Partnerships

Manufacturer training programs provide valuable learning opportunities for operators.

In my tenure here at FoodService Director, I have had the opportunity to attend two educational programs that were either staged by or sponsored by food manufacturers. The first was the well-known Tyson University, and the second was the Chef Enrichment and Innovation Program, held at The Culinary Institute of America and sponsored by Hormel Foods.

Tyson has been bringing operators in the college, school and healthcare segments to its headquarters in Arkansas for Tyson University, a series of weeklong educational sessions, for nearly two decades. I was able to attend one of the programs staged for school foodservice directors, and I found it to be enlightening, both for me and for the operators who attended.

Hormel Foods’ CEIP event, created about three years ago, offers chefs from all segments of the industry to come to Hyde Park, N.Y., three times over an 18-month period,improve their understanding of key culinary areas such as health and wellness, buying local and world cuisines. I’ve sat in on a few sessions, and even got to go on a “sustainability tour” of the Hudson Valley.

The chefs I’ve talked with who have completed the program have been unanimous in their praise of the experience, and the fact that it is sponsored by a food manufacturer bothers them not one iota.

These are just two of the scores of examples out there of companies offering learning opportunities for operators. Other examples include companies setting up website areas to help customers with marketing, design and display elements and contests to allow operators and chefs to showcase their abilities.

Do the companies benefit by getting their names front and center in the minds of their “students?” Of course. But in cases like these, that is almost beside the point. There is a symbiosis that occurs when manufacturers offer help to operators. Both sides win, and that is never a bad thing. Such partnerships make the industry as a whole stronger and more responsive to the ultimate end users.

Keywords: 
chefs, training

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources