Lackmann stresses student interaction
By Nicole Russo
Last Updated:8:41 PM EST 4/22/08 Section: Lackmann
Representatives from Lackmann Culinary Services have stressed that the company will have an open-door policy when it comes to interacting with the students who call St. John Fisher College home.
According to Joe Rudolph, vice president of Regional Operations, Lackmann will embrace that philosophy when it comes to the off-campus community as well.
A number of off-campus individuals, from the Buffalo Bills to prospective students to local farmers have a vested interest in how Lackmann will run its operation as the new Fisher dining service.
Rudolph said the company will do its best to make sure those individuals receive satisfactory service.
"We look forward to interacting with members of the community and providing them, along with Fisher students, obviously, the best possible experience," he said.
Since 2000, Bon Appétit has provided food services for Buffalo Bills players and staff when they arrive on campus for training camp each July. This involves catering to the specific needs of individual players. Rudolph feels that Lackmann is adequately prepared for the challenge. The company has provided food services for the New York Jets' training camp at Hofstra University for nearly two decades.
"We're very familiar with the types of needs [the Bills] will have, having worked with a professional team before," Rudolph said.
Rudolph added that company officials will meet with representatives from the Bills in the coming days to discuss the needs and wants of individual players in order to begin preparation for a smooth transition.
In addition to the players and staff, the training camp typically draws large crowds of hungry fans.
Rudolph said that Lackmann is aware of catered locations, such as food tents, that are typically available to camp spectators, and is "committed to providing those services" in coming years.
Additionally, Lackmann plans to welcome members of the outside community who visit campus for events such as speakers or concerts. Rudolph said visitors will "absolutely" be able to walk into the dining hall and pay cash on any given day.
As far as stocking the Ward/Haffey dining hall, Lackmann plans to follow a practice already employed by Bon Appétit, which buys products from local farmers. Rudolph was enthusiastic about the opportunity for Lackmann to buy products locally, citing the benefits of food freshness.
"I've already spoken to some of Bon Appétit's providers," Rudolph said. "We have the same type of program and will end up using some of the same vendors. Local is the best way to go."
According to Joe Rudolph, vice president of Regional Operations, Lackmann will embrace that philosophy when it comes to the off-campus community as well.
A number of off-campus individuals, from the Buffalo Bills to prospective students to local farmers have a vested interest in how Lackmann will run its operation as the new Fisher dining service.
Rudolph said the company will do its best to make sure those individuals receive satisfactory service.
"We look forward to interacting with members of the community and providing them, along with Fisher students, obviously, the best possible experience," he said.
Since 2000, Bon Appétit has provided food services for Buffalo Bills players and staff when they arrive on campus for training camp each July. This involves catering to the specific needs of individual players. Rudolph feels that Lackmann is adequately prepared for the challenge. The company has provided food services for the New York Jets' training camp at Hofstra University for nearly two decades.
"We're very familiar with the types of needs [the Bills] will have, having worked with a professional team before," Rudolph said.
Rudolph added that company officials will meet with representatives from the Bills in the coming days to discuss the needs and wants of individual players in order to begin preparation for a smooth transition.
In addition to the players and staff, the training camp typically draws large crowds of hungry fans.
Rudolph said that Lackmann is aware of catered locations, such as food tents, that are typically available to camp spectators, and is "committed to providing those services" in coming years.
Additionally, Lackmann plans to welcome members of the outside community who visit campus for events such as speakers or concerts. Rudolph said visitors will "absolutely" be able to walk into the dining hall and pay cash on any given day.
As far as stocking the Ward/Haffey dining hall, Lackmann plans to follow a practice already employed by Bon Appétit, which buys products from local farmers. Rudolph was enthusiastic about the opportunity for Lackmann to buy products locally, citing the benefits of food freshness.
"I've already spoken to some of Bon Appétit's providers," Rudolph said. "We have the same type of program and will end up using some of the same vendors. Local is the best way to go."
Be the first to comment on this story