How is your foodservice department doing? |
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Is your food service operation as efficient as possible?
If you don't know where you are, how do you know how to get where you want to go? Want Some Help? |
Kim H Consulting Can Help!
Success in foodservice is about controlling your costs and increasing your revenue. Over the years I have helped many school districts save tens of thousands of dollars in their school nutrition operation!
High costs are often blamed on the menu, the government, the supplier and/or the management, But blaming is not the answer to controlling food service costs. A complete analysis and detailed plan of action including ongoing systems for control are the most efficient approaches to implement lasting change.
There are many ways to save food service dollars without reducing quality. Financial management and cost control in food service is not about luck, and it's not about cutting corners. It is about being smart with your food service budget and operations. It is about controlling costs without cutting the quality of the meals served. It is about keeping a firm control on the many variables through your operation.
If you would be interested in a financial analysis, management and/or operational consulting for your school nutrition program, give me a call at 330-620-5495 or click the button bellow for more information.
Success in foodservice is about controlling your costs and increasing your revenue. Over the years I have helped many school districts save tens of thousands of dollars in their school nutrition operation!
High costs are often blamed on the menu, the government, the supplier and/or the management, But blaming is not the answer to controlling food service costs. A complete analysis and detailed plan of action including ongoing systems for control are the most efficient approaches to implement lasting change.
There are many ways to save food service dollars without reducing quality. Financial management and cost control in food service is not about luck, and it's not about cutting corners. It is about being smart with your food service budget and operations. It is about controlling costs without cutting the quality of the meals served. It is about keeping a firm control on the many variables through your operation.
If you would be interested in a financial analysis, management and/or operational consulting for your school nutrition program, give me a call at 330-620-5495 or click the button bellow for more information.
