Del, you don't have a clue on that one.....what really happens....as he told me this am: he is in charge, so he's the one that has to go in when they're closed, the food truck guys like Bix, Reinhardt, etc., just toss it all in the cooler. So he still has to go in, sort it all out, invoice it in, etc. Each day is printed up for the menu, with the RD's and nurse's documenting food counts, as in carbs, sugars etc, on that days menu, to be allocated out to the kids with food allergies, special diets, etc. They get the food in THAT day for the menu, so he can't do a carry-over to the next day.....extra perishables that don't fit into that menu cannot be held; he can carry over some buns, etc., it they are workable into the upcoming menus that are already printed and have the food counts on them. He does all the implementing and cooking. So, he says he has to jumble a lot around, get ready for the NEXT day, and toss what cannot fit into the next 3-4 days food counts. He 's says it's a HUGE waste of food, but that's the way RPS systems does it. That about sums it up...
