Cost Control

Latest Articles

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

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.

The amount of time children have to eat lunch is a challenge when it comes to having to take x amount of fruits and vegetables and actually have time to eat them. ...

To test our new dining experience Rendevous before it officially opens, we invited our 75 resident assistants to dine with us for lunch.

We switched from an 8-by-8-inch hinged container in our deli to waxed paper. This allowed us to more efficiently mark our pricing. 

Our catering staff have found that at buffet events, the majority of people want to try one of everything. 

The best way to raise profits is in the old-school way of using or repurposing leftovers. Knowing how to create amazing specials from vegetables and starches will save money by minimizing purchases...

We educated our staff at our taco bar to lead the discussion by asking, “would you like sour cream or cheese?” This helps control costs and maintains our flavor profile. It also...

When we served grapes in the high school the kids would throw them at each other. Working with Kern Hall, area manager, we found out, however, that if we put the grapes in packaging the students...

Pages