one of the key deliverables to SFUSD. The 4daptive database has allowed the project team to produce the recommendations presented in this report, and will enable SFUSD to access, assess, and utilize this data to inform future decision-making.

Additionally, a list of recommended standard kitchen equipment has been included in the Appliances section that follows for both a regional kitchen and a central kitchen.

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SFUSD | Facilities Assessment

HIGH LEVEL FACILITIES ASSESSMENT FINDINGS

APPLIANCE CONDITION

VERY GOOD - 33% GOOD - 42% FAIR - 18% POOR - 8%

FURNITURE CONDITION

SINKS CONDITION

VERY GOOD - 38% GOOD - 46% FAIR - 15% POOR - 1%

VERY GOOD - 37% GOOD - 53% FAIR - 9% POOR - 1%

NUMBER OF APPLIANCES

PIECES OF FURNITURE

NUMBER OF SINKS

722

1,921

242

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03 FACILITIES ASSESSMENT

546

479

559

708

823

848

569

786 797

664

571

743

735

529

718 816 466

544

404

589

725

624 497

456

505 651 796a

478

420

618

832

750

634

782 405

607

697

603

838 680

815

876

724

539 862

742

853 651

796

485

676

449

650

509

644

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785

549

435

476

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790

525 413

872

638 834

814 479a 778

562

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656

488

760

714

575 670

493

842

431

710 614

439

481

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757

625

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513 764

729 632

507

521

Number of Appliances

453

746

1 820

10

867 691

20

593

30 40

735

Site Number MAP OF APPLIANCES LOCATED AT EACH SCHOOL SITE

Number of Appliances 1

Appliance Condition No Data

10

1

20

4

30

2

40

735

Site Number Appliance Condition

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No Data

SFUSD | Facilities Assessment

1 4 2 3

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APPLIANCE FINDINGS

NUMBER OF APPLIANCES ACROSS THE DISTRICT

0

30

2-Burner Table-Top Range 3-Door Refrigerator

60

90

4 2

6-Burner Range/Oven

3

Barbecue Roaster

1

Can Opener

1

APPLIANCES IN USE

2

Chopper

46

Convection Oven

1 15

Dishwasher

41

Double-Door Freezer

65

Double-Door Refrigerator

42

Exhaust Hood

2

Food Slicer

32

Freezer Chest

2

Griddle/2-Burner Range/Oven

16

Griddle/Oven

1 3

Meat Grinder Microwave

1 38

Mixer

3

Oven Pizza Oven

IN USE - 84% NOT IN USE - 16%

102

Cooler Chest

Ice Machine

150

1

6-Burner Range

Deep Fryer

120

1 135

Retherm Holding Cabinet

9

Retherm Holding Drawers

47

Serving Counter (Heated)

8

Single-Door Freezer

63

Single-Door Refrigerator

15

Slicer

18

Steamer Stove/Oven

1

Triple-Door Refrigerator

1

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03 FACILITIES ASSESSMENT CENTRAL KITCHEN RECOMMENDED EQUIPMENT LIST

100 Gal. Combo Chiller Cook Tank 100 Gal. Tilt Kettle 150 Gal. Batch Chiller Cook Tank 150 Gal. Tilt Kettles 26’ Tramrail And Hoist 3 Compartment Pot Sink Agitator Dolly Air Curtain Basket Battery Chargers Blower Coil Bollards Bulk Cooler Bulk Freezer Bumper Curb Can Opener Cart Wash Cart, Dishwasher Rack Chemical Shelf (Knife Brackets) Chilled Water Take-off Combi Oven Condensate Hood Condensate Hood (Type II) Control Panel Convection Oven Conveyor System Corner Guards and Wall Caps Dairy Cooler Demand Control Dish Cart Dish Table W/ 3 Compartment Pot Sink Dishwasher, Door Type Disposer Distribution Cooler Dolly with Basket Accessory Dough Sheeter Drain Cabinet Dryer Dunnage Rack Equipment Stand Exhaust Hood Exhaust Hood Trim and Closure Panel Eye Wash Station Faucet Faucet Parts Fire Pull Box Fire Suppression System Floor Trough Food Bank Food Preparation Machine Food Processor Fork Lifts Form, Fill, Seal With Pumps Fryer Battery, Gas Glycol Trunk Line Hand Sink

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SFUSD | Facilities Assessment

Heavy Duty Range, 36”, 6 Open Burners High Pressure Cleaning System Horizontal Casting Clipper Horizontal Conveyors Horizontal Wrapper Hose Bib Assembly Hose Reel Hybrid Fluid Cooler Ice Bin for Ice Machines Ice Cuber Ice Cuber (Remote) Ingredient Bin Island Work Counter W/ Prep Sink Kettle / Pot Filler Faucets Kettle Agitator Dolly Meat Prep.

Meat Saw Meat Slicer Meat Thaw Mixer Stand Mixer Stand Mobile Mixer, Planetary Mobile Dollies Mobile Drying Racks Mobile Enclosed Cabinet Mobile Work Table Mobile Work Tables Mop Holder Mop Sink NH3/CO2 Modular Refrigeration Package Overhead Electrical Bus Bar Overshelf Pallet Jack Pallet Jack Charging Station Portion Scale Pot Storage Shelving Units (Mobile) Pre-Rinse Produce Cooler Produce Soak Pulper Pump Skid Receiving Scale Refrigerated Sandwich Unit (Mobile) Refrigerated Work Top Refrigerator Shelving Units (Mobile) Remote Charging Station Remote Condenser Unit Roll-In Blast Chiller/Freezer Roll-In Oven Roll-In Oven Rack Roll-In Refrigerator Rack Roll-in Refrigerator, 2 sections Scale Scissor Lift Security Enclosure Kit

Security Unit Service Faucet Sink Assembly Sink, Hand Soak Sink Soap and Towel Dispensers Soiled Dish Table Stainless Steel Baker’s Table (Mobile) Stainless Steel Bumper Rails Steel Pallett Racking Storage Chill Grates Storage Shelving Units Storage Shelving Units (Mobile) Storage Shelving Units Mobile Subcritical Booster Skid W/ CPC Controls Table Top Kettle Tilting Skillet, Countertop, Electric Tilting Skillet, Gas Trash Receptacles Truck Dock Lights Utensil Rack Utility Chase Vegetable Dryer Vegetable Washer Vertical Cutter Mixer VCM Vertical Vacuum Clipper Video Display Walk-In Freezer Walk-In Refrigerator Wall Flashing Wall Shelf (Concealed Brackets) Wall Shelf (Knife Brackets) Washer Waste Collector Water Filter Assembly Water Meter Water Treatment System Work Counter Work Table Work Table W/ Prep Sink Working Freezer

RECOMMENDED KITCHEN EQUIPMENT REGIONAL KITCHEN RECOMMENDED EQUIPMENT LIST

3 Compartment Pot Sink Air Cooled Remote Refrigeration System Air Curtain Blower Coil Bumper Rails Cash Register Combi Oven Convection Oven Convection Steamer Corner Guards and Wall Caps Custom Exhaust Hood Decorative Lamp Drop-In Cold Food Pan Drop-In Heated Shelf Drop-In Hot Well Dunnage Rack Employee Lockers Exhaust Hood Trim and Closure Panel Faucet Fire Protection System Fire Pull Box Floor Trough Food Carrier Dolly Freezer Shelving Units Heat Lamp Heated Transporation Carts Ice Bin for Ice Machines Ice Cuber Kettle / Pot Filler Faucets Mobile Work Table Mop Holder Mop Sink Reach-in Refrigerator, 1 section Refrigerated Merchandiser Refrigerated Sandwich Unit Refrigerated Transportation Carts Refrigerator Shelving Units Remote Condenser Unit Roll-In Refrigerator Rack Roll-Thru Heated Cabinet, 2 section Roll-Thru Refrigerator, 2 sections Self-Service Refrigerated Open AirScreen Case Service Counter Service Faucet Sink, Hand Sneezeguard with Pass Shelf Soap and Towel Dispenser Stainless Steel Filler Panels and Trim Storage Shelving Units Tilting Kettle, 40 gal Tilting Skillet, Gas Trash Receptacles Utensil Rack Walk-in Freezer Walk-in Refrigerator

Wall Flashing Wall Shelf (Knife Brackets) Waste Collector Water Filter Assembly Water Fliltration Wood Pizza Top Work Table

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Total Seat Count

26

Bessie Charmichael 0

0

Cesar Chavez Elementary

SFUSD | Facilities Assessment

*Seat count may differ from a total capacity

Visitacion Valley Elementary

176

Sheridan Elementary

Robert Louis Stevenson Elementary

176 176

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Ruth Asawa San Francisco School Of ..

