Question:
How can you bring the stature of a larger foodservice operation to a smaller program?
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Answer:
Stature—the level of respect people have for a successful person or organization—has little to do with large or small, but rather how people view your operation.
Large foodservice operations have an expanded customer base supported by more human, facility and financial resources, but that does not automatically afford them respect. Respect is something you and your organization earn by offering quality products and superior service and exceeding the customer’s expectations. I have seen many foodservice operations large and small—some immediately catch my eye and others don’t.
A smaller foodservice operation may not be able to have multiple cook-to-order food stations, but could have one great station. It also may be limited in the variety it is able to offer, but should not be limited by the quality of what it is offering or how it is presenting those products.
A smaller location may not be able to attract national brands, but it is able to create its own brand or brands. Many are tired of the national brand scene anyway and appreciate trying something new.
Finally, a smaller operation may not be able to “keep up with the Joneses” on many fronts, but it certainly can meet or exceed in the quality of service and products that larger foodservice operations are offering.
—Jim Korner
Special Assistant to the Senior Vice President for Finance and Business
Penn State University Outreach and Online Education