AHF’s most recent webinar, sponsored and presented by Gordon Food Service, focused on the topic “Menu at the Root of Cost Control.” Dana Fillmore, Healthcare Marketing Manager, Amanda Goldman, Healthcare Industry Sales Strategist, and Tiffany Nabozny, Nutrition Resources Center Manager, all from Gordon Food Service spoke to attendees about how an operation’s menu can dictate so many things, such as your budget, labor hours, and the equipment and skillset of kitchen staff needed.
After providing an overview of a few hot button issues and the top challenges facing the industry currently, the panelists took a deep dive into cost management strategies surrounding menu creation and how aligning menus can help you reach department goals. They discussed how the supply chain impacts both inflation and menu planning, what you can do about that, and how to optimize product usage by cross-utilizing products, maximizing purchasing contracts, and reducing product sourcing needs.
Finally, the panelists provided insights and spoke to the importance of being able to measure outcomes, knowing your numbers, and the value in benchmarking. They suggested undergoing operational evaluations on a regular basis that focus on menu and food production, operations and waste reductions, and finances.
AHF provides many tools and resources to our members to assist with menu creation, recipe development, and financial templates, which can be found in our Document Library and Recipe Index. Also, if you aren’t currently utilizing AHF’s Benchmarking Express program, learn more about how this robust tool can help you know your numbers and demonstrate the value of your department to leaders.
If you didn’t get a chance to attend this live webinar, be sure to watch the webinar recording, which is exclusively available for AHF members. Earn continuing education credit through The Academy and ANFP after completing the webinar. Visit AHF’s Online Learning Center to watch this webinar and to watch any of our on-demand webinars.