George Moscone Elementary

Sanchez Elementary

Redding Elementary

New Traditions Elementary

Chinese Immersion School At Deavila

144 144 144 160 160 160 160 176

180

Mckinley Elementary

128 128 128 136 140 144 144 144 144 144 144 144

200

Lakeshore Alternative Elementary

John Muir Elementary

Grattan Elementary

Fairmount Elementary

Edward R. Taylor Elementary

Cleveland Elementary

Bryant Elementary

Alvarado Elementary

Rooftop (K-4 Burnett Campus)

San Francisco Public Montessori

Marshall Elementary

Malcolm X Academy

112 112 112 112 112 112 112 128 128 128

160

James Lick Middle

Hillcrest Elementary

Garfield Elementary

El Dorado Elementary

William Cobb Elementary

Thurgood Marshall High

Sutro Elementary

Sunset Elementary

Junipero Serra Elementary

Harvey Milk Civil Rights Elementary

96 96 96 104

140

Commodore Sloat Elementary

John Yehall Chin Elementary

Raoul Wallenberg Traditional High

Frank McCoppin Elementary

120

Daniel Webster Elementary

San Francisco Community Alternative

Rose Parks Elementary

Rooftop (5-8 Mayeda Campus)

Leonard Flynn elementary

Jose Ortega Elementary

Ida B. Wells High

Dr. Charles Drew College Preparatory ..

80 80 80 80 80 80 80 80 80

100

Chinese Education Center

64

80

John O'Connell High

40 32 43

60

Independence High

HS

MS

K8

ES

500

Gordon J Lau Elementary

Bessie Charmichael Elementary 0

03 FACILITIES ASSESSMENT

600

580

560

540

520

480

460

440

420

400

380

360

340

320

300

280

260

240

220

Robert Louis Stevenson Elementary

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Mission Education Center

Galileo High

June Jordan School For Equity

Academy Of Arts And Sciences

Balboa

Longfellow Elementary

Abraham Lincoln High

James Denman Middle

George Washington High

Clarendon Alternative Elementary

Phillip And Sala Burton Academic High

Visitacion Valley Middle

Marina Middle

Jefferson Elementary

George Peabody Elementary

Downtown High

Roosevelt Middle

Lowell High

Sherman Elementary

Presidio Middle

Mission High

Miraloma Elementary

Herbert Hoover Middle

Glen Park Elementary

Francisco Middle

Everett Middle

Dr. Martin Luther King, Jr. Middle

Starr King Elementary

Lafayette Elementary

Ulloa Elementary

Tenderloin Community

288

256 256 256 256 256 256 256 256 266 270 272 272 272 272 272

224 240 240 256

224 224 224

Lawton Elementary

Lilienthal, Claire (3-8 Winfield

Guadalupe Elementary

George Washington Carver Elementary

A.P. Giannini Middle

Yick Wo Elementary

208 208 224 224 224

208 208

208 208 208 208 208

Sunnyside Elementary

S.F. International High

Paul Revere Middle

Francis Scott Key Elementary

Buena Vista/ Horace Mann

Bret Harte Elementary

Argonne Elementary

Aptos Middle

Alice Yu Fong

West Portal Elementary

Monroe Elementary

Jean Parker Elementary

192 192 208

192 192

Lilienthal, Claire (K-2 Madison Campus)

Alamo Elementary

192 192

176 176 184

176 176

Diane Feinstein Elementary

International Studies Academy

Spring Valley Elementary

Sheridan Elementary

Ruth Asawa San Francisco School Of ..

320 320 320 336 356 384 496 496 552 560

CURRENT SEAT COUNT BY SCHOOL

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03 FACILITIES ASSESSMENT

559

546 801 872

479

562

708 823

638 834

476

490

81 4

479a

790 525

778 848

41 3

664

571

786

569 797

859

785

449

549

435

743 735

650 529

509 71 8 589

644 544

404

651

796

466

725

478

832

796a

456 742

723

505

485

676

624

853

816

603 420

621

61 8

750

838

634

782

497

680

405 607 876 724

539

537

722

488

862

656

760

71 4

670 697

842

431

507

729 439

61 4

868

481

Number of Furniture Items

521

757

746

625

51 3 764

493

632

830

71 0

575

453

2

820

20

867 691

40

593

60 80

735

Site Number MAP OF FURNITURE ITEMS LOCATED AT EACH SCHOOL SITE

Number of Furniture Items

Furniture Condition

2

No Data

20

1

40

4

60

2

80

3

735

Site Number Furniture Condition

28

No Data

SFUSD | Facilities Assessment

1 4 2 3

FURNITURE FINDINGS

NUMBER OF PIECES OF FURNITURE ACROSS THE DISTRICT

0 Beanery Cart

200

600

800

81

Enclosed Tray Cart

7

Equipment Stand

4 64

Long Table

3 1,036

Long Table w/ Attached Seating Long Tables w/ Attached Seating Mobile Equipment Stand

1 15 67

Mobile Work Table

103

Round Table

58

Round Table w/ Attached Seating Serving Counter (Un-Heated) Shelf

13 20

Tray Cart

42

Triangle Table

43

Utility Cart Work Table

1,000

15

Benches

Long Table

400

158 191

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SFUSD | Facilities Assessment

04 REGIONAL KITCHEN STRATEGY

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04 REGIONAL KITCHEN STRATEGY

PROCESS AND METHODOLOGY Following the facilities assessment workstream, the regional kitchen strategy determined which sites would be suitable to meet this increased demand and the related cost implications. The scenarios and recommendations presented at the end of this report are the outputs of these two workstreams.

In order to determine the optimal location and number of regional kitchens to serve SFUSD’s middle and high schools, MKThink first mapped the district’s supply chain to assess the current case and to determine the variables, inputs, and outputs that would illustrate the characteristics and parameters for the regional kitchen model.

San Francisco Unified School District

FOOD SERVICES SUPPLY CHAIN 1. CENTRAL WAREHOUSE Food Providers BiRite Foster Farms USDA Supply

Meal Costs BiRite $1.00 USDA $0.23 Foster Farms $0.23 Supply $0.15 $1.62 food cost per meal Other Costs Supply coordinator ($95,000/annually) Rent ($800/month for 10 months) Labor ($800/month for 10 months) # of trucks ($) at $35.70 per truck per day

2A. REGIONAL KITCHEN Need for ~10,000-11,000 meals

1.5-2 sq ft/meal

15,000-20,000 sq ft kitchen area

# of staff # of meals produced per labor hour Costs Renovation ($400/sq ft)* Maintenance ($20k annually or $5.3k/kitchen) Chef ($177k annually or $59k/kitchen) Staff ($25 or 28/hour) Utilities ($/year) Revenue Catering ($135k annually) Demo kitchen rental ($102k annually)

2B. EQUIPMENT Reuseable in new kitchen (revenue neutral) Sell or recycle (Revenue) New equipment (Cost/Expense)

*Based on IDEO estimate of $400-500/sq ft

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SFUSD | Facilities Assessment

The infographic below shows the figures and costs across all parts of SFUSD’s food service supply chain. Using the factors determined through this supply chain mapping exercise, MKThink then developed a data-driven model. This model assessed the quantitative aspects of the location strategy, coupled with spatial mapping and qualitative analysis. It is explained in-depth in the following section.

