College dining directors test ways to cut costs

As food and labor costs continue to bite into margins, college foodservice directors are studying ways to rein in their operational expenditures.

From more aggressive procurement negotiations to stricter vendor contracts, smaller portion sizes and increased energy efficiency, directors are scrutinizing their operations for ways to reduce costs.

“In general, we’re trying to figure out what is happening with our food cost projections,” said Dave Prentkowski, director of

Register to view the full article

Register to view this article

TAGS: Archive
Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.