Cost Control

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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.

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

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...

We will use some leftover items, such as macaroni and cheese or barbecued chicken, as toppings for pizza.

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,...

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”...

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