Menu at the Root of Cost Control

Your menu dictates how much it costs to serve food, the labor hours necessary, the skillset of your kitchen staff, as well as the supplies and equipment needed to make it all happen. Bottomline: Your menu is at the root of cost control. Whether you’re writing a new menu or assessing one - let's look at the whole picture from menu planning to procurement, and operations. You'll leave with a step-by-step guide that will help control costs and lead to guest satisfaction.
Learning Objectives: 
  1. Evaluate a cycle menu to uncover cost saving opportunities.
  2. Implement at least 3 procurement and operational practices to influence cost savings.
  3. Discover operational tools and resources to support financial success.
Write your awesome label here.
  • Duration:  1 hour 
  • Accreditation: 1.0 CEU - AND (through 8/29/2024) & ANFP (through 12/31/2024)
  • Type: Monthly Webinar

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Course Activities


Amanda Goldman
Gordon Food Service

Amanda Goldman obtained her B.S. in Dietetics from Miami University and her M.S. in Clinical Nutrition from the University of Kentucky. She completed her dietetic internship at UK Hospital. Amanda is currently the Healthcare Industry Sales Strategist for Gordon Food Service. In this role, she utilizes her background to serve as a segment customer operational and financial subject matter expert for the national healthcare sales team. Prior to this position, Amanda was the System Director for the Catholic Health Initiatives Food & Nutrition Services national program. At CHI, she helped to implement room service dining, healthy food initiatives, as well as a comprehensive malnutrition program. Amanda volunteers on a number of committees affiliated with the Academy of Nutrition and Dietetics. She is also a member of multiple dietetic practice groups and a Past Chair of Management in Food & Nutrition Systems. In addition, she is an Association for Healthcare Foodservice Industry Advisory.

Dana Fillmore, RDN
Gordon Food Service
Dana Fillmore, RDN, received her BS in Dietetics from Eastern Michigan University. She is the Healthcare Marketing Manager for Gordon Food Service where she provides industry guidance shaping sales and marketing strategy within the healthcare and senior living segments, assuring relevant products, tools and solutions to meet customer business needs. Dana has presented on food and nutrition service topics to a variety of national foodservice industry associations, including Argentum Senior Living, Association of Food and Nutrition Professionals, Association of Healthcare Foodservice, and at multiple Gordon Food Service industry events. Dana has served in various capacities for national nutrition and foodservice industry associations, including Past Chair for DHCC, Delegate at Large for the ANFP, and Business Partner Director for Michigan Association of Healthcare Foodservice.
Tiffany Nabozny, RDN, LD
Gordon Food Service
Tiffany Nabozny, RDN, LD is a graduate of Miami University in Oxford, OH, with a Bachelor of Science in Dietetics. Prior to coming to Gordon Food Service, she worked in acute care, K12 and long-term care as Director of Nutrition Services. She has been with Gordon Food Service for over 7 years, where she has served as a Menu Specialist in the Nutrition Resource Center, a Non-Commercial Business Solutions Specialist for the Ohio Valley and Allegheny Valley divisions, and as a Healthcare Sales Manager in the Central Region. She now leads the Nutrition Resource Center as NRC Manager.