“Some observations over the past year…
• Great employee relationships and open communication has been so key. Employees need to trust management is giving them the best information they had at the time and recognize that changes are inevitable as we work through unknowns. Many of us did whatever we could to help our employees feel safe such as plexiglass barriers and physical distancing even before those practices were recommended.
• Flexibility is crucial. Not only have we been dealing with the pandemic changes, there have been major staffing and supply chain challenges. We also saw differences across the country and even regions of the same state have different restrictions at different points in time. In addition, healthcare and other noncommercial foodservice operators have had unique projects come our way. UCSF Health Nutrition and Food Services had to change our meetings spaces, implement several drive-thru COVID testing clinics and put COVID test kit vending machines in place under the “other duties as assigned” just to name a few.
• Tested contingency plans are a must. There have been times when our staffing levels and other operational factors have not held true, but we had contingency plans.
• Sharing and support was phenomenal among healthcare foodservice operators. The free flow of ideas and sharing were great, and UCSF Health was fortunate to have some standing meetings with our colleagues at the other UC Health system and other meetings with colleagues across the country.”
Dan Henroid, MS, RD
Director, Nutrition & Food Services/Sustainability Officer