BUSINESS SOLUTIONSA TOTAL-SYSTEM APPROACH TO COST MANAGEMENT.

HEALTHCARE OPERATORS, WHAT ARE YOUR

BIGGEST CHALLENGES?*

NEW DISHES AND NEW MENU IDEAS

FOOD-COST MANAGEMENT

MANAGING THE ANNUAL OPERATING BUDGET

DIETARY NEEDS OF THEIR CONSUMERS

LABOR COSTS

*SOURCE: DATASSENTIAL

71%

60%

58% 55%

63%

US Foods® Business Solutions is a series of integrated diagnostic tools. Use them in partnership with our seasoned Business Solutions Specialists to gain a comprehensive financial overview of your department. Using them together, you’ll discover new ways to lower your costs, improve your efficiency and increase your revenue flow.

BUSINESS SOLUTIONS SPECIALISTWith years of foodservice experience, your Business Solutions Specialist is adept at identifying cost-saving opportunities and helping your foodservicedepartment develop and implement the necessary strategies to improve your operation and increase revenue. Our team of specialists has tools to help you track and analyze your key financial and operational numbers.

HOW TO GET STARTED? Business Solutions is available at no charge, exclusively to US Foods customers.

For more information about the entire Business Solutions portfolio of Cost Management Solutions, email businesssolutions@usfoods.com or contact your US Foods representative.

REDUCE YOUR COSTS. INCREASE YOUR PROFITABILITY.

PLAN HEALTHY, TASTY MENUS. KEEP COSTS IN CHECK.BLUEPRINT MENU MANAGEMENT SYSTEM®The BluePrint Menu Management System is a menu- and resident-management tool designed to help operators plan a delicious, resident-driven menu while monitoring cost, optimizing production and improving consistency throughout the foodservice operation.

This easy-to-navigate tool provides: • Flexibility: Online access to customizable menus, recipes and

therapeutic diets• Cost control: User-specific cost, production and

purchasing capabilities• Real-time reporting: Nutritionals, diet spreadsheets, at-a-glance

cost reports and more• Optional Tray Card or Tray Ticket applications for managing

resident data

HOW DOES IT WORK?• Contact the BluePrint Menu Team to get started• Participate in virtual training sessions, which are accessible 24/7• Log in to the BluePrint Menu Management System

to gain access to: • 12,000+ pre-existing recipes• 30+ pre-existing menu templates• 22 pre-existing therapeutic diets

• Customize menus and recipes as needed based on resident feedback, nutritional goals and Price Per Day parameters

OF HEALTHCARE MENUS ARE INFLUENCED BY THE DIETARY NEEDS OF CONSUMERS

OF HEALTHCARE OPERATORS RATE NEW DISHES AND NEW MENU IDEAS AMONG THEIR BIGGEST CHALLENGES

71%

63%

EXPOSE HIDDEN COSTS. INCREASE SAVINGS.

Baseline is the most comprehensive market-proven financial diagnostic and benchmarking tool in the healthcare industry today. It exposes hidden costs and identifies specific cost-saving opportunities, giving you a road map to a stronger fiscal future.

HOW DOES IT WORK?We work with you to explore every aspect of your foodservice operation, producing a complete financial analysis of:

• Raw food costs • Labor productivity • Food and supplies • Floor stock • Catering

• Cost per patient day • Cost with observation

days included • Network reports • Retail operations

• Reduce costs• Build revenue• Enhance productivity• Drive operational success

We then help you interpret the data and create an action plan, including strategies to:

OF HEALTHCARE OPERATORS RATE LABOR COSTS AMONG THEIR BIGGEST CHALLENGES

RATE MANAGING THE ANNUAL OPERATING BUDGET AMONG THEIR BIGGEST CHALLENGES

55%

58% BASELINE®

COST-MANAGEMENT MADE EASY.

The customized Product Selection process helps you reach your cost-management goals through effective purchasing techniques. We help you:• Identify the top-volume items that comprise 80%+ of your food

and supply budget • Capture easy, unrealized savings • Consolidate money-saving buying patterns • Maximize the value of your purchasing agreements

HOW DOES IT WORK?Your foodservice program’s manufacturer agreements deliver dramatic savings on high-quality products.

Collectively, the agreements provide participants with lower cost of goods, reducing their foodservice departments’ overall food and supply costs.

Our Business Solutions Specialist reviews your purchases and recommends cost-effective alternatives and savings opportunities available through your manufacturer agreements.

It’s fast and easy to implement. Savings can begin with the very next order, and will increase substantially as your foodservice team completes the process and implements additional substitutions.

OF HEALTHCARE OPERATORS RATE MANAGING FOOD COSTS AMONG THEIR BIGGEST CHALLENGES

60% PRODUCT SELECTION™

IMPROVE PROFITS, GROWTH AND CUSTOMER SATISFACTION.

Caféssentials is a retail-program development tool designed to improve aesthetics, return on investment and revenue flow. It helps you understand how to:• Optimize the success of your retail food operation • Deliver revenue growth • Increase profitability • Improve customer satisfaction

HOW DOES IT WORK?You and your Business Solutions Specialist will:

Establish a baseline. Get a clear picture of where your business is, operationally and financially.

Set a target. Develop a plan for meeting your goals, implementing creative uses of:• Pricing strategies • Staff training • Retail promotions • Menu planning • Points-of-service survey and

operational analysis

• Marketing communications • Equipment and furnishings • ROI analysis

Measure your success. Gauge and track your progress toward your goals.

OF HEALTHCARE OPERATORS RATE NEW DISHES AND NEW MENU IDEAS AMONG THEIR BIGGEST CHALLENGES

71% CAFÉSSENTIALS®

KEEP FOODSERVICE COSTS ON TARGET.

Reach your Per Resident Day (PRD) targets with TrendView: a web-based process created to help senior living companies control foodservice costs.

HOW DOES IT WORK?Cost Variance Analysis By analyzing your US Foods® purchase and census data, we highlight how changes in product price, purchase volume and census are affecting your business.

Performance Comparison We compare the performance of your facilities that have similar profiles and budget targets. When you clearly see which have the highest and lowest food and supply costs, and the reasons for those differences, you’re better able to reduce expenses.

Problem Identification We focus on categories and products that cause negative trends and drive PRD cost shifts. Then you can take quick action through waste control, product conversion, menu change and more.

OF HEALTHCARE OPERATORS RATE MANAGING FOOD COSTS AMONG THEIR BIGGEST CHALLENGES

60% TRENDVIEW®

STRENGTHEN YOUR COST-MANAGEMENT EXPERTISE.

The Financial Operating Report is a tool designed to strengthen cost-management practices. It provides:• A framework for recording key financial and operational data

to help shape priorities and goals• A data-collection tool to track meals, expenses, productivity, cash

and non-cash revenues• A “spend-down” component for comparing spending to budget

on a monthly and year-to-date basis• A detailed monthly summary of total costs (food, supplies and

labor) that calculates cost per meal, cost per patient day and a year-to-date financial rollup

HOW DOES IT WORK?• Once the profiles for your operation are set up, you enter your data• Update it weekly or monthly• Print the monthly recap and trend reports• Use them to validate action steps with your leadership team

OF HEALTHCARE OPERATORS RATE LABOR COSTS AMONG THEIR BIGGEST CHALLENGES

RATE MANAGING THE ANNUAL OPERATING BUDGET AMONG THEIR BIGGEST CHALLENGES

55%

58% FINANCIAL OPERATING REPORT™

© 2017 US Foods, Inc. 06-2017 NAT-2017061403