Menus That Make Sense: Cost-Savvy Planning for Large-Scale Foodservice

Course overview

**This course is both CDR and CE Broker approved. We automatically report to CE Broker within the same day** After completing this AllDietitians.com course, the participant will be able to: -Apply foundational principles of cost analysis, including plate cost, food cost percentage, and inventory turnover, to institutional menu planning. -Develop scalable recipes and production systems that align with labor capacity, therapeutic needs, and food safety regulations. -Design inclusive menus that accommodate therapeutic diets, cultural preferences, and texture modifications without increasing food or labor costs. -Implement strategies to measure and improve menu performance using key performance indicators, tray waste audits, and satisfaction feedback. -Prepare emergency and adaptable menus that maintain nutrition and safety during staffing shortages, equipment failure, or supply chain disruptions.