FoodCost ChefTips
PATIENT DINING
Forecast
Validate that the patient menu has been accurately forecasted in Webtrition and matches the diet census.
Production Sheets
Use production sheets for all meal periods and appropriate portioning utensils match the production sheet.
Scaled Recipes
Scaled recipes are used and match production sheets. Ensure cooks have the proper recipe to produce according to what is needed.
Batch Cooking
Always batch cook to ensure the highest quality food and to eliminate potential waste.
Items include scrambled eggs, fresh vegetables, grill items, etc.
Portioning
Validate correct portions are served. Check portioning utensils and that high-cost proteins are portioned accurately.
Tray Cost
Validate that the budgeted tray cost in e-Finance matches the tray cost in Webtrition.
Omelets
Omelets are one of the most commonly over portioned items. Validate recipe accuracy and proper portioning.
Grill Items
Always validate that grill items such as burgers and chicken breasts are being batch cooked to eliminate waste and additional cost for patient feeding.
Center of the Plate Proteins
Validate center of the plate proteins (beef, turkey, pork) are properly portioned. Over portioning of these items will add up quickly and create significant cost increases.
Condiments
Validate that the appropriate amount of condiments is served and matches the diet spread. For instance, look for 2 syrup on a tray on pancake day, the appropriate serving is 1 PC of syrup.
Chicken Breast
Validate a 4oz. chicken breast is served on patient trays and not a 5oz. chicken breast. Save on average $.65 per breast.
Tyson Even cook is the preferred 4oz. chicken breast to purchase.