Reduced Product Cost Through Volume Purchasing

Volume purchasing of over $18 million per year allows FSP to guarantee our schools low prices and high quality products. Plus, our on-site managers have the flexibility to purchase products for schools based on their students' preferences. Both students and schools benefit from our purchasing program.

Experienced On-Site Managers and Staff

FSP provides each of our clients with a professional on-site manager and our human resources department recruits experienced food service associates. In addition, we offer frequent in-service programs to help our managers to improve their skills.

Professional Support Staff

FSP's management support team is the best in the Chicago metropolitan area; an experienced district manager supports the on-site manager and ensures your goals are met. We also provide you with support from our human resources, accounting, quality assurance, purchasing, information systems, training, and marketing departments. This attention to detail allows you to focus on areas other than food service.

Accountability

Our proven accountability systems have been established to assure that we have the proper controls for each area of your food service program. These accounting systems provide you with accurate and timely information on the performance of your program.

We are also authorized by the State of Illinois to act as a School Food Authority and in many of our high schools we offer subsidized student meals as part of the National School Lunch Program.

HISTORY OF FSP

Founded in 1970 as the Food Service Program we have built an organization dedicated to people, quality and service.

FSP was founded to ensure that every student attending a Chicago area school would have access to an affordable breakfast and hot lunch with minimal preparation taking place at the school. FSP, an agency of the Archdiocese of Chicago, is a non profit organization which operates as a service to the community.

We began business in the elementary and secondary school markets and in 1976 initiated the Adult Services Division to meet the rapidly growing nutritional needs of health care and residential care facilities. Our expanding role has provided us with the opportunity to be a leader in the food service industry.

With a staff of over 900 trained professionals we manage a food service system that sets quality standards for the industry:

• Our own warehouses, refrigerated storage facilities and distribution network, served by a fleet of over 40 refrigerated trucks.
• Fully operational commissaries to support off-site food preparation needs.
• A purchasing staff coordinating volume purchases supporting the preparation of 75,000 meals daily.
• An engineering department to supervise equipment installation and service needs for all of our facilities.
• A quality control staff with an in-house microbiological testing laboratory to monitor food quality and conduct field sanitation and QC inspections.
• An experienced management staff currently directing over 250 food service locations.

As our expertise grows, and we continue to meet the expanding needs of our clients, we will always remember our pledge to provide superior nutritional quality in our daily meals that feature fresh fruits, vegetables and home-baked goods.

FSP's management team is experienced in meeting the challenge of building successful food service operations. From the evaluation of your food service needs to development of a facility, staffing and menu selection, FSP's talented staff is there to support you.

Elementary School Programs

Our program is unmatched in ease of implementation, operation and nutritional quality. Every procedural and administrative step has been developed over 30 years of testing and refinement. We have designed one of the best meal programs available for children.

Secondary School Services

Our professional food service management, the efficiency of our volume purchasing, warehousing and distribution, quality controls and on-site management ensure quality foods and cost-effective operation.

Corporate Services

We can manage all phases of on-site food service operations, whether it means developing a new facility or managing an existing one. Our dedication to nutritional quality and cost-effective management can enhance the quality of life in your workplace.

KEY INGREDIENTS TO A SUCCESSFUL FOOD SERVICE PROGRAM

Schools with food service programs have reduced absenteeism, improved discipline and increased student achievement.

In health care environments good nutrition improves the response to treatment and recovery time.

Quality food service for employees builds morale and ensures peak performance.

A menu consisting of traditional and popular foods, offering a variety of balanced meal choices. Our staff of dietitians and food service professionals designs meals that provide excellent nutritional values.

Eating good food is an experience that enriches the mind and body of an individual.

Quality Assurance Programs that care about people. We care about our customers, and we understand how important it is for us to stay in touch with our food service operations.

Registered dietitians, in-service training programs, R&D taste panels, customer preference surveys, expert testing and inspection services are all ways in which we strive to maintain the highest quality standards.

We purchase all of our own foods, prepare all of your meals and monitor every phase of your food service operation. Our standards will always meet, and generally exceed, any dietary regulations.

