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More From FoodService Director
Ideas and Innovation
According to the Wall Street Journal, new artificial intelligence technologies are designed to assist HR each step of the way, from recruitment to retention. They scour the internet for suitable job candidates; they take new employees through the onboarding process; they answer benefits questions; and they even scan employee correspondence for signs of unhappiness or counterproductivity. But do they make sense for foodservice operators?
“Anything that can help technology-wise, why not?” says David Hill, director of dining hall operations at the University of New Hampshire. “It...
Ideas and Innovation
In the struggle to identify why restaurant traffic is slipping, some Yoda types have cited growing competition from a gray area between restaurants and supermarkets—the place where alternatives like meal kits and delivery of prepared grocery items have made a home.
Yet their theory is undercut by that market’s still small size, a flyspeck no matter how many boxes of food might be stacked outside young families’ doors. The direct-to-consumer food market may be growing exponentially, but meal kits accounted for only $1.5 billion in sales last year, according to Packaged Facts....
Ideas and Innovation
We installed a ventless hibachi grill in our community that serves multiple purposes. In the evening, up to eight residents can reserve the grill and enjoy a multiple-course dinner made in front of them. We also use the grill to provide free lunch to the employees every Wednesday, and for our cooking classes that are offered to residents.
Ideas and Innovation
We started a paid guest tray meal service a couple of years ago. Parents or guests can purchase meal coupons from our food court and have the meal delivered to the patient’s room whenever they want. Sold in increments of $2, the coupons are only good for room service meals and don’t expire. Parents and guests use the call center to order, and the meals are delivered within 45 minutes.
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