[Mail_treas] Food Service KPI's

[John Kahmann]

Some responses are still coming in but I though I would share what I have
so far.

Most responses are general comments to look hard at items like: hours,
wages, benefits, menus, and supply costs.

There were 2 specific metrics that were suggested from a few sources:

First, Wages&Benefits as a percentage of Revenue and Supplies as a
percentage of revenue.  Both should be 40%

Second is a productivity measure:  Labor hours per meals served.  The
formula is total daily meals served / daily labor hour.  The suggested
metric should be between 18 and 30 meals per hour.

Other suggestions include:
Building menu around commodity foods
monitor participation and develop a strategy to increase participation
pricing of ala cart items

Special thanks to Shelby, Piqua, and Franklin City.

Hope you find this useful.

-- 
John M. Kahmann
Treasurer/CFO
Gibsonburg EVS
Office: 419-637-2479
Fax:  419-637-3029
Cell:  419-290-4985

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