Reduce Your Food Spend
From low-hanging fruit to process efficiency, make sure you are getting the most out of your food production system to reduce your food cost.
Hear first-hand about how to use your food production system to improve operations. This session focuses on best practices to reduce food spend. Presented by industry expert Joie Schoonover, Principal, Management Consulting, Rippe Associates, along with Kate Hill, CBORD Director of Product Management. Join Joie and Kate for a lively discussion. Together they will discuss:
Joie Schoonover, Principal, Management Consulting, Rippe Associates Kate Hill, Director, Product Management Food and Nutrition Solutions, CBORD Originally Presented: 9/26/2016
- Easy ways to control over-production and reduce waste
- Leveraging forecasting to buy smart
- Managing complex production operations for efficiency and value
- Menu planning for AYCE dining to manage or reduce food spend
- Planning retail menus based on cost/sales/margin analysis
- Persuasive justification for Food & Nutrition technology ROI
Joie Schoonover, Principal, Management Consulting, Rippe Associates Kate Hill, Director, Product Management Food and Nutrition Solutions, CBORD Originally Presented: 9/26/2016
