Geisinger’s Post

There are some visible softness in Foodservice demand ... again. In these challenging times, resilience and adaptability remain key. With the right mindset, strategic planning, and a keen eye for evolving consumer trends, businesses can not only weather the storm but emerge stronger on the other side. Let's remember, every challenge carries within it the seeds of opportunity. Join us for our annual overview of the Canadian Foodservice industry where we will highlight how you can harness these seeds today to prepare for the growth of tomorrow. #Foodservice #Webinar #ConsumerTrends

In light of the ever-changing landscape of the foodservice industry, having a culinary operating system is crucial. Learn more about what a culinary operating system entails and what it doesn't in this article: https://hubs.ly/Q02sqBPC0 #Foodservice #CulinaryOperatingSystem #Galley

We love what Tonya Spada-Dixon, RDN, LDN said in Foodservice Director. Team members must understand the “why” behind their work. When team members understand the “why”: ➞ Increased compliance: Sometimes the “right” way takes longer. Understanding why behind the method encourages team members to not cut corners. ➞ Increased employee satisfaction: Employees find more purpose in their work when they understand the impact they have on patients and guests. ➞ Increased innovation: Awareness of all the moving parts can spark new ideas for how to solve a problem or make things run better. Leaders also must understand what they’re asking of their team. We put all of our leaders through team member training. We’ve seen that after training, our leaders are: ➞ Better problem solvers: They can look at issues from all levels, from team members to managing up, and find solutions. ➞ More empathetic and understanding: Our team members’ work isn’t easy, and compassion is crucial to a positive work environment. ➞ Greater communicators: A deeper understanding of the ins and outs of team members’ responsibilities grows their ability to explain tasks and guide their teams to excellence. How does training impact your teams and leaders? Let us know in the comments! #OneHHS

Our first member-chosen Foodservice Planning Program study is…The State of Independent Restaurants. This study will explore the current state of the independent restaurant, covering such topics as operational challenges and trends, sourcing, unique needs, decision-making and key success factors. Find out from study author Lori Rakoczy how your team can benefit. Learn more about Planning Program: https://bit.ly/43AvJMf

Want a fun way to improve the lives of your residents while keeping frontline staff engaged in their day to day? Two words: Pineapple Academy This training platform built by operators specifically for operators features over 700 micro videos created by industry experts that can take your foodservice operations to the next level. From basic to advanced baking, tips for menu planning, mixology and tons of culinary content, your kitchen team will leave your residents eagerly anticipating their next meal. And with happy residents comes a better reputation, a more engaged team, and a bigger bottom line. Ask me how to get started! Want to improve your resident and teams’ lives as the same time? Here’s how easy it can be. #seniorliving #foodservice #culinarytraining

Foodservice Chefs - Want the latest innovative foodservice samples, no strings attached? Say goodbye to supplier hassles, cold calls, and unwanted inquiries! Experience culinary freedom and receive your innovative foodservice samples while staying entirely anonymous. Explore the sample revolution at foodbizsamples.com

How can you address the labor shortage in foodservice? Just add a dash of smarter product sourcing, a sprinkle of tech, and you'll end up with a recipe for creative menu items that require less steps to make yet have enough creative input to be truly yours. This was one of the topics of a presentation by foodservice expert Katherine Thompson, who spoke earlier this week at ECRM's Foodservice Session in Chicago on culinary trends and opportunities in commercial and institutional foodservice. By focusing on convenience and speed-scratch products, you can reduce the number of steps required to prepare menu items, which enables you to quickly train new staff (and we all know the turnaround at foodservice operations!), plus it frees up staff to focus on more value-added activities. By adding your own finishing touches, chefs can still tailor the meal to their particular operation and truly make it their own. Tech can also accomplish this, with co-bots that take the "busywork" out of the preparation process. One example is Chipotle Mexican Grill's Chippy, which helps fry tortilla chips. By freeing up staff from routine, easy-replicable tasks, they can focus more on serving customers. Check out the video below for more insights -- and be sure to check the ECRM Blog in the coming weeks for the presentation slides from Katie's educational session! #foodservice #restaurants #hospitality #ecrmrangeme Amanda Tomsik Sarah Davidson Michael Politz

These are such great tools to share with your culinary teams

Check out the the Center for the Advancement of Foodservice Education's latest feature on our "Chefs on the Line" video series! Our expert chefs are tackling real-world challenges faced by foodservice operators and sharing creative low-labor solutions for your kitchen. Dive into the article below to learn more. #FoodserviceEducation #CafeMeetingPlace #LowLaborSolutions #FoodserviceChallenges #ExpertInsight

FOODSERVICE REP: Breakfast Offerings The current crop of breakfast offerings in foodservice is being driven by the rising cost of living which is reflected in emerging menu trends. If you have the time, read what our three chefs in this article have to say. Adam Moore, Markus Moore and Gary Johnson....who knowns their ideas may increase your breakfast menu profitability. Just click on image below: