Cut the Cost of Your Healthcare Menu

1. Cut the Cost of Your Healthcare MenuTips for Food Service Professionals Lee Wolf-James, RD, LD Marketing Manager

2. Meeting & Exceeding Customers Expectations… • The most significant challenge to Healthcare Foodservice Professionals today!

3. ……and control costs? Constant topic of conversation in our food service meetings We can be successful if we look at important points. Can we Provide an Excellent Dining Experience

4. Working within the budget Understanding your menu Establishing good buying practices Receiving and Storage techniques Production guidelines Portion control Understanding Labor Equipment Needs Controlling Inventory Pleasing the Customer Key Areas to Control Costs

5. Are you involved in budget planning? Need to understand the big picture Are you monitoring your costs through the year? Are you taking steps to keeping it in line? The Budget

6. Track weekly purchases Know your census and special diets Use a spend down sheet Use your purchasing descending dollar report from your vendor Know what food leaves your dept. Day to Day Budget Tips

7. If you buy from a prime vendor: PPD x average daily census= daily food cost X 7 for the weekly allowance $5.10 x 100= $510 x 7 = $3570 If you buy some items from other vendors Determine weekly bread and dairy spend Usually consistent How Much Should you Spend Each Week?

8. If you are over budget, you will know it Make changes Don’t sacrifice quality or service! In summary

9. Measure It GFS software

12. The key to keeping the food cost in line Types of menus Cycle Restaurant style (bistro) Selective Special diets are expensive! Do we need them? Menu Planning

13. Determines your purchasing Determines your labor First decision: what kind of menu is right for our community? Menu is King

14. As you review your menu…….. does it meet your clients’ needs? Service style does it meet your resident’s needs? Substitutes are costly Do I have the equipment needed? Appropriate Storage? Skilled labor, a chef? Liberalized menu Ask yourself……….

15. Value Analysis of menu items Which is best for YOUR community? Scratch lasagna= $.82 Convenience lasagna= $1.08 Portion size Nutrition analysis How is your labor? Chef, skilled cooks, entry level? Speed scratch How?

16. Recipe books? Being used Scaled No recipes being used, no way to manage food costs Walk into the Kitchen

18. Production Sheets What How much Fight the …….. I’ve worked here for 90 years, I know how to make it Monitor leftovers/ shortages don’t miss out on dollars to save! Maximizing the benefits of the Menu

19. Production Worksheet

20. Purchasing Program • What you buy • Which vendor you will use • Best Quality • Best Price • Procedures

21. Computerized services Information about new products; nutrition, cost, application Development, merchandising, marketing services Discounts for early invoice payment Quantity purchasing discounts Coupons and rebates GPO’s: Group Purchasing Organizations The Changing Face of Distributors

22. Know what your GPO offers Know what your GPO costs Know how to maximize your GPO rebate by buying strategically Drop size Product categories Brand Early pay GPOs: Group Purchasing Organizations

24. Assign to employee who is intelligent, alert and capable Check invoices on a line-by-line basis Be prepared Move food to proper storage ASAP Control substitutes Fewer deliveries help control costs Important Receiving Guidelines

25. Limit who takes out the trash- designate times Use clear trash liners Limit number unlocked doors Limit access to storage areas- assign people, use locks! Policy for taking leftovers- pay for them Mark packs/boxes with number…1,2,3 Food theft = immediate dismissal Discourage Food Waste from Theft

26. You may be surprised!

27. Being a Nutrition Services Team Meal rounds by cooks Does your staff know the important role they play? Mission Statement of the community Your staff knows more tricks on how to control costs! Meal production worksheet Production Techniques

28. Forecast and Leftover Worksheet

29. Having the right small wares can help control costs Spoodles Pan sizes In-services are essential Pre-portion when possible Sliced turkey entrees Bacon. 1 extra slice/day, 5 days/wk = $5200/yr Scales If meatloaf is overportioned by 1 oz/serving 250 people. Cost: $55.00 $1350/yr! Portion Control

30. Cost Cutting Skills

31. Need to know labor costs to control food costs Labor cost/hr + benefits Benefits= 30% in addition to labor To calculate catering job Cost of food Cost of labor 3 cooks x 4 hrs= 12 hrs 12 hrs x $9.70 x 1.30 = $151.32 Labor Costs

32. Right person for the right job Chef costs more but their skills are so much more valuable Evaluate job descriptions Evaluate job duties Take Advantage of Attrition Labor Issues

33. Food waste is associated with labor and portion cost issues Food Waste causes increase in food cost As a society we waste a lot of food! In Food service Portioning Production Storage Food Waste

34. Americans’ yearly tossed produce http://www.eatright.org/resource/homefoodsafety/multimedia/infographics/how-to-keep-produce-fresh-longer-infographic http://www.ers.usda.gov/media/1282296/eib121.pdf Photo and graph credits: Graphs created by Alice Henneman, MS, RDN; photos used with permission of the Academy of Nutrition and Dietetics

35. Read the label! Photo credit: Alice Henneman Photo credit: Alice Henneman http://www.eatright.org/resource/homefoodsafety/multimedia/infographics/reducing-food-waste-infographic

36. Better equipment = Better product outcomes, save time & money Equipment in good condition reduces injuries and lessons stress Will pay for itself if chosen correctly Determine menu items and application Choosing The Proper Equipment

37. Biggest factor in maintaining low food cost Excess Inventory adds costs Low Inventory = dissatisfied customer Written par amounts Reduces theft and spoilage Know what is in your Inventory!

38. Inventory Manager

39. Broken pizza shells for garlic sticks Small amts of chocolate chips for muffins Create specialty chix wings Parfaits and trifles with cake and pudding Contest on Most Creative Idea! Creative Use of Leftovers

40. Some leftover makeovers • In a “potato” salad! • Example: • Potatoes • Radishes • Carrots • Frozen Peas • Onions • Low-fat mayonnaise • Photo credit: Alice Henneman • Photo credit: Alice Henneman

41. But if you forget about Customer Service……… The beds won’t be filled. Create the WOW Experience A video created by Gordon Food Service You may be doing all of the tasks well………

42. Internal Relations Resident Meal Surveys Customer Satisfaction Surveys Food Committee Plate waste studies Auditing your peers HOW do we monitor customer service?

43. Meal time is Show time Be in the dining room Visit with Residents Have staff visit All staff on board Focus on customer service Most Important Meal Planning Tip

44. Remember…………..you can take baby steps How?? Develop a process!! • Simple • Have monthly meetings and discuss • Create committees to work on issues identified • Take small steps • Implement • Follow up • Measure/Modify

45. Working within the budget Understanding your menu Establishing good buying practices Receiving and Storage techniques Key Areas for Controlling Costs

46. Portion control Understanding Labor Equipment Needs Controlling Inventory Pleasing the customer

47. Are there any ideas that you found worthwhile? So, what can we implement?

48. Questions?

49. Lee.wolf-james@gfs.com Thank You!