Theodore Farrand

What the Heck is a Monkey Dish?  And Other Peculiar Restaurant Terms
Theodore Farrand
February 2, 2017
What the Heck is a Monkey Dish? And Other Peculiar Restaurant Terms

There I was sitting at my favorite breakfast diner the other day when all of a sudden I saw a flurry of activity amongst the staff and heard the unmistakable cacophony of voices in the kitchen yelling Eggs 911! I smiled inwardly understanding the lingo…after all, my previous operations experience managing restaurants over the years has […]

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What’s On Your Mind?
Theodore Farrand
October 12, 2016
What’s On Your Mind?

How Staff Focus Groups and Surveys Can Answer That Question!   How well do you know what your staff likes and appreciates about your on-site dining facilities?  Could you use a boost in daily participation at your cafés?  Are you thinking of rolling out a new concept or a coffee bar that you never had?  […]

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Self-Checkout:  A Must for Corporate Dining
Theodore Farrand
April 12, 2016
Self-Checkout: A Must for Corporate Dining

Self-checkout has fast become a popular method of paying at grocery stores and big box retail giants. Retailers love it because it reduces the number of cashiers they must hire and shoppers love it because it’s fast, especially if you just have one or two items.  Now, many corporations have embraced the self-checkout concept for […]

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Operations Review – An Essential Tool to a Successful Operation
Theodore Farrand
November 5, 2015
Operations Review – An Essential Tool to a Successful Operation

How is your foodservice operation doing? Is it running at top efficiency, with strong revenues and a solid bottom line? Or is it limping along, with modest revenues or worse, decreasing revenues, and a disappointing bottom line? It’s Time for an Operations Review! Foodservice operations should be evaluated on a regular basis, including essential daily […]

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Theodore Farrand
January 12, 2012
Programming for On-Site Dining

By:  Theodore E. Farrand, FMP President – Washington, DC Office  Definition and Purpose:  The term “programming” is a very broad category in the design world.  It can mean a simple list of rooms/spaces  with square footages assigned to each, or it can mean a detailed description of the operating parameters and design criteria for a […]

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Theodore Farrand
February 17, 2011
On-Site Dining (Employee Foodservice) Contracts: How Does This Affect You?

By:  Ted Farrand, FMP President & COO In the corporate dining centers at office buildings and other employee foodservice facilities, which are called “ON-SITE FOODSERVICE”, the factors that make them successful often depend on having the correct contract in place.  If you work in an office setting and your company provides a dining facility, consider […]

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