FoodPro® in… Panel DiscussionModeratorFuller Ming, University of Maryland

PanelistDoug Vanderpoel, Mount Holyoke College

Dave Meder, Penn State University

Mary Hill, Tufts University

Stuart Hammond, University of Georgia

#1 FAVORITE FOODPRO TOOLS1. Realistically speaking (a) what are one or two major parts of FoodPro are

ACTUALLY embraced and used by FoodPro users at your institution that they cannot live without? (b) what part do you WISH was embraced and used? Of course, this depends on your role.

2. What reports in FoodPro do you find most valuable - why and how do you use them on your campus?

3. Thinking about the FoodPro modules, or interfaces, that you have implemented on your campus so far…• What have you found to be the most beneficial and why?• Conversely, what have you found to be the most challenging and why?

4. Thinking about customer facing modules – if you have any (Nutritive Analysis, FP on the Go, home-grown mobile or web applications that use FP data, etc), have you found to be most beneficial for them, the customer - and in what why?

5. What about most beneficial for the management team - and in what ways?

#2 STANDARD OPERATING PROCEDURE6. What methods or procedures do you have in place to assure that data that is

entered into FoodPro is accurate and that all steps in a process are completed and on time?• New or changed inventory items, recipes, etc.

7. How do you assure that your weekly FoodPro task are done on time? How are you organized & staffed?

8. With the level of change we see at our operations there are always new operations, menus, service stations, vendor products, methods of prep, that impact the layout and details within Food Pro that staff rely on.• What methods and or strategies do you employ on your campus to keep food pro system

cleaned up?• What if you find that your FoodPro system has an overwhelming amount of bad data, like we

discovered on our campus at UCR, what advice would you have to help clean it up?

9. Have your food service operations prepared FoodPro for major problems such power-outage or other disaster? How? Do you have a Business Continuity Plan? How is FoodPro involved?

10. How do you build your menus?• What do you find useful from FoodPro when you start to analyze menus and the need for change?

#3 TRAINING PRACTICES

11.There are so many levels of staff that utilize and/or perform tasks in Food Pro and training seems to be a constant need, especially when staff changes, new staff additions or even staff duty changes. How do you address this on your campus• Starting with training new staff• How about current staff learning how to do their job

better - on-going training, etc• How about when staff move or change their

assignments

#4 ESTABLISHING BUY-IN

12. How do you get your upper and senior management to support FoodPro?

13. How do you get buy-in from the FoodPro users in each location?• Is it easier for different types of locations, for

example commissary vs dining hall?• Do you have suggestions to improve getting

buy-in?