Managing a single kitchen is not easy.  I am quite sure many would agree.  Imagine managing over 100 kitchens.  I hope you did not just go into a panic (and if you did, time to talk to us)!  That is what Shawn Doyle and his team of Supervisors do on a daily basis.  And these are not your normal, day to day restaurant kitchens with set menus.  Nope.  These are kitchens in Greek Life at forty plus campuses all around the country, from Oregon to California, to Florida and Massachusetts, and everything in between. You may be asking yourself how we continue to meet ever changing needs of the young men and women we serve each and every day.  The answer may seem simple, but it takes strong communication and the use of technology in every aspect.  From recruiting and hiring, to budget management and price negotiation, we have incorporated best in practice tools to manage these aspects.  The one thing though that can never be replaced is people.  It is the people we hire and the people that manage these kitchens.  Without them nothing would get done and service would suffer. Every semester we review and assess the needs of our clients and our employees.  What is going well, what needs to be modified, and numerous other conversations are had.  We bring our Regional Supervisors together for a workshop to review and discuss.  These meetings, however, are more than just training on new tools and company practices.  They allow members of the team to discuss challenges, provide solutions, and bring up ideas on how to improve service at every chapter we serve.  It allows the team to become comfortable and continue conversations well after our meetings. “Having these meetings are a great team building tool, as we grow and new faces appear,” says Matt Jenney, Regional Supervisor of Purdue. “They provide a solid forum to voice opinions, ideas as well as complaints.” Others that have recently joined our team, such as William Wohlt, Regional Supervisor of Indiana University, says “Since joining Campus Cooks, it is amazing how well I feel connected to this group.  We are a part of a conference calls but putting faces with voices  and being able to connect personally as well as professionally goes really long ways.” In addition to Supervisors that work directly at the chapters, we have additional members that manage business affairs but still work with these individuals every day.  Irina Chalker, Office Finance Manager, says, “Working out of the office can be a challenge from time to time.  The opportunity to get together in person allows us to improve our professional and personal relations with one another.  If you feel comfortable working with your team, you respect them more which leads to things getting done more efficiently.” And what about the person who oversees all of our operations, Shawn Doyle. How does he make sure to not only be “in the know” but make sure everything continues to run smoothly.  “Over-seeing a team that is responsible for over 100 chapters is no easy task.  Bringing everyone together for training and review allows me to ensure the mission of Campus Cooks is followed and adhered to.” If you would like to learn more about our structure and how we can improve your dining experience, please contact us.