#9 — Do we receive the attention our operation deserves from our food service and vending contractor?

Food/vending service operators are often reactive, not proactive, in their management of your services. As one of our colleagues says, "If the place isn’t on fire and nobody died, everything must be okay," is a common attitude of district managers and contractor executives.

We speak the contractor’s language and can gain their attention. We’ll ensure your operation receives the supervisory attention it deserves and the contractor’s specialized resources in such areas as food and facilities safety, merchandising, training, menu development, culinary skills, accounting and sanitation are utilized to their fullest extent for your benefit.

After all, isn’t that what they promised — and you’re paying for?

Next question: How can we do better?