How to control food cost in hospital food service?

Answer 1

Try slipping a little strychnine or arsenic into each meal, the food it so bad, that nobody will notice. Let this run for a few days and bingo, your costs should be dropping like helicopters in Iraq.....

Answer 2

~Better estimate servings needed
~Charge for supplements like Ensure or Sustacal
~Tighter control on food storage (ie: make surean employee is not taking out a couple of hams or roasts under the garbage can, then putting it in their car.... ask me how I know this...)
~Be strict w/ food purveyors, and only accept products in perfect condition, not old produce with a short shelf-life.
~Charge by weight, not serving container, for Salad bar, esp. if you've got meats and cheeses on it.
~No free drink refills in teh cafeteria.
~Switch to 8 oz. canned soft drinks, rather than 12 oz. Cost per serving is less for 8 oz.
~Do plate waste studies... do most of the returned trays in teh dishroom contain thesame few dishes? If so, improve quality or change the non-select item.

Answer 3

have someone bring you your food in....may have to sneek it in though...