Being able to delegate tasks is an important part of being a foodservice director. Its important to be able to rely on employees to help get important tasks done. Some tasks that could be easily delegated to employees include placing orders. Placing orders are usually pretty simple and entering order information can easily be done by an employee. Other tasks that can be delegated to employees include hospitality opportunities, marketing and menu development. These tasks are often better done by employee who work directly with, in this case, students who eat school lunches.

Key Takeaways:

• It’s no secret that the foodservice director title has become code for nutritionist, farmer, environmentalist, advocate, HR expert—oh, and professional juggler. With all the additional shoes directors need to step into, FSDs are entrusting employees to take on some of their more traditional roles.
• At South Haven Public Schools in South Haven, Mich., managers also complete ordering and inventory, saving Foodservice Director Amy Nichols an estimated five or six hours each week. Nichols uses the found time to focus on farm-to-school efforts, as well as the district’s school garden and on-site chicken coop.
• Dawn Cascio, director of The Valley Hospital in Ridgewood, N.J., charged her patient services manager with creating a more comfortable environment not just for patients, but also for their families. The manager developed an initiative to extend guest meals to family members so they could remain bedside.

“After fielding more student requests for increased vegetarian options, the university is replacing a bistro in one of its dining halls with a flat top grill that will serve made-to-order plant-based dishes.”

http://www.foodservicedirector.com/managing-your-business/managing-staff/articles/4-tasks-you-could-be-delegating

The James Beard Foundation announced today the five recipients of it’s 2017 Americas Classics award. This year’s winners will be celebrated at the 27th annual James Beard Foundation Awards Gala on Monday, May 1, 2017, at the Lyric Opera of Chicago. In an ever-changing culinary landscape, these honorees have created enduring restaurants and food establishments that have not only stood the test of time but continue to bring people together in celebration of the unique flavors in America’s vast food scene, says Susan Ungaro, president of the James Beard Foundation.

Key Takeaways:

• On North Meeting Street, the flavors of the Lowcountry boldly emanate from this robin’s-egg-blue spot, where Albertha Grant first opened shop in 1980.
• For a century, Gioia’s has been a fixture of the Hill, the neighborhood that is the heart of St. Louis’ Italian-American community. First it served the community as a grocery store, run by Marcallo, Italy, native Challie Gioia.
• Through the years, La Taqueria has stood out as a standard-bearer, and a barometer upon which to argue over other burritos. Jara is from villa Guerrero, Jalisco and grew up in Tijuana. The burritos he serves are not of any specific region of Mexico.

“The America’s Classics award is given to restaurants that have timeless appeal and are cherished for quality food that reflects the character of their community.”

http://www.restaurantnews.com/james-beard-foundation-announces-2017-americas-classics-award-honorees/