Greg Christian sought buy-in from students as part of his overall plan to bring sustainable foodservice to Nardin Academy.
Consultant Greg Christian discusses the steps and outcomes from a visioning session that helped set the stage for implementing the strategy for Nardin Academy's sustainable foodservice plan.
With the assessment complete, Nardin Academy's leadership team was left to decide what to do with newfound information about the school's food program. Should Nardin build a new kitchen? Design a new menu? Should Nardin coordinate with its foodservice provider? How would the school address environmental concerns? What would the community think?
Assessing an operation is vital for a foodservice consultant, but clients often have difficulty in understanding the importance of such a step. In this blog post, Greg Christian discusses the steps his team took in assessing Nardin Academy's foodservice operation and the lessons they learned.
2013 Best In Class Winners
See who FE&S readers named this year’s Best In Class winners. Manufacturers were evaluated for product quality, product value, product design and aesthetics, service and support, sales reps, product inventory and available product information. Click here to see the complete results.