Courtesy of the National Turkey Federation
Online resources from the turkey industry will help students better understand how to deliver customer satisfaction while contributing to a healthy bottom line amid a “perfect storm” of challenges for operators.
The lean economic times the foodservice industry is currently facing requires a careful evaluation of daily operational practices. Restaurateurs need to look for ways to trim costs, reduce waste and maintain a steady customer base in this environment of sharply higher commodity costs, soaring fuel prices and continued food price inflation. Meanwhile, restaurant guests are squeezing their own food budgets, and when they do dine out, they look for value on menus.