News from E. H. Manley and Associates

SYMPOSIUMS MAKE ARMY TIMES
The August 3rd edition of Army Times had a major article about the AVOTEC program that is paying for the Army certifications with stimulus funds. It included a story about my class in Kuwait, with the class photo. The article noted the 8 Hot Courses, and the #1 hot course in the entire Army, all specialties, is - tada - our Food Safety Symposium. Why is that? See below, our dedicated alumni, and a few dozen leaders willing to push to provide this opportunity to their personnel.

In the same week that we set a record with 50 students at Fort Hood (thank you CW3 (ret) Bryan Day and Sgt. Natasha Williams, we had 4 students at Fort Lee and NO students in Germany (5 club managers from Ramstein Enlisted Club but no active duty). So, it's a matter of priority and maybe timing, hard to say, except when leadership is motivated they seem to find the time and the students. We encourage ALL to take advantage of the opportunity - especially Army and Navy who can take the classes at NO cost due to the current funding stream.

Why wouldn't you put your people in a free class that 3000 people have said is great??? Well 2999, one wasn't happy recently when he learned he failed, so there goes my 100% satisfaction, smile. I'm pushy because I know it works for people in and after the military. And I'm pushy for the entire Navy COOL and Army AVOTEC program, not just mine, it's ALWAYS good to get professional certifications to add on top of the training provided by the military. If it wasn't good the Army and Navy wouldn't be spending $28 million on these programs this fiscal year. Navy continues through 2013, Army MIGHT continue after Oct. 1, we're not sure.

Restaurants seek ways to bring in families

Restaurants are targeting families with deals that allow children to eat for free and are trying to provide better customer service. At an Arizona Chick-fil-A, franchise owner Ted Christy offers free tubs of Cheerios to toddlers and has activities for children on Tuesdays. The Arizona Republic (Phoenix)

CAPTAIN MARY KOLAR
Another of our "success stories," the recently retired Navy Captain updates me once in a while on her use of what she learned in the symposium. Without a food background, the course helped her to get a job as the boss of a Museum in Madison, WI, which included a restaurant and catering business; then she reported it helped her to evaluate and assist those portions of the business, and now she reported, "I continue to have reminders about your course. I have a good relationship with the staff of the museum restaurant and this is likely influenced by my certified knowledge of their business. I also share the IFSEA publications with the restaurant managers which they appreciate."

The reason we are approaching 3000 students and 7000 certifications is that we have such a strongly loyal cadre of alumni who help us spread the message. Thank you to all of our alumni, you are the reason we have 16 classes coming up just in the next 6 weeks.

Rum and Coke is off the menu

As restaurant bars become less of an afterthought, bartenders are putting their imprints on menus by designing cocktails that reflect the restaurant's food, local ingredients and history. These bartenders focus on unusual ingredients such as homemade raspberry syrup and fresh produce, while shying from traditional drinks. San Francisco Chronicle

The ideal restaurant kitchen is one you make your own

There's little consensus on what the ideal smart kitchen would be like. For some, it might include a burger-flipping robot, while for others it's a system that connects POS with foodservice equipment. "What works for you depends on your needs," the president of Porter Khouw Consulting said. "What might be a smart kitchen for one foodservice operator could be dumb for another." Foodservice Equipment & Supplies

MILITARY CULINARY COMPETITION
All we need now is more teams, we've got a great setting in Washington DC, outside Marine Barracks; we've got trips to Disney, $1000 and $500 prizes for individuals on the 2nd place and 3rd place teams, CIA class, Dale Carneghie class, and a lot of fun. This year we have great training on the Friday before and during the day, plus an 11 year Executive Chef at the White House, Walter Scheib, will be with us for two days to teach you culinary skills and talk about careers as a chef. Walter worked for Clinton for 8 years and Bush for 3. HE has met the world's most powerful people, and you can meet HIM if you attend the competition. September 25 is the orientation day and the 26th is the competition.
Go to www.mha1.org for details.

Consider adding seafood to the menu for growth

Offering more seafood options might present a growth opportunity for restaurant chains. Some tips for introducing seafood dishes include starting with smaller items such as snacks. QSR Magazine

Campus foodservice faces challenges
Campus dining halls are being forced to revamp the way they do business amid the recession. While some schools are closing dining halls, others are looking for different ways to be more efficient and increase participation in meal plans. Restaurants & Institutions

CERTIFICATIONS WORK FOR NAVY PROMOTIONS
Of the 54 people who were selected for Senior Chief Culinary Specialist this year, 24 of them were symposium graduates, almost 50%. Since well less than 50% of all Chiefs have been through the class, that tells us that is helps A LOT to be certified. For the other services, I've been told that it also helps when going up for the higher level promotions. Evidence of special assignments, "capping" which is promotions to worthy personnel without having the take the written test, also are plentiful.

