Tag Archive | business strategy


REPOST. #ACTIVEFOODSERVICELightmatter_Sistine_Chapel_ceiling sistine chapel

I was on holiday in Rome and visited the Sistine Chapel (Italian: Cappella Sistina). It is the best-known chapel in the Apostolic Palace, the official residence of the Pope in Vatican City. It is famous for its architecture, evocative of Solomon’s Temple of the Old Testament. Under the patronage of Pope Julius II, Michelangelo painted 12,000 square feet (1,100 m2) of the chapel ceiling between 1508 and 1512.

It was breathtaking. The work, design, patience, persistence and talent of this individual, Michelangelo, awed me.

I had learnt from an art historian and staffer at the Vatican is that Michelangelo started to paint the scenes and after two scenes stepped down off the scaffolding that he put up by himself. Remember it is a long way down, very tedious work, standing while painting the ceiling and he was doing this painting by candlelight. Upon reaching the floor, he looked up and examined the images, the people he had painted, and the colors and after careful examination realized it was too busy and not enough clarity for people to see and understand. He then proceed to climb back up and continue his scenes with less images, and less people in order to get his message across clearly.  He made simpler scene to make the scenes speak clear and louder to more people.

After hearing this and thinking about it for a while, I thought what Michelangelo did in the 1500s is applicable today. Whether you run a business, or run a department, do not just move ahead without a plan. Plans should be evaluated as you move forward to see if it is realistic, are you achieving your goals and does it make sense for the rest of the team. Do not be afraid to change direction, strategy, or your choice of image (people) to get you where you need to be to be successful and satisfied with your piece of work.

Now you may think, why did he not start over at that time if he wasn’t satisfied with how it was coming out? I do not believe he was not satisfied but I think he felt that for more people to get something out of it, spirituality and visually, he needed to change his tactics to reach a broader audience.

Can you relate to what Michelangelo did?  Are there days you wished you stopped and changed direction in your business plan, strategy? Are there times you felt you kept going because you invested too much time and you were going to complete the task even if you know you should have altered the strategy?

I would like to hear how this story resonates with you?





Does anyone remember 3 TV channels for baby boomers and older? abc, cbs, nbc

Does anyone remember the three basic vegetables growing up for baby boomers and older? Carrots, broccoli, potatoes

Does anyone remember the basic seasoning growing up for the baby boomers and older? Salt and pepper maybe oregano

Now we have …. unlimited potential for food, seasoning, local, forage, Nordic, ethnic, global flavors, ethnic spices, spirits and more.

With the advent of the internet, better communications and technology we learn more and expect more. People rely on perspectives, and answers to their questions.

So what does this mean to the foodservice industry? Whether you are an operator, director, or manufacturer you need to ask the questions who’s my audience, do I engage them with the right products/services and am I exceeding their expectations. If not someone else will take those sales, and opportunities. Need help to get started think foodservice forums, internet, think tanks, and related industries innovations.services.

Today more than ever you should revisit your options and make sure you are appealing to your customers or clients today and in the future. 3 channels doesn’t make it anymore!





This week’s blog is one that resonates with me and should with you too. It is my colleague, David who wrote this and I wanted to reblog(is that a legitimate word)as I feel it is very relevant and timely.  Enjoy and see if you agree? 

What to do when there is economic uncertainty? Will the healthcare reform act affect your hospital, and your food service department? Are you shaking your head as you read this and thinking how do I get through this? How can I continue to have a culture of quality in my operations? Increase my value based purchasing practicing?

Foodservice directors will still be held highly accountability for their operations.

One way to combat this is to collaborate with your suppliers? Are your suppliers listening to what you need during these times? Effective vendors (suppliers) realize that they should be passionate about foodservice to sell in this industry. They love to part of your process and realize they are contributing to the success of your operations.

Suppliers should be one of your team. They help to create a collaborative environment with our internal hospital team. Vendors can be one of your trusted advisors.

clip_image004To start a strong and value added relationship with a vendor:

· Tell them about your operations?

· Encourage them to share their knowledge, experiences in similar environments

· Build trust and give and take in this partnership

· Discuss with your vendor “their” role

Successful suppliers are educated and aware with what is going on in their market segments whether it is healthcare foodservices, retail, etc…They have solutions to rising food and labor costs and have ideas that help them improve yield for the products/services they offer to the end-user.

Today’s food service director expects more from their suppliers to be more effectively and specifically convey resources.

**Suppliers/vendors today need to be a key asset in those efforts. Here are some valuable resources that a vendor/supplier can offer to enable them to be a stronger part of the foodservice team:

  • Support and knowledge to navigate labor considerations, food safety standards and issues related to customer service
  • Insight on consumers; culinary expertise and menu development support, trends,
  • Training for products and equipment; packaging collaboration; and help with differentiation
  • Culinary expertise to advice and influence menu mix, equipment, etc…
  • Sustainability practices
  • Educational webinars to offer solutions
  • Menu ideas, new product mixes across market segments
  • Marketing solutions=promo kits
  • Valued added services that go beyond your core business

You have a choice so select your vendor partners that services, goods and resources will make a difference in your environment.

Include this guideline checklist when choosing your vendor partners,

1. What resources are available at my suppliers?

2. How can they assist me in my goals, and help execute my business plan

3. How can they benefit from working with me?

Make no mistake vendors want to see their customers not just survive; we want to see them thrive. Forward thinking suppliers engage in positive actions to elevate your highest level of performance to move ahead strategically today and tomorrow.

Are you a vendor/supplier that listens to your customers’ needs? Tell us how you bring value?

Are you an end-user who gets value from your vendors? Share how they elevate your foodservice operations.

David Bermingham, VP of Healthcare and Education, U.S. Foodservice