Cyndi Gloodt: Client’s Champion

Sodexo at Northern Trust Bank has benefited from Cyndi Gloodt's passion and enthusiasm.

Accomplishments

CYNDI GLOODT has transformed the foodservice at NORTHERN TRUST BANK by;

  • ELIMINATING paper receipts and implementing recycling programs, compostable takeout containers and trayless dining in catering as part of a comprehensive sustainability program
  • MERGING Sodexo's wellness program with the client's nGood Health program, which included creating a wellness-branded takeout station
  • MANAGING a face-lift of a dated café, which included a fresh coat of paint, new signage, seating areas and new stations
  • REDUCING overall costs to her client organization two years in a row, which in 2010 translated into a savings of more than $125,000

“We use Your Health Your Way recipes, it’s just under the nGood Health name,” Gloodt says. “We recently opened an nGood Health takeout station that offers grab-and-go sandwiches and salads that include all nutritional information. It’s a one-stop nutritional station where there are healthy snacks and beverages.”

Gloodt says she also added a Your Health Your Way nutrition link on the client’s intranet Web site. The department also has participated in wellness fairs, had a dietitian come in and present on different nutrition topics and hosted healthy cooking demos.

“We’ve also brought in low-fat muffins, and all of our soups use low-sodium soup bases,” Gloodt says. “On our hot entrée line we always feature a Your Health Your Way entrée and then at the nGood Health station it’s all sandwiches, salads, snacks, etc. Once a month that station turns into a fresh sushi bar.”

Gloodt says the biggest challenge she’s had at the account overall has been marketing.

“I’m really limited where I can market,” Gloodt says. “The company doesn’t allow us to send e-mail blasts. We can only market within our dining rooms. Our building population, between the three buildings, is about 2,600 people. We probably have about 40% participation. How do we reach the other 60%? Even the 40% that come in here don’t notice the signs and everything. For example, when we kicked off the sushi bar we were marketing it for days and the day of the sushi bar I was standing in front saying, ‘we have a fresh sushi bar today,’ and people were saying ‘oh, I didn’t know that.’ Then the next day people say, ‘we didn’t know you were [offering sushi]. I have been working with Sodexo on a text message program that has been successful on college campuses. I have volunteered us to be the test site for corporate. I think text messaging will be a good way to get our marketing out.”

Face-lift: Before Gloodt came to Northern Trust two years ago, the account had had the same manager for 25 years. So when Gloodt arrived, the café was in need of a little TLC.

“Initially my client was going to put money in the budget to totally redo the café, but they had to take it out of the budget,” Gloodt says. “So I said, ‘why don’t we just do some paint?’ It was all very white and very dated. I had them close up some walls and ordered new posters and signage. We did some simple things, but it’s made a huge impact. They did have money in the budget for one section, and we used it for new seating in the dining room because it was really bad. I had some mixed-use seating put in like soft seating, some benches and some high boys. We were also able to recycle furniture from an account that was closing. Plus, we donated all the furniture that we got rid of.”

Gloodt also spearheaded the addition of two new concepts at the main location: Caliente and Pizza, Pasta, Panini. Caliente, which is modeled after Chipotle, offers burritos, burrito bowls, tacos and taco salads, along with some specials like a turkey mole taco. She also added a Top Your Own station to help with lines in the grill area.

“The Top Your Own station emerged because it was an area next to the grill that was being underutilized,” Gloodt says. “In order to alleviate the grill line we decided to move the grill toppings to the Top Your Own station. There were also two soup wells that we weren’t using, so we have nacho cheese and chili in the soup wells. Now customers can top their own nachos and baked potatoes. The deli line also needed help. Originally there were premade sandwiches in the front and custom-made sandwiches were farther down.

We saw that if we switched them, those customers who wanted premade sandwiches could start their own line instead of joining one, which has made the deli line move much faster. We also have someone expediting out there so they can direct people to the proper line.”

These and other menu changes have significantly increased sales, says Gloodt, which in turn has saved the client money on its subsidy.

“We have gotten back a lot of customers who hadn’t been to the café for years,” she says. “The past two years we’ve been able to save the client money, last year we saved $125,000. The refresh of the café helped too. It looked like a 1980s cafeteria, not very warm. The refresh was not only for the infrastructure but also for the food.”

More From FoodService Director

Industry News & Opinion

Two chefs at Whitworth University in Spokane, Wash., are trying to help solve the Mars food dilemma, myfoxspokane.com reports .

Just outside the school’s cafeteria, Executive Chef Timothy Grayson and his partner, Christine Logan-Travis, are trying their hand at growing tomatoes, oregano, basil and other plants in Martian Regolith Soil, the closest soil on Earth to that found on the fourth planet from the sun.

All of the plants in the Mars-inspired garden are intended for human consumption.

“It is a reality that at some point, if man goes to Mars, they will need to...

Industry News & Opinion

Access to fresh produce just got easier for students at the University of Virginia.

The Charlottesville, Va., university’s dining service has partnered with Greens to Grounds , a student-run nonprofit organization that delivers locally grown produce to students. Though students could previously purchase Greens to Grounds produce, they can now use a portion of their meal plans to do so, thecavalier.com reports .

Students can choose between a snack box or produce box, the ingredients in which usually require no cooking, and can place their orders online. The base boxes cost...

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

FSD Resources