Throughout the regional kitchen strategy development process, MKThink met with SFUSD leaders and staff to determine the optimal programming requirements for the regional kitchens and the proper site selection criteria. This was supplemented by input from the project team’s food service expert, Webb Design, who advised on technical details of kitchen design and facility analysis.

This infographic presents the variables that influence the location and capacity options for a new kitchen to serve the middle and high schools in the San Francisco Unified School District (SFUSD). It highlights opportunities for revenue, in addition to costs*. *Revenue and cost figures are based on IDEO’s SFUSD’s Future Dining Experience study and supporting financial models and data.

3. DELIVERY

4. SCHOOL SITE Variables # of meals aka avg. daily participation (ADP) rate/site ~20 meals/labor hour capacity prep & serve Costs Prep & Serve labor ($)/hour/employee Utilities ($)

2,240 meals per truck 1,120 meals per van # of trucks needed/day (-$) # of delivery hours # of routes Delivery distance (miles) Environmental Costs ($): Gas, emissions

KEY FIGURES

Revenue

Avg. Daily Participation Rate

Breakfast

Lunch

Breakfast

Lunch

Total

Free

1,930

5,641

12,739

Free

$2.11

$3.23

Reduced

417

1,492

3,611

Reduced

$1.81

$2.83

Paid

$0.28

$0.58

Paid

85

605

9,024

Total

2,432

7,738

10,170

~10,100 meals per day projected need 180 days of meal service annually 33 middle and high school sites in SFUSD

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04 REGIONAL KITCHEN STRATEGY

STRATEGIC MODEL Using a set of assumptions and inputs, the project team created a quantitative model for evaluating the potential regional kitchen sites and subsequent cost implications of each kitchen location scenario. The assumptions and inputs were developed in conjunction with SFUSD and Webb Design, ensuring that they reflected the most realistic and flexible options.

Through initial quantitative analysis, visual, spatial and qualitative analysis, and discussions with SFUSD, a short-list of 12 (3 optimal and acceptable) option sites for regional kitchens was determined. These 12 options were then combined into five scenarios and tested indepth, moving towards a final option recommendation a data-driven justification for implementation.

The scenarios presented in this section have been refined through meetings with SFUSD and Webb Design, and are based on various criteria for growth projections and meals needed per day based on student participation rates.

A high-level model was developed to test these projections and rates, providing a high-level view of how many kitchens would be needed, what the potential costs would be, and what sites could be used as potential kitchens.

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SFUSD | Facilities Assessment

MODEL ASSUMPTIONS AND OUTPUTS

ASSUMPTIONS DISTRICT ASSUMPTIONS 180 days per school year Student participation increases 20% over a nine-year period Only current enrollment figures used MEAL ASSUMPTIONS 1.5 - 2.0 sq ft needed for production of one meal Percent of meals produced by SNS increases at a constant rate of 3.1%, from 50% to 75%, over a nine-year period Only breakfast and lunch information used DELIVERY ASSUMPTIONS $35 delivery cost per truck/van from regional kitchen to school sites Trucks/vans operate at 75% full Costs increase at 1% annually to account for inflation Proportion of total meals delivered and served at each school site stay the same over the nine-year period LABOR ASSUMPTIONS 20-35 meals per labor hour dependent on kitchen size $27/hour pay for SFUSD SNS kitchen staff Costs increase at 1% annually to account for inflation

OUTPUTS Number of kitchens needed Number of meal equivalents needed Production staff per kitchen Potential kitchen locations Delivery and operating costs Kitchen area needed (sq ft) Receiver kitchen locations Revenue Infrastructure costs Fixed soft, contingency and equipment costs

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04 REGIONAL KITCHEN STRATEGY

559

546

708

778

797

785

571

743

529 624

853 651

466 725

742

404 621 634 405

607

815

697 710 431

439

764 868

632 757

MAP OF SCHOOL SITES ASSESSED FOR HIGH-VOLUME KITCHEN STRATEGY

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SFUSD | Facilities Assessment

Middle School High School

SCHOOL SITES ASSESSED

For the detailed infrastructure assessment, 105 schools were surveyed. For the regional kitchen strategy, 33 school sites were assessed for their potential to provide a regional kitchen. These sites are listed below and shown on the map on the opposite page, along with the number of meals needed per day. Only sites with an existing kitchen area near or above 2,000 sq ft were considered as regional kitchen locations. An ideal kitchen size is above 3,000 sq ft for a regional kitchen, but since only three of the districts existing production kitchens meet the ideal criteria, spaces at or near 2,000 sq ft were considered acceptable.

SITE

SCHOOL NAME

EXISTING KITCHEN AREA (SQ FT)

405 Abraham Lincoln High 4,373 sq ft*** 632 James Denman Middle 3,033 sq ft*** 559 Galileo High 2,792 sq ft*** 431 Aptos Middle 2,618 sq ft* 815 Ruth Asawa San Francisco School Of The Arts 2,531 sq ft* 571 George Washington High 2,522 sq ft* 778 Presidio Middle 2,395 sq ft* 853 Thurgood Marshall High 2,377 sq ft* 868 Visitacion Valley Middle 2,326 sq ft* 404 A.P. Giannini Middle 2,253 sq ft* 797 Roosevelt Middle 1,998 sq ft* 529 Everett Middle 1,973 sq ft* 624 International Studies Academy 1,959 sq ft 607 Herbert Hoover Middle 1,732 sq ft 757 June Jordan School For Equity 1,690 sq ft 697 Lowell High 1,625 sq ft 634 James Lick Middle 1,540 sq ft 725 Mission High 1,536 sq ft 708 Marina Middle 1,496 sq ft 785 Raoul Wallenberg Traditional High 1,218 sq ft 742 Downtown High 1,204 sq ft 546 Francisco Middle 1,165 sq ft 743 Ida B. Wells High 389 sq ft 710 Dr. Martin Luther King, Jr. Middle Unknown 439 Balboa High 764 Phillip And Sala Burton Academic High 466 Independence High 651 John O’Connell High 621 S.F. International High Civic Center High Hilltop High Gateway High Gateway to College CCSF *ACCEPTABLE **OPTIMAL

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04 REGIONAL KITCHEN STRATEGY

SCENARIOS OVERVIEW This section outlines the scenarios that were tested using the model developed

by MKThink. Each scenario determines how many meals would be consumed daily

by SFUSD students and staff, and subsequently how much kitchen floorspace and how many regional kitchens would be required to meet this need. An overview of the scenarios are presented on this page, and in further detail in this section.

SCENARIO 1: CURRENT CASE

SCENARIO 2: ACHIEVABLE FUTURE

Scenario 1 sets out the baseline case for

Scenario 2 builds on the baseline scenario

SFUSD. This scenario uses the current rate

and grows student participation in the meal

of student participation in the meal program

program to 60% over a nine year period. It

(40%) and does not include any growth

also grows the percent of meals produce

projections. It assumes 1.5 sq ft to produce

by SNS to 75% over the same period. It also

one meal, and that 50% of meals will be

uses an assumption of 1.5 sq ft to produce

produced by SNS.

one meal.

