In the world of commercial food service, the profit margins are razor thin. Fast food operations tend to be lower at -1.5% and full serve restaurants, that charge more, can have a higher profit of up to 6%. In institutional food service profit isn't the goal, but meeting a tight budget is a necessity. What ideas have you seen or heard of or read about where food service are trying to minimize costs to maximize that profit margin? Find a news article or give a specific example that you find interesting and write a short explanation: What is the idea? (1 mark) How would it reduce cost / improve profit margin? (1 mark) What are some of the challenges to implementing this? (ex. Why isn't everyone already doing it?) (2 marks) 1 mark for clarity of the post.