#3 — Is the operation meeting financial objectives and working at maximum efficiency?
Financial and operational efficiency depend on many factors: marketing, merchandising, promotions and other means to maximize sales; competent food handling, preparation and service; labor utilization; management competence, and contractor’s corporate support, for example.
Our in-depth evaluation of your dining/vending services will show you how well the operation is performing in all these areas, provide innovative solutions to deficiencies and uncover opportunities for performance improvement. Then we’ll work with you and the operator to implement the improvements.
Next question: Does food service management anticipate and respond to changing needs and circumstances?
Talk to us about your vision for your food service operation — Contact Clarion Group
If you answer "no" or "I don’t know" to one or more questions, maybe it’s time to talk to Clarion Group Food Service Consultants: