Professional Food Service Management and Culinary Arts
Articles from CDS Consulting publications
Articles in Cooperative Grocer
Other works by Kevin O'Donnell
He has been a prepared foods consultant for over 30 years as well, and taught culinary arts and hospitality management at SUNY Cobleskill and the New England Culinary Institute.
Kevin knows exactly what it takes to meet the customer service needs of a discerning consumer passionate about food. He’s also an athlete and a father, so it matters to him personally that creative dishes are also healthy and prepared with clean ingredients. When Kevin was hired to be the prepared foods manager at Hunger Mountain Co-op, the department had been struggling for years. Kevin’s focus on serving both customers and staff as well as analysing and developing systems, has led to a dramatic turn around.
Kevin is delighted to add food cooperatives to his client list because he’s enthusiastic about sharing what he knows about running successful food service operations. He sees the excitement and education that motivates people cooking and managing delis in food co-ops, and he’d like to contribute to their professional skillset needed to manage strong food service programs. He has found that kitchens struggle when growth and customer demands are not supported by good systems for purchasing, pricing, recipe development and customer service.
“Margins are so thin. If you make mistakes, you lose money,” he said, and he’s motivated to help food service departments avoid costly challenges. “The food systems landscape has changed dramatically, especially regarding the desire for local foods and how people eat today,” Kevin said. “At the end of the day, what we do is about making customers happy.”
Kevin’s services include:
Labor, Waste and Taste
Solutions: Grab and Go - June 2015
Paul Sorgule, MS, AAC President, Harvest America Ventures, LLC Saranac Lake, NY
Kari Bradley, General Manager Hunger Mountain Coop Montpelier, Vt