Business Insights

How To Calculate & Manage PRD

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Meeting Per Resident Day Costs (PRD) is crucial to managing your senior living facility’s dining budget.  Establishing and tracking a PRD will allow for more creative menuing and permit the use of higher-quality ingredients.

To start, determine your PRD goal.

PRD is the amount spent on food per resident per day and is based on the facility’s census. According to the Association of Nutrition & Foodservice Professionals (ANFP) 2021 Benchmark Survey, the average PRD in Shamrock customer regions (AZ, CO, NM, CA, ID) is $6.52. The low is $5.57 and the high is $8.25.

Once a PRD goal is established, the next step is to adopt best menu management practices to help ensure PRD goals are being met.

With Menu Wizard+, shopping lists are customized based on usage and preferred Shamrock Foods vendor items to meet residents’ nutritional needs, maximize every ingredient and reduce waste. Cost and PRD reports are generated according to set menus and shopping lists. And our ordering reports and training helps facilities by providing accurate orders based on menu and census to ensure PRD goal is met.

Getting your PRD up and running is just the beginning. It’s best to evaluate these metrics monthly and Menu Wizard+ makes it simple with easily understood reports and all your facility’s data available at the click of a mouse.

To track your facility’s monthly PRD, use the following example with your unique numbers:

  • September = 30 days
  • Residents = 50
  • 30 days x 50 residents = 1,500 resident days
  • September raw food cost (not including supplements and non-food supplies) = $10,000
  • $10,000 divided by 1,500 resident days = $6.67 PRD

To get started, contact your Shamrock Foods Sales Representative or email MenuWizard+@shamrockfoods.com for more information.

*Shamrock Foods is a proud corporate partner of ANFP, which offers free participation in its benchmarking survey through October 31, 2021. Topics in the survey include facility demographics, key financial statistics, foodservice operations, nutrition information and much more. Learn how to participate at https://www.anfponline.org/news-resources/benchmark-program.

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