costs

No such thing as a free lunch (on a plane)

June has been an extremely busy travel month for me. As I write this I am sitting in the Minneapolis Airport with Stu Orefice, dining services director at Princeton University, on our way home from a very successful College & University Summit that FSD staged in Austin, Minn., with the folks of Hormel Foodservice. I’ll be reporting more on this summit in the days ahead.

Operations

The New Cost of Doing Business

Rising prices across the board force directors to think outside the cost box. Statistics alone almost don’t do justice to the current crisis in noncommercial foodservice. Food prices rose 4% la...

Restaurants traditionally rely on chicken and turkey to be menu profit makers. Usually in good supply and always a good buy in relation to other proteins, operators often turn to poultry to keep costs in check when red meats and seafood skyrocket.

Operators and their customers who love meat are starting to fork over more money to put protein on the plate.

A selection of fruit smoothies can add on-trend beverage choices to your menu and boost your average check. There are several ways to go when it comes to purchasing and operating strategies.

The USDA estimates that milk production will be up slightly to 183 billion pounds in 2007, but that is less than a 1 percent increase over 2006. Tighter supplies, coupled with strong demand and rising feed prices, are going to push up wholesale prices for most dairy products this year.

Fact: Americans continue to be more time-pressed than ever, and want even more convenient solutions to buying food.

Veal as a menu choice conjures up images of classic dishes such as Veal Piccata, Veal Oscar, Veal Cordon Bleu and the odd-sounding Osso Buco. And with a variety of cuts available, at a range of prices, many of today's chefs are finding veal still brings versatility, value and a touch of class to their menus.

Tiffin (OH) Univ. has signed Sodexho to a five-year, $4-million foodservice management contract.

  • Page 29