• Focusing on Health and Wellness at Kaiser Permanente Medical Centers

  • Game Changers in Healthcare Foodservice

  • Facility Design Project of the Month: Woodland Café and Kitchen Renovation at Palos Community Hospital in Palos Heights, Ill.

  • DSR of the Month: Michael Wahl, Sales Representative, TriMark SS Kemp, Pittsburgh, Pa.

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jCarbonara
Joe Carbonara

Healthcare Foodservice Rolls with the Changes

Ask healthcare foodservice professionals about some of the challenges that keep them up at night and they will try to tell you their businesses are much like other industry segments. And, in a sense, they are right.

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jMartinez
Juan Martinez

Post NRA Thoughts: My Labor Costs are Killing Me! What Can I do About It?

The National Restaurant Association’s annual trade show has come and gone to much fanfare. From what I saw and read, the participation was phenomenal. We were able to bring our full consulting team from all of our offices and even made time to break some bread together.  This year, I also participated in a panel discussion that explored unit economics  and was moderated by Steve Romaniello, managing director of Roark Capital.

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jStiegler
Jerry Stiegler

Casual-Dining Sales Still Soft, Barnes and Noble Upgrades Its New Cafes and McDonald’s Stresses Expediency

Social interaction is just as important as the food to many restaurant patrons. Restaurant brands support supermarket offerings. Fast feeders have improved their satisfaction rating with consumers. New Barnes & Noble stores will have much larger cafes and menus. McDonalds is stressing urgency over perfectionism. These stories and a whole lot more This Week In Foodservice.

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Says Who? - Bill Klein, Part 2

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’s the best advice anyone ever gave you?

Bill Klein: Bill Richardson told me at American Airlines that you can work all day perfecting a plan but you will never know if it is perfect until you road test it. Then you find it was not perfect but have gained the insight as to the flaws and can make the necessary improvements.

FE&S: What aspect of your career gives you the greatest sense of accomplishment?

Bill Klein: I have had a widely diverse career and have been able to leverage my collective knowledge and become CEO of a well-known, international consulting firm. The ability to talk with and interact with people around the world, and engage them to share their goals and challenges, and in doing so to gain their trust, is my greatest accomplishment.

FE&S: What’s the most important lesson you’ve learned in the foodservice industry?

Bill Klein: It is a small world and you better be careful of what you say and do, as it will come full circle sometime later in your career.

FE&S: What are your passions outside of the foodservice industry?

Bill Klein: Scuba diving, snow skiing, and distance cycling are my passions outside of work.

FE&S: When traveling for business, what is one of your favorite past times?

Bill Klein: Taking pictures of landscapes and airscapes.

FE&S: Other than your own, name the foodservice company that you admire most and why?

Bill Klein: Tyson Foods. I have watched them grow from a small, single product line focused company to one that has innovated chicken and has moved into pork and beef.

FE&S: Knowing what you now know, would you still pursue a career in foodservice?

Bill Klein: Yes I would. But I would have completed my culinary training and gained advanced degrees.

FE&S: If I were just starting out in the foodservice industry, what advice would you give me?

Bill Klein: Continue your education in management and finance knowledge.

Click here to read part one of the interview with Bill Klein.

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