Eats and the City
- Springboard award winner. // Caterer & Hotelkeeper;10/9/2009, Vol. 199 Issue 4598, p50
The article reports on the Springboard's Awards for Excellence for the hospitality industry. The 2009 awards, held at the Guoman Tower Hotel, London, England saw Sodexo win the Corporate Citizenship Award. Sodexo provides food services that are specifically tailored to its customers, whether...
- Elevating the College Dining Experience Using Half the Space. // Food Management;Aug2012, Vol. 47 Issue 8, p32
The article announces that the foodservice program, Food on Demand, of Sodexo Inc. has received the Best Concept Award from the journal for management.
- Customer satisfaction. Schruntek, Walter J. // FoodService Director;06/15/97, Vol. 10 Issue 6, p38
Opinion. Focuses on the importance of customer satisfaction in the food service. Reference to a study called the `Branding America'; Factors which affect the results of customer satisfaction achieved; How the customers rate the food which they are served; Impact of the service received on the...
- Key to repeat customers: Know their wants; meet their needs. Stys, Brian // Nation's Restaurant News;5/19/2003, Vol. 37 Issue 20, p185
Comments on the customer knowledge as a key to business success. Resiliency of the food service sector in times of economic crisis; Preservation of a family-oriented business; Escape from the rigors of everyday living.
- Customer satisfaction: HMR/Takeout. Allen // Nation's Restaurant News;09/13/99, Vol. 33 Issue 37, p96
Describes how the home-meal-replacement (HMR) sector of the United States foodservice industry tries to satisfy customers' demand for main-meal convenience. Delivery of fresh food; Labor allocation and training of staff; Issue of packaging and pricing; Access to food; Competition among...
- Customer satisfaction: Value. Papiernik // Nation's Restaurant News;09/13/99, Vol. 33 Issue 37, p112
Details the United States foodservice industry's efforts to satisfy consumers' increasing value expectations. Consistency and speed of service; Value for particular occasion; Expectations generally based on individual taste; Attempt to personalize service.
- Customer satisfaction. Schruntek, Walter J. // FoodService Director;03/15/98, Vol. 11 Issue 3, p42
Comments on the surveys which suggest that most foodservice operators do not consider customer satisfaction as one of the biggest challenges and problems facing the sector in 1998. Training and retaining workers as primary concern; Operational headaches as industry priority; Complexity of...
- Contract corner. O'Dell, Chuck // Nation's Restaurant News;4/29/96, Vol. 30 Issue 17, p23
Reports on the customer satisfaction in the foodservice industry in the United States.
- AND BUILD F/S TRAFFIC: Services beyond food expand the
fsd's role. // FoodService Director;1/15/2004, Vol. 17 Issue 1, p1
Focuses on the efforts of food service operators in Cincinnati, Ohio and Chicago, Illinois to meet customer satisfaction. Services made by the operators in meeting customers' needs; Information on the dock3, an independent service provider of Cincinnati Children's Hospital and BP America;...
- Marketcapsule: What customers expect from f/s. // FoodService Director;08/15/98, Vol. 11 Issue 8, p6
Presents a brief summary of an industry study which states that majority of foodservice operators give importance to nutrition in their customer satisfaction ratings. Percentage of respondents that rank special menu items in customer satisfaction.