As foodservice professionals, we know firsthand how challenging management can be. As the labor market tightens, the cost of hiring and retaining employees goes up. In order to meet the growing expectations of our customers, the cost of meals goes up. As the state and federal governments implement more regulations, the education and resources needed to comply goes up. At PDN, we have experience facing all of these challenges.
Understanding your business is the key to survival. Foodservice cost is typically one of the highest spends in a building. When staffing is tight, it is important to understand the basic needs of inventory, ordering, food preparation and food safety. Even when service is running smoothly, there are steps that can be taken to control inventory cost, increase efficiency and manage your overall budget.
A common theme among senior living operations is a director that helps run the kitchen due to a labor shortage. PDN can provide the education and tools needed to understand your foodservice business:
order guides and placing an order
menu and production guides
food safety basics
Analyzing spending patterns is crucial to reducing expenses and can help your business thrive. We can assist you in developing the skills needed to analyze patterns, control overall cost and improve efficiency.
controlling food and labor costs
meal counts and plate costs
creating financial reports
"Not only have our plate counts gone up, our cost per plate has gone down." - Anne J, administrator