Boost Foodservice Financials for a Healthy Return

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Are you running an efficient, lean dining program?

Now, more than ever before, managing a lean dining operation is imperative for colleges and universities. Beyond accommodations for social distancing, foodservice professionals must consider what foods to stock, menu design, production methods, and service styles. All of these inform the overall cost of running a dining operation and must be evaluated to ensure programs are protected from loss.

Experienced foodservice professionals, Cathy Ness and Joie Schoonover, guide us through ways to boost your program in a post-COVID-19 world. They are joined by Susan Dayton, dining manager at University of Missouri, who explains how foodservice software has benefited her program. Susan also describes how they are preparing for a “new normal” at Mizzou.

Key points in this webinar include:

• Menu engineering and analysis to meet your food cost goals
• How to calculate the cost of goods sold and why it matters
• Reports to provide a complete picture of your financials and ideas on what numbers to track
• Tips on managing a safe and lean foodservice operation

Presented By:

Susan Dayton, University of Missouri-Columbia

Cathy Ness, CBORD

Joie Schoonover, CBORD