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

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

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