Cost Control

Latest Articles

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...

We established a set of key performance indicators for our operations. We developed new financial statements for each unit that clearly indicate the target goal and actual performance, such as plate...

I cut costs by taking advantage of surplus items. For example, I got some equipment from a local community college that was renovating its facility. I’ve also purchased nice tables for $25...

After a pilot program last year at one school, we have launched a sharing tray program where students can put uneaten food. Other students can take that food, or we donate the food to a homeless...

One of the favorite food stations is the Egg n’ Potato Bar. This station utilizes low-cost foods to create a customized entrée for each student. Students enjoy picking among...

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