See the new campaign focused on testimonials (scroll to the middle of the Foodservice.com Express Newsletter.)
“You don’t track invoices, so it’s easier to earn rewards than with other redemption offers” according to Chef Michial Neal of Lynchburg College…
“You don’t track invoices with Foodservice Rewards,” says Chef Michial Neal of Lynchburg College, “so it’s easier to earn rewards than with other redemption offers.”
Operators enter Reward Codes individually or in groups of ten. They also mail them in – we’ve made it easy, allowing members to print a personalized mailing label with one click. Bar code scanners are also becoming an increasingly popular method of code entry.
We’re considering providing scanners automatically to operators who’ve entered their thousandth code. Comments?
On 10.01.05, In Operators, by Tiger
“We frequently purchase a product eligible for Foodservice Rewards – even if it’s different from what we normally buy. We get more points that way…”
Expand your purchases and you’ll expand your rewards says Purchasing Manager, John Taninias of Woodloch Pines resort in Hawley, Pennsylvania. “We frequently purchase a product eligible for Foodservice Rewards – even if it’s different from what we normally buy. We get more points that way. And more points mean more rewards!” How does Woodloch Pines redeem their points? “We let employees who go ‘above and beyond’ pick out their own reward. It’s really exciting for them!”
On 09.26.05, In Operators, by Tiger
“I have 150 cooks serving 2,000 to 3,000 passengers per seating.” An examination of the ship’s stores revealed qualifying products from Bunge Oils, Barilla Pasta, Nestle Bases and Cocoa, and General Mills baking mixes…
“What a great program!” says Alfred Hauser, Executive Chef of Royal Caribbean’s Radiance of the Seas. “I have 150 cooks serving 2,000 to 3,000 passengers per seating.” An examination of the ship’s stores revealed qualifying products from Bunge Oils, Barilla Pasta, Nestle Bases and Cocoa, and General Mills baking mixes. Oh, and I gained 5 lbs. on the Alaskan cruise.
On 07.17.05, In Operators, by Tiger
“Right now I’m earning from Golden Dipt, Gold Medal Flour and Bunge Elite. The program helps me get rewards like the iPod Shuffle to recognize staff who are doing an outstanding job and keep them from jumping ship to my competitors…
“I love foodservice rewards” says owner Bob Lerose of Bobby Q’s in Westport, CT. “Right now I’m earning from Golden Dipt, Gold Medal Flour and Bunge Elite.
The program helps me get rewards like the iPod Shuffle to recognize staff who are doing an outstanding job and keep them from jumping ship to my competitors. Every day someone is trying to steal my wait staff and my payroll is high enough as it is. It’s funny how a one time gift of an electronic gadget can be more effective than a raise – which they seem to forget about the day after it is received.”