Proven guidelines for program administration. The health benefits of on-site food service programs are well documented. We provide all of the support necessary to administer the program efficiently and cost effectively.

We currently meet the food service needs of over 250 facilities, serving 75,000 meals daily. Our corporate staff has the experience to guide you every step of the way.

Management systems designed to build value and control costs. Our computerized reporting systems fully document performance. Accountable within State and Federal regulations, we provide you with detailed financial reports and operating statements.

We can handle equipment installation and maintenance, the training of on-site staff and volunteers, and most administrative duties, as well as plan special promotions, community service activities and customer awareness programs.

A Special Touch: People Serving People. The Food Service Program was founded in 1970 as a not-for-profit corporation. Our dedication to serving nutritious meals to the community-school, residential facilities and health care institutions-has been rewarded by many happy customers. Each and every one of our people believes in the value of our service and our customers. We work hard to bring you the best in good food and quality food services.

FSP'S QUALITY GUARANTEE

To provide the highest quality food service possible, nutritious meals and professional services that promote good health.

A commitment to excellence, with a professional staff dedicated to the highest performance standards in the industry.

Why An Elementary School Lunch Program?

Good Nutrition for Better Learning is the principal goal of FSP's elementary school food service. Research has long indicated that absenteeism and tardiness are reduced among children participating in school lunch and breakfast programs. In addition, teachers observe that general academic performance and behavior are markedly improved among students who eat a wholesome breakfast and lunch.

Schools participating in the National School Lunch Program can offer free and reduced priced meals to children of families with limited means.

Is The Program Difficult To Operate?

Our elementary meal service was designed for ease of operation at the schools using minimal amount of space and labor.

What You Can Expect from FSP...

• FSP keeps lunch prices affordable by ordering food in bulk, taking advantage of available federal subsidies and quantity discounts.
• Schools receive monthly menu newsletters for distribution to students and parents.
• FSP prepares and packages fresh meals in individual ready to serve containers.
• Daily meal deliveries in FSP's own refrigerated, radio equipped trucks.
• Complete training and professional assistance to school staff.
• FSP provides supplemental funds to assist with expenses incurred in administration of the program or FSP can hire a local person to handle the bookkeeping and serving of meals.
• A refrigerator and convection oven that can heat 130 meals in 15 to 20 minutes.
• All foods are "kid tested and kid approved" before they appear on the menu.

How Nourishing Is The Food That is Served?

Each lunch contains one-third of the daily nutritional requirements for an elementary school-aged student. Each lunch has three components, which are:

• The Hot Pack - contains entree and vegetables
• The Cold Pack - contains fruit, desert, utensils and napkins
• One-half pint of milk

FSP breakfasts contain the following foods:

• One-half pint of milk
• One-half cup of fruit
• Two servings of bread or cereal
• Occasional servings of meat

Here's how FSP delivers on its promise to provide nutritious, appealing meals:

• Registered dietitians plan all menus, incorporating food preferences as determined by student taste panels and student consumer surveys.
• All salads are made fresh in FSP's refrigerated salad room.
• Many entrees, like spaghetti sauce, chili and pizza are prepared from our own special recipes from scratch.
• Cakes, cookies, pies, pizza crust and other baked goods are made fresh by FSP's bakery.
• A variety of fresh fruit in season is served.
• Specialty days are held each month, featuring student contests and fun meal inserts, like rulers or bookmarks.
• Meals are prepared fresh each day. All containers are sealed to preserve freshness and maintain wholesomeness.

How Is The Food Prepared At My School?

130 entrees can be heated in about 15 to 20 minutes at 325. A specially designed convection oven and roll-in refrigerator are provided and serviced by FSP.

What Support Services Are Provided?

• A designated representative who provides training, professional assistance and customer service.
• Monthly menu newsletter for distribution to all students
• Staff luncheon menu
• Meal tickets
• Trash container liners
• Oven mitts
• Equipment repair
• NutriT(r)ack Nutrition Education Activities
• Monthly promotions and contests

Additional Options