SAM Coverage
Richard D. McHugh
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Paying The Supervisor
One of the keys to a financially successful ski area food service operation is the structuring of a plan for compensating the supervisor. Five…
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Food Service
Employee training If you turn the clocks ahead to mid-season, without too much trouble you can probably visualize yourself overseeing a lack of efficiency,…
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Food Concessioning
There are only two reasons why an area should concession out its food and beverage operations: to secure capital or to secure managerial expertise.…
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Food Service
Streamline your checkout In a well designed cafeteria every service station is capable of serving customers faster than the cashier station. Anything less would…
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Food Service
The topic of employee meals is one subject where it can be said that there is no one right answer. Area policies reflect management…
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Food Service
Columnist Richard D. McHugh is president of Skier Feeding Inc., a food-service consulting firm specializing in ski area feeding. He is the hotel and…
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Restaurants
Columnist Richard D. McHugh is president of Skier Feeding Inc., a food-service consulting firm specializing in ski area feeding. He is the hotel and…
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Restaurants
Columnist Richard D. McHugh is president of Skier Feeding Inc., a food-service consulting firm specializing in ski area feeding. He is the hotel and…
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Hamburg– The Nature Of The Beast
In spite of the attractiveness of other offerings, hamburgs will almost always be the number one food-seller in your cafeteria. An analysis of the…
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To Bake Or To Buy
Active skiers can easily burn up 700 calories an hour which makes him a psychologically and physiologically ready market for tempting pastry items. Since…