SFM announces new name, branding effort

As of Oct. 1, the association will be The Society for Hospitality and Foodservice Management.

April 29—The Society for Foodservice Management (SFM) announced that effective Oct. 1, it will be rebranding the association as the Society for Hospitality and Foodservice Management. The announcement was made last week during the association’s Critical Issues conference in New York.

A new logo will be unveiled at the SFM National Conference, which will be held in Bonita Springs, Fla., Sept. 30 through Oct. 1.

The rebranding effort addresses the shifting responsibilities of the B&I operator, which now often include several hospitality-related functions such as vending, conference and events support, fitness centers, health and wellness and childcare.

“We want to keep our brand fresh, relevant and responsive for current members, new members and the industry at large,” SFM President Mark Freeman, said in a press release. “We want to expand into new markets and members segments, to build on the talent and energy our members bring to the industry. And we want to assure that our current position as the primary resource for foodservice expertise in the B&I industry is augmented. It’s an exciting new era of growth for the society.”

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources