As food and labor costs continue to bite into margins, college foodservice directors are studying ways to rein in their operational expenditures.From more aggressive procurement negotiations to stricter vendor contracts, smaller portion sizes and increased energy efficiency, directors are scrutinizing their operations for ways to reduce costs.“In general, we’re trying to figure out what is happening with our food cost projections,” said Dave Prentkowski, director of foodservices at the ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?