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  • We run a 45% food Cost and a 5% supply cost = 50% We are not driven by Administration on our pricing strategy however, our intent is for pricing to be low average compared to our local competitors (area hospitals and restaurants). Our retail ...

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  • Our goal is to have food costs average 40% of the food cost. It is difficult to get across the board price increases approved by administration so when we add a new item, so we purposefully make sure we price new items with our margin goal in ...

Upcoming Events


  • AHF Webinar - Behavior Engineering: Getting Folks to Eat Healthier

    The November 2017 AHF webinar "Behavior Engineering: Getting Folks to Eat Healthier" may be downloaded HERE .

  • Call for Presenters and Topics Now Open

    We are looking for speakers to present at the 2018 Annual Conference. If you are interested in presenting or would like to recommend speakers and/or topics, please submit your proposals using this link .

    Deadline to Submit is Thursday, November 2nd.

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