Controlling Costs

Tips to keep your budget on target
With the increased number of regulations on school meal programs, directors are increasingly trying to find ways to have more control over the ingredients in the items they serve.
Michael Mills, foodservice director for the Jennings Center has found a way to save his department money while satisfying the desires of residents under the facility’s recently adopted person-...
Late night. Students. Lines. Cups of water. When combined, these created some issues at Bowling Green State University, in Ohio. 
A number of colleges are adjusting service hours to accommodate student demand while at the same time trimming some costs. Sometimes, however, that reduction in hours is met with student...
Starting January 1, N.C. colleges will be required to charge sales tax on all food, including student meal plans.
This month, Grand River Hospital, in Kitchener, Ontario, shuts down its cafeteria, which will be replaced by a Subway and a larger Tim Hortons and celeb chefs highlight USC culinary...
The foodservice department at KIPP San Antonio schools has a new meals provider this year: the San Antonio Food Bank. 
Whether an operation feeds thousands of people a day or 500 a week, theft will be a problem the foodservice director faces sooner or later. Foodservice directors are often placed in the difficult...
Many college and university foodservice departments are looking to food trucks as a new source of retail revenue. At Princeton University in New Jersey, however, the food truck that will debut this...

Pages

FSD Resources