Society for Foodservice Management changes name, focus

SHFM name change emphasizes hospitality, and other reflections from day one at the national conference.

The Society for Foodservice Management (SFM) has officially become the Society for Hospitality and Foodservice Management (SFHM). At the association's national conference in Bonita Springs, Fla., the organization unveiled the new name, which corresponds with the growing job responsibilities of its members. With this new focus on hospitality, the group has added sessions on conference center management and audio visual services, which are increasingly being added to the job responsibilities of the association’s members.

Other highlights from day one at the conference include:

Ty Bennett, entrepreneur and author, talked about the qualities of leadership. Some key takeaways from Bennett’s presentation:

  • We’re in the people business. As leaders, people won’t go along with you unless they get along with you.
  • Influence is the No. 1 quality of a leader.
  • People choose to follow you based on who you are and how you treat them
  • Your influence has nothing to do with you, but everything to do with the people you lead
  • Three ways to influence people: 1) Invest in people—this doesn’t mean money but doing little things like remembering their birthdays; 2) Focus on being interested rather than interesting—listen and build relationships; and 3) Practice the platinum rule—treat people the way they want to be treated. Leadership is individual, not in a group; people have different goals and are driven by different things

Chef Rick Moonen and Barton Seaver, director of the Healthy and Sustainable Food Program at the Center for Health and the Global Environment, Harvard School of Public Health, spoke about food insecurity and sustainability. Some key takeaways from their presentation:

  • A 70% increase in food production is needed by 2050 to meet the population’s needs. How do we feed a growing population without harming the environment?
  • There needs to be more diversity in agriculture. For example, 95% of the land farmed in Iowa is for two crops: corn and soybeans.
  • Nearly 40% of the world’s land has been cleared for agriculture.
  • Eighty-five percent of the world’s fisheries have been fished at or beyond their capacity. We need to expand the variety of species that we eat from the ocean.
  • It is a crime to take waste and throw it into the ocean. But no one thinks twice about wasting what we get from the ocean.
  • We are only as healthy as the food we eat. Our food is only as healthy as the environment it is grown in. therefore we are only as healthy as our environment.

More From FoodService Director

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

Industry News & Opinion

Panera Bread Co. announced today that it intends to buy the Au Bon Pain brand as a way of opening more bakery-cafes in colleges, healthcare facilities, office buildings, travel centers and malls.

Au Bon Pain, which was Panera’s sole business under an earlier incarnation of the company, consists of 304 bakery-cafes. Several units are located in noncommercial venues.

Panera owns or holds the franchise rights to about 2,050 restaurants, few of which are located outside of strip malls.

Terms of the deal were not disclosed.

Immediately after the deal was...

FSD Resources