STEP 1c. Calculate PPD Use this if you are comparing in-house made snacks with convenience items. $__________________ (monthly actual) ÷ __________________ (client days*) = __________________ PPD *Patient (client) days = # of patients (clients) x 30 days STEP 3. Add in Labor Cost You should include labor hours to make the recipe and each recipe item cost. Remember one of the most important pieces: taste testing! Snack Item H + I Raw Food Cost (entire recipe) Labor (to make entire recipe) = J Total Recipe Cost K. Per Serving Total Cost (J ÷ # of servings per recipe) STEP 4. Compare Costs Compare your answer in column K with PPD for snacks above to begin your analysis. TOTAL (H) STEP 2. Calculate Raw Food Cost of In-House Supplements & Snacks Choose one snack recipe to compare cost. Use a facility favorite recipe or one of ours provided. Ingredient H. Per Recipe Cost STEP 5. Compare Taste Everyone loves to participate in a tasting panel; involve clients and staff in this fun exercise. Include at least two convenience items and two in-house made snacks. Give each participant a scoring sheet and remind them not to influence each other's opinions if they are tasting as a group. Snack Item Rate the flavor and texture of this item using the question: " I enjoy this snack, and I would like to eat it often. " 1 = completely disagree 2 = disagree 3 = neutral 4 = agree 5 = completely agree 1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 Comments NUTRITION & F OOD SER VICE EDGE | JULY-AUGUST 2023 17