Watching the foodservice operation at John Knox Village go from four concepts to nine during his tenure there, Director of Dining and Event Services Todd Hollander has sought to foster a culture of collaboration and cross-utilization across the community’s eateries, in both formal and informal ways.
Though this philosophy was in place before the pandemic, it's proven to be a smart strategy during it, as ingredients, packaging and labor have been at a premium. “COVID has really forced us to become more of a team and really work closer together than we already were,” he says.
Hollander discusses how he’s put cross-utilization and cross-training into practice and how even bad ideas can be the starting point for great ones.