Great Western Dining Service, Inc. was founded in 1990 to provide a new concept in the college food service market, namely superior food service. Great Western is heralded as one of the most exciting food service companies in today's marketplace.
From the inception, Great Western Dining continues to achieve all the planned
growth goals. Implementation of the original concepts of quality service
coupled with superior food has enabled Great Western Dining to realize this
expansion, primarily through client referrals. Although our primary focus
is college food service, our excellent reputation has created a demand for
our services in resident camps.
The executive professional management staff is composed of some of the most qualified and versatile food service specialists in the country. We advocate a "team approach" between the company and the client institution in order to design a complementary program for current conditions and to introduce new techniques and processes.
Our executive management staff has more than a century of combined professional experience in the culinary arts and food service management. Our ongoing training program enhances the growth, development, creativity, skills and trend awareness of our management group. Our employees achieve higher levels of productivity and morale through attendance at seminars, workshops and roundtable discussions.
Our Philosophy
Great Western Dining Service, Inc. was founded on the principle of individually personalized service to our dining patrons and clients. We feel that in the contract food service management market there is a basic need for an organization that is extremely sensitive to the attitudes and requirements of our dining patron, our client, and our employees.
Great Western Dining Service is firmly entrenched in the premise that individually customized programming coupled with strong local management representation are the main ingredients in our success. Additionally, we advocate experienced middle management to assist, support and guide our local directors. Our central thought is that competent local management is critical to the success of our program at the unit level and of our company at all levels. We feel these managers need to be nurtured and encouraged to upgrade their personal performance as well as that of their employees. They accomplish this objective through demanding supervision and training in their daily workplaces.
Our feeling is that when our dining patrons and clients have questions or special needs, these needs and questions deserve an immediate response. We have eliminated the normal food management structure whereby facility managers and clients are passed through several levels of the corporate management chain to receive a response. At Great Western Dining, we feel we are closer to our dining patron and client and more aware of their needs and requirements, and are able to react more quickly.
Our primary concern is that our representatives and managers focus on the basic requirements of any food service program, which is to serve quality products and to serve our dining patrons and clients in a professional manner. This is accomplished through expertise in the fields of purchasing, merchandising, human resources and motivation as they relate to the food service market.
We are a people organization, established for and oriented toward determining
and meeting the needs of people.
Profiles
Fred Pfeiffer - President
Ron M. Mancuso - Vice President, Administration
Bruce Q. Garrels - Vice President, Purchasing
Robert C. Krumm - District Manager
Charlie M. Curry - District Manager
David Miller - District Manager
Warren D. Hunt - Chairman of the Board
William R. Evans - Secretary/Treasurer to the Board
Robert Nold - District Manager
Billie Jennings - V. P. of Sales & Marketing
