Luby's Culinary Services partners with MD Cress & Associates

Jan. 12—Luby's Culinary Services, the contract food service division of Luby's Inc., announced a partnership with MD Cress & Associates, a national healthcare advisory firm, to expand its services in contract foodservice.

Luby's Culinary Services strives to deliver healthy and delicious hospital by providing restaurant-style patient feeding and VIP Room Service, as well as food court-style dining in retail venues. MD Cress & Associates supports business growth and expands key business objectives for organizations such as Luby's Culinary Services by constructing effective business partnerships, optimization and acquisition strategies, according to a press release. Luby's Culinary Services currently provides foodservices to accounts such as Baylor College of Medicine, St. Joseph Medical Center, Texas Children's Hospital—West Campus, Kelsey-Seybold Clinic, Lone Star College—University Park and Montgomery campuses, Park Plaza Hospital and North Texas Hospital.

"We are excited about this partnership and look forward to increasing our footprint in the foodservice industry in Texas and throughout the country," Chris Pappas, President and CEO of Luby's Inc., said in the release.

More From FoodService Director

Industry News & Opinion

Sodexo aims to reduce carbon emissions by 34% at its foodservice and facilities management sites by 2025, a goal it says it will reach through such changes as converting cooking oil into biodiesel fuel and using energy-efficient HVAC systems.

In announcing this endeavor toward sustainability, Sodexo—which manages more than 32,000 sites globally—noted that over 7,200 of its sites in North America recycle aluminum and paper, and 8,640 recycle cardboard.

Ideas and Innovation
rooster illustration

Sustainability is such a priority for Santa Rosa Junior College’s culinary arts program that produce often doesn’t even hit the cooler before becoming a meal. Students quickly transform the bounty of fruits, vegetables, meat, dairy and more, harvested from the college’s own farm, into restaurant-quality dishes at the Culinary Cafe and Bakery. They learn the basics of agriculture, practice pivoting a menu based on seasonality, and compost as they cook.

It’s little wonder the program recently placed first in the CAFE/Kendall College Green Awards: This Northern California community...

Managing Your Business
alumni worker

It’s a sure sign that a school is doing something right when its students want to come back and work as adults. From the standpoint of the foodservice director, though, there is plenty to gain from retaining homegrown talent—call it the ultimate return on investment. In the wake of back-to-school season, two dining programs with a robust alumni contingent share their thoughts on hiring former customers.

Local expertise

At Georgia Southern University, about one-third of Eagle Dining Services’ 107 full-time employees are alumni. “They way we do things on our campus may be very...

Managing Your Business
business ladder climbing illustration

Recruiting talent is only half the battle for Mike Folino, associate director of nutrition services at The Ohio State University Wexner Medical Center in Columbus, Ohio. Once he’s attracted good employees, providing clear opportunities for advancement can help retain them—but knowing when to bring up the topic in conversation can be tricky.

Prior to hiring

Folino likes to touch on advancement during the initial interview process, but the extent to which he does so changes case by case. “I have had interviews where we knew right away that we needed to discuss our structure and...

FSD Resources