This month’s Member Spotlight features Michael L. Franklin, Event & Foodservice Operations Supervisor, ConocoPhillips. Michael answered several questions for us.
What were key takeaways for you from this year’s conference?
Notes and ideas around Health, Wellness, and Sustainability were at the top of my list. In general though, I find attending the conference valuable each year as it provides me a pulse check on how my operations compare to peers and with trends in the industry.
What is the most valuable benefit from your SHFM membership?
Having a live resource and network of professionals to reference, benchmark, and support.
What is a challenge that you face with foodservice and how do you overcome it?
Finding the right balance in pleasing a wide range of customer tastes. Site surveys and actioning items of common theme seem to be helpful to overcome most items.
What other duties or hospitality services do you oversee and how can SHFM help you balance these responsibilities while keeping foodservice in focus?
In addition to foodservice, I have oversight of approximately 400 conference rooms as well as the service group that executes all aspects of over 100 external meetings per year. I’m excited about the addition of the “H” in SHFM. Time will tell what that will bring - but added membership value I believe is for sure.
What and where was the best meal you have ever had?
Bone-In Filet with Lobster Mashed Potatoes at Mastro’s Steakhouse in Beverly Hills – yum!