$6.$ Do any of the benchmark foodservices have lower expenses in any of the major categories of food and supplies? If so$,$ which ones?

$7.$ What purchasing practices could Colleen implement to lower her food and supply costs $($i$.$e$,$ group purchasing, prime vendor, etc.$)?$ Explain your answer.

$8.$ What utilization practices could Colleen implement to lower food and supply costs $($i$.$e$.,$ recipe standardization, portion control, etc.$)?$ Explain your answer.