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Paul King

Articles by
Paul King

Page 21
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What a reward

Why is good customer service important? Well, in addition to the obvious benefits that happier customers return more frequently and tend to spend more money, you never know when a loyal customer will reward you in ways you couldn’t imagine in your biggest fantasies.

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Unexpected treasure

When we were redesigning FoodService Director in 2006, one of the features that I was sure was going to be a hit was Steal This Idea.

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Promise kept

Eight days after experiencing the heat and humidity of Dallas during the 2011 NACUFS Conference, I returned to Big D Sunday to attend the Dietary Managers Association conference and honor a promise I made a year ago to DMA members. Last year, in Chicago,

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The future is now

I was having a conversation with my youngest son the other night when he pointed out to me something about how time grows shorter as we age. He wasn't speaking in the literal sense, of course, but he noted, for example, that kids often talk about how long their summer is while adults remark how fast time flies by. His theory: Time moves faster for us older folks because we have more time periods with which to compare.

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The ‘familiar’ world of PR

I like to think of myself as an easy-going person, a live-and-let-live kind of guy. But like everyone, I’ve got my pet peeves, those seemingly petty annoyances that are guaranteed to start me on a rant.

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A healthy challenge

These are trying times for foodservice directors and dietitians. In our August issue, we will be running an eight-page supplement called “Healthy and Gluten Free.”

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Drawing the Big Picture

One of the things I’ve noticed about non-commercial foodservice is that, for all of the networking that operators do and all of the conferences that are held and all of the research conducted, the industry is surprisingly hard to quantify.

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Mailbag

I always find it interesting to return to my office after a number of days on the road, especially as it pertains to my email inbox. Even though between my laptop and my Blackberry I have 24/7 access to my mail, there are always several pieces of mail that I save for later consumption because they don’t require immediate attention.

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Making Healthy Work in Healthcare

Surprising as it may be, selling healthy in hospitals isn’t as easy as it might seem. Patient menus, of necessity, follow a number of guidelines, but getting employees and visitors to eat more healthf...

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Watching chefs perform and learn

I’m up in Amherst all this week attending the 17th annual Culinary Conference hosted by the University of Massachusetts at Amherst. More than 120 chefs, almost all from colleges and universities, gather to learn from restaurant chefs and from each other new ideas for bringing more flavor and value to their customers.

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Some things old, some things new

There is definitely a blending of the old and the new here in Phoenix at the 2011 Association for Healthcare Foodservice conference. There are plenty of veteran operators and suppliers in attendance, but also an exciting number of first-time attendees.

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Summer in the cities

Summer is always a busy time for the editors at FoodService Director. Several of the organizations whose members are our readers stage their national conferences in June, July or August, and it is to our mutual benefit for one or more of us to be in attendance.

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