This month’s Member Spotlight features Alisa Fox, Senior Vice President, Bank of America. Alisa answered several questions for us.
What is the biggest challenge in dining and hospitality services at Bank of America? How do you overcome it?
Our biggest challenge is offering healthful food options and encouraging customers to select those healthier items. One of our key initiatives this year is to define “healthy” and to build an actionable program.
What do you see as the most important trend in the industry?
Definitely wellness awareness and aligning internal programs so that employees have actionable information at their fingertips. Wellness is something that we hear so much about but when it comes to implementation, the space is so large and undefined that it is imperative to define it and educate the employee population. By implementing easy-to-access options coupled with education, it will be a win-win for our employees having a more informed, healthier population.
Which SHFM event has been your favorite to attend?
I really enjoyed the 2013 National Conference—the sessions were informational and relevant and the venue was just fabulous! It was easy to get to and from each session and event easily and allowed for more time with everyone since you weren’t rushed to grab a cab to the next venue.
Other than foodservice, what other duties or hospitality services do you oversee and how can SHFM help you balance these responsibilities while keeping foodservice in focus?
I am responsible for all conference center and catering services along with all U.S. café, dining room, office beverage and vending services. I am very excited that we will be focusing on Hospitality as a part of foodservice as it is vital to basically any of the operations. Hospitality is a part of customer service, so we’ve always had a focus on this as SFM, but now it will be a part of our foundation as SHFM. As we weave in hospitality to this year’s conference as well as local event programming, it will really round out our education and discussions, now really touching on everything we do on a day to day basis.
What benefit do you value most from your SHFM membership?
While there are many benefits of being a part of the SHFM membership, having industry peers available to benchmark ideas and concepts is invaluable. Being a large organization that strives to offer great food programs, it is vital to understand what else is going on in the industry, what has worked for other organizations and what’s on the horizon.
What and where was the best meal you have ever had?
So this is definitely not a fancy meal, but my best meal by far was a margarita pizza that I had in Naples, Italy. It was so fresh and simple, but it definitely left a lasting impression!