We take the success of our clients to heart. Our integrated, multidisciplinary approach provides practical solutions for your specific
operation.

Our focus remains on your core responsibility and mission. Advocates of effective partnering we offer contractor selection and
monitoring services to ensure our client’s expectations are crystal clear. The food service language we provide for our client’s contracts
and request for proposals are written ‘right and tight’. We offer operational support sensitive to our client’s unique set of operational needs,
pressures and desires.

Even the smallest details are considered for maximum stakeholder satisfaction. Our focus on customer service provides favorable
customer impressions that reflect well on the institution.Our goal is to exceed your expectations with Happy Guests and a Healthy
Bottom line!

How can we help you realize your goals & objectives ?Contact esf Food Service Consultants.

  • RFP Development

    Having written over eight hundred million dollars’ worth of Food Service Contracts this is an area we excel. In addition to being an important area of expertise it is our primary focus for our clients that outsource their food service. We design RFPs and Contracts to maximize customer satisfaction and financial return for the life of the contract. Matching the type of contract to the client’s needs, and then developing the language for the contract to protect the our clients is an area which we excel.

    A well done RFP not only allows potential bidders to learn about the culture of your dining program, it establishes the expectations of the institution and sets the parameters of the relationship between the client and the food service contractor.

    esf Food Service Consultants limits the number of RFPs we take each year in order to give our clients the attention they deserve during this important process. Financial incentives and disincentives when strategically written into the contract assist both our clients and the food service contractor in their commitment to institutional priorities.

  • Benchmarking

    Benchmarking needs to be handled in such a manner that administrators are not looking at a compilation of numbers and graphs that mean nothing to them. Our approach is to provide site specific benchmarking (self-op vs. contract, type of contract) and then provide not only empirical data, but salient information to the administrators to help them improve.

  • Contract Compliance

    For institutions that have outsourced their food service, monitoring the performance of the contractor is critical. esf Food Service Consultants understands both the RFP/ITB process and has years of experience in identifying and resolving contract compliance issues. Our understanding of these aspects of contract dining service enables us to identify and recom-
    mend solutions to compliance issues. esf Food Service Consultants will meet with the food service contractor and administration to formulate a plan to remedy compliance issues and we will monitor the implementation of the plan to ensure the successful resolution of compliance issues.

  • Financial Review

    Whether your operation is self-operated or has a dining services contract in place, we will review your financials to ensure that you are getting the full value for what your operational cost and are operating as efficiently as possible. We use several Key Performance Indicators to measure your operation. These KPI are specific to the type of contract you have or if you are self-operated. The financial audit includes recommend-
    actions for getting you back on track in areas where we feel you are not hitting targeted goals and budget.

    Strategic Continuous Improvement

    In these tough economic times, having a road map to guide your operation as it moves forward will enable you maximize returns from your dining service program, facilitate transitions and establish the foundation for strategic continuous improvement. Ideally, Master Planning in food service should include a facilities analysis and coincide with the intuition’s plans for growth and future development. We have partnered with several excellent architects to provide insights on how to best position future development to effectively meet the demands of your current and future customers.

  • Operational Audits

    Our operational audits include both a qualitative and quantitative review of the program. We assess quality of food, ability of the staff, quality of facilities, as well as getting a read on customer perceptions. We provide your operation with recommendations that are both practical and cost effective given the skill set of the team, the physical layout of the operation and the restrictions inherent to budget (and contract if one is in place).

    Benchmarking

    Benchmarking needs to be handled in such a manner that owners/administrators are not looking at a compilation of numbers and graphs that mean nothing to them. Our approach is to provide site specific benchmarking (self-op vs. contract, type of contract) and then provide not only empirical data, but salient information to the administrators to help them improve.

  • Sustainability

    Protecting the environment and supporting local farmers are critical issues in the operation of institu-
    tional food service programs. esf Food Service Consultants can provide you with the expertise you need to take your program to the next level as well as providing the metrics needed to measure your outcome. We look at pre-consumer and post-consumer waste, recycling and composting efforts and set realistic goals for partnering locally. Integral to the success of any sustainability project is the buy in of the end user. We garner their support through education, and by soliciting their participation in creating programs to encourage the protection and responsible use of local resources.

    Staffing Analysis

    If your customers are not raving about the exemplary customer service you (or your contractor) may have staffing issues. One of the Key Performance Indicators we analyze is sales per labor hour. Quite often in an effort to save money, labor is reduced to the point that the customers suffer. Analyzing sales per labor hour during peak and non-peak periods will help us ascertain information to help you staff more effectively. We will also review how well each of your staff does his/her job and provide training if necessary. esf Food Service Consultans is conversant with collective bargaining agreements and can help develop strategies to partner more effectively with the union.

  • Benchmarking

    Benchmarking needs to be handled in such a manner that administrators are not looking at a compilation of numbers and graphs that mean nothing to them. Our approach is to provide site specific benchmarking (self-op vs. contract, type of contract) and then provide not only empirical data, but salient information to the administrators to help them improve.

  • Improvement

    We support institutions in their efforts to build a culture of continuous improvement. This process includes validating the staff by capturing their minds and hearts and getting them to commit to the process and empowering customers by soliciting their input and then listening. Part of our focus includes improving systems to prevent problems and promote good practices. We identify data, analyze the problem and develop ideas for solving the problem. We also assist in putting the plan into action. Finally, we set up parameters and checks to make the process sustainable.

  • Focus Groups

    For Residential Dining: esf Food Service Consulting is an industry leader creating new and innovative meals plans that are customer driven. We have found in focus groups with customers that their dissatisfaction with the dining program very often arises as a result of restrictions specific to their meal plans. We have implemented unique meal plans that have received high customer approval. We can build a meal plan that supports your customers’ needs and is specific to your operational strengths.

    For all Dining: To get everyone to the table menus need to be sufficiently diverse to satisfy the demographic profile of your customer. esf Food Service Consulting performs focus groups to make sure the menus are both mindful and inclusive, and then works with the on-site culinary team to make the necessary changes.