TNG Committee Selection Form
Innovation Committee
Susan Veitch, Vice President
MISSION STATEMENT:
To facilitate ongoing innovation to disrupt the traditional model and the routines that we are currently following in school foodservice.
GOALS:
To develop initiatives to promote sustainable practices in each of the TNG accounts, explore future food trends and investigate technology driven trends.
Chef/Purchasing Committee
Kevin Rindock, Vice President
MISSION STATEMENT:
To collaborate and create all tools necessary to ensure fresh, nutritious, innovative foods and programs are standard in every TNG account.
GOALS:
To work with TNG Purchasing Department and corporate Dietitian on selecting and obtaining the best quality product at an affordable price.
Summer Seminar ’23 Committee
Patty Baresse, Vice President
MISSION STATEMENT:
To plan and coordinate a leadership seminar that encourages continued growth and development of the TNG management team.
GOALS:
To develop initiatives to promote sustainable practices in each of the TNG accounts, explore future food trends and investigate technology driven trends.
Paperwork Committee
Mary Filler, Vice President
MISSION STATEMENT:
Members for this committee must include IT.
To continue to evaluate and revise the functions of TNG paperwork to create efficiencies for FSDs & RMs in reporting, assessing and decision-making to improve the food service operation..
GOALS:
Continue troubleshooting monthly and analyze annually TNG paperwork software and procedures to ensure ease of use and effectiveness of program evaluation while utilizing the most current tools for both.
Training Committee
Joe Geisweidt, Vice President
MISSION STATEMENT:
To support all The Nutrition Group employees through continued education and learning with the implementation of cutting-edge lesson plans online modules.
GOALS:
The Training Committee will continue to act as a cohesive group that focused on teamwork, idea sharing, innovation and the implementation of The Nutrition Group’s training programs. The Training Committee will make necessary updates to existing training programs AND create new trainings that benefit hourly, management and upper management personnel.