Collegiate Foodservice Challenges: Leveraging Todays Trends

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Collegiate Foodservice Challenges Leveraging
Todays Trends

• NRA Show
• May 22, 2007
• 1000 a.m. 1130 a.m.

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Panelists

• Jon Brubacher, Miami University
• Mary Molt, Kansas State University
• Janet Paul Rice, Concordia College
• Lance Thornton, Principia College
• Jane Grant-Shambaugh, Concordia College
  Discussion Moderator

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Overview

• Key trends and challenges
• Staffing
• Labor shortfalls and recruitment challenges
• Customer service
• Staff development
• Food safety
• Staff and consumer education
• Product selection, purchase, storage, and use
• Addressing the challenges

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Staffing Recruitment and RetentionJanet Paul
RiceConcordia College
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NACUFS Research Top 10 Concerns Today (by means)

• Finding and keeping qualified foodservice
  personnel
• 4. Improving customer service skills of
  foodservice staff
• Finding and keeping qualified foodservice
  managers
• 8. Dealing with the rising cost of healthcare
• 9. Increasing the technical skills of the
  foodservice staff

Tecker Consulting, LLC and The Wedewer Group,
Inc., for NACUFS, October 2007
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• I think the first thing to do is pour a VERY BIG
  DRINK. Then cry.

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People Solutions

• Apprenticeship programs
• Use of on call workers
• Nontraditional workers

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Operational Solutions

• More self-service options
• Increased use of value-added products
• Concept changes
• Commissary production
• Emphasize lower-labor options for catering

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Food SafetyThe Learning CurveMary
MoltKansas State University
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Food Preparation Safety

• Microbiological Safety
• bacteria, molds, viruses
• Chemical Safety
• contamination, additives, preservatives
• Physical Safety
• malicious tampering, physical contaminants

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Raw Product Safety

• Food safety in the
• growing fields
• processing facilities
• distribution chains
• storage locations

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Prepared Product Safety

• Throughout Production
• During Service
• When does service end?

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Regulations

• Federal
• State
• Local

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When Food Becomes the Enemy?

• Allergies and Diseases
• Lifelong Wellness
• GMO
• Organic
• Trans Fat
• Saturated Fat
• Carbohydrates
• and on, and on

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Food Safety Education

• A CONSUMER of information
• A PROVIDER of information

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Food Safety Challenges We Face

• Human Resources
• Laws and Regulations
• Dollars and Cents
• Customer Expectations
• Continuing Education

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Purchasing and Food SafetyJon BrubacherMiami
University
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Future Collegiate Foodservice ChallengesLance
ThorntonPrincipia College
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Challenge in Our Trends

• What are the current trends ?
• What will be the future trends?
• Why or what is the challenge?
• How do we succeed and meet the that challenge?

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Todays Trends Trend vs. Challenge

• Sustainability
• Health Wellness
• Vegetarian/Vegan
• Organic
• Cloned Meat
• 0 Trans Fat
• Green
• Gen Y Customers
• Authentic Ethnic Flavors
• Student Mobility

• Local Buying
• Special Diets Expertise
• Menu Planning
• Allergies
• Recycling
• Cashless Payment
• Increased Variety
• 24 Hour Dining
• Increased Competition QSR Branded Concepts
• Display cooking

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The Impact More Demand on Operators

• More Labor
• More Productivity
• More Expertise
• More Technology
• More Marketing, Salesmanship and Politics
• More Staff Training and Development
• More Budget Dollar Allocation
• More Facilities Upgrade/Update/Renovations
• MORE TIME MORE MONEY!!!

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Planning and Preparation Ends Planning

• Predicting Trend or Fad
• Research
• Customer Contact
• Strategic Plan
• Business Plan
• Facility Planning
• Budgeting

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How We Overcome Support Resources

• Publications
• Campus Dining Today
• Foodservice Director
• On Campus Hospitality
• Nations Restaurant News
• FoodManagement

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Support Resources(continued)

• Associations
• NACUFS
• NRA
• NAFEM
• SCUP
• Conferences, Food Shows, and Webinars at various
  levels
• National
• Regional
• Sub-Regional

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Support Resources(continued)

• Online Discussion Lists
• Peer Networking, Open Sharing of Ideas
• Partnering with Suppliers and Distributors
• Association Learning Institutes
• Seminars
• New
• Products
• Ideas
• Equipment

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ExampleTrend Sustainability Challenge Buying
Locally

• Making contacts, finding resources
• Assuring environmentally friendly
• Justifying costs increase
• Buying, transporting, storage
• Liability
• Variety of products year-long availability
• Quality and controllable

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Answer Call On All Resources

• Dont recreate the wheel
• Dont assume you are alone
• Go directly to your support resources
• Look for comparable solutions from similar
  operations
• Partner with peers and associates for mutual
  benefits

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Ends Planning

• Determine best solution(s) for your operation
• Build into your strategic and business plan

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Summary

• Key trends and challenges
• Staffing
• Labor shortfalls and recruitment challenges
• Customer service
• Staff development
• Food safety
• Staff and consumer education
• Product selection, purchase, storage, and use
• Addressing the challenges

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• Discussion
• Q A

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• Thank you!