Catering opportunities provide a unique opportunity for us to extend our value and food service expertise to our clients. We are routinely asked to host catering functions. Whether it’s a simple coffee break, breakfast pastries, or a working luncheon it is essential that we demonstrate our value as the food service partner through our culinary expertise and attentive service. Catering resources are available on MyCompass to provide a single source to manage your next catering function.
Why it’s important! Having a defined menu helps: • Control food cost • Manage food production tasks • Plan service for seasonal, regional and customer preferences • Document food you are serving
• Cost out menus ahead of using them. Make changes to reduce cost if menu cost is higher than budget. • Use foods listed in Foodbuy Managed Order Guide (MOG). Take advantage of recommended foods such as seasonal recommendations or Opportunity Buys. • Plan food items that use approved recipes. • Enter menus regardless of source into Webtrition Menu Publishing for both cost and nutritional analysis.
Patient Menus: follow policy C0012 Patient Menus in Healthcare Policies and Procedure Manual
Retail Menus: develop retail menus using tools listed here. Your CEC is your resource for expectation and how best to use menu guides and templates • A corporate retail menu , which is regularly updated for seasonal application. • Station guides
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Culinary | 44
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