If your district isn’t taking advantage of the USDA’s commodity processing program, you’re not alone. Only about 25% of K12 sales are made through this program. Why? Many districts simply aren’t aware of the savings and logistical advantages of commodity processing for popular items like French fries.
The statistics are staggering: 86% of consumers are using eating off-premise at least monthly.1 And a third are using it more than they did a year ago.2 Even more exciting is that food delivery is expected to grow in the double digits - -12% per year over the next five years.
Starting a life-long habit of eating fruits and vegetables in childhood leads to healthy eating as adults.
Controlling your labor costs is one of the most important elements of running a restaurant – a metric you need to keep track of all the time. Because for many restaurants, labor is the highest restaurant cost every day.