4 tips for remembering how to "save" customer service

Jay Goltz summarizes his advice on how to improve customer service using the acronym SAVE. Goltz recommends sympathizing with an upset customer, acting to resolve the complaint, vindicating the business by letting the customer know the issue is unacceptable, and eating the cost of giving a customer something extra to make up for bad service. The New York Times/You're the Boss blog

Celebrity chef struggles with economic realities

A celebrity name hasn't been enough to keep chef Gordon Ramsay from feeling the effects of the economic crisis. Ramsay, who stars in the reality show "Kitchen Nightmares," has fired 15% of his staff, dumped rib-eyes for lower-cost cuts and returned ownership of his Los Angeles and Paris restaurants to the hotels housing them in an effort to restructure. The Wall Street Journal

THANKS TO CHEF WORKS
Chef Works continues to provide us with a beautiful chef jacket for the symposium host and valedictorian. In return for that, all they ask for is a chance to get your business. So the next time you need any type of chef wear, if you will just include them in your solicitation they would appreciate a chance to submit pricing, and that will help us keep those free jackets coming because, needless to say, they expect some sales as a result of their generosity. They do a terrific job, speedy, jackets look great and are top quality. One chef told me recently that he likes another companies cheap and flimsy jackets because they are cool to work in (so thin, almost like being naked) but when he wants to look good in a show or front of the house, he wears a Chef Works jacket. Well, for thin and flimsy and poorly made, I guess Chef Works is just not your choice - ha ha.

Costs are higher for airport eateries

Restaurants with airport locations face criticism over prices that are sometimes higher than they are in regular locations. However, the costs -- including rent, employee security checks and parking -- are higher for airport-based operators. USA TODAY

A plea for less-fancy food-truck fare

Street vendors are offering increasingly fancy foods, including cod schnitzel, crepes and quiche Lorraine with mesclun salad. Though the food is often good, street food should be "cheap, simple and easily portable -- qualities that some of the fussy new food trucks appear to lack," the author says. New York Post

Barista offers Starbucks CEO suggestions for growth
Sun Min Kimes, a Starbucks barista in Ashburn, Va., believes strongly in the Starbucks brand. She offers advice from behind the counter on customer recognition, employee empowerment and in-store promotions. CNNMoney.com/Fortune/Postcards blog

MHA HOSTS FIRST ENLISTED AIDE MEETING TIED TO THE CULINARY COMPETITION
Held at the fancy digs of L'Enfant Plaza in DC, at least 40 enlisted aides from around the globe are expected to attend this seminar, September 24-26. Karl Insani has been working reallllly hard to put this together along with the MHA leadership, and great sponsors have stepped up with funding and training for you. So join the fun. Check it out at www.mha1.org.

What comfort food does your generation like?
While baby boomers prefer comfort foods including casseroles, braised meats and ice cream, Gen Xers are partial to fast food and Gen Y eaters reach for more healthful choices. The report, "Generational Comfort Foods," also found a consensus across generations, with nearly half the respondents naming baked goods and sweets as their comfort foods of choice. MediaPost Communications/Marketing Daily

Fresh produce a priority for restaurants

Almost three-quarters of restaurant operators say marketing fresh produce attracts customers, and almost half of restaurant operators look for produce that their patrons can't find at the supermarket, according to research by the National Restaurant Association and the Produce Marketing Association. A vast majority -- almost 90% -- of operators report they'd pay more for guaranteed safety. FastCasual.com

Food safety bill shot down -- for now
The House has rejected a bill that would reform food safety laws by giving the Food and Drug Administration more power over recalls and inspections. However, the bill has broad support, and Democratic leaders are expected to call another vote soon, this time under terms that would require a simple instead of two-thirds majority vote for approval.

EHMA TRAVELING THE WORLD TO DO CLASSES
We now have 5 instructors doing classes. Past IFSEA Chairman Colin Sendall, Professor Joan Johnson, PhD, and Claudio Tamayo have joined Frank Cocheo in providing the training. Just in August and September our locations have or will include Sicily, Naples, Okinawa, Sasebo and Atsugi, Japan, Germany and two classes "in theater" with the warriors. San Diego, Pearl Harbor, Norfolk, Mayport, King's Bay. Forts Hood, Riley, Myer, Bragg, Lewis and Carson. In March we'll be in Korea for three weeks, in May back to Europe. If we're not coming to your base that is YOUR fault, not ours - smile. Just get in touch.

What do restaurant staff members eat?

Chefs, servers and other restaurant staffers get sustenance for their shifts in the form of a staff meal prepared solely for the restaurant's employees. The dishes typically make use of inexpensive foods and unused scraps, making them an example of the way people are cooking today. The Boston Globe

Franchise companies change tactics to entice entrepreneurs
The tight lending market and concerns about consumer spending have presented serious challenges to expanding franchise companies. Franchises are wooing potential franchisees by offering discounts on fees and offering co-development initiatives. Restaurants & Institutions

Chef Art Smith on cooking for Oprah, the Obamas

Chef Art Smith -- who has cooked for the Obamas, Oprah Winfrey and Nelson Mandela -- credits his mother with his skills in the kitchen and his knack for hospitality. The chef also is a proponent of healthful eating and says his Southern-style cooking isn't at odds with that message. ABC News.