CDM, CFPP of the Month - March 2019
Name: Richard Lind, CDM, CFPP
Job Title: DFNS
Employer: Morrison Healthcare
Job Location: Merit Health Central
Years at Current Facility: 18 years
Years in Current Position: 6 years
CDM Since: 2014
Why did you decide to become a CDM, CFPP?
First, it was a requirement of my company. Second, because it helps me to understand the importance of serving good food to our guest while maintaining good safety standards. And finally, because it gives a sense of respect from my peers of the high standards that it carries.
What are your main responsibilities in your current position?
I am responsible for the overall performance of the Food and Nutrition department. Increasing sales while maintaining costs. Training up team members to the next level.
How do you organize your time at work to make sure you accomplish all your responsibilities?
That's easy. I set only three daily goals. The first goal has to do with ensuring safety. The second has to do with motivating and recognizing my team. The third has to do with raising yesterday achievements to the next level.
What is an example of an innovative way you have made change at your facility and how did you implement it?
Our patient surveys scores were in the fiftieth percentile range, but the hospital wanted it to get into the 75%. I started a Foodservice / nurse manager roundtable discussion each quarter where I invite them to breakfast to discuss ways that the two can help each other get better in the areas that help them the most. We each come up with a top five list to improve in. Our scores have increased to the 75%.
What was your first job in the foodservice industry?
I worked as a manager of a fast food company called Churches Fried Chicken.
Who has been your biggest mentor in foodservice and how have they helped shape your career?
My wife has been my biggest mentor then and now. Every time I wanted to quit she would always remind me of the talent I had to motivate others. There was one time when I said I was ready to give up she reminded me of those who I would leave behind that depended upon me to help them get to the next level.
What are the biggest challenges you face in your position and how do you handle them?
Getting team members to have confidence in themselves that they can become great and do great work with great results over time. And that every team member is just as important as they are.
What is your favorite part of your job?
My favorite part of my job is being able to train up my team to the next levels of their careers. And seeing how they adjust to where they were to where they are now.
How do you stay up to date with current innovations and trends?
Through the ANFP site of information, reading Morrison's Need to Know magazine, along with other restaurant magazines.
How do you envision the foodservice industry in the next few years and foodservice?
I see it as always changing and adopting to the need of the consumers. Technology will become more and more involved in the daily care and makings of the foodservice industry to help provide great service at a reasonable cost.
What is your advice to those just getting started in the foodservice industry?
Do your homework on the area that you are coming into. Never bank on what you heard about foodservice because it will always be different then what you heard.