Ayear or so ago, Ohio University faced what most foodservice providers faced as food prices rose rapidly, driven by poor weather and escalating fuel costs. For OU, this was the companion piece to a double whammy, pairing with a labor cost escalation brought about by the state's mandated rise in minimum wage, which increased student labor costs by an annual rate of almost six percent in three years since the law's inception in January 2007. Over the past year, the rise was a more ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.