Do you trust your food servers to make snap decisions?

“The late James Beard said, ‘Food is our common ground, our universal experience.’ He was not only a great chef but also an instructor, TV personality, and you’ll find at least 4 of his cookbooks on my kitchen bookshelf,” said a woman socially distanced by eating her salad at the far end of a picnic table during their lunch break from a culinary cooking class. “He would never know that the other universal experience the world shares is the coronavirus pandemic.” She mentioned the James Beard Foundation that continues to support the industry of food service, including the Foundation directing financial assistance with a Food and Beverage Relief Fund. “He also advocated mentorship and training. We must help each other in the food industry,” she continued.

If James Beard were alive today, he would probably be proud of how the foodservice teams and staff have pulled together in their work in senior living communities maintaining top-quality meals, considering individual dietary guidelines, and still offer selections for the general community. Foodservice teams and leaders had to create ways of serving meals to all their residents, and they had to do it quickly. Food servers were called on to work longer, intense hours to provide seniors with good food while also building relationships using conversation as bridges.

Kind Dining♥ developed virtual training instruction on-line workshops to help food servers work better by working wisely while still learning how to expand their own knowledge of their work field. In times of stress, an educated food serving team can save the day from what could be a disaster. Training sessions encourage and teach you how to create teamwork that motivates and uplifts. Food servers are employees skilled in many ways that are not often noticed. The part-time servers need to learn those skills that aren’t used in other parts of their daily routine. Good leaders realize their power comes from empowering others to make necessary decisions and trusting them to act on those decisions. Inspiring a shared vision of what can be, is valuable as is showing respect and giving credit to others in their success. Let your food serving team know that they are an asset to the company. Even in these most difficult times, your food serving team can obtain a competitive advantage. The training attracts and creates committed food-serving employees, which attracts new residents and reduces the expense of replacing unsatisfied employees.

B♥ Kind ®Tip: Food servers work better when they work wisely.

About Cindy Heilman

Cindy is the founder and owner of Kind Dining®, which she began in 2006. She’s traveled across the country and Canada working with and training senior living communities that want to create an exceptional dining experience for their residents and staff. In addition, she certifies select professionals in her Kind Dining® philosophy and provides tools, now in an eLearning format, that make learning stick and help people put insights into action. As a result of her work, clients often share their staff has a new sense of purpose, get along better and keep their focus and energy on what matters most. In fact, she wrote a book, Hospitality for Boomers on how to attract residents and keep good team members. In her free time, she enjoys walking Oregon trails and cheering on her favorite soccer teams, the Portland Thorns and Timbers.

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