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Operations

Younger employees lack work ethic, operators say

Dec. 13, 2012

Turnover has remade the six-person custodial staff that cleans Hallmark’s employee dining facilities in Kansas City, Mo., leaving Corporate Services Manager Christine Rankin with a team she regards as ideal. “To a person, they’re fabulous,” she says, pausing, “and they’re all middle-aged.”

Operations

Dealing with staff

 Dec. 13, 2012

When it comes to human resources challenges, operators say employee morale/motivation is the most difficult aspect, according to The Big Picture research. Absenteeism also ranked high, especially in schools and B&I locations.

Operations

Operators differ about future management talent

Dec. 13, 2012

Even with unemployment running high, foodservice operators aren’t sure if career hunters will want to follow in their footsteps. The key determinant, they say, is how well the industry spotlights the opportunities available today to prospective candidates.

Operations

The Tray Matters

By Emily Rogan on Dec. 07, 2012

In 1998, Jackson County Memorial Hospital in Altus, Okla., received an overall meal service score of just 38% in its Press Ganey survey. By 2003, that number had soared to 93%. Key to the positive reviews—although not the only reason—was impro

Operations

Foodservice Changes Equals Satisfied Patients

By Emily Rogan on Sep. 07, 2012

Instead of three scheduled meals delivered to patients whether they’re hungry or not, many hospitals across the country are switching to cooked-to-order, personalized tray service, an integral step toward overall improved patient satisfaction. Foods

Operations

Cura’s “College” For Seniors

By Paul King on Aug. 17, 2012

Similar culinary programs at two Pennsylvania CCRCs where the foodservice is managed by Cura Hospitality are giving some residents an education, or re-education, in cooking skills. At the same time, the programs serve to establish Cura as a partner with i

Not all ideas worth stealing

By Lindsey Ramsey on Jul. 23, 2012

Compiling our 2nd annual Big Idea issue got us thinking about another type of idea. The idea that sounds great in theory but just didn’t fly in reality. We polled some operators to see if they would share what ended up being some of their worst ideas in the hope that you could learn from their pain.

Workforce

Building a Bench

By Lindsey Ramsey on Jul. 18, 2012

Jerry Clemmer, director of residential dining at the University of Richmond, has developed an 11-month program to generate more in-house candidates for filling leadership positions. FSD spoke to Clemmer after his presentation at NACUFS to learn more about

Workforce

Culinary Training Gets Things Cooking

By Lindsey Ramsey on Jun. 14, 2012

It’s summer and for many C&U operations that means there is a little time to breathe and reboot. A focus on the culinary for the upcoming year is often an important aspect of summer training. FSD spoke to three schools to see how they

Workforce

Goldies 2012—Focusing on the Guest: Chartwells Higher Education

By Lindsey Ramsey on Apr. 10, 2012

Chartwells Higher Education believes that to most effectively focus on the guest the company had to create a program that fully trained their associates on how to deliver exceptional customer service. That program is YouFirst and it is the winner of the 2

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