There is no such thing as good food on the cheap. This is particularly true in the current climate, where food staples have risen by more than seven per cent in the past 12 months and continue to fluctuate alarmingly. But that is not to say a nursery cannot draw up a realistic budget and stick to it.
Effective food management starts with a strong commitment to healthy eating from owner or manager, and involves meticulous planning and emotional buy-in from all staff. Expenditure on food depends on a whole range of factors, including the menus, how efficiently portion sizes are met, the eating disposition of children, where you buy your food and how you minimise waste.
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