Do any of the benchmark businesses have lower labor hours than Colleen's FS business?

Can Colleen implement systems or processes that would reduce the overall labor$-$hour requirements and lower her payroll costs? If so$,$ how?

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

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

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

Chinin cef$$Patient n$$tntacan assista ntsVacuumng of aining roaTSAverage hourly re for client FTETotal meslsFood Cost per Meal$-$ActualCaf$$ meat factorsPatient days $[$iess nawborns$)$Total NET Adj Expenses per Patlent DayFood Expense per Patient DayLabor Expense per Patient DayDirect Expense per Patient Day$2\mathrm{.}512\mathrm{.}21\mathrm{.}2$S$10./0$b$51,805$$$2\mathrm{.}41$$$6\mathrm{.}2279,321$S$43\mathrm{.}59$$$16\mathrm{.}75$$$27\mathrm{.}77$$$6\mathrm{.}15$$$16\mathrm{.}20850\mathrm{.}728$$$2\mathrm{.}53$$$52587,600$$$52\mathrm{.}28$$$18\mathrm{.}76$$$32\mathrm{.}4658\mathrm{.}75510\mathrm{.}42479,$F$47$$$2\mathrm{.}32$$$6.$C$785,429$S$44\mathrm{.}6981750823\mathrm{.}02$$$892$$$10\mathrm{.}85400,722$$$2\mathrm{.}61$$$5\mathrm{.}0050,452$S$4429$$$17\mathrm{.}59$$$24\mathrm{.}97$S$6\mathrm{.}38$