Menu anticipation

Published in FSD Update

Darrick Henry
Dietary Director/Chef
Baylor Orthopedic & Spine Hospital
Arlington, TX

We like for our staff members to dine within our facility instead of patronizing businesses outside. So what we do is create the element of surprise and anticipation. We do this by not making our menu known ahead of time. Ten minutes before we open for service, I email the menu out to all our staff members. By doing this, it creates excitement and great anticipation from our staff to find out what will be offered on any given day. It has caused our staff not to make lunch plans until they find out what is being offered on the menu. It also helps out in those cases when a menu item has been lost and needs to be changed for something else. No one ever knows. 

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