Cost Control

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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.

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. 

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