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Dining Costs 10 TIPS


Afh bi Fast Forward


 Kitchen leaders at the property level must understand the num- bers in order to be personally invested.


 Strategies like cooking to order and from scratch can actually save money and reduce waste in dining operations.


 By breaking down individual tasks by time, managers can greatly improve efficiency and better manage staff hours.


i i li i By Adam Stone


Bobby Jeffrey understands his place in the food chain. His is the special sauce that lights the flame under prof- itability. “Food service and food costs become more and more important as senior housing is springing up all over and things are getting increasingly competitive,” says


Jeffrey, director of culinary operations at The LaSalle Group.


22 SENIOR LIVING EXECUTIVE | NOVEMBER/DECEMBER 2015 | WWW. ARGENTUM.ORG


FOR TRIMMING As one of the biggest expenses in senior living operations,


dining weighs heavily on the minds of finance officers. Check out the following strategies for one you may not have tried.


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