How does your school run its budget for the school food program? Does the program have its own budget? Does it break even or run a surplus, or does it run a deficit and get a subsidy from the school budget’s general fund? Does your food service director manage the budget, or does your principal? What is your philosophy about food service — do you strive to have it run as a business, or is it just another cost of running a school (like custodial services or buildings and grounds) that you factor into your annual budget?