Correcting Company Culture to Address Sexual Harassment

Correcting Company Culture to Address Sexual Harassment
  • Human Resources Guru Carrie Luxem prevents sexual harassment within restaurants using training and company culture

  • Sexual Harassment allegations about Chefs John Besh and Todd English have the industry concerned

On this episode of The Barron Report, we talk to Human Resources Guru, Carrie Luxem about how your company can better manage your team in the wake of the recent sexual harassment claims. Numerous industries have been shaken by sexual harassment allegations and the restaurant industry is no different. With top chefs like Todd English and John Besh being exposed for inappropriate behavior, the business community is concerned. Foodable, to better serve our community, has worked to deliver the best information to you about how to manage these types of claims in your business and, better yet, how to stop them from happening in the first place.

Show Notes

  • 1:11 Carrie LuxemRestaurant HR Group &
  • 3:53 - Uncovering a Long-Standing Problem
  • 5:01 - Culture of the Hospitality Industry
  • 6:43 - What Is and Isn't Appropriate?
  • 9:55 - Are Revealing Uniforms Part of the Problem?
  • 12:16 - Confronting Customers for Harassment in Your Establishment
  • 14:01 -  Do Not Tolerate That Behavior, Even From Power Positions
  • 18:38 - How to Stop Sexual Harassment Before It Happens
  • 22:47 - Having a Plan in Place
  • 24:56 - Hiring the Right Team
  • 28:40 - Foodable Analyzing Online Sexual Harassment Claims
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Tyson Foods Has a Positive Outlook For the Future

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Tyson Foods’ CEO Tom Hayes sees a bright future for the company, especially after it exceeded expectations for 2017.

"We delivered well over our goals of at least four percent operating income growth, EPS growth in the high single digits and three percent volume growth in value-added products, and expect to meet or exceed these goals again in fiscal 2018," said Hayes.

In a recent CNBC interview, Hayes talked about how he believes big companies need to set the example for smaller companies when it comes to being part of the solution to “feed nine and a half billion people by 2050.”

Well, Tyson Foods is setting an example, alright!

The company has proved to be in tune with consumer trends. For example, Tyson has seen record sales for their Open Prairie Natural brand of fresh meals as they see customer demand growing double digits for No Antibiotics Ever (NAE) and no-added hormones natural fresh meats.

“Gatekeepers within the customer are asking continuously to be NAE. We're fully NAE now, and we're actually buying meat on the outside that's NAE. The cost [is] a little bit more on the upfront and we've been able to swallow that cost and then remove that cost," Hayes told analyst Farha Aslam at Stephens who asked about the reason behind the launch of NAE products.

Another trend that Tyson has invested in is alternative protein. The company bought into Beyond Meat with a five percent stake in the vegan business, surprising many as the big food company tests the waters of this fast-growing segment of the protein market.

Speaking of meat, even though Tyson’s 39 percent sales come from beef as the leading protein, the majority of the company’s sales come from leaner meat with chicken accounting for 30 percent of sales and pork accounting for 14 percent. This is a good sign for the company since there is a trend of consumers moving away from red meat.

A fourth area that is expected to grow in volumes is the prepared foods market. In the financial year 2018 the segment is expected to grow around 10 percent, boosted by the AdvancedPierre Foods deal, struck earlier this year by over four billion dollars.

Analysts covering Tyson at Morgan Stanley believe the company looks well set for a solid 12 months, writing in a note to clients on Monday: "Tyson appears well positioned to achieve another record year."

Tuning Up Nashville's Music City Center

Can you picture a massive building with organic lines and curves that flow like the shapes of Nashville's rolling hills or the Music City's melodic sounds? With ceilings that mimic the patterns and structure of grand piano keys? Or rooms with walls that bend, filled with acoustics that make you feel as if you're standing inside of a mandolin or guitar?

The movement and fluidity of music itself was the design inspiration for the Music City Center. This center takes on the idea of a city's brand identity to a whole new level. And at 300,000 square feet of exhibit hall space, 60,000 square feet of ballroom space, and 1.2 million square feet of space in total, this convention center is music to any event director's ears. The center was needed to bring new life and business into Nashville, and needed to expand in the city's downtown urban setting, according to Charles Starks, the complex's president and CEO. He wanted the center to look like nowhere else in the world.

 In this episode of "BUILT.," in partnership with FCSI The Americas,  FCSI consultant Michael Pantano of Culinary Advisors, tvsdesign, and the visionaries behind the Music City Center work in harmony to turn this building into the pinnacle of flexibility, sustainability, and foodservice excellence.  

