Clarion’s Dining Insights
Dining Insights is our quarterly newsletter for managers who are responsible for their organization's foodservice and vending operations. For a complimentary subscription send your name, title, organization, and address to us at info@clariongp.com
Planning Dining Service in the Coronavirus Era NEW
How to react as companies, colleges and institutions change their ways.
No Mystery: It’s Not Meat, But Taste Is Kinda Close NEW
Mistress Mary, quite contrary, how does your garden grow? With veggie burgers and soybean steaks ‘cause real meat has to go!.
Clients Can Miss Full Value of Dining Consultants NEW
Food service consultants frequently aren’t used to their full value by their clients. Often, we’re brought into a project too late to provide maximum benefit for our client..
Coronavirus and Contracts NEW
Circumstances that might render a contract void by act of law include impossibility of performance.
Can a Corporate Café Be Self-Sustaining?
It depends on circumstances not present in many companies.
Keeping the Campus Dining Service on Track
Tools and measurements you can utilize to hold your service provider accountable in the course of their involvement.
Food Safety — Part 1
How to Avoid Being the Next Chipotle
How well is your dining service following food safety practices?
Food Safety — Part 2
Where to Start a Safe Food Program? The Basics
In the old days, which wasn’t so long ago, food safety was a minimal concern and there was no widely practiced system for ensuring it.
Food Safety — Part 3
The Right Tools and the Right uses to Keep Food Safe
Lightning doesn’t strike the same place often, but when it does, it can be catastrophic: A person killed; a forest fire started. It’s the same with foodborne illnesses. An operation can get away with careless food handling . . . until they can’t.
Food Safety — Part 4
Keep It Cold or Keep It Hot to Keep Food Safe
A crucial element in ensuring food is prepared and served safely is controlling the temperatures of foods from receipt of delivery to handing a plate to a customer. It’s also the most ignored element.
Food Safety — Part 5
Practicing Pandemic Precautions for Dining NEW
In addition to protecting diners from the risks of contaminated foods, food service operators also have to insure safety from cororavirus risks. The disease will be with us and dangerous for the year and longer..
Health and Wellness — Part 1
The Transformation of On-Site Dining Service
First of two articles about changes in campus and corporate dining services to focus on nutritionand wellness.
Health & Wellness – Part 2
Its Growing Role in On-Site Dining
Second of two articles about the changes in campus and corporate dining services to focus on nutrition and wellness.
How Happy Are Your Customers? Ask Them
The customer isn’t always right, but the customer’s always worth listening to.
Outsourcing – Part 1:
Managing On-Site Contractors
First in a series describing ways to manage outsourced services
Outsourcing – Part 2:
Don't Put the Contract in a Drawer and Forget It
Second in a series describing ways to manage outsourced services
Outsourcing – Part 3:
What Should Your Service Provider Provide?
Third in a series describing ways to manage outsourced services
Outsourcing – Part 4:
Playing With Numbers: Vendor Accounting
The first thing to understand about your on-site service provider’s accounting and financial reporting system is that, as the client, you’re entitled to complete and accurate, comprehensible reports, provided in a timely manner.
Outsourcing – Part 5:
Keep Your Contractor Accountable for Results
Your vendor is responsible for developing the annual budget for its service, but your role as client can’t be passive. It’s your organization’s money that’s at stake.
Outsourcing – Part 6:
Incentives Can Improve Performance, Reduce Costs
Everyone likes a bonus, and your on-site service provider and local service manager are not exceptions.
Picking the Right Food Service Contractor
Picking the Right Food Service Contractor—Part 1
It’s not easy or simple and usually takes longer than you would expect
Picking the Right Food Service Contractor—Part 2
The fine art of an effective request for proposals
Picking the Right Food Service Contractor—Part 3
Cut through the fluff to see what proposals mean
Picking the Right Food Service Contractor—Part 4
Dual-Track Negotiating for a Food Service Contract
Case Studies:
Viewpoint:
Happy 25th anniversary to us; Finding solutions in the near future NEW
Some lessons from RFP projects: How contractors win and lose
Forget the Ides of March. Beware your contractor’s accounting.
Know who you’re buying from
Why we’re expanding our resources / Keep food safety a high priority
Short Takes NEW
• Is cash becoming obsolete?
• Supply chain continentalization
• Advice from women chefs
• Is it true what they say about cops and donuts?
Talk to us about your vision for your food service operation — Contact Clarion Group
Clarion specializes in Food Service Contractor Selection
Learn more about Clarion Group’s extensive experience in Food Service Contractor Selection from RFP to opening day.
Clarion offers imaginative yet practical Facility Planning and Design
We help you fulfill your vision by designing a facility that meets your situation, goals and your customer needs.