JGL has significant experience in helping organizations that operate on a management fee basis reduce their subsidy. We have proven methods and tactics that help reduce the high costs of operating an amenity food service program. How does your food cost compare with similar organizations? Do you really need an Executive Chef and a GM? Why do so many departments refuse to use on site catering? Why has labor been skyrocketing in the last few years? JGL will provide an in-depth analysis of the participation rates, sales volume, prime costs and hidden charges to assist in subsidy reduction. Don’t leave money on the table.