Our subsidy is out of control! What can we do to fix it?

The easy answer could be that the current food service operator is not managing the account properly. But, in fact, there are many factors that can potentially affect the annual subsidy amount. The first course of action should be to have an assessment done of your operation. Catering expectations, site population, participation, inflation, frequency of price increases, operating hours, staffing levels and menu variety all play a part in the financial health of the operation. It is important to take a comprehensive approach to understand the status of the account and to assess the goals that you, as a company, have for your corporate dining program. It is also important to make sure your contract terms are consistent with industry norms as there can be many hidden fees in contract dining. Understanding the big picture is important so that achievable expectations for the future can be set.