Aramark Consolidates Divisions

June 16—Aramark has consolidated its Aramark North America Food,
Hospitality and Facility Services division with Aramark International
into a single organization called the Global Food, Hospitality and
Facility Services Group.
This consolidation follows the recent integration of the WearGuard unit from Aramark’s Uniform and Career Apparel business into its Uniform Services retail unit.

 

With these changes, the company announced changes in management. Andrew Kerin, formerly president, Aramark North America Food, Hospitality and Facility Services, has been named group president, Global Food, Hospitality and Facility Services. Ravi Saligram, president, Aramark International, will become globalization officer. Fred Sutherland, Aramark’s chief financial officer, will serve as group executive, Aramark Uniform and Career Apparel.

 

“Aramark has a long history of continually transforming itself to meet today’s challenges, as well as to better position ourselves for the new opportunities of tomorrow,” Joseph Neubauer, chairman and chief executive officer said in a press release. “Our global footprint has grown to 22 countries whose economies represent more than 70 percent of the world’s GDP. I am confident that these changes will better position our business to develop leaders attuned to global requirements, expand sales and margins, enhance customer satisfaction and provide our people with the tools they need to win in the marketplace.”

More From FoodService Director

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

FSD Resources