Learn from two seasoned professionals how to start building your menu to include more local offerings by understanding your meal costs. Panelists will share their strategies for factoring labor vs. food costs, and how they’ve established goal component costs, and are leveraging scratch-made where possible to enhance flavor, adhere to new nutrition standards, and build skills within their teams.
Presenters:
Barrett Grazioso, Food Service Director, Belchertown Public Schools
Ellen Nylen, Brookline Public Schools
Facilitator: Abby Getman Skillicorn, Massachusetts Farm to School
More information → Meal Costing 101 with Massachusetts Farm to School.
