Question #10

How can we do better?

There’s an old saying: "Good, better, best. Never let it rest, until the good is better and the better is best."

That’s our role, to make your good dining/vending service better, and after it’s better, to make it the best – in terms of quality, service, efficiency and cost – that it can be for you.

 

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Clarion Group, 88 Ball Rd., PO Box 158, Kingston, NH 03848
(603) 642-8011  

© 2005-2008 Clarion Group, All Rights Reserved.

 

1. Is the dining service meeting our objectives?
2. Are services satisfying our employees, students and other constituencies?
3. Is the operation meeting financial objectives and working at maximum efficiency?
4. Does the dining service’s management anticipate and respond to changing needs and circumstances?
5. Are the responses innovative, appropriate and effective?
6. Are sales improving? Are costs in line?
7. Are the dining facilities satisfactory for our requirements?
8. Is the financial data we receive complete and accurate in an easily understood format?
9. Do we receive the attention our operation deserves from our dining/vending service contractor?
10. How can we do better?