SCENARIO 3: FLEXIBLE GROWTH

SCENARIO 4: STREAMLINED GROWTH

Scenario 3 also uses the target student

Scenario 4 tests one central kitchen. It uses

participation growth rate of up to 60%

the target student participation growth

and SNS meal production growth rate (up

rate of up to 60% and SNS meal production

to 75%) over the same nine year period.

growth rate (up to 75%) over a nine year

However, this scenario uses the assumption

period, and an assumption of 1.5 sq ft to

of 2 sq ft to produce one meal to show the

produce one meal. This scenario uses an

sensitivity of this input.

assumption of 25 meals per labor hour.

SCENARIO 5: LIGHTHOUSE SCENARIO Scenario 5 also uses only one central kitchen, and the same assumptions as Scenario 4, with the exception of the student participation rate, which this scenario grows to 100%. This scenario uses an assumption of 35 meals per labor hour.

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SCENARIO INPUTS DISTRICT INPUTS

DELIVERY INPUTS

TOTAL STUDENTS ENROLLED

DELIVERY COST WAREHOUSE TO REGIONAL KITCHEN

DELIVERY COST REGIONAL KITCHEN TO SCHOOLS

$35.70

$35.00

MEALS PER TRUCK

MEALS PER VAN

24,759 CURRENT PARTICIPATION RATE

40%

MIDDLE

8,261

HIGH

16,498

STUDENTS PARTICIPATING

10,003

SCHOOL DAYS PER YEAR

180

1,120

FACILITY INPUTS AVERAGE REGIONAL KITCHEN CAPACITY

2,619

MEAL INPUTS SPACE NEEDED TO PRODUCE ONE MEAL

1.5-2.0 sq ft

Based on Webb Food Service Design advice and SFUSD’s current production rates

MEALS CURRENTLY MADE BY SNS

MEALS TARGETED TO BE MADE BY SNS

50%

75%

MEALS COSTS BREAKFAST - FREE

$1.89

BREAKFAST - REDUCED

$1.59

BREAKFAST - PAID

$0.28

LUNCH - FREE

$3.01

LUNCH - REDUCED

$2.61

LUNCH - PAID

$0.36

meals

RENOVATION COST PER SQ FT

NEW BUILD COST PER SQ FT

$550

$650

LABOR INPUTS LABOR COST PER HOUR

SHIFTS PER DAY

$27

2

MEALS PER LABOR HOUR

Regional Kitchen Central Kitchen Rate 1 Central Kitchen Rate 2

MEAL EQUIVALENTS

Lunch = 1 meal equivalent Breakfast (hot) = 1 meal equivalents Breakfast (cold) = 0.6 meal equivalents TYPES OF BREAKFASTS SERVED

2,240

Hot = 25% Cold = 75%

SHIFT LENGTH (HOURS)

8

20 30 35

LABOR AND DELIVERY COST GROWTH RATE

1.0%

annually

to account for inflation

FIXED COST INPUTS Equipments Costs (Regional Kitchen) Equipments Costs (Central Kitchen) Contingency Costs (Regional Kitchen) Contingency Costs (Central Kitchen) Soft Costs all content is proprietary

AS A PERCENTAGE OF INFRASTRUCTURE COSTS

25% 20% 10% 20% 20%

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04 REGIONAL KITCHEN STRATEGY

STUDENTS PARTICIPATING IN SFUSD MEAL PROGRAM

YEAR 1

YEAR 2

YEAR 3

10,003

10,250

40.4%

YEAR 4

YEAR 5

10,745

11,241

11,983

41.4%

43.4%

45.4%

48.4%

5,643

6,323

7,042

7,799

53.1%

56.3%

59.4%

62.5%

5,228

5,858

6,524

7,226

PERCENT OF STUDENTS PARTICIPATING

MEALS TO BE PRODUCED

BY SNS

5,001

PERCENT OF MEALS PRODUCED BY SNS 50.0% MEAL EQUIVALENTS TO BE PRODUCED BY SNS

4,634

Scenario 1 presents only the current participation rate of students and does not include any projection for future growth. The Scenario 1 model only uses the data in the first column in the table above. Scenarios 2, 3 and 4 operate on an assumption of non-linear growth of the percentage of students participating in the school meal program. These scenarios are also built on the assumption that the percentage of meal equivalents produced by Student Nutritional Services (SNS), (rising slowly at first and then gradually increasing across the nine year period).

The percentage of students participating in the meal program starts at the current SFUSD student

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SFUSD | Facilities Assessment

participation rate of 40% for all scenarios. For Scenarios 2-4, this percentage grows from 40% to 60%.

The number of students participating in the meal program starts with the current baseline of 10,003 students across SFUSD and grows to almost 15,000 students in a nine year period (14,954 was used in the model). The grow of 20% participation over a nine year period was used to present a realistic growth scenario for the district.

The model also uses an assumption of linear growth of the meal equivalents produced by SNS, growing from 50% to 75% over a nine year period (at roughly 3.1% a year). Year 1 presents the baseline amount of meals at 4,634, and

PARTICIPATION AND MEAL PROJECTIONS

YEAR 6

YEAR 7

YEAR 8

YEAR 9

13,098

14,088

14,583

14,954

52.9%

56.9%

58.9%

60.4%

8,595

9,430

10,304

11,216

65.6%

68.8%

71.9%

75.0%

7,964

8,737

9,546

10,392

grows to 10,392 over a nine year period.

These growth assumptions were used as they represent a realistic growth scenario for SFUSD. Meal equivalent is a measure used to equate the time and labor used to produced a meal (so equating the production of a breakfast meal and a lunch meal). An assumption of one lunch meal is equal to one meal equivalent (ratio of 1:1). For breakfast, it is assumed that 75% of breakfasts prepared will be cold and 25% of breakfasts will be hot. Further, it is assumed that cold breakfasts will take 60% as much time to prepare as a hot meal. The overall approximate meal to meal equivalent ration is 1:0.93. The

meal equivalent numbers have been used to calculate the production time and floorspace, whereas the actual number of meals has been used to calculate the revenue generated by meal sales. The diagram above shows these growth patterns and assumptions in a visual format.

The Scenario 2 and 3 models use a phased approach ito bring forward the regional kitchens needed for the projected growth shown above. This is detailed further in the individual scenario sections that follow. Scenario 5 assumes 100% student participation in the meal program, and is not represented in the diagram above.

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04 REGIONAL KITCHEN STRATEGY

Participation Rate

78%

Proportion of Meals Produced By SNS

Projected Growth Of Meal Participation Rate and Proportion of Meals Produced By Student Nutrition Services

74% 70% 66% 62% 58% 54% 50% 46% 42% 38% 34% 30% 1

2

3

4

5

6

7

8

Year

PROJECTED STUDENT MEAL PARTICIPATION RATE IN RELATION TO PROPORTION OF MEALS PRODUCED

BY SNS

The charts above and opposite show the data on the previous pages in a graphical visualization over time.

The graph illustrates the projected student participation rate in the meal program (yellow line) in relation to the proportion of meals produced by SNS (blue line), and shows the difference between the two rates, varying from approximately a minimum of a 10% difference to a maximum of a 12% difference over the nine-year period.

In year 1, approximately 40% of students are participating in the meal program, and SNS is producing 50% of the meals being served. The graph

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SFUSD | Facilities Assessment

illustrates the linear growth rate assumption of the SNS meal production rate, while student participation grows at different rates over time, slowly growing in years 1 and 2, and then picking up over the tested time period.

