OPERATIONS
New York was able to transform oyster mushroom stems into a plant-based scallop dish by searing them in such a way that they resembled the texture and flavor of the traditional seafood protein. Chef Drees developed the dish form Metz Culinary Management’s annual Roots n’ Shoot’s challenge where competitors create dishes using only vegan ingredients. 9. Offer al fresco dining Sometimes the simplest of changes can provide the best results. When one of the hospital cafes at BayCare Health System was undergoing construction, the dining team decided to move some of its eating spaces outdoors and create an event series called picnic on the patio. The events were well-received by guests and the dining team still offers them even the construction wrapped up. “We really found that by changing the venue and changing the engagement space, it really resonated with our cus- tomers,” said Food and Nutrition Ser- vices Manager JJ Layton during a panel
at Foodservice Director’s Menu Direc- tions conference this fall. “Nothing was different other than we were in the sun versus in a building. But that small, sim- ple change had such a huge impact that we still run those to this day.” 10 . Make acronyms a part of your foodservice training Another idea shared at Menu Directions came from Vice President of Culinary at American Dining Creations Jonathan Pye who says he came up with an acronym that he uses during foodservice trainings to help employees remember the steps to take to ensure great customer service. S.W.E.E.T., which stands for Smile, Welcome, Entice, Engage, and Thank, is a simple, but helpful, way to make sure that diners feel welcome and taken care of any time they come to dine with them, he said.
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