Resource Center
Evaluating Your Current Operation
Contracting food service can have a major impact on the quality of food served as well as on your budget – even the entire morale in your facility. This resource is designed to help you create a framework to assure you make an informed decision.
ARAMARK has created a comprehensive “Guide to Contracting” manual that will help you:
- Discover the true cost per meal in your current operation
- Identify any protocols or procedures that are missing or need to be improved
- Determine any future costs or needs that must be considered in your plans
- Analyze your system’s strengths and weaknesses
Self Evaluations Checklist
To get started, view the Self Evaluation Checklist to help you assess your current operations, performance and costs. Download the Self Evaluation Checklist from our Guide to Contracting manual.
Calculating Cost Per Meal
We’ve made it easy for you to calculate your actual cost per meal with a simple worksheet. Download ARAMARK’s Calculating Cost Per Meal* worksheet from our Guide to Contracting manual.
Request “Guide to Contracting”
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