Iraj Fernando: Elevating Culinary

At Bosch LLC, Iraj Fernando implements his commitment to restaurant-quality food.

Accomplishments

IRAJ FERNANDO has transformed the foodservice at BOSCH LLC by:

  • BRINGING creativity to menu selections, which often rival fine-dining restaurants, through fresh cooking and a No Repeats philosophy
  • INCREASING daily participation to as high as 80% through impeccable customer service
  • MENTORING his staff to encourage them to produce the best food possible
  • BECOMING an ambassador for Southern Foodservice to bring in new accounts 

“Fernando began a campaign to keep at least some of these events in house,” DeLeonardis says. “He started by convincing a couple of meeting planners to give him the opportunity to develop a menu similar to what the event planner was looking at from a particular restaurant. Iraj and his staff not only succeeded in pulling off the event, but the guests said his selections and the quality of the food rivaled any five-star restaurant they have been to in a very long time.”

DeLeonardis isn’t the only one to take notice of Fernando’s attention to high-quality food. “Typical cafeteria-type food is not acceptable [to Iraj],” says Mike Barclay, president of Southern Foodservice Management. “He goes the extra mile to make sure each meal or catering event is special and possesses his own signature touch.”

Teaching staff: Fernando must train staff to be able to provide that signature touch. Mentoring his employees to broaden their culinary horizons is something on which Fernando prides himself.

“I want [the staff] to become more than just cooks,” Fernando says. “I want them to be good people. Most of the cooks in our side of the business never get to go out to eat to see the kind of food I want them to deliver. So I put together information on different foods and countries. Those give the staff the global knowledge of where this stuff comes from so they appreciate it.”

Fernando also leads by example. He feels it’s important to show staff the dedication it takes to get the most out of the job, which means not being afraid to try new things.

“A lot of B&I contractors come into an account, put their programs in place and then forget about the location,” Fernando says. “Working with the staff is how you keep the account fresh. You have to do cool things every day to keep the audience interested.”

“His can-do work ethic is contagious,” DeLeonardis says of Fernando. “He would never expect any more from his employees than he does himself. He takes the time to properly train each employee, from cooks to dishwashers. He is demanding but fair and he pays attention to every detail and expects his employees to do the same.”

Barclay has seen the success of Fernando’s mentoring skills first hand.

“Iraj developed his assistant, Ivonne, from a person who couldn’t boil water to an extremely talented sous chef,” Barclay says. “Ivonne had no cooking skills prior to joining our team 13 years ago, and today she can help prepare all meals in Iraj’s location.”

Fernando says he sees himself as a personal chef, especially since he still prefers to be on the floor cooking at Showplace.

“A lot of times the staff were not taught well,” Fernando says. “I had to believe in what I do and to share what I want to share and say what I want to say—tell it like it is. Some people didn’t like that at the beginning, but they have to know that over the years I’ve experienced these things. I’ve failed and succeeded, so I know what is the best way to go. I like to be out there with them because if you teach them enough, people find their talents.”

Company ambassador: Fernando’s success has elevated him into a role as Southern Foodservice ambassador, someone who can present the Birmingham, Ala.-based management company in the best light to other accounts and potential clients.

“Someone a long time ago told me you write your own check. I believe that,” Fernando says. “If you make your operation all about the food, the clientele will recognize it and be surprised. If you take away [the client’s] burden of finding a new contractor every two years, they know Southern is doing their part. I always find that it’s important for the people who pay our bills to see what we do.”

Barclay says Fernando’s dedication to the company has made him an ideal ambassador to potential clients.

“He has often been out promoting our company, not by praising himself, but by doing what he does on a daily basis,” Barclay says. “His client has written letters to prospective Southern clients expressing what a great job we do and why they should select our company for their on-site dining services. Iraj is the most humble foodservice professional I have ever met. He is always giving credit to his staff and the company that employs him.” 

More From FoodService Director

Sponsored Content
local produce

From WinCup.

Today’s students care deeply about sustainability—much more so than the general population. For them, sustainable practices are visit drivers. What’s more, some 57% of students are willing to pay more for sustainable foods, according to Technomic’s recent College & University Consumer Trend Report . Sustainable claims drive visits, especially for young consumers: Some 31% of Gen Zers say they’re more likely to visit restaurants that try to be sustainable.

Students are looking for foodservice operations with comprehensive sustainability programs, and...

Industry News & Opinion

Mayfield High School in Mayfield, Ohio, has opened a coffee cart in its cafeteria, The News-Herald reports .

Open throughout the day, the cart sells 12-ounce cups of coffee for $2 each. Students were able to taste-test some of the offerings and were also involved in choosing the cart’s name.

The drinks are made with low-fat milk and unsweetened flavor syrups, and soy milk is on hand for those with allergies. To encourage more breakfast participation, the school gives students 50 percent off coffee when they also buy a breakfast item. Additionally, the cart is stationed next...

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...

FSD Resources