Question #9

Do we receive the attention our operation deserves from our dining/vending service contractor?

Food/vending service operators are often reactive, not proactive, in their management of your services. As one of our colleagues says, "If the place isn’t on fire and nobody died, everything must be okay," is a common attitude of district managers and contractor executives.

We speak the contractor’s language and can gain their attention. We’ll ensure your operation receives the supervisory attention it deserves and the contractor’s specialized resources in such areas as food and facilities safety, merchandising, training, menu development, culinary skills, accounting and sanitation are utilized to their fullest extent for your benefit.

After all, isn’t that what they promised – and you’re paying for?




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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?