More than a job

A peak at challenges and opportunities that operators face.

In the December issue of FoodService Director, our cover story will take a look at 2010. We polled operators to see what challenges and opportunities await them in the coming year, along with the trends that figure to have the most impact on their operations. You will find a representative sampling of their responses in the feature.

One of the respondents was John Strickland, the director of corporate administrative services for the BOSE Corp., Framingham, Mass. Typical of what we’ve been hearing from corporate foodservice directors and liaisons, Strickland’s comments were of the doom and gloom variety. He spoke of “lagging sales on the cash side and dramatically reduced sale in catering.”

“We have seen an increase in brown bag lunches and people are generally just spending less on food,” he added. “Any talk of growth is wishful thinking.”

But then he went on to paint a silver lining around his black cloud. I wanted to share that with you now, rather than wait for the December issue to hit your desks, because it speaks to the collective heart of this industry. Most of the people I have met in this business have a spirit that is not easily suppressed, and that rang clear in John’s closing comment to me.

“Times like these give you an opportunity to strengthen your team’s camaraderie and commitment to excellence as we continue to try to meet or exceed the need of our customers,” he said. “Times are difficult, but we have a job and a mission. There are many among us who don’t have either. Take the time to thank your crew for a job well done. Get the executives in your company to stick their heads in the kitchen after a company even to let people know that their efforts are appreciated. Non-monetary recognition can be a big plus in tough times. In fact, it might be the only reward tool you have.”

I think that’s sound advice.

More From FoodService Director

Industry News & Opinion

The new unpaid-balance policy at Canon-McMillan School District in Pittsburgh is making waves after a former cafeteria worker sounded off about the practice on social media.

Stacy Koltiska said she quit her job with the district after being forced to take hot meals away from students who owed lunch money, CBS News reports .

Under a new policy that was implemented at Canon-McMillan this year, students whose lunch debt exceeds $25 are not allowed to receive a hot lunch. Children in grades K-6 are given a sandwich in its place, and older students receive no lunch. A recent...

Industry News & Opinion

Due to low participation in its lunch program, Talawanda School District in Oxford, Ohio, is raising the price of school meals this year, Patch.com reports .

The cost of school lunches will see a 30-cent increase, half of which is being enacted to cover the district’s budget. The other half is being required by the government to cover the cost of free and reduced-price lunches provided to low-income families. Prior to this year, the district had not raised prices since 2009.

The district’s cafeterias have experienced a decline in student participation since implementing the...

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

FSD Resources