Costs in Custody

Weisberg, Karen
November 2005
FoodService Director;11/15/2005, Vol. 18 Issue 11, p18
Trade Publication
This article looks at the way Jim Beach, major correctional officer at the Orleans Parish Criminal Sheriff's Office in New Orleans, Louisiana, has reduced food costs while providing healthy meals for inmates at the nine Louisiana jails that he oversees. In the years since Beach took the position, he estimates that he and his team have reduced food costs by about one-third. In good measure, this has been effected by moving from a four or five-week cycle menu to a six-week cycle. Since doing more with less is an ongoing objective, Beach regularly brainstorms with his nuclear staff including Captain Mary Goodwin, Lieutenant Tyrone Sutherland, Corporal Tourland Levine and Field Officer Tyler Jones. Money and labor saving suggestions are always welcome. One of the best suggestions became a dream come true in 1996 when the two antiquated kitchens were scrapped for a brand new building to house a state-of-the-art central commissary.


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