TOP TEN QUESTIONS

#1 — Is the food service operation meeting our objectives?

How do you define your objectives? Common objectives for on-site dining service include:

  • High quality and broad variety of meals that satisfy our employee or student customer base.
  • Quick, efficient, friendly service.
  • A high perception of value of the dining service by our employees or students.
  • Exceptional catering and conference dining services.
  • Efficient vending service.
  • Low prices.
  • A self-sustaining operation (no direct subsidy) or an affordable subsidy.
  • Commissions or rent payments from the operator.

Once you’ve defined your objectives, can you rank them? How important are financial considerations compared to service standards?

We can help you define and rank your objectives, then determine how well your operation is meeting them. We’ll develop and implement a plan to ensure the dining/vending services meet your objectives, efficiently and cost-effectively.

Next question: Are services satisfying our employees, students and other constituencies?

Talk to us about your vision for your food service operation —
Contact Clarion Group

CLARION GROUP Food Service Consultants, P.O. Box 158, Kingston, NH 03848-0158

Phone: (603) 642-8011    Fax: (603) 642-7744    info@clariongp.com

Offering food service management consulting, hospitality services consulting, sustainable dining facility design.
Nationwide food service consultants.

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