9

STUDENT PARTICIPTION IN MEAL PROGRAM

15,000

Students Participating Meals Produced By SNS

14,000 13,000

Projected Growth Of Number Of Student Participating and Number of Meals Produced By Student Nutrition Services

12,000 11,000 10,000 9,000 8,000 7,000 6,000 5,000 4,000 3,000 2,000 1,000 0 1

2

3

4

5

6

7

8

9

Year

PROJECTED NUMBER OF STUDENTS PARTICIPATING IN MEAL PROGRAM IN RELATION TO NUMBER OF MEALS PRODUCED BY SNS

The graph above shows the projected number of students (as opposed to rate in the chart opposite) participating in the meal program in relation to the number of meals produced by SNS over the nine-year period. This graph illustrates the relationship between the participation and production rates in the graph opposite through the actual number of meals that are projected to be consumed by students and produced by SNS.

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SCENARIO ONE

SCENARIO [1]:

Current Case

Scenario 1 sets out the baseline scenario for SFUSD. This scenario uses the current rate of student participation in the meal program (40% or 10,003 students across the district), assuming the 40% participation rate stays constant across the nine year projection period. This scenario assumes that it takes 1.5 sq ft to produce one meal at the regional kitchen scale. It also assumes that 50% of meals will be produced by SNS across the nine year period. This scenario results in the need for 9,269 meal equivalents per day, or 4,634 meals per day to be produced by SNS meals per day.

This scenario tests two of the current largest kitchens in SFUSD, located at Lincoln High School and Galileo High School. In this scenario, Lincoln primarily serves the south and southwest part of the city, while Galileo serves the north-east part of the city.

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SFUSD | Facilities Assessment

Even though these schools are on the edge of the system, delivery costs play a minor role in kitchen operation financials. The model shows that with no change in participation across the nine year period, development of two regional production kitchens will produce enough meals for the current rate of student participation.

SCENARIO 1: CURRENT CASE

SCENARIO PARTICIPATION RATE

STUDENTS PARTICIPATING

KITCHEN AREA NEEDED

40%

10,003

MEAL EQUIVALENTS NEEDED PER DAY PRODUCED BY SNS

PERCENT OF MEALS PRODUCED BY SNS

7,000 sq ft at 1.5 sq ft/meal

4,634 50% POTENTIAL REGIONAL KITCHEN LOCATIONS

20

MEALS PER LABOR HOUR

KITCHEN STAFF NEEDED

Lincoln HS 9 staff Galileo HS 11 staff

AVERAGE ANNUAL DELIVERY COSTS

AVERAGE ANNUAL OPERATING COSTS

$52,000

$1,752,000

FIXED INFRASTRUCTURE COSTS (KITCHEN RENOVATION)

$6,108,000 AVERAGE ANNUAL REVENUE

$5,248,000 ANNUAL AVERAGE AND FIXED COSTS AND REVENUE 30 M 25 M

Total Participation Revenue Versus Toal Costs (Assets, Operations, and Delivery)

20 M 15 M 10 M 5M 0 -5 M -10 M Total Revenue

-15 M -20 M

Fixed Costs Operating Costs Delivery Costs

-25 M -30 M 0

1

2

3

4

5

6

7

8

9

Year

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SCENARIO ONE MAP

Marina 1 57

Presidio 1 48

Galileo 366

Francisco 1 71

Gateway 1 32 Roosevelt 1 71

Washington 265

Wallenberg 1 58

Civic Center 12 Wells 21 Everett 98

Marshall 1 60 Downtown High 15

Independence High 21

ISA 70

Mission O'Connell 252 100

Giannini 118

Hilltop 24

Lick 1 00 Lincoln 263

Hoover 1 75

SF International 1 04

Asawa 69

MLK 84

Gateway to College 12 Lowell 404

Aptos 1 70 Denman 1 30

Balboa 267

June Jordan 1 42

Burton 1 77 Vis Valley 93

MAP OF REGIONAL KITCHEN SITES AND DESIGNATED RECEIVER SITES FOR SCENARIO 1

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SFUSD | Facilities Assessment

Abraham Lincoln High School Regional Kitchen Site

Receiver Kitchen Site

Kitchen Area Production Capacity Schools Served

4,400 sq ft 3,000 meals 18

Kitchen Area Production Capacity Schools Served

2,800 sq ft 1,700 meals 15

Galileo High School Regional Kitchen Site

Receiver Kitchen Site

James Denman Middle School Regional Kitchen Site

Receiver Kitchen Site

George Washington High School Regional Kitchen Site

Receiver Kitchen Site

Aptos Middle School Regional Kitchen Site

Receiver Kitchen Site

Asawa School of the Arts School Regional Kitchen Site

Receiver Kitchen Site

Thurgood Marshall High School Regional Kitchen Site

Receiver Kitchen Site

Visitacion Valley Middle School Regional Kitchen Site

Receiver Kitchen Site

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SCENARIO TWO

SCENARIO [2]:

Achievable Future

Scenario 2 builds on the baseline scenario and grows student participation in the meal program to 60% over a nine year period, at a rate of 2.5% per year. It also grows the percent of meals being produced by SNS from 50% to 75% over the same nine year period, at a rate of 3.1% per year. Like Scenario 1, this scenario also uses an assumption of 1.5 sq ft needed to produce one meal. 60% of all SFUSD students participating in the meal program equates to 14,954 students

by Year 9, with 13,857 meal equivalents needed per day. SNS producing 75% of all meals by Year 9 equates to SNS producing 10,393 meals per day.

This scenario tests six of the largest existing kitchens in SFUSD: Lincoln High School, Galileo High School, Denman Middle School, Washington High School, Aptos Middle School and Asawa High School. Because the model operates on an assumption of phased demand, i.e. the student participation 48

SFUSD | Facilities Assessment

rate increases gradually over each year, not all six regional kitchens would be needed at Year 1. MKThink has assumed that a two phase build out would be realistic - four regional kitchens renovated and fitted out initially to be ready for use in Year 1 (Lincoln, Galileo, Denman and Washington), and two additional kitchens renovated and fitted out in Year 4 (Aptos and Asawa), ready for use in Year 5 when student participation has increased.

The phased approach of Scenario 2 would allow the district to plan for uncertainty in growth, flexibility and to avoid downfall in its operations and financials if the anticipated student demand goes not occur.

Plans from Webb Food Service Design have been included in this section illustrating the potential use of Denman and Galileo High Schools as regional kitchens.

SCENARIO 2: ACHIEVABLE FUTURE

SCENARIO PARTICIPATION RATE

STUDENTS PARTICIPATING

KITCHEN AREA NEEDED

60%

14,954

MEAL EQUIVALENTS NEEDED PER DAY PRODUCED BY SNS

PERCENT OF MEALS PRODUCED BY SNS

15,600 sq ft at 1.5 sq ft/meal

10,393 75%

YEAR 4

YEAR 0

POTENTIAL REGIONAL KITCHEN LOCATIONS

KITCHEN STAFF NEEDED

Lincoln HS Galileo HS Denman MS Washington HS Aptos MS Asawa HS

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MEALS PER LABOR HOUR

13 staff 10 staff 12 staff 10 staff 11 staff 9 staff

AVERAGE ANNUAL DELIVERY COSTS

AVERAGE ANNUAL OPERATING COSTS

$85,000

$4,247,000

FIXED INFRASTRUCTURE COSTS (KITCHEN RENOVATION)

$15,233,000 AVERAGE ANNUAL REVENUE

$12,940,000

ANNUAL AVERAGE AND FIXED COSTS AND REVENUE 30 M 25 M

Total Participation Revenue Versus Toal Costs (Assets, Operations, and Delivery)

