FAQ Category: Corporate Dining

Our KPI’s have been completely ineffective. Do you have any recommendations for how to ensure our KPI’s are going to do what they need to?

It is important to collaborate with operators to develop KPI’s that are fair, measurable, objective and achievable. One thing to keep in mind as you develop KPI’s is that it’s okay for them to change over the course of the life of the contract; as a matter of fact, it is encouraged! KPI’s need to […]

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Sustainability is very important to our company. How can we ensure our corporate dining program reflects this message?

Tell the story! All food service operators are making great strides in working towards a more sustainable future. Most companies we have worked with have waste tracking systems, strive to procure local goods as much as possible and are excited to share their sustainable efforts with clients. It is important to make sure you are […]

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Our return-to-work policy is three days a week which has ballooned our food service subsidy. Are there creative solutions?

This has become a hot topic for corporate dining and food service operations in the post-pandemic world. There are a variety of solutions that operators have come up with to mitigate loss and manage subsidies because of variable populations. For example, utilizing innovative technology has been a popular solution that seems to be gaining traction. […]

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Our current operator is great and has been with us a long time. But perhaps a 3rd party assessment can bring some new ideas to light or expose some opportunities we aren’t aware of. How should we proceed?

We applaud you for the ultimate foresight…and insight! Your operator could, indeed, be doing a great job. But if they are in the same environment day after day, with the same regional manager visiting each quarter, the creative impulse may be stagnating more than anyone realizes. Sometimes a fresh set of eyes is what’s needed: […]

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We’ve had the same operator for 10+ years! We want to know what the other options are, but we also don’t want to make a change just for the sake of change. What are the pros and cons of going out to bid?

The decision to go out to bid can be a difficult one, especially when there is a longstanding positive relationship in place with a current operator. However, we always explain to our corporate dining clients that going through a food service RFP process is not only a learning moment for the client, but also an […]

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Our subsidy is out of control! What can we do to fix it?

The easy answer could be that the current food service operator is not managing the account properly. But, in fact, there are many factors that can potentially affect the annual subsidy amount. The first course of action should be to have an assessment done of your operation. Catering expectations, site population, participation, inflation, frequency of […]

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