Most Frequently Requested Workshop Topics
Management (Manager/Director Session)
During this session the director is taken through a review of
a sample school Profit & Loss Statement showing an operational
loss. The session focus is on what the apparent problem(s) are,
with a group discussion as to why the problem exists, what can
be done to increase program revenues and/or reduce operational
This workshop includes a discussion of Operational Budgets
and how to prepare a realistic one for the following school
In this session, Frank uses techniques used by a Management
Company in assessing the revenue generating potential for a
over”. The session features the Excel Worksheet that
Frank actually used for this purpose when working for the Management
Company and the steps that must be taken each month to ensure
that the program stays on budget.
You Costing Your Program Money?
1⁄2 -2 hours
for the food service worker)
This session concentrates on a discuss of what is meant by
the importance of operating on a self-supporting basis, and
the things that employees do every day that can affect the
status of the program in either a positive or negative manner.
Included is a discussion on the importance of portion control,
delivery receipt procedures, and inventory control.
for the Gold
1⁄2 -2 hours for the food service worker)
Most food service workers see only their program and rarely
have an opportunity to visit other program to see how others
a serving line, and use choices and color to merchandise their
program. This presentation uses a Power Point approach to bring “other
programs” to the staff through a pictorial review of actual
school serving lines seen during breakfast and lunch service. Staff
will see the “good and the bad” as seen by Rinaldi Associates.
The old adage “a picture is worth a thousand words” is
certainly true and the messages of this presentation is, “look
at your line from the customer’s point of view” and “never
allow the appearance of you line and your menu items to negatively
effect your program’s participation”.
to 10 hours) for food service workers, managers & directors
SLANT Consultants is a registered and experienced “Serv-Safe” instructor
for the Educational Foundation of the National Restaurant Association.
We can present the full 10 hour certification course or a condensed
2 hour segment in which workers receive basic training in “food
safety” , why people get sick from food, and how they
can prevent it from occurring in their school.
Nutrient Standard Menu Planning (NuMenus) - 2 hours for managers,
directors, and food service workers..
Supervision & Coaching
(1 – 1
1/2 hours) for managers and directors
Often a food service manager or director is promoted into the
position from that of a food service worker or cook based on
the district. Often these individuals lack the training necessary
to “step” into a supervisor role and when faced with
a “conflict in the workplace” situation or a problem
employee do not know how to properly handle the situation.
This session utilizes a Power Point and video presentation
the individual through the proper method for supervising employees,
handling conflict in the workplace, and reprimanding.
Audit / Review of Your Program
The expertise of Rinaldi Associates and Frank Rinaldi is now available to you
without incurring the cost of an "on site" program review. We have
found that due to increasing travel costs many smaller districts (especially
those in Central & Western States) cannot afford to contract with us for
an on site program review and financial management consultation. Yet these districts
want an "outside" opinion and need someone to assess labor costs, food
costs, program revenues and provide general financial management advice.
To meet this need, we now offer a Desk Audit/Document Review Consulting Option.
Essentially we provide you with a list of financial and program operational documents
and specific program information that we will need to review. You then send or
email us a copy of the requested documents. Upon receipt of the documents, we
will review your program's financial status, prepare a Year-To-Date Profit & Loss
Statement and a suggested Operational Budget. We will review your program's labor
(meals per labor hour), food costs, miscellaneous expenses and program revenues
. If necessary we will telephone you to discuss your program, the data you sent
to us, and/or to obtain additional program information.
Within 3-4 weeks we will provide you with a written report containing our findings
and recommendations for meeting the suggested "Operational Budget" that
we will design especially for your program to help it operate more cost-effectively.
Included with the report will be a computer disk (CD) containing a copy of the
written report, the Excel Operational Budget prepared for your program, and a
Power Point Presentation that you can use to present your "Action Plan" to
the District Administration or Board of Education.
Additionally we will make ourselves available via email and telephone to discuss
our report with you and to respond "frankly" to your questions regarding
cost control, budgets, management company operation, menus, and pricing.
Frank Rinaldi Rinaldi Associates
PO Box 4553
Clifton Park, NY 12065-7893
(518) 631-2894 Office
(518) 857-3205 Mobile
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