Food Service Operations - How to Stop Losing Money in Food Service (CPIM Approved)
Recorded On: 04/29/2021
Fees: $55 (Non-Member) / $30 (Member)
How To Stop Losing Money In Food Service will define and explain the revenue sources and the cost variables that make up a typical school food service operation. Identifying the typical Food Service operation revenue sources and the keys to maximizing them will give the participants the information needed to assess their districts departmental. Participants will gain an understanding of how each of the cost variables have an impact on the operational efficiency of the school food service. Through this understanding of the cost ranges that each of these expense variables should fall into, participants will be able to assess their food service department to determine if they are efficient or not. Strategies will be presented to help the districts to maximize revenue and control expense.
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.