Menu at the Root of Cost Control

Senior living and healthcare foodservice leaders face the ongoing and essential challenge of effectively managing departmental expenses. Did you know that the menus you plan play a crucial role in achieving your budgetary objectives? The decisions you make in the types of food served, required labor skills, preparation time, and the necessary supplies and equipment to make it all happen will collectively dictate costs. Your menu is at the root of cost control. This session will explore four menu-related cost-control strategies and identify achievable tasks to put you on a path toward successful cost management.

Learning Objectives