What is your "per plate" food cost – is it more than you would like it to be? We have developed a proven program that works! This program is not taught at any culinary school and is not something that your vendors want you to know.
Spend a week of intense, on-site study with hands on instruction from a master buyer with over 48 years experience in the food industry.
IT IS POSSIBLE TO SAVE 5-50% ON FOOD COSTS PER YEAR!
Our program will answer these questions for you. Included is a week of intense, hands-on training in the following areas:
- The 4 Levels of Buying
- Bottom Line Buying
- Comparison Buying
- Building a Buying Program
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We work with camps to teach better buying programs. Some of the techniques we teach include:
- How many vendors to use
- How to set a buying program
- How to figure per plate food costs
- How to figure per plate labor costs
- Using a centralized buying program
We have worked with universities to lower
food costs through controlled buying programs,
contract agreements, primary and secondary vendors agreements,centralized buying program and reduced delivery times.
We have also worked with churches on how to buy and get the most from their food dollar.
- What is food safety, product flow
- What is sanitation
- What is possible at your facility
Our proven methods have worked for universities, camps, churches and restaurants of all sizes. One camp saved $100,000 in the first year utilizing our methods. Another university was able to complete a $350,000 turnaround in only 6 moths!
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