SECURITY IN A FOODSERVICE FACILITY: PROTECTING YOUR ASSETS

Consider the number of people that have access, at one point or another, to your kitchen facility. Kitchen staff. Servers. Purveyors. Service agents. While it would be great to assume that everyone has your best interests in mind, such a thought process would be naïve. Unfortunately, some members of the parties listed above have their own interests in mind. It is your responsibility to make sure that your interests are protected. Security is a critical issue in foodservice facilities. There is a significant amount of money tied up in assets that are extremely desirable by others. Steak, lobster, and other expensive foods should be viewed as assets. It is no different than tires at a tire store or clothing in a department store. Hospitality employees do not typically view the food in the walk-ins or dry storage rooms in this manner. As a result, they don't feel as guilty about taking something. "No one will miss this" they convince themselves. I know because I have seen it happen time and time again during my operation days.

RECEIVING, GOOD ADVICE
by Lee Simon

Driving into work, you feel pretty good about the day ahead. You have reservations for a couple of large parties who have traditionally enjoyed several rare bottles of wine during their business lunches. You can see the money just rolling in and you are already planning where to spend your new found wealth. It’s 8:30am.

MERCHANDINING
by Lee Simon

For whatever reason, I reluctantly have refused to adopt the proper methods for typing throughout my schooling and career. Sure, I took the required typing class in middle school, but I was able to meet all of the requirements, speed and accuracy, while maintaining my classic "hunt and peck" style. Back then, I wasn't as open minded and willing to learn as I should have been. The truth is, I have more typographical errors these days as a result of my stubborn, short-sighted approach. But recently, I had a typographical error that worked to my advantage. I was pecking away at the key board when all of a sudden the little red line showed up beneath a word on my computer screen to indicate that I had mistyped yet another family member of the English language.

Here Today Gone Tomorrow
by Lee Simon

Here Today, Gone Tomorrow?

I have a fear of heights. Perhaps the last thing that you would ever find me doing is walking a tightrope in mid-air, attempting to balance myself and prevent a plummet to my certain demise. Interestingly enough, however, I find myself in this position nearly every day … metaphorically. In my profession, I am forever walking an ever-thinning fine line to please both my current and future clients in the same facility. How is this you ask? Well, I find that I must strive to design in such a manner as to give my clients what they want, or what they believe they want, in the present without limiting the facility's ability to provide them with what they may want in the future. This can be extremely difficult at times.

FOR TRUE CREATIVITY, START WITH SILLY
by Lee Simon

 

On a recent trip to Walt Disney World's Magic Kingdom, I stood at the front of the ferry with my son who is two years old. Usually, we take the monorail, but this time decided to take the ferry for a change of pace. Throughout the ferry ride, we both gazed wide-eyed in amazement despite the number of times we have been to the park. My son was fixated on Cinderella's castle. Me, I couldn't take my eyes off of the Contemporary Resort. This facility has been open for decades, but I just can't get enough of it.