Foodservice directors are likely already aware of their facility’s key numbers and with benchmarking studies they can compare themselves to other facilities.
ANFP’s Benchmarking Program uses a standard formula to calculate per patient day costs. The formula takes into account not only patient meals served but also calculates retail meal equivalents and raw food cost meal equivalents. Each of these areas is calculated into total meals served to arrive at a standardized industry benchmark.
To view all ANFP Industry Insights, click HERE.
To learn more about ANFP’s Benchmarking Programs, click HERE.
