Y’all, let’s talk about money walking right out your back door. Say you get paid $8 for a meal that costs you $8.15 to make. You lost 15 cents. No big deal, right? Wrong. Watch this: 🍽️ 15 cents x 500 meals = $75 lost in one day 📅 $75 x 5 days = $375 lost in one week 📆 Over a year = $19,500 gone That’s a part-time employee. For some of us, that’s a full-time one. And most programs don’t even know it’s happening. But here’s the one that really hurts. 👇🏾 I worked with an organization that was expecting a $100,000 reimbursement check. They’d already cooked the food and served the meals. But for about 90 days, the paperwork wasn’t done to prove those meals were served. So that check never came. We worked together for about 90 days and recovered around $33,000 of it. That’s a win. But that still left a whole lot of money on the table, all because of a gap in their system. Here’s the lesson: being promised the money doesn’t mean you’ll get it. Your paperwork has to prove every single meal you served. 🎥 I break it all down in the full video here in our classroom: "The Money is on the Table Free Replay" Now tell me in the comments 👇🏾 Have you ever served meals you never got paid for? What happened? — Alana, the Lunch Lady CFO

Meals go out. Money comes in. And everything still lives in your head? For 5 days, we’ll build your program’s operating system, one piece a day: 💜 Money · 🧡 Production · 💙 Purchasing · 💗 Compliance · 💚 Staffing 20 minutes a day. Live at 12:30 PM CT, with replays. Free. 👉 Save your spot: [CHALLENGE LINK] Learn how to get your meal program out of your head and into a system your team can run, without hiring more people or working longer hours, using the 6-Pillar Meal Program Operating System. Then comment “I’M IN” with your program type. 👇

Food prices are still high. If you haven't re-costed your menu, products, and payroll lately, you're not ready for more business. Question 2 of 3. See the full conversation in our free masterclass in the classroom The money is on the table! : https://www.skool.com/foodservice-money-operations-3953/classroom/68a2cdb6?md=2cdaba4162594cd78c60df46a088b2d5

Busy every day. Customers love you. And you're STILL tight on money at the end of the month? You're not alone, and it's not because you're not working hard enough. In this free class, I'm Alana C. Jones, The Lunch Lady CFO (Chief Food Officer), and I show you two things: how to MAKE more money by finding meal contracts most kitchens never see, and how to KEEP more money by plugging the Five Money Leaks™ hiding in your food business. Volume ain't profit. More plates don't mean more money. Let's go find yours. ━━━━━━━━━━━━━━━━━━ WHAT YOU'LL LEARN ━━━━━━━━━━━━━━━━━━ ✅ The 3 numbers every meal business should know ✅ Same contract, different math: why one kitchen keeps $75K and another loses $10K ✅ Where meal contracts get posted, and the 3 questions to ask before you bid ✅ The Five Money Leaks™: Menu, Pricing, Production, Capacity and Revenue Model ✅ How 15 cents a plate turns into $19,500 a year ✅ Your Meal Money Leak Score™ and your First 3 Moves Who it's for: caterers, restaurants, cafés, meal prep businesses, senior meal services, corporate dining, food trucks, and school and childcare kitchens. Different plates. Same math. ━━━━━━━━━━━━━━━━━━ CHAPTERS ━━━━━━━━━━━━━━━━━━ 0:00 Welcome [0:00] If you won a $500K meal contract, would you make money? [0:00] The contract nobody saw [0:00] Different plates, same math: my four chairs [0:00] MAKE IT: Where meal contracts are posted [0:00] Same contract, different math [0:00] KEEP IT: The Five Money Leaks™ [0:00] Leak 1: Menu [0:00] Leak 2: Pricing (the 15-cent problem) [0:00] Leak 3: Production (the extra ounce) [0:00] Leak 4: Capacity [0:00] Leak 5: Revenue Model [0:00] Your Meal Money Leak Score™ [0:00] Two ways I can help [0:00] Questions ━━━━━━━━━━━━━━━━━━ FREE TOOLS + NEXT STEPS ━━━━━━━━━━━━━━━━━━ 🧮 Free Plate Price Checker: figure your true cost per plate in 2 minutes https://platepricechecker.com/ 👥 Join my free Skool community, Foodservice Money & Operations:

Think about how many plates leave your kitchen every single day. Now imagine your team serving just a little more than what your recipe calls for. It might not seem like a big deal, but when you're serving hundreds of meals daily, those small extras can quietly eat away at your profits. And here's the scary part: You could be selling more meals, working harder, and STILL making less money than you should! 😳 That's why knowing your food costs, portion sizes, and actual profit per meal matters. Because making money in foodservice isn't just about how much you sell. It's about how much you actually KEEP. 💰 But portion control is only one piece of the puzzle! Join me for my FREE live class, THE MONEY IS ON THE TABLE, where I'll show you: ✅ Where to find foodservice contracts and opportunities you might be missing ✅ How to evaluate the numbers BEFORE saying yes to a contract ✅ How to spot hidden costs that could turn a promising opportunity into a financial headache Your kitchen works hard enough. It's time to make sure the numbers are working just as hard for YOU! 💪 📅Thursday, October 29 ⏰ 2 PM Central | 3 PM Eastern 💻 FREE Live Class on Zoom + Replay 🔗 Register for the FREE class here: https://findthemoney.offmyplateconsulting.com/ 💜 Want more foodservice money tips, resources, and conversations? Join our community on Skool, where we're talking all things foodservice, money, and operations! 👉 https://www.skool.com/foodservice-money-operations-3953 💬 Comment TABLE below and I'll send you the class registration details! Don't let another dollar slip through your kitchen without knowing where it's going. #TheMoneyIsOnTheTable #LunchLadyCFO #FoodserviceBusiness #FoodCostControl #KitchenProfitability #FoodserviceContracts #OffMyPlate