CN Executive Update® Spring 2025 Digital Edition Digital

Administration Professional Pathways

Executive Update

Effective Food Cost Management Where To Look For Food Cost Problems By Karen Haghighi, SNS

Four minute read

In Brief: Food service cost management strategies encompassing menu planning, purchasing, inventory tracking, and financial controls to maintain operational efficiency and profitability.

S chool food service operations face the complex challenge of balancing stringent federal regulations with fiscal responsibility while serving nutri- tious meals that appeal to students. Eight critical control areas form the foundation of successful school nutrition programs. From menu planning and procurement to financial oversight and staff development,

1. Menu Management and USDA Compliance Menu management in school food service focuses on implementing USDA meal pattern requirements while maintaining cost efficiency. Programs must document meal components and ensure consistent portions that both satisfy federal guidelines and appeal to students. Key Components of Menu Management School menu management starts with cycle menu planning that incorporates USDA requirements for each age group. Planning should account for seasonal produce through farm-to-school initiatives and USDA Foods allocations. Schools must develop creative menus that balance nutri- tional requirements with student prefer- ences, while implementing promotions to increase participation rates. Regular analysis of meal counts and feed- back helps optimize menu performance. 2. Recipe and Portion Control Successful portion control in school food service relies on standardized recipes that meet meal pattern requirements. Staff must Click to continue

these interconnected systems ensure both regulatory compliance and operational excellence. School nutrition professionals must master these essential components to create sustainable programs that support student health and academic achievement while maintaining financial viability.

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