Controlling Food Service Cost - A Target Approach
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Topics include:
- The T.A.R.G.E.T method
- School Food Service Operations Trends
- Points of Consideration if Your Food Service Operation is in the Red
- Running Analyses & Budget Considerations - Subsidies, Food Cost, Supply Cost, Labor Cost, Purchased Services, Indirect Cost, Fund Balance, Revenue
- Enrollment Shifts
- Making Operational Changes
- Tracking Outcomes
Christopher Ashley
Food Service Consultant, K-12 Consulting, Inc.
Chris earned a Bachelor of Arts in Hotel & Restaurant Management from Mercyhurst College. Chris has 36 years of successful management experience in all facets of the Hospitality Industry with a concentration in food service management. He started his career as Food & Beverage Manager for a corporate hotel in west central Pennsylvania. In less than a year, he was promoted to the largest volume hotel in the corporation.
Since joining Springfield City School District, he has eliminated the department’s deficit spending of $380,000 annually to a positive annual balance of $300,000 - $400,000. Chris has also been recognized by OASBO by being nominated as the Food Service Director of the Year for the years 2011 through 2013 and winning in 2013. The Food Service Department at Springfield City School District continues its strong financial performance to operate with a positive balance, including contributing up to $300,000 each fiscal year to the general fund.
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