Cost Control

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The University of Montana started playing with fermenting things that people used to throw out—the stems of mushrooms, the gills of portabella mushrooms.

We started butchering whole animals in our kitchen. We plan with our staff to make sure [daily] production is done ahead, so we can take a day to butcher.

During the 2015 MenuDirections Awards Dinner, our salad course was served with individual salad-dressing “shooters” [instead of one vessel for the table].

On Friday, when we break down our salad bar, we freeze 75 percent of the items for use in soups and other dishes.

We have begun sending milk at breakfast only to those patients who ask for it, instead of including milk on every tray.

To encourage students to use Black Bear Bucks, the currency kept in their university account, we offer a discount on food purchases.

We grow herbs in decorative containers indoors. We place the containers in retail or servery locations where customers can see the herbs being used in display cooking stations.

We have a conference services area where we do internal and external events. We provide foodservice and staffing for these events.

One of the ways we have found to control food waste has been to not automatically give out toppings for items like burgers. Instead, we will add things like lettuce and tomatoes only if students ask...