Examples of prior projects
Carol Woods Retirement Community, Chapel Hill. Martha Bell, DON Lead role in developing and implementing an innovative dining program for health care residents. Replacing a traditional tray line, 'Dining Delights' creates POS choice, expanded options and flexibility, diner engagement, improved food quality, temperatures and reduced food waste. 'Best Practices Award', Food Service Director magazine
Camp Lurecrest, Lake Lure, NC. Jerry Martin, Director. Arrived onsite the morning after a catastrophic fire on the night of May 10th destroyed the entire foodservice building, with a 200 +seat dining room. The first week of the season was scheduled for June 20. Conferred with Camp board, it was determined an existing gymnasium was suitable for dining relocation. Designed a functional layout that met all codes, permitted the space and purchased all necessities, from primary equipment to smallwares. Working in conjunction with construction crews and a wonderful army of camp alumni volunteers, oversaw the set up of the various flow of food areas. including receiving area, storage, production areas, serving line, dining room and ware washing. Wrote menus, order guide and procedures. Oriented and supported the production and service leaders. The first week of the season (Presbyterian Hospital's Pediatric Cancer Camp) started on schedule.
YMCA Children's Day Care Center, Chapel Hill. Laurie Hart, Director . Provided contract daily Breakfast, Lunch and snacks to ~ 40 children. Developed Menus in accordance accordance with regulations, accommodated special needs, preferences and requests. Oversaw production, delivery and service.
Caramore Community, Carrboro. David Chapman, Director Recommended by job coaches, I was asked to present a motivational service talk at the Staff Development Luncheon. 'Embracing Hospitality' was participative, and very well received.