Published October 16, 2015
A new book by Chick-fil-A executive Dee Ann Turner called It’s My Pleasure explains how the chain’s corporate culture encourages employee retention and creates a positive environment for customers. The book distills the business philosophies of Chick-fil-A founder S. Truett Cathy, including his commitment to bringing a personal touch to business relationships and creating surprising and delightful experiences for guests. These values have translated into 10 percent annual sales growth and 95 percent retention rates for corporate staff at Chick-fil-A
Read the full article here: Chick-fil-A Executive Outlines Chain’s Service Culture
Link: http://nrn.com/people/chick-fil-executive-outlines-chains-service-culture?page=1
Published October 16, 2015
At the Interdisciplinary Research Symposium in Foodservice Decisions at Penn State University, students and scholars from around the world presented their findings and theories about the future of the food service industry. One clear trend discuss at the symposium is the desire many public school districts have to increase the amount of local food they serve to students. One study by Victor Motta showed that cost and availability issues hinder schools’ attempts to purchase and serve local food products. Conversely, a study by David Carnage showed that implementing programs to grow food in on-campus gardens was actually profitable, confounding expectations that gardens would be a money drain.
Sourcing food from gardens and local producers would be a great way for school officials to support sustainable food production and feed students more fruit and vegetables. School food programs are a great opportunity to educate the next generation of food consumers, and hopefully farm-to-table and local food initiatives will teach students to be mindful of their eating habits even when they become adults.
Read the full article here: Students Present Foodservice Research in International Setting
Link: http://news.psu.edu/story/375296/2015/10/14/research/students-present-foodservice-research-international-setting
Published October 16, 2015
Paul Prudhomme, a food pioneer who was one of America’s first celebrity chefs, passed away recently after an illness. Prudhomme was famous for creating the iconic New Orleans dish blackened redfish, and his name and likeness are famous to shoppers nationwide because of his line of spice mixes and seasonings. The chef also created the notorious recipe for the turducken, and hosted cooking shows on PBS. He also earned renown for his humanitarian work, especially for his aid campaigns to help New Orleans recover from Hurricane Katrina
Read the full article here: Paul Prudhomme Dies at 75
Link: http://restaurant-hospitality.com/top-chefs/paul-prudhomme-dies-75
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