Cost Control

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We integrated our nutrition analysis process into our computerized recipe software, allowing us to use live nutrition data on every recipe to verify accuracy. The data for calories, carbs, sodium,...

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...

We will use some leftover items, such as macaroni and cheese or barbecued chicken, as toppings for pizza. We label it as our pizza of the day, and it usually becomes our most popular seller that day.

In order to get buy-in for breakfast in the classroom, there is an incredible amount of planning done with stakeholders to ensure that we can show the value for this and to get their thoughts and see...

We have started making flavored butters to go with our plated events. Just as wine flavors go with specific meats, so do our butters. We serve sage and thyme butter with chicken dishes, “cowboy”...

We had a small area that sold self-serve yogurt. Sales were great for the first year and then began to slide as most self-serve yogurt shops have done this past year or so.

Review inventory and attach a point value to all unused ingredients. Award team members for incorporating [the unused] ingredients into their dishes and stations.

To take advantage of the popularity of breakfast foods and their lower food costs, we serve breakfast for lunch at a couple of our action stations once per month.

We utilize our herbs and stems instead of discarding them to make flavored oil. It adds a new flavor to foods we are cooking and some nice vinaigrette dressings.

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