A healthcare FSD shares hopes for the future

business future hand orb

Dave Reeves is the director of hospitality services at Elmhurst Memorial Healthcare, where he also is the Association of Healthcare Foodservice’s president-elect for the 2017-2018 term. Below, he shares his hopes to modernize the organization and address healthcare foodservice operators’ concerns during his term. 

Q: What are the main issues for health care FSDs that aren’t going away?

A: We are in an industry where reimbursement is declining year to year, so we need to learn how to operate with budgets that are the same or lower. One of the things we can do is lower costs—or we can grow our revenue. That’s what we are seeing a lot of people doing: looking at their cafeteria or retail operation as more of a profit center to offset some of that. We need to focus on our retail operations and retail growth.

Q: What do you hope to achieve in your presidency?

A: How we deliver education for the future is something I’d really like to look at, whether it’s more webinars or new resources. My pet project has been engaging new members, first-time members and younger members, because we’ve got to look to the future.

Q: Do you have any initiatives in the planning stages?

A: I want to enhance the way we can support our members for cost reductions or any new initiative—for instance, having an internal consulting group of members that is able to share their experiences.

More From FoodService Director

Managing Your Business
food delivery

When Oregon State University began offering Food2You, a late-night delivery service on campus, Dining Operations Manager Chris Anderson expected the service to handle around 80 orders per evening. It turns out his guess was “grossly underestimated,” Anderson told attendees of last week’s NACUFS National Conference , held this year in Providence, R.I., as the dining team now fulfills around 320 Food2You orders nightly.

Through the program, students at the Corvallis, Ore., school can order from a limited menu of wood-fired pizzas, salads, pastas, cookies and assorted beverages from 9...

Managing Your Business
management team

Last week’s NACUFS National Conference proved to be a treasure trove of management and staffing takeaways. Here are a few we noted at the annual event , held this year in Providence, R.I.

1. Make it scalable

When explaining something new to staff, instead of asking, “You got it?” or “You with me?” have employees rate how well they understand the new material on a scale of 1 to 10, said Ron Paul, a senior consulting partner for Partners in Leadership, during a session on building accountability in the workplace. People are likely to say yes even when they don’t fully grasp what you’...

Ideas and Innovation
song break

Once per month in a daily huddle, we dedicate a few minutes for the staff to sing a short song. The staff has responded so positively to this. They now bring costumes and other props. It's a few short minutes, but the payoff has been tremendous.

Photo courtesy of iStock

Ideas and Innovation
plastic straws

An item about the size of a pencil has become the latest target in foodservice operators’ sustainability plans. Though small, plastic straws are said to have a large impact on the environment, with Americans using approximately 500 million straws each day, according to a release from Chicago’s Shedd Aquarium, which temporarily ditched plastic straws as part of an Earth Day promotion this year.

In recent months, a growing number of eateries and cities across the United States have scrapped plastic straws. In July, Seattle enacted a ban on plastic straws and utensils, requiring...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code