Food and Drink International - Winter 2016 Volume 1 - 140

s

SERVICES &
SUPPLIERS

Southern Foodservice Management Inc.

people who then do the right things
each and every day allowing the company to retain its accounts and grow the
business each year."
Southern Foodservice's clients recognize its hard work. "Our company has
been recognized by the U.S. government their operator of the year in federal building dining services," he says.
Barclay himself recently won the International Foodservice Manufacturers
Association's 2016 Silver Plate Award.
"It's a tremendous recognition for our
industry," he says. "And I'm honored to
have received this award for the Southern Team."

Fitting Needs

>> Southern Foodservice takes pride in having employees and managers who boast a long tenure with the company, including
Assistant Cook Leti Juarez (below). Its daily goal is to recruit people who are happy to adopt Southern's strategy of
"something extra in onsite dining" and assist them in accomplishing that.

Southern Foodservice strives to implement innovative products and tailored
solutions for its clients, Barclay says.
Among its latest additions include unmanned micro markets. "You have a
wider variety of products offered and
everything is self-served, including
payment for your meal," he explains.
"Our customers swipe their card [to
pay] then out they exit promptly with
exactly what they came to get."
Another industry innovation gaining
Southern's interest is the return of food
trucks which can operate in connection
with other services on corporate and other campuses. "The modern trucks enable
offerings to be delivered to facilities and
areas which otherwise might be limited
solely to vending services," he says.
These innovations help Southern
Foodservice stay flexible with its services, which is yet another important factor in its success, Barclay asserts. "We
don't have one answer that fits all our
clients, other than flexibility," he says.

Key Components
Southern
Foodservice
constantly
strives to strengthen and sustain its
team. "In my opinion, human resources

140

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