Throughout the years, Greeks have relied on inefficient ways to feed their hungry members. While there are several popular methods, none have proven successful models and routinely fall short of providing members with the services they truly need.
Traditionally, the responsibility for food service lies in the hands of an elected member or local short-order cook. Without any background or expertise, these individuals do their best to orchestrate budgets, menus, insurance, payroll, staff, inventory, and equipment… duties usually delegated to restaurant managers after years of training and even specialized education.
With a lack of qualified management, food service for the organization slowly falls apart. Staff becomes unreliable, purchasing becomes inefficient, equipment deteriorates, and an entire domino effect leaves the organization eating fried foods, leftovers or sandwiches for the majority of the year.