20 M 15 M 10 M 5M 0 -5 M -10 M Total Revenue

-15 M -20 M

Fixed Costs Operating Costs Delivery Costs

-25 M -30 M 0

1

2

3

4

5

6

7

8

9

Year

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SCENARIO TWO MAP - PHASE 1

Marina 269

Presidio 254

Galileo 628

Francisco 293

Gateway 226 Roosevelt 293

Washington 455

Wallenberg 271

Civic Center 20 Wells 35 Everett 1 68 Marshall 274

Independence High 36

SF International 1 77 Hilltop 40

Lick 1 71 Hoover 300

ISA 1 20

Mission O'Connell 432 171

Giannini 203 Lincoln 451

Downtown High 26

Asawa 118

MLK 143

Gateway to College 19 Lowell 693

Aptos 291 Denman 223

Balboa 459

June Jordan 243

Burton 304 Vis Valley 1 58

MAP OF REGIONAL KITCHEN SITES AND DESIGNATED RECEIVER SITES FORPHASE 1 OF SCENARIO 2

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SFUSD | Facilities Assessment

Abraham Lincoln High School Regional Kitchen Site

Kitchen Area Production Capacity Schools Served

4,400 sq ft 3,000 meals 11

Kitchen Area Production Capacity Schools Served

2,800 sq ft 1,700 meals 8

Kitchen Area Production Capacity Schools Served

3,000 sq ft 2,000 Meals 10

Kitchen Area Production Capacity Schools Served

2,500 sq ft 1,700 meals 4

Receiver Kitchen Site

Galileo High School Regional Kitchen Site

Receiver Kitchen Site

James Denman Middle School Regional Kitchen Site

Receiver Kitchen Site

George Washington High School Regional Kitchen Site

Receiver Kitchen Site

Aptos Middle School Regional Kitchen Site

Receiver Kitchen Site

Asawa School of the Arts School Regional Kitchen Site

Receiver Kitchen Site

Thurgood Marshall High School Regional Kitchen Site

Receiver Kitchen Site

Visitacion Valley Middle School Regional Kitchen Site

Receiver Kitchen Site

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SCENARIO TWO MAP - PHASE 2 PHASE 2 (YEAR 5 AND BEYOND)

Marina 351

Presidio 331

Francisco 382

Galileo 820

Gateway 295 Roosevelt 382

Washington 594

Wallenberg 355

Civic Center 26 Wells 45 Everett 220

Marshall 358 Downtown High 34

Independence High 47

Mission 564

Giannini 265 Hoover 391

SF International 232 Hilltop 53

Lick 223 Lincoln 589

ISA 1 57

O'Connell 224

Asawa 1 55

MLK 1 87 Gateway to College 25 Lowell 905

Aptos 380 Denman 291 Balboa 599

June Jordan 31 7

Burton 396 Vis Valley 207

MAP OF REGIONAL KITCHEN SITES AND DESIGNATED RECEIVER SITES FOR PHASE 2 OF SCENARIO 2

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SFUSD | Facilities Assessment

Abraham Lincoln High School Regional Kitchen Site

Receiver Kitchen Site

Kitchen Area Production Capacity Schools Served

4,400 sq ft 3,000 meals 8

Kitchen Area Production Capacity Schools Served

2,800 sq ft 1,700 meals 3

Kitchen Area Production Capacity Schools Served

3,000 sq ft 2,000 Meals 6

Kitchen Area Production Capacity Schools Served

2,500 sq ft 1,700 meals 4

Kitchen Area Production Capacity Schools Served

2,600 sq ft 1,700 meals 4

Kitchen Area Production Capacity Schools Served

2,500 Sq Ft 1,700 Meals 8

Galileo High School Regional Kitchen Site

Receiver Kitchen Site

James Denman Middle School Regional Kitchen Site

Receiver Kitchen Site

George Washington High School Regional Kitchen Site

Receiver Kitchen Site

Aptos Middle School Regional Kitchen Site

Receiver Kitchen Site

Asawa School of the Arts School Regional Kitchen Site

Receiver Kitchen Site

Thurgood Marshall High School Regional Kitchen Site

Receiver Kitchen Site

Visitacion Valley Middle School Regional Kitchen Site

Receiver Kitchen Site

all content is proprietary

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GALILEO HIGH TEST FIT PLAN

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SFUSD | Facilities Assessment

DENMAN MIDDLE SCHOOL TEST FIT PLAN

all content is proprietary

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SCENARIO THREE

SCENARIO [3]:

Flexible Growth

This scenario tests the current rate of student participation (37%) in the breakfast and lunch program plus 10% participation. This scenario assumes that the current participation will grow by 10% to 47% of the student body participating in the breakfast and lunch program.

This scenario results in the need for 12,798 meals per day and five kitchens to produce this number of meals. This is based on the assumption that each kitchen can produce a maximum of approximately 3,000 meals per day.

Similar to Scenario 2, the Scenario 3 model also uses phased demand to dictate when the various regional kitchens should be renovated and come into use.

MKThink has assumed that a two phase build out would also be realistic for Scenario 3, this time with

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SFUSD | Facilities Assessment

five regional kitchens renovated and fitted out initially in Year 1 (Lincoln, Galileo, Denman, Washington and Aptos) to accommodate the growth in student participation for four years.

In Year 4, three additional kitchens (Asawa, Visitacion Valley and Marshall) would be renovated to be ready for use in Year 5 and to accommodate growth for the following four years when student participation has further increased.

Like Scenario 2, the phased approach of Scenario 3 would allow the district to plan for uncertainty in growth, flexibility and to avoid downfall in its operations and financials if the anticipated student demand goes not occur. However, this scenario assumes that it takes 2 sq ft to produce one meal, which shows the sensitivity of this input and the outputs needed were the district to adopt a policy where meals needed more space to be prepared.

SCENARIO 3: FLEXIBLE GROWTH

SCENARIO PARTICIPATION RATE

STUDENTS PARTICIPATING

KITCHEN AREA NEEDED

60%

14,954

MEAL EQUIVALENTS NEEDED PER DAY PRODUCED BY SNS

PERCENT OF MEALS PRODUCED BY SNS

22,600 sq ft at 2.0 sq ft/meal

KITCHEN STAFF NEEDED

Lincoln HS Galileo HS Denman MS Washington HS Aptos MS Asawa HS Visitacion Valley MS Marshall HS

13 staff 7 staff 8 staff 8 staff 8 staff 8 staff 7 staff 7 staff

AVERAGE ANNUAL DELIVERY COSTS

AVERAGE ANNUAL OPERATING COSTS

$92,000

$4,248,000

FIXED INFRASTRUCTURE COSTS (KITCHEN RENOVATION)

$19,243,000 AVERAGE ANNUAL REVENUE

$12,940,000

ANNUAL AVERAGE AND FIXED COSTS AND REVENUE 30 M 25 M 20 M

Total Participation Revenue Versus Toal Costs (Assets, Operations, and Delivery)

YEAR 4

YEAR 0

10,393 75% POTENTIAL REGIONAL KITCHEN LOCATIONS

20

MEALS PER LABOR HOUR

15 M 10 M 5M 0 -5 M -10 M Total Revenue

-15 M -20 M

Fixed Costs Operating Costs Delivery Costs

-25 M -30 M 0

1

2

3

4

5

6

7

8

9

Year

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SCENARIO THREE MAP - PHASE 1 PHASE 1 (YEARS 1 - 4)

Marina 244

Galileo 570

Francisco 266

Presidio 230

Roosevelt 265 Washington 41 3

Civic Center 18

Wallenberg 246 Wells 32

Everett 153

Marshall 249 Downtown High 23

Independence High 33

ISA 1 09

Mission 392 O'Connell 155

SF International 161 Giannini 1 84

Hilltop 37

Lick 1 55 Lincoln 409

Hoover 272

Asawa 1 07

MLK 130 Lowell 629

Aptos 264

Gateway to College 17

Denman 202

Balboa 41 6

June Jordan 220

Burton 276 Vis Valley 1 44

MAP OF REGIONAL KITCHEN SITES AND DESIGNATED RECEIVER SITES FOR PHASE 1 OF SCENARIO 3

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SFUSD | Facilities Assessment

