Steve Hammel, Dining Services Program Manager, U.S. Navy Regional Southwest

Posted by IFMA

Tagged in Foodservice Operators Leadership

Steve Hammel directs U.S. Navy operations of 40 retail foodservice facilities serving 30,000 meals daily with annual sales of $45 million. More than 900,000 meals are served to active duty military in 11 Navy Five Star galley operations—five having been awarded the Ney Memorial Award for foodservice excellence. Get to know him.

If your career was a greatest hits album, what would its title be?

A Great Adventure

Share a story about your first job in foodservice.

I worked for Marriott as a Banquet Setup Associate during my summer breaks from college. I had an AM and PM Manager. The majority of my shifts were in the AM. Each had a different management style. After a few weeks, I was able to see the positive AM Manager and the PM Manager was just there for a paycheck. I learned the positive style was the best approach to every situation. Many years later, the PM Manager applied for a position at a company I worked for—he didn’t get the position.

How do you keep up with industry news and events?

Industry events and trade journals. Participating in Hospitality Management school career days.

What is your motto?

No is the opportunity for YES!

What is your advice to a person new to the industry?

LISTEN, Stop using IPhone at work, pay attention the details.

In your opinion, what is the best industry event?

IFMA President’s Conference, Always insightful presentations and gain CEO knowledge to utilize in my everyday business and personal life.

What industry challenge keeps you up at night?

Poorly trained college graduates for the real world work environment. Faculty isn’t up to date on foodservice industry.  Lack of work ethic of today’s workforce.

How does being an IFMA Member benefit you?

Continually learning about new products, able to participate in the Silver and Gold Plate Society.

What do you value most about being on an IFMA committee?

Being able to express how our industry can always improve, combined with, providing support for the IFMA Wounded Warrior Scholarship initiative.

Looking back at the last 10 years, what do you consider the greatest innovation in foodservice?

Cashless electronic phone payment.

What is your favorite meal?

Pizza.

What is your favorite sports team?

St. Louis Cardinals—reminds me of my home town and childhood.

Finally, give us a shameless plug. Don't hold back!

IFMA is the most rewarding industry experience I’ve had during my over 40-plus years. More importantly, IFMA is an ever changing and supportive organization.

 

IFMA featured members are selected based on their accomplishments in the food industry. Recognized as leaders, they are the people moving the industry forward with big ideas and even bigger goals. Know someone who fits the bill?  Tell us.

 

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Jun 12

Navy Foodservice Ashore Solutions Conference

This conference is for all on-shore military personnel, affiliates and foodservice professionals including 100+ military, Department of Defense (DOD) and 50 food manufacturers. The event makes up an eclectic group of industry personnel. 

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Get to know her.

 

 

 

 

 

 

 

Terri Moreman, Associate Director, Food & Nutrition Services, U.S. Olympic Committee

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Foodservice Spending Is Up but Visits Are Flat As Consumers Continue To Eat More Meals At Home

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John Koncki from CKE Restaurants Gets May's SMB Call Fired Up

Every month, IFMA's Small & Midsized Business (SMB) community hosts a discussion with industry experts, trading partners or operator customers. In May, John Koncki, Director of R&D at CKE Restaurants, joined the SMB community call, discussing how small and midsized businesses can work with the restaurant chain.

John Koncki from CKE Restaurants to Join May's SMB Call

Every month, IFMA's Small & Midsized Business (SMB) community hosts a discussion with industry experts, trading partners or operator customers. John Koncki, Director of R&D at CKE Restaurants, will be joining the SMB community call and discussing how small and midsized businesses can work with the restaurant chain.

Driving Consumer Demand

The $683 billion restaurant industry is mature; however, there is unprecedented opportunity for innovation.

At COEX 2014, panelists from four fast-expanding chains illustrated,  there is tremendous potential for and reward from innovation.  All four entrepreneurs have tapped niches of consumer  demand to build distinctive, well-loved brands that  attract a loyal customer following. And all have prioritized  people, fostering enduring connections in unique ways.

Collaboration Techniques for Menu Changes, Product Improvements and Reacting to Today’s Demanding Guests

No activity is more mission critical for restaurant operators than menu development. Poor attempts at menu development won't always mean the demise of a concept, and successful menus won't ensure business success, but the quality of menu development definitely affects a restaurant's success. 

Wally Doolin to Moderate Panel at Presidents Conference, Top Operators to Offer Reactions to Conference Insights

Occasions that drive consumer choice, retaining quality employees and capital investment are areas of focus to the benefit of the foodservice industry. These insights, and others, are the subject of a recent article penned by TDn2K Chairman and Founder Wally Doolin. He will be addressing similar issues as moderator of the Closing Keynote Panel at Presidents Conference, which features executives from top operator brands and their reactions to insights conveyed during the conference.