Second Annual "The Best..."

Employees

Training exercise we’ve done
DISC Training, which is training based on a four-quadrant behavioral model to examine the behavior of individuals in their environment or within a specific situation. Armed with the knowledge relating to how people respond to information and situations, people can transform their interactions and it provides a platform for understanding and improved communication.
—Tod Nissle, vice president of operations for Compass Group, Microsoft, Redmond, Wash.

Employee recognition program I’ve seen
The Black Linen Award program was developed after a university’s executive unique customer service experience. Ernie Huff, associate vice president of student financial and administrative services, was eating breakfast in a hotel, wearing dark slacks. After the waiter took his order, the waiter removed the white linen napkin that had been on the table. When the waiter returned, he placed a black linen napkin on the table. “Why?” Huff asked. The waiter said, “I noticed you are wearing dark slacks and the white napkin would have left lint on them.” [Huff] shared this experience with us to illustrate that great service is a result of three things: anticipating customer needs, finding solutions to those needs and acting promptly. To recognize an employee for his/her outstanding commitment to exceptional service, recipients of the recognition receive a beautiful black linen napkin encased in a wooden frame.
—Rafi Taherian, executive director of Yale Dining, Yale University, New Haven, Conn.

The best thing I’ve learned from a younger colleague
How to exploit social media in marketing to our customers.
—Bill Marks, director of food and nutrition services, Hennepin County Medical Center, Minneapolis

Team-building exercise we’ve done
Our managers prepare menu items in teams at our meetings. It gives them a chance to interact on the best way to prepare for why the kids would or wouldn’t like the items and what changes could make the item healthier or taste better. Anytime you can have your team interact about changes in your department, the change usually has a better result.
—Gail Koutroubas, food service director, Andover Public Schools, Andover, Mass.

More From FoodService Director

Industry News & Opinion

Foodservice operators and other employers in New York City are adjusting to a new law that enforces paid time off for staff who have been the victims of certain crimes.

Called paid safe leave, the benefit is believed to be among the first of its kind in the nation. A more limited version has been in effect in Minneapolis since last summer.

The New York law applies to employees who have been the victims of actual or threatened domestic violence, unwanted sexual contact, stalking or human trafficking.

Workers can also opt for safe paid leave if a member of their...

Industry News & Opinion

A Massachusetts bill to end lunch shaming has been stalled in the House, reports South Coast Today.

The House chair of the Education Committee voted on Tuesday for further study of the bill, which would prevent schools from throwing away hot lunches and/or serving an alternative meal to students behind on lunch payments. Under the bill, schools would also be unable to bar students with unpaid balances from participating in extracurricular activities.

Additionally, the bill asks schools to take action in reducing families’ meal debt by helping families apply for free or...

Industry News & Opinion

The University of California, Santa Cruz is converting its Cowell Coffee Shop into a “multi-service basic needs cafe” to aid students facing food insecurity .

The new cafe is being created through a partnership with dining services, the school’s center for Agroecology and Sustainable Food Systems and UCSC’s Cowell College. Due to open at the start of the fall semester, the lower part of the cafe will continue to be a study space for students (with free coffee and tea) and will also host nutrition and financial wellness programming.

Upstairs, the kitchen will be used as a...

Managing Your Business
quitting job

What prompts foodservice managers to clean out their offices and head out with a last paycheck? A new survey suggests the triggers may be changing with the times.

The canvass of 2,000 restaurant professionals, conducted by placement firm Gecko Hospitality, shows lifestyle issues abounding among the top 10 reasons for parting with a restaurant employer last year.

Here are the gender-specific lists:

Top 10 reasons female managers leave

1. Better opportunity

2. Unemployed

3. Relocation

4. Not satisfied

5. No growth

6. Long...

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