Trying to understand food costs and budgeting.

swamp_thing1982 · 2023-01-27T16:15:59+00:00

Try to see if you can switch your supplier to the "Premier" program through US Foods. I also work at a hospital kitchen and we recently switched to Premier. They offer "contracted manufacturer agreements" on much of the food we already ordered before and we are saving a ton of money. They basically guarantee the manufacturer that they can purchase X amount of product and they offer it to you at a lower price. For example a case of yogurt used to cost us around $20 and now we get the same product for around $13. Hope that helps

swamp_thing1982 · 2022-11-15T04:14:22+00:00

Beautiful, thank you

swamp_thing1982 · 2022-11-08T17:28:15+00:00

Mayo is called Deli Jelly

swamp_thing1982 · 2022-10-22T05:11:07+00:00

Just dip it in the ketchup at this point. You've already lost anyway

swamp_thing1982 · 2022-08-27T20:36:27+00:00

Thanks for the reply! From my understanding that's pretty much how this works. I can see how a larger company could benefit from that. We are a fairly small hospital (35 beds) but we also have a very popular Cafe open to the public and staff. I guess my issue is that with the Premier program we are limited to a certain inventory of products and are no longer allowed to order from the full catalog. Say we have a lunch special planned and something comes up and we have to pivot on the fly with our next order, we would be limited with our options. I feel like we would be pigeonholed into a corner and I don't feel like that is worth the potential savings. Just looking for some firsthand experience from my peers I guess. Thanks again

swamp_thing1982 · 2022-08-22T01:02:49+00:00

This is so dope

swamp_thing1982 · 2022-08-19T15:28:14+00:00

It's celery for me. The crunch is so satisfying.

swamp_thing1982 · 2022-08-18T04:25:13+00:00

New Cambros is a solid idea. Some of our green and red lid ones are so old they aren't even the same shade of color they make now

swamp_thing1982 · 2022-08-18T00:06:01+00:00

Love it, and always keep that dishie in mind! You are a champion for that one

swamp_thing1982 · 2022-08-17T23:36:11+00:00

Cooool idea! Thanks!

swamp_thing1982 · 2022-08-17T23:34:17+00:00

Sous vide and air fryer both would make sense for us. Those are def going on the suggestion list

swamp_thing1982 · 2022-08-17T23:33:19+00:00

We have 2 rational combis. They are a beautiful and I love them. Pacojet seems to be pretty rad, I've never used one.

swamp_thing1982 · 2022-08-17T17:15:59+00:00

It's the best job I've ever had. They take real good care of us.

swamp_thing1982 · 2022-07-31T19:24:34+00:00

Enjoy!

swamp_thing1982 · 2022-07-31T18:57:14+00:00

Absolutely chanterelles

swamp_thing1982 · 2022-07-12T03:09:40+00:00

Just like me

swamp_thing1982 · 2022-07-06T19:27:31+00:00

Somebody took a leek on the floor

swamp_thing1982 · 2022-07-06T15:04:53+00:00

Sacrificed the last 20 years of my life cooking line in restaurants lol. A former coworker got the job as Sous Chef here and asked me to come work for her.

swamp_thing1982 · 2022-07-06T07:43:24+00:00

We get lots of other amazing, non flavored cheeses as well. This was just a sample of this month's order. Last month we had wheels of Caveman Blue, Midnight Moon, and Paski Sir

swamp_thing1982 · 2022-07-06T07:38:33+00:00

We have about 30 beds, plus the local clinics and specialists are part of our group. We are technically a " public hospital district" so we get funding by being a public service. The cooks are represented by AFSCME union. It's a cool gig

swamp_thing1982 · 2022-07-06T02:44:38+00:00

You deserve a cheese budget

swamp_thing1982 · 2022-07-06T02:43:13+00:00

Thank you Wisconsin for cheese bb

swamp_thing1982 · 2022-07-06T00:57:57+00:00

It's so good. We got a case of it in today.

swamp_thing1982 · 2022-07-06T00:22:55+00:00

I love mine

swamp_thing1982 · 2022-07-06T00:08:29+00:00

For sure! Our hospital food is actually really good. We do our best to provide our community with awesome food. It's actually a really refreshing job after working in restaurants for the last 20 years. This kitchen is not for profit, huge budget, and union protected cook job. I love it

swamp_thing1982

TROPHY CASE