Third 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

Italian food hall chain Eataly is making plans for a 2018 initial public offering in its home country, according to a report this week in Financial Times.

The company plans to list shares on the Italian stock exchange in Milan “as early as next year,” Eataly Executive Chairman Andrea Guerra told Financial Times .

Eataly is eager to expand the presence of its massive Italian food emporiums in the U.S., which have helped spur the growing food hall trend . The company has five locations here, with two in New York City and one each in Chicago, Los Angeles and Boston. Financial...

Industry News & Opinion

Students staffing the foodservice department at Rutgers University will soon get an hourly pay bump, as the New Brunswick, N.J., university is raising its wage for student workers to $11 an hour, philly.com reports.

The increase will go in effect Jan. 1 and will impact 13,000 students.

The fight to raise wages at the school was spearheaded by student group United Students Against Sweatshops (USAS), which is continuing to push the university to increase student wages to $15.

The fight for a $15 wage for student workers has spread at schools throughout the country,...

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

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