Cornell Cuts Food Costs

October 2007
FoodService Director;10/15/2007, Vol. 20 Issue 10, p6
Trade Publication
This article reports on the changed food program of Cornell University in Ithaca, New York. The foodservice department calculates its costs by the plate, rather than the entire meal, which allows it to work out peripheral costs and make all cuts possible. These cuts have included changing from a frozen to a fresh burger, saving $40,000 to $50,000 per year. According to senior executive chef Steve Miller, pre-made pizza dough was changed to fresh made in-house. Miller also introduced the Five Star Sub program.


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