Abraham Lincoln High School Regional Kitchen Site

Receiver Kitchen Site

Kitchen Area Production Capacity Schools Served

4,400 sq ft 2,100 meals 8

Kitchen Area Production Capacity Schools Served

2,800 sq ft 1,400 meals 6

Kitchen Area Production Capacity Schools Served

3,000 sq ft 1,500 Meals 7

Kitchen Area Production Capacity Schools Served

2,500 sq ft 1,300 meals 4

Kitchen Area Production Capacity Schools Served

2,600 sq ft 1,300 meals 8

Galileo High School Regional Kitchen Site

Receiver Kitchen Site

James Denman Middle School Regional Kitchen Site

Receiver Kitchen Site

George Washington High School Regional Kitchen Site

Receiver Kitchen Site

Aptos Middle School Regional Kitchen Site

Receiver Kitchen Site

Asawa School of the Arts School Regional Kitchen Site

Receiver Kitchen Site

Thurgood Marshall High School Regional Kitchen Site

Receiver Kitchen Site

Visitacion Valley Middle School Regional Kitchen Site

Receiver Kitchen Site

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SCENARIO THREE MAP - PHASE 2 PHASE 2 (YEAR 5 AND BEYOND)

Marina 351

Presidio 331

Galileo 820

Francisco 382

Gateway 295 Roosevelt 382

Washington 594

Wallenberg 354

Civic Center 26 Wells 45

Marshall 358

Everett 220 Independence High 47

Downtown High 34 ISA 1 57

Mission O'Connell 223

Giannini 265

Hilltop 53

Lick 223 Lincoln 589

Hoover 391

SF International 231

Asawa 1 55

MLK 1 87 Gateway to College 25 Lowell 905

Aptos 379 Denman 291 Balboa 599

June Jordan 31 7

Burton 396 Vis Valley 207

MAP OF REGIONAL KITCHEN SITES AND DESIGNATED RECEIVER SITES FOR PHASE 2 OF SCENARIO 3

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Abraham Lincoln High School Regional Kitchen Site

Receiver Kitchen Site

Kitchen Area Production Capacity Schools Served

4,400 sq ft 2,100 meals 3

Kitchen Area Production Capacity Schools Served

2,800 sq ft 1,400 meals 4

Kitchen Area Production Capacity Schools Served Fixed Cost

3,000 sq ft 1,500 Meals 3

Kitchen Area Production Capacity Schools Served

2,500 sq ft 1,300 meals 4

Kitchen Area Production Capacity Schools Served

2,600 sq ft 1,300 meals 4

Kitchen Area Production Capacity Schools Served

2,500 sq ft 1,300 meals 4

Kitchen Area Production Capacity Schools Served

2,300 sq ft 1,200 meals 5

Kitchen Area Production Capacity Schools Served

2,300 sq ft 1,200 meals 5

Galileo High School Regional Kitchen Site

Receiver Kitchen Site

James Denman Middle School Regional Kitchen Site

Receiver Kitchen Site

George Washington High School Regional Kitchen Site

Receiver Kitchen Site

Aptos Middle School Regional Kitchen Site

Receiver Kitchen Site

Asawa School of the Arts School Regional Kitchen Site

Receiver Kitchen Site

Thurgood Marshall High School Regional Kitchen Site

Receiver Kitchen Site

Visitacion Valley Middle School Regional Kitchen Site

Receiver Kitchen Site

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SCENARIO FOUR

SCENARIO [4]:

Streamlined Growth

Scenario 4 tests one central kitchen.

It uses the same student participation growth rate (up to 60%) and SNS meal production growth rate (up to 75%) over a nine year period, and an assumption of 1.5 sq ft to produce one meal. It also assumes that a rate of 25 meals per labor hour will be achievable in a kitchen of this size (15,600 sq ft).

This scenario holds steady many of the assumptions and inputs used in the regional kitchen scenarios (Scenarios 2 and 3). It illustrates a small difference in delivery costs, as this kitchen would be responsible for delivering to all of the school sites in the district. The increased infrastructure costs shown in this scenario are due to the necessity to build a brand new kitchen for central operating purposes, and new build costs are higher per sq ft than renovation costs per sq ft. Operating costs are only marginally increased, in part because the meals per labor hour have decreased with a larger, 62

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more efficient kitchen space. However, in a larger kitchen, the number of management personnel has increased, increasing the overall operating costs in comparision to the regional kitchen scenarios.

While this scenario presents initially a larger fixed infrastructure investment in order to build the central kitchen, it would provide the district the opportunity to expand production and subsequently increase its revenue stream over the longer term.

SCENARIO 4: STREAMLINED GROWTH

SCENARIO PARTICIPATION RATE

STUDENTS PARTICIPATING

KITCHEN AREA NEEDED

60%

14,954

MEAL EQUIVALENTS NEEDED PER DAY PRODUCED BY SNS

PERCENT OF MEALS PRODUCED BY SNS

15,600 sq ft at 1.5 sq ft/meal MEALS PER LABOR HOUR

30

10,393 75% KITCHEN STAFF NEEDED

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staff

AVERAGE ANNUAL REVENUE

AVERAGE ANNUAL DELIVERY COSTS

AVERAGE ANNUAL OPERATING COSTS

$132,000

$3,761,000

FIXED INFRASTRUCTURE COSTS (KITCHEN RENOVATION)

$12,940,000

$16,213,000

ANNUAL AVERAGE AND FIXED COSTS AND REVENUE 30 M 25 M

Total Participation Revenue Versus Toal Costs (Assets, Operations, and Delivery)

20 M 15 M 10 M 5M 0 -5 M -10 M Total Revenue

-15 M -20 M

Fixed Costs Operating Costs Delivery Costs

-25 M -30 M 0

1

2

3

4

5

6

7

8

9

Year

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SCENARIO FIVE

SCENARIO [5]:

Lighthouse Scenario

Scenario 5 tests only one central kitchen, and the same assumptions as Scenario 4 with the exception of the student participation rate, which in this scenario grows to 100%. This scenario uses an assumption of 35 meals per labor hour, which differs from Scenario 4. This is based on the economies of scale that result from having a larger central kitchen and greater efficiency.

This scenario illustrates the solution to the district’s ideal situation, the lighthouse glimmering on the night horizon as a beaconed to be reached.

While 100% participation is an ambitious target, this scenario would provide the flexibility were the district need to expand its meal provision and production services.

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While the initial fixed infrastructure costs are higher for this scenario due to the large new building the district would be required to construct*, over time this scenario could accommodate elementary school meal production if needed, and potential to change and simplify its supply chain.

