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

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

FSD Resources