Nutrition & Foodservice Edge Magazine - November/December 2023 - 31

understocking will certainly cause
employee stress and undoubtedly
result in disappointed guests.
Get Ahead of It
It's best to forecast production.
You want to have a good idea of
your production so you can limit
unnecessary expenses, avoid misuse of
labor hours, and reduce food waste.
Limit unnecessary expenses with
accurate production counts and
recipes.
Here is some advice:
* Determine needed food portions.
Use your census and production
sheets to calculate accurate amounts
of food to prepare.
* Use scaled recipes. Use standardized
recipes that are scaled to yield the
right amount needed for service.
MEASURE OUTCOMES
Staying on top of your budget is
imperative in order to accurately
detail your food, labor, and expenses
as well as your incoming revenue. But
successful operators take tracking
a step further for a better outcome
by including benchmarking of key
performance indicators.
Control Costs Through
Benchmarking
Successful foodservice operators
believe in the benefit of using key
performance indicators (KPIs) to track
costs. They help compare and evaluate
factors crucial to success. You can get
direct insight into the cost of your
menu, as well as track measures of
staff productivity as it relates to the
menu and your operation. Popular KPIs
include:
KPIs for tracking menu costs:
* Food cost per resident/patient day.
* Non-food cost per resident/patient
day.
* Supplement cost per resident/
patient day.
* Total cost per resident/patient day.
KPIs for tracking operational costs:
* Labor hours per patient/resident
day.
* Cost net of cash per patient or
resident day.
These KPIs are calculated from
monthly operating, inventory,
and census reports. Even if your
numbers look solid, improvement
is likely possible. Compare current
financial figures against your past
performance, to other foodservice
operations within your system, and
even to external organizations similar
to yours. Use ANFP's benchmarking
software program to help. Once you
determine how you stack up, you can
use that data to identify improvement
opportunities, set new goals, and
justify costs to administration. E
STAYING ON TOP
OF YOUR BUDGET IS
IMPERATIVE
in order to accurately
detail your food, labor,
and expenses as well as
your incoming revenue.
DANA FILLMORE, RD |
dana.fillmore@gfs.com
Dana Fillmore is the Healthcare Customer Marketing Manager for Gordon Food
Service. She is a former member of ANFP's Editorial Advisory Board. She was
on ANFP's Industry Advisory Council from 2013-19, serving as chair in 2017-18. In
addition, she served as a Director at Large on the ANFP Board from 2017-19.
NUTRITION & F OOD SER VICE EDGE | NOVEMBER-DECEMBER 2023 31

Nutrition & Foodservice Edge Magazine - November/December 2023

Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - November/December 2023

Top 10 Tips for Achieving Operational Excellence
Staffing Strategies for Success: Navigating Labor Challenges in Foodservice
Honoring Individuals While Creating a Cohesive Team
My Recipe for Success
Enhancing Your Food Safety Culture: A Framework for Continual Improvement for Standardization
What CDM, CFPP Means to Me
Lifting the Lid Off Mental Health in the Foodservice Industry
Your Menu: At the Root of Cost Control
Routine Food Safety Audits
A Baker's Dozen Tips to Bake Better
The Importance of Professional Recognition
CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - November/December 2023 - Cover1
Nutrition & Foodservice Edge Magazine - November/December 2023 - Cover2
Nutrition & Foodservice Edge Magazine - November/December 2023 - 1
Nutrition & Foodservice Edge Magazine - November/December 2023 - 2
Nutrition & Foodservice Edge Magazine - November/December 2023 - 3
Nutrition & Foodservice Edge Magazine - November/December 2023 - 4
Nutrition & Foodservice Edge Magazine - November/December 2023 - Top 10 Tips for Achieving Operational Excellence
Nutrition & Foodservice Edge Magazine - November/December 2023 - Staffing Strategies for Success: Navigating Labor Challenges in Foodservice
Nutrition & Foodservice Edge Magazine - November/December 2023 - 7
Nutrition & Foodservice Edge Magazine - November/December 2023 - 8
Nutrition & Foodservice Edge Magazine - November/December 2023 - 9
Nutrition & Foodservice Edge Magazine - November/December 2023 - 10
Nutrition & Foodservice Edge Magazine - November/December 2023 - 11
Nutrition & Foodservice Edge Magazine - November/December 2023 - Honoring Individuals While Creating a Cohesive Team
Nutrition & Foodservice Edge Magazine - November/December 2023 - 13
Nutrition & Foodservice Edge Magazine - November/December 2023 - 14
Nutrition & Foodservice Edge Magazine - November/December 2023 - 15
Nutrition & Foodservice Edge Magazine - November/December 2023 - 16
Nutrition & Foodservice Edge Magazine - November/December 2023 - My Recipe for Success
Nutrition & Foodservice Edge Magazine - November/December 2023 - Enhancing Your Food Safety Culture: A Framework for Continual Improvement for Standardization
Nutrition & Foodservice Edge Magazine - November/December 2023 - 19
Nutrition & Foodservice Edge Magazine - November/December 2023 - 20
Nutrition & Foodservice Edge Magazine - November/December 2023 - 21
Nutrition & Foodservice Edge Magazine - November/December 2023 - 22
Nutrition & Foodservice Edge Magazine - November/December 2023 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - November/December 2023 - 24
Nutrition & Foodservice Edge Magazine - November/December 2023 - Lifting the Lid Off Mental Health in the Foodservice Industry
Nutrition & Foodservice Edge Magazine - November/December 2023 - 26
Nutrition & Foodservice Edge Magazine - November/December 2023 - 27
Nutrition & Foodservice Edge Magazine - November/December 2023 - 28
Nutrition & Foodservice Edge Magazine - November/December 2023 - Your Menu: At the Root of Cost Control
Nutrition & Foodservice Edge Magazine - November/December 2023 - 30
Nutrition & Foodservice Edge Magazine - November/December 2023 - 31
Nutrition & Foodservice Edge Magazine - November/December 2023 - 32
Nutrition & Foodservice Edge Magazine - November/December 2023 - Routine Food Safety Audits
Nutrition & Foodservice Edge Magazine - November/December 2023 - 34
Nutrition & Foodservice Edge Magazine - November/December 2023 - 35
Nutrition & Foodservice Edge Magazine - November/December 2023 - 36
Nutrition & Foodservice Edge Magazine - November/December 2023 - 37
Nutrition & Foodservice Edge Magazine - November/December 2023 - 38
Nutrition & Foodservice Edge Magazine - November/December 2023 - 39
Nutrition & Foodservice Edge Magazine - November/December 2023 - A Baker's Dozen Tips to Bake Better
Nutrition & Foodservice Edge Magazine - November/December 2023 - 41
Nutrition & Foodservice Edge Magazine - November/December 2023 - 42
Nutrition & Foodservice Edge Magazine - November/December 2023 - 43
Nutrition & Foodservice Edge Magazine - November/December 2023 - The Importance of Professional Recognition
Nutrition & Foodservice Edge Magazine - November/December 2023 - 45
Nutrition & Foodservice Edge Magazine - November/December 2023 - 46
Nutrition & Foodservice Edge Magazine - November/December 2023 - CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - November/December 2023 - 48
Nutrition & Foodservice Edge Magazine - November/December 2023 - Cover3
Nutrition & Foodservice Edge Magazine - November/December 2023 - Cover4
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