Question #3

Is the operation meeting financial objectives
and working at maximum efficiency?

Financial and operational efficiency depend on many factors: marketing, merchandising, promotions and other means to maximize sales; competent food handling, preparation and service; labor utilization; management competence, and contractor’s corporate support, for example.

Our in-depth evaluation of your dining/vending services will show you how well the operation is performing in all these areas, provide innovative solutions to deficiencies and uncover opportunities for performance improvement. Then we’ll work with you and the operator to implement the improvements.

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Clarion Group, 88 Ball Rd., PO Box 158, Kingston, NH 03848
(603) 642-8011  

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1. Is the dining service meeting our objectives?
2. Are services satisfying our employees, students and other constituencies?
3. Is the operation meeting financial objectives and working at maximum efficiency?
4. Does the dining service’s management anticipate and respond to changing needs and circumstances?
5. Are the responses innovative, appropriate and effective?
6. Are sales improving? Are costs in line?
7. Are the dining facilities satisfactory for our requirements?
8. Is the financial data we receive complete and accurate in an easily understood format?
9. Do we receive the attention our operation deserves from our dining/vending service contractor?
10. How can we do better?