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

In a bid to beef up its presence in sports arenas and a variety of other large venues, Sodexo will acquire foodservice vendor Centerplate for $675 million.

Sodexo says the deal, which is expected to be finalized by the end of this year, will more than double its global footprint.

Centerplate, which serves as the foodservice operator for a number for stadiums, convention halls and other event spaces, brought in revenues of $998 million for the year ending June 2017, according to Sodexo. Centerplate was purchased five years ago by Olympus Partners, a private-equity company...

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...

FSD Resources