Graphing meals allows you to isolate high cost items on the menu and make adjustments before the meal is served....in the planning stages. An apple for an orange, reducing the center of plate protein item from 8 ounces to 6, might only save a nickle per meal. But multiply five cents by the total number of meals served and the dollars add up very quickly.

Do this for every meal you serve this year and the savings could be thousands, maybe even tens of thousands of dollars for your operation. Whether you run a restaurant, school, college or a personal care home--food service is a pennies business.

Profit....it's all about planning.