May 23, 2014
CEO Newsletter
Te3am,
We have stated many times that a winning organization is one that continually pushes for improvement and is in constant learning mode. I am delighted to announce that course completion on Centerplate Spark has doubled twice over in the past three months with nearly 5,000 courses completed in April. This is a great achievement and I encourage you all to lead by example – engage in your own personal development and get your whole team motivated and eager to do the same. We will post the number of courses completed in the second quarter by venue so make sure that you and your team are proving that you are seriously devoted to training.
I’d like to take a moment and congratulate the current top 10 learners:
- Dan Kapps, Raleigh Convention Center Complex
- Philip Sheinis, John Harvard – Providence
- Michael Siebenthal, Seattle Mariners
- Jeff Fernandez, Orange County Convention Center
- Michael Clinton, Raleigh Convention Center Complex
- Danny Medina, Orange County Convention Center
- Danielle Verzaal, Raleigh Convention Center Complex
- Justin Roux, Mercedes-Benz Superdome
- Des Hague, Stamford Office
- William McCully, Javits Convention Center
As you can see, I am new to the Top 10 Learner List, punching in at #9 and I am going to work hard to move up this list fast. The courses are extremely informative; they will make a difference in your performance and make you a better leader. I’d like to call out Matt Garvin who is constantly working to make the site more engaging and productive. Nice work indeed!
To underscore the value of Centerplate Spark, I just completed a training program that contrasted leadership and impeder-ship. We have talked repeatedly about how we as managers can proactively shape our enterprise, make a difference on a daily basis and deliver on our vision of being the most admired force in hospitality. This program course really brought further clarity to how we can impede or power performance. The latest statistic is that over 50% of employees hate their jobs. That is an astounding number. Even more resounding is the feedback that employees don’t leave their jobs, they leave their bosses. Reflect on this – do more than half of your team members want to leave you? Make sure that you are not a negative contributor to this survey.
Centerplate continues to support the National Restaurant Association’s Military Foundation which provides training, support, career and businesses opportunities to veterans and their spouses.
Not only on Memorial Day weekend but every day, we are most thankful for the continuous security our military personnel provide us, the daily sacrifices made by them and their families and deeply mindful of those who have given their lives for our country and our freedom.
E3 moments of the week …
At the Northern Kentucky Convention Center holiday party last December our team distributed recipe boxes, along with January’s recipe of the month, to the top clients, Board and CVB members who attended. By the 1st of the month everyone receives the new recipe, which is specialized to promote seasonal favorites, and includes a letter personally signed by our management team, a note from Chef Sean, a photo of the dish and a suggested wine pairing or local spirit. Martha Ferrante, Director of Catering, brought the program to life and everyone looks forward to receiving it. Boxes are also being given to potential clients during site tours and offsite sales calls as well as in-house clients and currently 60 recipe letters are sent out each month. At the end of the year local clients will be invited to a cooking class where they will prepare the featured recipes with our culinary team. Kudos to Sara DuFresne, Kathleen Flanigan, Martha Ferrante and Chef Sean Schmidt!
Peter Koralewicz and Steve Cahoon put Everglades BBQ on the barbecue competition map grabbing 9th place for ribs! With 29 teams competing, Everglades BBQ finished 22nd overall in its first official pro cook. The Florida Barbecue Association event took place right next door to the Harborside Event Center so Peter ran events at the venue in between cooking the chicken, ribs, pork and brisket entered in the contest. If you have an Everglades BBQ operation and hear of a barbecue contest nearby, be sure to let them know. Congratulations Pete and Steve!
To showcase our culinary and fine dining services, Centerplate at the Orange County Convention Center donated its “Chef’s Table” dinner event for 8 people to the Silent Auction at the annual Central Florida Hotel and Lodging Association Holiday Gala fundraising event, which brings together more than 1300 local hospitality professionals. Chef K and his team created a four course meal prepared table side while interacting with the guests one-on-one. The winning bidder could not have been happier, “Saturday night was incredible, way beyond expectations. The way you and your entire staff greeted, treated and took impeccable care of us was most impressive. I wish I could have the delicious food again. Where we can bid on it again, we all want to. Eternal thanks for a once in a lifetime dining experience.” Excellent job by Scott Brady, Denis Cyprien, Chef Laura Fanelli, Matt Hawkins, Executive Chef James Katurakes, Cheryl King, Keith Lawrence, Wes Libby, Annuel Maingrette, Danny Medina, Tam Phan, Luz Rivas, Terry Ross, Getta Seth, Robert Thompson, Dennis Toombs, Zoila Ulloa and our team at the convention center!
Executive Chef Ron Aleman, Saks Chicago, appeared this week on the “you&me this morning” show on local Chicago TV station WCIU and prepared his gluten-free cherry and walnut scones, a signature treat at Sophie’s that goes great with a cup of coffee. Great job by Chef Ron! Here’s the link: http://www.wciu.com/youandme.php?section=home&assets=videos&assetID=10013165
We need to be motivators. Impeder-ship is defined as the art of demotivating employees and is something that has no place at Centerplate. As Tom Peters stated, “As leaders we have two major roles; first, hire motivated people and second, don’t demotivate them.” Make sure you are doing both.
Onwards!
