Boosting Accuracy in Your Foodservice Recipe Costs  4/19/2016


During ECRM's Foodservice EPPS event held last week in Atlanta, Mark Kelnhofer, President & CEO of foodservice consultancy Return on Ingredients, provided a review of the foodservice industry and economic data, and then discussed how to apply a unique methodology to discover what producing the menu items for the guest experience really costs foodservice operators, and how to engineer a product for maximum profitability.

The following videos of Mark offer a summary of some key points from his presentation, including:
  • Developing recipe documentation and standards to manage ingredient costs
  • Developing foodservice prep-time standards to cost out recipes
  • Menu engineering to drive costs down and profits up
  • An overview of Return on Ingredients and its services

CONNECT WITH BUYERS AND SELLERS OF FOODSERVICE PRODUCTS:
Contact Sarah Davidson, SVP of Grocery: 440-542-3033

(To see the full playlist from the event, click the menu icon in the upper left corner of the video player)

(To see the full playlist from the event, click the menu icon in the upper left corner of the video player)

Joseph Tarnowski

VP Content
ECRM

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