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.

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Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
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Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

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Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

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