CALA News & Views | Issue 50 | Dining

Understanding Cost Dynamics One of the first lessons in culinary management is

X Protein as a Complement: Shift the focus from protein heavy meals to more balanced plates with starches and vegetables taking the lead. This not only controls costs but also promotes healthier eating habits. How to Leverage Partners Strong partnerships are invaluable in culinary operations because you can optimize resources and enhance your service by collaborating effectively with suppliers and culinary professionals. Leverage relationships with group-purchasing organizations (GPOs) by requesting regular business reviews on purchasing habits to ensure you’re getting the best prices and are maximizing rebates. Maintain strong relationships with vendors, clearly communicate your goals and budget constraints, and identify appropriate automatic substitutions to ensure quality and cost control. Work closely with a registered dietitian to manage special dietary needs efficiently, making smart substitutions without purchasing additional products. Conclusion Providing high-quality meals on a budget in senior living communities requires a strategic approach to cost management and collaboration. By focusing on controllable costs, utilizing KPIs, crafting cost-effective menus and leveraging strong partnerships, you can achieve culinary excellence without compromising quality. These strategies not only help manage your budget and keep team members engaged, but also ensure residents enjoy nutritious and delightful meals every day. g Randall Lonoza leads culinary services for Oakmont Senior Living and Ivy Living . looking for more ways

distinguishing between controllable and uncontrollable costs. This knowledge is crucial for focusing efforts where they matter most and not getting bogged down by factors beyond our control. Controllable Costs Controllable costs include raw food, supplies, flatware, beverages and rental equipment. Efficient raw food procurement is essential to minimize waste. Regularly review your inventory and adjust orders based on menu usage patterns to avoid excess stock. Purchase bulk supplies, including cleaning materials and cooking tools, to save costs. Invest in durable flatware and establish a maintenance routine to reduce replacement costs. For example, using trash can lids with large magnets can help catch silverware that might otherwise be discarded. Negotiate deals for bulk beverage purchases and evaluate the necessity of each rental, exploring the cost benefits of owning versus leasing equipment like dish machines. Uncontrollable Costs In contrast, uncontrollable costs require flexibility to adjust plans as market prices fluctuate. Stay informed about market trends and adjust budgets accordingly. Use data from purchasing analysts or vendors on projected inflation rates to avoid surprises. With rising minimum wages, optimizing staff schedules, cross-training team members and providing growth opportunities in senior living that are unmatched in public facing restaurants are of greatest importance. This approach can attract culinary talent from the restaurant industry to a more rewarding career in senior living. Key Performance Indicators KPIs are vital tools for measuring the effectiveness of your culinary operations. They help you stay on track and identify areas for improvement. Examples of KPIs include food, supplies and labor costs. Review these metrics weekly, monthly and annually to stay within budget, and conduct regular financial reviews to spot discrepancies early. Equally important is resident satisfaction. Gather feedback regularly through table touches and anonymous surveys to ensure meals meet residents' expectations. Best Practices for Writing a Cost-Effective Menu Creating a menu that delights residents while being cost effective is an art. Consider these best practices: X Keep it Seasonal: Seasonal ingredients are typically more affordable and fresher. Incorporate these into your menu to enhance both flavor and cost-efficiency. X Shop for Best Price: Compare prices from different suppliers and consider pack sizes to find the most cost effective options. X Cross-Use Dishes: Purchase ingredients in bulk and use them in various dishes. For example, roasted chicken can be served as an entrée one day and used for soups or salads the next.

to strengthen preparedness? Access CALA’s Emergency Prep Resources. VISIT www.CAassistedliving.org

EMERGENCY Preparedness

JANUARY 2010, VOLUME 1 18 CALIFORNIA ASSISTED LIVING ASSOCIATION