Managing Your Business: November 2013

This month, Grand River Hospital, in Kitchener, Ontario, shuts down its cafeteria, which will be replaced by a Subway and a larger Tim Hortons and celeb chefs highlight USC culinary training.

This month, Grand River Hospital, in Kitchener, Ontario, shuts down its cafeteria, which will be replaced by a Subway and a larger Tim Hortons and celeb chefs highlight USC culinary training.


> Hospital shutters retail program

Grand River Hospital, in Kitchener, Ontario, is shutting down its cafeteria, which will be replaced by a Subway and a larger Tim Hortons run by the hospital’s volunteer association. The move was made following the results of a survey, which found that hospital employees wanted foodservice locations that offered longer hours and multiple payment options. The café, run by Aramark, was open only until 6 p.m. and accepted only cash, according to CTV News. The Subway and Tim Hortons accept cash and will be open past 6 p.m.


> Celeb chefs highlight USC culinary training

Chefs and cooks working for Hospitality Services at the University of Southern California went through a new training program this past summer, and Eric Ernest, executive chef for Hospitality Services, believes the pre-academic year training has re-energized his kitchen staff.

“Chefs always enjoy training, and one of the big compliments we got this year was that everything we gave them had value,” Ernest says of the experience.

The training, dubbed The Culinary Forum, was held at the Davidson Conference Center during several days and involved staff from all 38 foodservice venues across two USC campuses. The goal was threefold, according to Ernest: “Reinforce what they already know, provide new information and, the most important part, make sure everyone is on the same page.

“The training program was something I inherited and I wanted to update it,” he explains. “With all the new technology and multimedia out there, I wanted to introduce a new style of training.”

Ernest’s approach was to take the traditional—lecture followed by practical application—and set it on its ear. Lecturers were given much more freedom to augment their PowerPoint presentations with other media, to do more demos and even to involve volunteers from the class. The practical applications were more of a group effort and allowed for much commingling among staff from all the units.

Even something as simple as knife skills was given a new approach, Ernest notes: “Defining the knife cuts but, more important, the importance of the cuts. At the same time we stressed time management; the basics are there, but it’s more about the time and the structure to get things done, about having the time to get the job done without rushing. It’s not about teaching A, then B then C but about knowing the best way to get from A to Z.”

The guest chefs, he adds, were another new wrinkle to the training. Jesse Moreno, executive chef at the Mansion in the MGM Grand in Las Vegas; Rahm Fama, chef and author from La Mirada, Calif.; Bryce Benes, chef at Orange Coast College, in Costa Mesa, Calif.; and Anthony Cecala, corporate chef for US Foods, in Reno, Nev., were brought in as motivational speakers. They were given 45 minutes to share their stories in an attempt “to see what different positions there are in the world. I wanted to give our staff something to aspire to, to be motivated and want to do more with their jobs.”

More From FoodService Director

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources