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From the Blog
How do you feel about selling a la carte items? Can it make a food program more financially viable?
Many food service departments rely on revenue from selling a la carte foods. However, as you increase your investment in facilities, training, and procurement improvements to offer fresh scratch-cooked meals, we recommend actively reducing your department’s reliance on a la carte sales. Marketing your new and improved reimbursable meal choices will produce the meal counts that you need for a healthy food service fund.Read more