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
