Time for The Goldies

FoodService Director's annual salute to best practices in non-commercial foodservice is now open for entries.

It’s hard to believe we’re almost into October. Where did the summer go? Actually, I have a pretty good idea where my summer went—beaucoup business trips, some of them necessitated by the sale of our company to a group of investors led by a new CEO who has indicated he will be an active participant in trying to grow our business.

Arriving home from the Society for Foodservice Management’s annual conference last week, I began to examine all of the projects that need to be completed before the end of this year. I first thought about the redesign of the magazine that will be launched in January. Then I checked into the plans that are underway for the 2013 MenuDirections conference, to be held next March in Tampa, Fla. That’s when it struck me: We are less than three months away from the deadline for the 2013 Goldies Awards.

The third annual awards program, which celebrates the gold standard in high-volume foodservice, has undergone a few changes. Most significant is that, for the first time, awards will be handed out by market segment, versus by topic. So hospitals will be competing against hospitals, colleges against colleges and so forth. So operators will have the opportunity to be considered the best in their markets.

Second, we will be honoring the “best of the best” with the first Grand Goldie. This will be announced at our awards banquet during the MenuDirections conference.

Operators can consider several elements of their operations to highlight their gold standard approach to service. You can focus on your department’s approach to sustainability, or your wellness efforts, or your skill at focusing on your customers, to name a few. A complete list of suggestions, along with all the information you need to enter the competition, can be found here. And if you need inspiration, you can view videos of last year’s winning entries here.

One final thought: If you’ve entered in the past, and your concept or program didn’t win, don’t hesitate to resubmit it. One of the major criteria is the ability of the idea to stand the test of time. We’ve seen many great ideas entered that hadn’t had enough “seasoning.” You might just have been ahead of your time.

So talk with your staffs about what makes your operations reflect best practices in the industry. Then, make a plan to tell us. The deadline is Dec. 15.

More From FoodService Director

People in Foodservice
lucretia chancler

Lucretia Chancler’s roots lie in Louisiana’s St. Landry Parish. She grew up in the parish, and her mother taught in the school district for 33 years—even occasionally teaching young Lucretia. Advanced degrees and a post-grad job took her to Colorado, Georgia and other places, but St. Landry soon called Chancler back home.

In October 2009, Chancler returned to Louisiana to become St. Landry’s supervisor of child nutrition. The parish’s economic makeup is a big driver behind Chancler’s local mission: More than 85% of the 14,000 students at the parish’s 32 schools are eligible for...

Menu Development
chefs council spread

Last October, we published the results of FoodService Director’s first annual Chefs’ Council Menu Trends survey, revealing predictions for menu shake-ups in 2016 . Many of the predictions panned out, including an increase in snacking, ever-spicier flavor profiles, veg-centric plates, fresh-pressed juices and build-your-own options. Now we’re back with next year’s forecast, culled from our panel of 50 Chefs’ Council members—culinarians representing the core segments of noncommercial foodservice. Some of the flavors, ingredients and cuisines expand on current trends, while others go off in...

Ideas and Innovation
sushi plate

We wanted to add sushi, but that’s not really my expertise. So we found a great local company that offered to put three sushi chefs on-site every day. They supply the ingredients, and if we meet the minimum revenue each week, than we receive a percentage of sales. We have been exceeding the weekly minimum sales, which we track in our POS, in two days.

Managing Your Business
coffee barista

Whether it’s a morning routine, an afternoon pick-me-up or an evening social ritual, few things are as universally appealing as coffee. Sixty-five percent of respondents in Technomic’s 2016 Beverage Consumer Trend Report say they ordered a cup of hot joe from a foodservice location in the past month, and 59% say the same about cold coffee. Everyone has an opinion about what makes it good, whether it’s a low price, a unique blend or a friendly barista.

“Coffee is so personal. There are a lot of people that are Dunkin’ fans. There’s a lot of Starbucks people,” says James Dravenack,...

FSD Resources