Profitability/Cost Control
To help customers better control credit-card processing fees, Gordon Food Service has contracted with a third party to offer competitive rates and services. This third party is one of the nation's largest processors of electronic financial transactions. As a leader in the industry, they offer a wide variety of options to help meet customers' business needs, including: On a foodservice operation's profit and loss statement, food costs are highly volatile and labor is the second largest cost (after operating expenses). So managing these costs is critical to profitability. Gordon Food Service can help. We offer customers two unique tools to help analyze and manage costs: The Gordon Food Service Menu Analysis Tool can review customer's unique menu performance and compare that performance to industry trends. It will identify those items that drive their business and provide key industry best practices to maximize menu performance. Gordon Food Service can also help customers with menu planning, recipe cost control, and creating unique menu items that demonstrate their passion for food. We can suggest themes, recipes, and ideas that customers can make with the equipment they already have. Most operators don't know their labor costs until they're forced to cut weekly paychecks to their employees. Then it's too late for the operator to make any adjustments to their single largest controllable costs. The Gordon Food Service Labor Analysis Tool enables customers to project their labor costs in advance. This proactive spreadsheet can help customers identify key areas for improvement by reviewing their daily and day part analyzed separately by front-of-house and back-of-house. Foodservice operations consume five times the energy per square foot as the average commercial building. And food preparation accounts for 35% of an operation’s daily energy use and costs. Our energy audit provides energy-reducing solutions and a checklist of ways to save energy in the kitchen and dining areas. Gordon Food Service has teamed with Office Depot to save customers time and money on office supplies. Gordon Food Service customers can take advantage of Office Depot's world-class customer service, unmatched product assortment, and consistently competitive pricing—as well as exclusive Gordon Food Service discounts. Our recipe manager tool allows customers to create and store recipes, and set markup per plate. It also helps control food costs, and prints recipes with preparation instructions, nutritional values, cost, selling price, and profits. The Inventory Manager application helps customers optimize their inventory to reduce waste, spoilage, and overstocking. Valuable reports provide a quick way to assess the dollar value of inventory on hand, and a snapshot of business profitability. The School Commodity Tracking System (SCT) provides visibility to all transnational commodity activity. Each school district can review their entitlement balances, order commodity products, and capture all the information required for sales verification. It is an easy-to-use system that tracks and reports all commodity types. This impactful CD available exclusively to Gordon Food Service customers will coach you through increasing school lunch participation. The Cool School Café is an awards program that gives our K-12 school customers the opportunity to earn free marketing and merchandising materials when they purchase qualifying products from participating manufacturers. Rewards include professional development tools, cafeteria equipment, nutrition education materials, student giveaways, apparel, and other promotional material to assist you with your marketing needs.
Tightening consumer spending translates into cost cutting in your business. We have resources available to help customers be as cost-effective as possible.Credit Card Processing
Business Analysis ToolsMenu Analysis
Labor Analysis
Energy Audit Checklist
Office Supplies
Recipe Manager
Inventory Manager
Cycle Menu Management
Cycle Menu Management is a tool designed to help healthcare facilities develop and manage cycle menus, meet nutritional requirements, implement budget control systems, and increase foodservice satisfaction. Customers can choose the modules that are right for their facility: Menu Planning, Production, and Tray Card.School Commodity Tracking System
Power of Participation
Cool School Café
