Ehrhardt, Ham stress safety as CulinArt ramps up - CulinArt Group

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Ehrhardt, Ham stress safety as CulinArt ramps up

RYE BROOK, N.Y., May 26, 2021—CulinArt unit managers reopening dining services this year can expect a more inquisitive client and need to be on top of their game when it comes to safety protocols, according to two speakers joining CulinArt’s Matt Santarpia in the latest Round the Table Zoomcast. The fifth installment of this popular educational series focuses on safety as the pandemic subsides, clients welcome back students and workers, and dining services volume ramps up after months of low or no activity.

Some clients know what protocols they want to follow, while others “need us to lead and guide them,” says District Manager Hilary Ham. “You have to be open to everything now; clients are coming to us with a lot of questions.”

That’s because COVID-19 was and continues to be a game-changer, according to Ron Ehrhardt, VP Safety for Compass Group. “Before COVID, it was all about great food, great service, wellness, promotions, and keeping our guests happy,” he says. “Now, it’s all about COVID-19 safety. Managers have to be experts in COVID-19 and be aware of the most current CDC, state, and jurisdiction protocols. We expect a lot from our managers; with COVID-19, we expect that much more.”

Click here to view this episode of Round the Table; and here to view a Q&A with Ehrhardt and Ham on safety topics presented to them by CulinArt associates.

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  • May 26, 2021
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What our clients are saying

“We were totally impressed by the presentation and care in which these new team members were brought into the CulinArt family. So happy we made the decision to choose CulinArt Group.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“We appreciate the excellent service that is a hallmark of the Chadwick Culinart team. You all are such professionals - and you always deliver your service in such a pleasant manner! Thank you for everything you do to help make the Village events successful. We greatly appreciate your talents, efforts, and kindness.”

“We can’t thank you enough for all the time and effort you put into getting this emergency shipment of water to our Waco, Tx office. As always, you guys pulled out all the stops and did everything possible to help! I know it doesn’t seem like much to you, but our employees in TX that need drinking water are truly grateful. I feel so fortunate to work with such true professionals. I think you set the bar that your competition wishes they could match!”

“You know that I haven't been home (India) for a long time now.  I miss my mama, I miss the food, I miss the smells, I miss the people. Starting yesterday, I started to smell my mama's kitchen at Parker.  I KNEW something Indian was brewing; I could smell the garam masala!  Thank you for the delicious tofu curry.  It made my belly and soul happy.”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“I’m the GM for Branson [Ultrasonics] and based in the Brookfield office.  This is the first week that the café has been up and running in our new headquarters and just want to acknowledge the great job Adam Schnittert and the CulinArt staff onsite have done.  Our employees’ feedback thus far has been very positive.  The expanded options and menu quality have been very well received.  Just want to send you a quick note of thanks.”

“Dear Chef Anthony: Hi! It’s the kids from Room 223 [and their teacher, Mrs. Smith]. We thank you for providing us with such great snacks and lunches! We know how hard you and your staff work. We have been talking as a class and we came up with some of our favorite snacks. We really love the brownies, chocolate chip cookies, and Scooby snacks. The soft pretzel bits are really good, too. Thank you again! ”

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