Food Production

Everyone knows food and what makes a good meal. In a dining room of 100 people, there are 100 definitions of that good meal.

Control of food cost and improved resident satisfaction is grounded in purchasing and food production. Starting with low quality food ensures a poor meal. Starting with high cost food will not improve the meal if there are issues in the kitchen.

Factors that affect the final cost and quality of the meal are:

cook pot

  • Menu choices
  • Ingredients purchased
  • Equipment selection
  • Scaled recipes
  • Staff skill set

Tighter controls in Food Production through consistent use of production sheets, scaled recipes and integrated menus help manage the food cost. Hands-on training sessions, in your kitchen, with an Executive Chef will provide production staff with techniques and skills important to quality food production.

Please contact us for information on how to address your food cost and quality control concerns.