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

Managing Your Business
Starbucks college campus

Noncommercial dining centers are often filled with their own Starbucks, Burger Kings, Panera Breads and dozens of other nationally recognized brands. Branded concepts, whether corporate brands or self-operated, offer diners familiar names, menu items, and a sense of place. This translates into more money spent and more diner loyalty for foodservice operators.

However, the success of branded concepts vary greatly. There can be significantly different results depending on whether noncommercial operators decide to franchise, lease or develop their own branded concepts. There’s no one-...

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

Industry News & Opinion
polystyrene takeout

New York City will immediately start phasing out foodservice operations’ use of polystyrene takeout containers after a judge ruled on Friday against an operator coalition that had sued to overturn such a regulation, Mayor Bill de Blasio said over the weekend.

Unless the measure is blocked again on appeal, the city will commence a public education campaign to smooth the way for the change to other sorts of containers. Operators will be given a six-month grace period to find alternatives before they’ll be subject to sanctions.

The measure was scheduled to take effect last...

Managing Your Business
uber driver

The freelance, independent-contractor labor market known as the gig economy is distinguished by working short-term contracts, or gigs, such as driving for Uber, Lyft or Instacart.

The majority of the U.S. workforce will be freelancers by 2027, according to a study called “Freelancing in America: 2017,” conducted by Edelman Intelligence. The annual study, commissioned in partnership by the Freelancers Union and Upwork Global, estimates that 36% of the U.S. workforce consists of freelancers who contribute approximately $1.4 trillion annually—an increase of almost 30% over the...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code