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* 1. Do you know how much inventory you have at your district sites in case of a fire/emergency for insurance?

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* 2. Do you know your meals per labor hour (MPLH)?

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* 3. Do your managers ever forget to order ingredients in recipes?

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* 4. Does under- or over-ordering result in wasted time and money?

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* 5. Do you still file paper production records?

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* 6. Do you want to have more control over what your sites are ordering?

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* 7. Do you know your highest cost recipes/menus?

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* 8. Do you get stressed gathering your data for an administrative review?

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* 9. Do you still have a physical nutrition label or recipe book?

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* 10. Do you have any other comments about your program or initial questions for our team?

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* 11. Please include your contact information so a member of our team can follow up. 

0 of 11 answered
 

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