This section contains materials for another critical element: bring able to financially support your breakfast program! School food service professionals face growing pressures to operate Child Nutrition Programs with a high degree of efficiency. With budgetary considerations that vary from labor hours and food costs to equipment maintenance, food service directors are often looking for ways to make their program more cost-effective. You will need to demonstrate that your program will be cost-effective, too, in order to gain buy-in from key stakeholders! Use the strategies and worksheet listed below to help troubleshoot areas for improvement and keep your program running smoothly!