Jason Terry
Foodservice Director
South Central Regional Med. Center
Laurel, Miss.
We were offering 13 entrées each day on our patient side, but our census went down and we found we were making too much food. If someone ordered an entrée that was already gone, we would have to make a whole new pan for that one person, and often a lot of that pan would end up in the trash. We reduced that number to six and have seen a 13% reduction in food costs since.
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