What:
Optimize operations to ensure safe, cost effective, accurate and efficient processes through creative menu planning, training and technology.
How:
Gap analysis, recommendation and implementation based on client goals and type of food service including, but not limited to:
- Adequacy, efficiency and accuracy of processes to handle allergies and/or special diets.
- Effectiveness and efficiencies as it relates to communication and successful execution of food service
- Adherence to applicable government regulations while maximizing satisfaction and sales in a cost efficient manner
- Nutrition and nutrient adequacy for any special populations
- Opportunities for improvement in labor and/or food cost through menu, ordering, equipment, schedules, skills and/or training
- Technology considerations to enhance any or all areas