Nutrition & Foodservice Edge Magazine - July/August 2022 - 14

HIGHLIGHTING COLLABORATION BETWEEN
CDM, CFPPs AND CONTRACT COMPANIES
when he and his foodservice representative modified prices
last fall, it took them weeks. The process took away from the
client care and employee training. Kilduff reports, " Working
with my representative on recent price changes was a huge
task. I am so thankful for our partnership and help with this
project, so I didn't take too much time away from my daily
operations and team. "
In addition to help with menus and pricing, contracting with
a corporate company may increase your purchasing power
and reduce costs. Both capital expenses and food and supply
prices may be lower if you align with a larger purchasing
group. With food costs on the rise, this is a significant benefit
to the CDM, CFPP and their facility.
CULTURE AND COMMUNITY
BUILDING
Workplace culture, which can be
shaped by company values, develops
the community within your
department, improves employee job
satisfaction, and reduces turnover.
Do your employees know your
company mission statement?
According to Glassdoor's Mission &
Culture Survey (2019), more than
77 percent of applicants consider a
company's culture before applying
for a job there, and 79 percent would
* Have a drawing and invite the winners to tour your
vendor's distribution warehouse.
* Ask your sales representative to bring a unique product*
for employees to sample.
* Invite your corporate partners to donate small items*
like stickers or water bottles to give away during special
recognition weeks. (Pride in Foodservice Week is the
first full week in February, and National Healthcare Food
Service Week is the second week in October.)
* Work with your contract company to complete mocksurveys
in the department.
MORE THAN 77 PERCENT
OF APPLICANTS
consider a company's culture
before applying for a job there,
and 79 percent would consider a
company's mission and purpose
before applying.
*Note on gifts: According to the US
Department of Labor Ethics office,
a small gift valued at less than $20
may be offered between government
vendors and contractors/clients.
Health care and private industry
might have different policies. Prizes
at food shows, education events,
or association meetings may be
considered acceptable, depending
on the intent of the prize. As a CDM,
CFPP and department head, follow
your facility's HR policy & procedure
manual.
EFFORTS TO REACH THE
COMMON GOAL
consider a company's mission and purpose before applying.
In their survey of 5,000 people, over half responded that the
company culture is more important for job satisfaction than
salary. As a CDM, CFPP, think of ways you can collaborate
with your corporate partners to build your department
culture and community.
Collaboration Opportunities: Culture and
Community Building
* Invite your corporate dietitian to be a guest chef or co-lead
an in-service.
* Play a trivia game at your department meeting to fill in the
blanks of your contract company's mission statement.
* Hold a contest to come up with a fun logo or theme word
to put on T-shirts that employees can wear on casual
days. Your corporate partners can help with the design or
printing.*
Tasks between CDM, CFPPs and contract companies might
include ordering products, menu changes and development,
researching new products, writing product or equipment
specifications, department design or construction,
designing workflow or writing job descriptions, pricing and
merchandising training, conducting continuing education,
and writing policy & procedures.
Both parties benefit from the education and experience
of the other. For example, a CDM, CFPP who works in the
field might share that a menu cycle is not working for their
population, or a scheduling template needs adjusting. The
contractor has the benefit of visiting many facilities to see
what works for them and can share these ideas with the
CDM, CFPP.
Michelle Jaeger, RDN and Client Lifecycle Manager for
Sodexo, states that during her monthly operating reviews
with CDM, CFPPs, the team effort to achieve goals and
14 NUTRITION & F OOD SER VICE EDGE | JULY-AUGUST 2022
Nutrition & Foodservice Edge Magazine - July/August 2022

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