SCENARIO 5: LIGHTHOUSE SCENARIO

SCENARIO PARTICIPATION RATE

STUDENTS PARTICIPATING

KITCHEN AREA NEEDED

100%

24,759

MEAL EQUIVALENTS NEEDED PER DAY PRODUCED BY SNS

PERCENT OF MEALS PRODUCED BY SNS

25,800 sq ft at 1.5 sq ft/meal MEALS PER LABOR HOUR

35

17,206 75% KITCHEN STAFF NEEDED

61

staff

AVERAGE ANNUAL DELIVERY COSTS

AVERAGE ANNUAL OPERATING COSTS

$211,000

$5,230,000

FIXED INFRASTRUCTURE COSTS (KITCHEN RENOVATION)

AVERAGE ANNUAL REVENUE

$25,752,000

$26,842,000

ANNUAL AVERAGE AND FIXED COSTS AND REVENUE 30 M 25 M

Total Participation Revenue Versus Toal Costs (Assets, Operations, and Delivery)

20 M 15 M 10 M 5M 0 -5 M -10 M Total Revenue

-15 M -20 M

Fixed Costs Operating Costs Delivery Costs

-25 M -30 M 0

1

2

3

4

5

6

7

8

9

Year

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04 REGIONAL KITCHEN STRATEGY Scenario 1

Scenario 2

PARTICIPATION RATE

Scenario 3

PARTICIPATION RATE

40%

PARTICIPATION RATE

60%

60%

TOTAL STUDENT PARTICIPATION

TOTAL STUDENT PARTICIPATION

TOTAL STUDENT PARTICIPATION

10,003

14,954

14,954

SQ FT PER MEAL

1.5

MEALS PER LABOR HOUR

MEALS PRODUCED

BY SNS

50%

20

SQ FT PER MEAL

1.5

MEALS PER LABOR HOUR

MEALS PRODUCED

BY SNS

75%

20

SQ FT PER MEAL

2.0

MEALS PER LABOR HOUR

MEALS PRODUCED

BY SNS

75%

20

TOTAL KITCHEN AREA NEEDED

TOTAL KITCHEN AREA NEEDED

TOTAL KITCHEN AREA NEEDED

7,000 sq ft

15,600 sq ft

22,600 sq ft

KITCHEN LOCATIONS

KITCHEN LOCATIONS

KITCHEN LOCATIONS

Lincoln HS Galileo HS

$6,108,000

Lincoln HS Denman HS Galileo HS Washington HS Aptos MS Asawa HS

AVERAGE ANNUAL DELIVERY + OPERATING COSTS

FIXED INFRASTRUCTURE COSTS

$1,804,000

$15,233,000

Lincoln HS Denman HS Galileo HS Washington HS Aptos MS Asawa HS Marshall HS Visitacion Valley MS

FIXED INFRASTRUCTURE COSTS

AVERAGE ANNUAL DELIVERY + OPERATING COSTS

$4,333,000

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FIXED INFRASTRUCTURE COSTS

19,242,000 AVERAGE ANNUAL DELIVERY + OPERATING COSTS

$4,340,000

SCENARIOS OVERVIEW

Scenario 4

Scenario 5

PARTICIPATION RATE

PARTICIPATION RATE

60% TOTAL STUDENT PARTICIPATION

14,954

1.5

MEALS PER LABOR HOUR

TOTAL STUDENT PARTICIPATION

24,759 MEALS PRODUCED

BY SNS

SQ FT PER MEAL

100%

75%

30

MEALS PRODUCED

BY SNS

SQ FT PER MEAL

1.5

MEALS PER LABOR HOUR

75%

35

TOTAL KITCHEN AREA NEEDED

TOTAL KITCHEN AREA NEEDED

15,600 sq ft

25,800 sq ft

KITCHEN LOCATION

KITCHEN LOCATION

Central Kitchen

Central Kitchen

FIXED INFRASTRUCTURE COSTS

FIXED INFRASTRUCTURE COSTS

$16,213000

$26,842,000

AVERAGE ANNUAL DELIVERY + OPERATING COSTS

AVERAGE ANNUAL DELIVERY + OPERATING COSTS

$3,893,000

$5,441,000

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04 REGIONAL KITCHEN STRATEGY $80 M Scenario 1 $75 M

Scenario 2 Scenario 3

$70 M

Scenario 4 $65 M

Scenario 5

Cumulative Costs (Infrastructure, Operations, and Delivery)

$60 M $55 M $50 M $45 M $40 M $30 M $30 M $25 M $20 M $15 M $10 M $5 M 0 0

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1

2

3

4

SCENARIOS OVERVIEW - COST COMPARISON

5

6

7

8

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04 REGIONAL KITCHEN STRATEGY

40

35

30

25

20

Meals Per Labor Hour

15

10

5

0 0

50

100

150

200

250

300

350

400

450

500

550

600

650

700

750

800

850

900

950

1000 1050 1100 1150 1200 1250

Workers

The graph on this page and the opposite page illustrate the sensitivity of two of the factors that influence the outcomes of the regional and central kitchen models.

The graph above shows the relationship between meals per labor hour and the number of workers required to produce X number of meals (this graph is based on the production of 10,000 meals). For example, it would take 50 laborers at 25 meals per labor hour to produce 10,000 meals.

A central kitchen allows for a higher rate of meals per labor hour due to more streamlined and efficient production processes. This results in

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economies of scale for the cost of labor, which is a major cost for the district as can be seen in the high operating costs (which includes labor costs) of the different scenarios. The economies of scale that result from these streamlined and efficient labor processes will ultimately lead to lower operating costs.

Conversely, in a regional kitchen, the meals per labor hour rate will be lower as the rate of productivity is lower and less efficient when operating at a smaller scale.

SENSITIVITY ANALYSIS

2.0

1.8

Kitchen ARea Needed To Produce One Meal (sq ft)

1.6

1.4

1.2

1.0

0.8

0.6

0.4

0.2

0 0

5,000

10,000

15,000

20,000

25,000

30,000

35,000

40,000

45,000

50,000

Required Kitchen Area

The graph above illustrates the relationship between the number of square feet needed to produce one meal and how much overall kitchen floorspace this planning metric would amount to based on X meals being produced (5,000 meals in this example).

Both graphs show that as one rate increases, another metric will decrease.

This is important to bear in mind when analyzing the outcomes of the different scenarios, as metrics vary across the scenarios and have differing levels of sensitivity on costs.

With a metric of 1 sq ft needed to produce one meal and with 5,000 meals needed, the required kitchen area would need to be 5,000 sq ft. With a metric of 2 sq ft needed to produce one meal, a kitchen area of 10,000 sq ft would be required.

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05 RECOMMENDATION

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05 RECOMMENDATION

Recommending a scenario for growth, flexibility and efficiency The scenarios presented in this report illustrate a range of options and outcomes for the district, dependent on various factors.

These scenarios showcase the sensitivity of several factors including: meals per labor hour, kitchen area needed to produce each meal (sq ft per meal), and fixed infrastructure costs. The variance between the assumed values for these factors and the district’s actual operating capacity may affect the projected cost numbers.

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RECOMMENDATION

Based on both the infrastructure assessment and kitchen scenarios presented in this report, Scenario 4 presents the greatest amount of efficiency, while also future-proofing for meal participation demand that may come forward in years to come.

The efficiencies gained are derived from the economies of scale that come from producing such a high volume of meals at one site (e.g. lower food costs, greater labor efficiency, less redundancy of equipment, etc.)

Therefore, it is recommended that the district should develop a policy toward a central kitchen model.

The district should also develop a strategy and implementation plan for converting existing production kitchens into receiver kitchen sites.

Receiver kitchens should be designed to optimize any on-site preparation of meals along with throughput. A thoughtful analysis and transformation of the district’s cuing processes and point of service systems will help SFUSD achieve higher participation rates by minimizing the amount of time students spend in line and maximizing the volume of meals sold.

The model developed for scenarios 2, 3, and 4 assume that the district’s participation rate will increase from 40% to 60% in the next ten years.

While this is possible given the revenue stream diversification solutions presented in SFUSD’s Future Dining Experience report, actual growth may not materialize as projected. If the district is uncertain about the pace of participation growth, a regional kitchen model better suits its needs. In this case, MKThink recommends a phasedin approach that builds new kitchens over time as demand increases. This would allow the district to be flexible in its infrastructure investments, and minimize the possible downside by not building too much/many kitchens if demand does not materialize.

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APPENDIX

Facilities Assessment Data Set - Appliances Facilities Assessment Data Set - Furniture Facilities Assessment Data Set - Sinks

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APPENDIX

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FACILITIES ASSESSMENT DATA SET - APPLIANCES

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APPENDIX

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FACILITIES ASSESSMENT DATA SET - FURNITURE

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APPENDIX

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FACILITIES ASSESSMENT DATA SET - SINKS

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