Photos from Day 2 at MenuDirections 2014
Gerry Ludwig, Health & Wellness workshops and the awards banquet highlight the second day.
L.A. Unified manager fights to reduce $100K of daily food waste
It's lunchtime at Washington Preparatory High School in Los Angeles, but 16-year-old Parrish Jackson has barely touched her turkey burger and apricots. She's dumping them into the trash can.
Reducing staff hours/positions is the most often cited tactic operators employ to cut costs (48%). B&I, colleges and schools are more likely than hospitals, nursing homes, long-term care, senior living and retirement homes to cut the number of menu items as a way to reduce costs. Schools (28%) are the most likely to lower costs by making fewer items from scratch. Colleges are the most likely segment to reduce hours of operation (34%).