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RECIPES are the corner stone of a well-designed menu. Their development is critical  


Develop recipes with a registered dietitian. The dietitian will ensure that you are meeting the 


 process, but the work done in the development stage will pay dividends in the long term.


As you begin the process, consider the amount of production labor and level of expertise -  the menu and recipes.


Once you have developed your menus and recipes, it is critical to hold your team responsible for following the daily menus and utilizing the recipes.


PRODUCTION and portion con- trol are critical components of a well-run food ser- vice oper-


ation focused on resident satisfac- tion and cost. Production sheets should accompany the daily rec- ipes. These sheets should state the amount of product that needs to be produced and the correct portion size. Consistent use of production sheets and logging of this information will help the oper- ator understand the popularity of food items and if overproduction 





WASTE or poor production skills. Pre and post-waste in foodservice opera-  as high as 6 percent.


A manager can begin to make adjustments to production and menu items by evaluating the leftovers and waste daily. Review with your teams on a meal-by- meal basis the amount of pre- and post-waste. US Foods has entered into a partnership with LeanPath®, a technol- ogy company providing software capabilities the help you to track waste and its associated cost. By uilizing scales and fully in- tegrated software clients can begin to measure post waste. Leftovers, scraps and production waste are measured at the end of each meal. All recipes and ingredients have a production cost associated with them and the waste is measured based on the reci- pe cost. Routine measurement of waste brings a keen awareness to issues such as over pro- - pe compliance. Reducing waste is a matter of changing behavioral habits in the kitchen.


Continued on page 44 SEPTEMBER/OCTOBER 2016 / SENIOR LIVING EXECUTIVE 43


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