At the onset of our service with you, Culinary Management Solutions places highly qualified individuals within your organization. Each team member follows specific plans and takes specific actions to ensure the success of your organization.
Corporate personnel give continuous supervision and work closely with assigned management at every facility. Further, Home Office staff members represent CMS on all issues that arise in the operation of the food service program.
2. Trained Management
CMS management personnel are properly trained in food service operations, and they are capable of meeting the requirements of managing their assigned facility.
3. Trained Management
CMS trains its food service talent, personnel such as production cooks, bakers, salad makers, and supervises their productivity to assure that an operation is efficient and effective.
4. Food Cost Control
With quality as a prime consideration, CMS also utilizes up-to-the-minute methods for food cost control to maintain the best possible food cost per meal.
5. Accounting Procedures
CMS uses accounting procedures which allow management to stay properly informed of all costs of an operation.
6. Standard Recipes
CMS uses standard recipes which are popular throughout the South.
7. Methods of Preparation
All CMS operations use standard methods of preparation including proper timing of food preparation as well as prescribed food production methods.
All purchasing is done o a competitive basis with quality as a consideration. The Food Service Manager is responsible for all purchasing in an operation using buying guides consistent with corporate fiscal policies.
9. Trade Discounts and Purchasing Power
CMS allows each operation to take advantage of the company’s purchasing power and trade discounts. All income derived from these sources is credited to the operation’s account.
CMS corporate personnel offer their experience and expertise to sight owners in selecting and pricing equipment which is appropriate for and operation.