Nutrition & Foodservice Edge Magazine - July/August 2021 - 25

Recipe
My
for Success
Chef Nick's Recipe for Success
Your business and kitchen must have a clear and
concise mission. It's critical to develop and enforce
Standard Operating Procedures. Everyone in your
facility must take ownership of these standards.
In today's busy workplace, you can't waste precious
time directly micromanaging staff. Employees
have to be self-managed and work under general
supervision if your facility is going to achieve
its business goals. Sound standards lay the
groundwork for good performance.
Good habits are critical to achieving successful
results in the workplace. Pick a system that works
well for you and get in the habit of using it each day
to stay on top of daily priorities.
Time is your most valuable asset. Always consider
how much time is required and what information
you need to gather to be successful. It is better that
you control your time, instead of time controlling
you.
It's important to eliminate or minimize all
potential disruptions before you begin your work.
Determine what environment works best for you
when you need maximum productivity, and then
focus on creating that space.
If you're spending too much time
on your phone, turn it off for
a while. The best thing to do is
turn off your phone and put it in
another room so you aren't distracted
by the bells and whistles.
Getting started is the hardest part of many
projects. It's so easy to make excuses when you
don't want to start or do something. It's good to
go back and slice up your work in blocks of time.
By focusing on small parts of the task, it seems less
daunting and it helps you rebuild in your mind the
work you need to complete.
We all love rewards, large or small. Use them when
deserved to recognize employee achievements or
positive performance.
Give your staff the opportunity to meet others
and grow professionally. This can happen
through conferences or by introducing people to
individuals who may be helpful to them personally
or professionally.
Share your goals and challenges with a peer.
Sometimes you just need another point of view.
Sharing a problem or challenge will motivate others
towards helping you with a solution. E
What I've
Learned from a
Career in Food
Service
Richard " Nick " Nickless, CEC, CCA,
AAC, CDM, CFPP
Hanahan, SC
ANFP Member Since 2002
RICHARD " NICK " NICKLESS, CEC, CCA, AAC, CDM, CFPP is Executive Chef and
Supply and Services Director for South Carolina's Department of Disabilities and Special Needs.
He is also a past adjunct chef instructor at the Culinary Institute of Charleston Trident Technical
College. Nickless currently serves as the Immediate Past Chair of the ANFP Board of
Directors.
NUTRITION & FOODSERVICE EDGE | July-August 2021
25

Nutrition & Foodservice Edge Magazine - July/August 2021

Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - July/August 2021

Hospitality in Times of Crisis
Reimagining Breakfast
Survey Says...How COVID-19 Has Impacted the Workplace
Management Connection: Technology and Innovation for Food and Service in 2021
Culinary Connection: Infusing Restaurant Trends in the Non-Commercial Kitchen
Nutrition Connection: Introducing the New Nutrition Facts Label
Food Protection Connection: Will FASTER Move Us Into an Allergen-Free Future?
My Recipe for Success
Message From the Chair
Foundation Focus
Thank You Corporate Partners
What CDM, CFPP Means to Me
CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - July/August 2021 - Cover1
Nutrition & Foodservice Edge Magazine - July/August 2021 - Cover2
Nutrition & Foodservice Edge Magazine - July/August 2021 - 1
Nutrition & Foodservice Edge Magazine - July/August 2021 - 2
Nutrition & Foodservice Edge Magazine - July/August 2021 - 3
Nutrition & Foodservice Edge Magazine - July/August 2021 - 4
Nutrition & Foodservice Edge Magazine - July/August 2021 - 5
Nutrition & Foodservice Edge Magazine - July/August 2021 - Management Connection: Technology and Innovation for Food and Service in 2021
Nutrition & Foodservice Edge Magazine - July/August 2021 - 7
Nutrition & Foodservice Edge Magazine - July/August 2021 - 8
Nutrition & Foodservice Edge Magazine - July/August 2021 - 9
Nutrition & Foodservice Edge Magazine - July/August 2021 - 10
Nutrition & Foodservice Edge Magazine - July/August 2021 - 11
Nutrition & Foodservice Edge Magazine - July/August 2021 - Culinary Connection: Infusing Restaurant Trends in the Non-Commercial Kitchen
Nutrition & Foodservice Edge Magazine - July/August 2021 - 13
Nutrition & Foodservice Edge Magazine - July/August 2021 - 14
Nutrition & Foodservice Edge Magazine - July/August 2021 - 15
Nutrition & Foodservice Edge Magazine - July/August 2021 - Nutrition Connection: Introducing the New Nutrition Facts Label
Nutrition & Foodservice Edge Magazine - July/August 2021 - 17
Nutrition & Foodservice Edge Magazine - July/August 2021 - 18
Nutrition & Foodservice Edge Magazine - July/August 2021 - 19
Nutrition & Foodservice Edge Magazine - July/August 2021 - Food Protection Connection: Will FASTER Move Us Into an Allergen-Free Future?
Nutrition & Foodservice Edge Magazine - July/August 2021 - 21
Nutrition & Foodservice Edge Magazine - July/August 2021 - 22
Nutrition & Foodservice Edge Magazine - July/August 2021 - 23
Nutrition & Foodservice Edge Magazine - July/August 2021 - 24
Nutrition & Foodservice Edge Magazine - July/August 2021 - My Recipe for Success
Nutrition & Foodservice Edge Magazine - July/August 2021 - Hospitality in Times of Crisis
Nutrition & Foodservice Edge Magazine - July/August 2021 - 27
Nutrition & Foodservice Edge Magazine - July/August 2021 - 28
Nutrition & Foodservice Edge Magazine - July/August 2021 - 29
Nutrition & Foodservice Edge Magazine - July/August 2021 - Reimagining Breakfast
Nutrition & Foodservice Edge Magazine - July/August 2021 - 31
Nutrition & Foodservice Edge Magazine - July/August 2021 - 32
Nutrition & Foodservice Edge Magazine - July/August 2021 - 33
Nutrition & Foodservice Edge Magazine - July/August 2021 - Message From the Chair
Nutrition & Foodservice Edge Magazine - July/August 2021 - 35
Nutrition & Foodservice Edge Magazine - July/August 2021 - 36
Nutrition & Foodservice Edge Magazine - July/August 2021 - Foundation Focus
Nutrition & Foodservice Edge Magazine - July/August 2021 - 38
Nutrition & Foodservice Edge Magazine - July/August 2021 - 39
Nutrition & Foodservice Edge Magazine - July/August 2021 - 40
Nutrition & Foodservice Edge Magazine - July/August 2021 - Thank You Corporate Partners
Nutrition & Foodservice Edge Magazine - July/August 2021 - Survey Says...How COVID-19 Has Impacted the Workplace
Nutrition & Foodservice Edge Magazine - July/August 2021 - 43
Nutrition & Foodservice Edge Magazine - July/August 2021 - 44
Nutrition & Foodservice Edge Magazine - July/August 2021 - 45
Nutrition & Foodservice Edge Magazine - July/August 2021 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - July/August 2021 - CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - July/August 2021 - 48
Nutrition & Foodservice Edge Magazine - July/August 2021 - Cover3
Nutrition & Foodservice Edge Magazine - July/August 2021 - Cover4
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