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For so many members of my generation, the lasting image of college foodservice remains a less than positive one. We entered meal periods hoping for the best but never truly knowing what we would get. Naturally, when looking at today's college foodservice environment, we can't help but marvel at the progress this industry segment continues to make.

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jStiegler
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Restaurant and Bar Sales Decline in June, Chipotle Introduces New Concept, Customers Want Memorable Interactions, and More

Sales at restaurants and bars declined in June. The spread between food-away-from-home prices and food-at-home prices narrows. A consulting firm focuses on how restaurants can improve their customers’ experience. Chipotle introduces a new concept. These stories and a lot more This Week in Foodservice.

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Highlights

Says Who? - Bill Klein, CEO, DM&A

Bill is chief executive officer of DM&A, a healthcare consulting firm. He has more than 30 years’ experience in the foodservice industry with an emphasis on healthcare.

Bill’s diverse work history includes culinary and managerial positions in airlines, restaurants, hospitals and nursing homes. He has been a system director for a multi-campus health system and foodservice director responsible for multi-location health systems, working for a major food management company. He also owned his own consulting company, focusing on the training of teams and addressing the specific needs of long-term care operations and regulatory preparedness.

sayswho_background Bill Klein

FE&S: What keeps you working in the foodservice industry?

Bill Klein: We are at a time in history where evolution of products, services and equipment are changing at a pace consistent with computers, phones, and software. It makes this industry highly stimulating and draws out creativity. This is a major driver for me.

FE&S: Would you encourage your children to work in this business?

Bill Klein: Yes, of my three beautiful daughters, one has expressed great interest in what I do and what the industry offers in career choices.

FE&S: Who influenced your career most?

Bill Klein: My parents — I always knew they would visit me wherever I was stationed and because of that I strove to always maintain the best and cleanest operation so when they did visit, they would be proud.

FE&S: OK, so who in the foodservice industry do you admire most?

Bill Klein: Dr. Carlton Green. He did something that no one else will ever replicate. He was given the impossible task to turn around UCLA medical center’s foodservice department that was in shambles and he did it in one year. He reversed a $6 million loss to an $11 million gain, and, most importantly, transformed 37 different cultures in the department into one, cohesive team, all focused on one goal-great patient and guest care and care for each other.

FE&S: If you were not working in foodservice, what would you be doing?

Bill Klein: I would be in financial planning — understanding the needs of people and matching them with the solution that will help them achieve their goals.

FE&S: What type of charitable activities are you involved in?

Bill Klein: Habitat for Humanity and the American Red Cross are important to me.

FE&S: What do you look for in a business partner?

Bill Klein: Some one that shares my visions for product design and growth opportunities, outside the “comfort” zone that many people fall into.

FE&S: What was your first job in foodservice?

Bill Klein: I was the King of Dishwashers!

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