Nutrition & Foodservice Edge Magazine - November/December 2021 - 4

EDITOR'S NOTEBOOK
everett.dianej@gmail.com
Operational excellence involves many factors, and in this issue we cover several
key focus areas. Meeting the nutrition goals of your individual clients is of primary
importance, as is improving their overall dining experience. Both elements are
cornerstones in providing quality of life.
Diane Everett,
Editor
We have multiple articles in our pages which support these objectives and help
foodservice professionals excel at creating the best possible food and nutrition
operation. Our page eight feature, Hosting Creative Special Events at Your Facility,
delivers several unique ideas to breathe life into your dining program. Fun food events
can help boost both client morale and employee engagement. This is especially
important at this time of year, and our page 16 article-Serving Up Joy and Nutrition for
the Holidays-reinforces the value of creating meaningful and festive dining experiences.
In addition to focusing on clients and their individual needs, it's vital to focus on the wellbeing
of your employees. It's no secret that the labor pool has shrunk drastically, and it's
more important than ever to retain your current staff members. Throughout our pages
you'll see strategies such as showing appreciation, promoting skill-building, providing
positive reinforcement, and creating a supportive environment to strengthen your
workforce and keep them motivated.
Remember to focus on your needs, too. Treat yourself well this busy holiday season. Take
some time for reflection, meditation, physical activity, or whatever helps you recharge
and refresh.
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8017ASSOCIATION
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JOYCE GILBERT, ASSOCIATION OF NUTRITION & FOODSERVICE PROFESSIONALS,
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DIANE J. EVERETT, C/O ASSOCIATION OF NUTRITION & FOODSERVICE PROFESSIONALS,
PO BOX 3610, ST. CHARLES, IL 60174
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Nutrition & Foodservice Edge Magazine - November/December 2021

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