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Catering as Leader, Not Just a Service

Catering as Leader, Not Just a Service

Author: Mary Wardell/Tuesday, October 1, 2024/Categories: Webinar

Event date: 10/1/2024 12:00 AM - 10/16/2024 2:00 PM Export event

 

Date: Wednesday, October 16, 2024

Time: 2 p.m. Eastern/ 11 a.m. Pacific
Speaker: Dustin Freeley, assistant director, Cornell Dining
Sponsored by Johnsonville Foodservice

 

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At many colleges and universities, catering is seen as a necessity but as a leading cause of financial losses. During this webinar, we will explore some of the reasons behind this, including staffing challenges, a philosophical difference between catering and dining, staff concerns about participating in catering, and the difficulties in controlling food and labor costs.

After discussing these challenges and where they come from, we’ll examine how to overcome or eliminate them. This will involve creative labor models and cross-training team members to understand how catering operates and the similarities that exist within dining units.

Presentation will be followed by a live Q&A.

Learning Objectives:

  1. Identify the root causes of financial loss associated with collegiate catering operations.
  2. Explore strategies to overcome the challenges in catering operations.
  3. Develop actionable plans to improve financial performance and operational efficiency in catering services.
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