• Repackage meals, take-out options, grab n’go

  • Pop-up groceries

  • Tray delivery changes in some units

  • Reallocate labor resources

  • Mitigate cost increases

  • Plan for supply chain challenges

  • Reanalyze cost/benefit of catering and catered food

  • Slim down menus

  • Reexamine GPO agreements and rebates

  • Use software to monitor and reduce food costs

  • Put up safety signage (i.e. distancing, handwashing and masking)

  • Implement COVID cleaning and sanitizing policies