Posted by Mary Ellen McCandless
This week’s question about managing an onsite cafeteria comes from the Facilities Management Group on LinkedIn.
Has anyone that manages facilities with an onsite cafe ever gone from a managed service to in-house or vice versa? I’m curious how it effected your subsidy or cost/customer with a service vs. company staff. We currently have a service company but I feel I could get a better product for less with my own staff.
Assistant Vice President, Facilities
Security Service Federal Credit Union
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