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In terms of functionality, Pantano always thinks like a chef. Aware that only 25 percent of a kitchen needs to be in fixed positions, whether due to the cooking line or exhaust hoods, he was able to make everything else mobile. Just as the entire convention center was flexible and fluid — without fixed concession stands or fixed dining areas so that the space could be reshaped — the kitchen could move with the needs of clients, too, able to fluctuate from serving six to six thousand.

"Our food sales have over doubled what we had projected initially and we've become known in Nashville as a place to go to for food. Not the convention center, but a place to go to for food," Starks said.

The Future Through Sustainability

The beautiful architecture and foodservice aren't the only things that set this design paragon apart from the rest. This space is also sustainable.

Above it lies a 4-acre green roof, the largest one in the Southeast, growing 14 types of vegetation. The center also has a solar farm and honey bees on site for the kitchens. The staff  keeps close relations with local farmers to serve food with a farm-to-table feel. The Music City Center also has a 360,000-gallon rainwater storage system that captures rainfall and utilizes it, not only to irrigate its plants and landscaping but also to flush their sewage system. That has led to 54 percent saving in the building's water usage in three years.

Watch the full episode above now!


Creating the State-of-the-Art Culinary Space at Northside High School

The culinary arts program at Northside started humbly in a small, little building, according to district architect Gary R. Griffith. As it expanded, both in student body and mission, the space needed to expand along with it.

"It was quite a sight to come out to Northside High School and see the program they were able to run very successfully out of some portable buildings," Eric Horstman, principal of Corgan Architecture, said. "They literally were using portable buildings with hot plates to run their entire program. So, I brought in Lance and his team into the project very early so they could be involved."

The Challenge

FCSI consultant Lance Brooks was on top of industry trends and ready to face the challenges that came with recreating the space. And his greatest inspiration for the remodel? Forth Worth ISD's Career and Tech Education Coordinator, Chef Timothy Kelly.

The chef came into the design with a unique angle: his students. He was talking about five-star restaurants, about the kids being prepared to work in every environment, and using the best of the best to acclimate them into the real world. His goals were to provide a culinary arts experience with different venues and cater to the students, whether they were training for casual or fine dining.

"Whenever we design a kitchen, we want to build in flexibility. We understand that after they are built, they are hard to adjust," Brooks said.

The space had to be a chameleon. It had to be fluid, transforming from holding a minimum of 144 students to 263. The questions were endless: Did it have to have one or two kitchens? How many classrooms? How much square footage? How many venues and restaurants?

To answer this, Brooks had several solutions. First, he put on tables on casters, allowing staff to move them and to shape the classrooms as needed. He also considered the surface flooring, choosing material that would be easy to clean and quiet for a better learning environment. Retractable cord wheels also lined the ceilings so students could use their equipment from different parts of the room. Also, a video system was placed, which would follow the chef or teacher and showcase their movements on a projector for more visibility during lessons.

The team members, with their vast, collected industry experience, also collaborated on the best equipment for the culinary program. Their proudest selection? Their hood system that was low-volume to keep the sound down and one that could easily be modified or relocated, should the space grow again. At the front of the house, two full-service, multi-purpose restaurants could be used for fine and casual dining experiences, as well as a banquet hall for school board meetings. 

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The Vision

"This collaboration was extremely successful because we all had the same vision. Our vision was our students," Alma Charles, district director of career and tech eduction, said.

Of all school projects, the team considered this project one of their greatest accomplishments. And how do their measure their success? By the success of their students. They are winning competitions left and right, not only because of their passionate instructors, but because of the space that facilitates the quality of the program.

"We kept the students in mind throughout the planning process to better prepare them for the future and to build one of the best and one of the most state-of-the-art facilities that has been created," Kelly said. 

Modernizing the Foodservice Offerings at Palos Community Hospital

Modernizing the Foodservice Offerings at Palos Community Hospital

From stark white walls and generic uniforms to outdated cafeterias, hospitals aren’t exactly known for being modern, warm, or the most appealing, if you will. In this episode of “BUILT.,” in partnership with FCSI The Americas, we explore how Palos Community Hospital in Palos Heights, IL, has modernized their foodservice offerings for employees and patients alike with the help of FCSI consultant Christine Guyott, RD.

“Typical foodservice in a hospital was polar opposite of what a dining experience in a restaurant would be, where people would actually pay for their dining experience,” says Katie Freese, director of patient access at Palos Community Hospital (PCH). “Presentation has not necessarily been placed on [the] foodservice department.”

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