After researching Aramark Dining Services’ website, and discussing our own experiences, we discovered that Aramark uses cost leadership to operate. The cost leadership strategy is beneficial to a company because it has the lowest cost in the industry. The dining service goes through rapid change and has specific ways in which they function on a daily basic. Due to elements such as the strategic target, basis of competitive advantage, product lines, production and marketing emphasis, the strategy a company chooses to have is relative to its goals and characteristics. The only true way to understand the strategies of two companies is through experience. After spending much time at Daly’s, the Rider University cafeteria, we concluded that there are definite traits of the company that directly correlate to the aspects of cost leadership. There is a broad section of the target market that Aramark focuses on, which is the Rider University student body consisting of both graduates and undergraduates. Before Aramark Food Service, Campus Dish had a different way of food distribution, but changed it to lower costs in the industry. Aramark, like almost all food services, attempts to keep their costs down. For instance, in the beginning of 2010 we believe that there was a large amount of food wasted. Even twenty minutes before closing time employees would be continuing with the preparation and cooking of food. It was not smart to continue to cook and serve food at this time because there were less and less people entering the dining hall. To change this and lower the cost of food being wasted, Aramark now has a new machine where the chef’s and employees digitally order food that needs to be refilled. The employee may see that the amount of vegetables, for example, are getting low, and simply can order more to be cooked by touching a button. Another way that costs are