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Case Studies

Real Challenges. Real Results.

From struggling margins to streamlined kitchens, see how CCB Culinary Solutions has helped foodservice operations transform their performance.

–18%

Food Cost

Cost Control

Local Hospital Cuts Food Cost by 18%

A 400-bed regional hospital was running food costs above 38%. Through a full cost audit, vendor renegotiation, and menu re-engineering, we brought costs down to under 32% within 90 days — without sacrificing patient satisfaction scores.

Cost ControlMenu EngineeringHealthcare

+30%

Margin

Menu Engineering

Fast-Casual Concept Relaunches with 30% Higher Margins

A fast-casual operator with declining traffic needed a full menu overhaul. We redesigned the menu architecture, introduced high-margin signature items, and retrained staff on upselling techniques — resulting in a 30% improvement in contribution margin.

Menu EngineeringStaff TrainingFast Casual

99%

Pass Rate

Health Inspection

Multi-Unit Operator Achieves Perfect Inspection Scores

After a series of failed health inspections across three locations, we conducted a full compliance audit, implemented HACCP protocols, and delivered hands-on staff training. All three locations passed their next inspection with perfect scores.

Health InspectionComplianceMulti-Unit

–25%

Food Waste

Kitchen Operations

University Dining Reduces Waste by 25%

A university dining program was losing thousands monthly to food waste and inefficient prep workflows. We restructured production schedules, introduced batch cooking standards, and implemented a waste tracking system that cut waste by 25% in the first semester.

Kitchen OperationsSustainabilityHigher Ed

–52%

Turnover

Staff Training

Hotel Restaurant Cuts Turnover in Half

High turnover was costing a hotel F&B operation over $80,000 annually in recruiting and retraining. We redesigned onboarding, introduced a structured skills development program, and built a kitchen culture framework that cut turnover by 52% within one year.

Staff TrainingCultureHospitality

+40%

Catering Revenue

Marketing

Independent Restaurant Grows Catering Revenue by 40%

An independent restaurant had untapped catering potential but no strategy to capture it. We developed a catering menu, built a sales process, created marketing materials, and trained staff — growing catering revenue by 40% in the first six months.

MarketingRevenue GrowthIndependent

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