Onsite dining departments that operate central production kitchens often don’t make full use of the facility’s capacity, which means there’s extra revenue generation potential sitting there. At Ohio University (OU), they decided to do something about that, so a few years ago the school’s dining department approached local produce vendor Produce One with an offer to process products for it in the OU central kitchen. After all, the kitchen already had produce chopping and dicing as well as
Ohio University Dining
Extra capacity equals extra income for college
Ohio University’s production operation serves several outside clients to generate revenues of $214,000 in the latest fiscal year.