Discover how your management style influences your cafeteria’s bottom line—and how simple changes can save money, improve operations, and support your staff.
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Every decision you make as a kitchen manager affects your cafeteria’s finances. Whether it’s how you manage staff, track inventory, or reconcile your reports, small actions can lead to big savings—or costly mistakes.
In this interactive course, Kitchen Management Operations: How They Impact Cafeteria Finances, you’ll follow three school nutrition managers—Barb, Irma, and Danny—as they navigate the daily challenges of running a kitchen. You’ll analyze their choices, uncover cost-saving strategies, and reflect on your own management style.
By the end, you’ll have built an actionable plan to strengthen your program and ensure its financial success.
Improve Your Program's Finances Today
