Tag: Food cost management

According to a 2021 benchmark survey by the Association of Nutrition & Foodservice Professionals, the average raw food cost Per Patient Day (PPD) for skilled nursing facilities typically ranges from $5.35 to $7.41. Understanding how to calculate PPD for food is a critical skill for dietary managers, ensuring financial oversight and operational efficiency in healthcare and institutional settings. This calculation provides a powerful tool for monitoring and controlling raw food expenses relative to the number of people served.

Studies show that fruits and vegetables can lose a significant portion of their nutrients due to long-term storage and transportation, proving how seasonal ingredients can be beneficial for a health food menu by ensuring peak freshness and nutrition.