![]() PA: The most important factors are ease of use, efficiency, durability and cost of the equipment. Deputy staff cannot do what my staff does in addition to their own job assignments it takes a certain number of people to make it work.įE&S: What do you look for when purchasing equipment? I can't slash labor to save money and still get the job done. In addition, it takes a certain number of people to make our operation work. There are many uncontrollables in corrections, such as method of service, which can be expensive and lead to waste issues. All my efforts in corrections are based on a per-meal cost as it relates to the annual budget, as opposed to what my meal cost is as a percentage of bottom line costs as it relates to profit. I have worked in both for-profit and not-for-profit operations. Also, the focus is on per-meal cost as opposed to profit. PA: I never have to worry about having customers. kitchen, which includes dry storage, freezer and coolers and production."įE&S spoke to Atkinson about his operation and the corrections foodservice segment. "We provide tray-style service to two buildings from a 7,000-sq. "We are a short-term-only facility with presentencing inmates," says Philip Atkinson, food service/laundry programs manager at the facility and Region III director for the Association of Correctional Foodservice Affiliates (ACFSA). The Hennepin County Adult Detention Center uses ovens to bring certain menu items back to the proper temperature before placing them on trays and delivering them to inmates.
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