My Recipe for Success - July 2021
Richard "Nick" Nickless, CEC, CCA, AAC, CDM, CFPP
ANFP Member since: 2003
Chef Richard “Nick” Nickless, CEC, CCA, AAC, CDM, CFPP is Executive Chef and Supply and Services Director for South Carolina’s Department of Disabilities and Special Needs. He is also a past adjunct chef instructor at the Culinary Institute of Charleston Trident Technical College. Nick currently serves as the Immediate Past Chair of the ANFP Board of Directors.
Chef Nick's Recipe for Success
Your business and kitchen must have a clear and concise mission. It’s critical to develop and enforce Standard Operating Procedures. Everyone in your facility must take ownership of these standards.
In today’s busy workplace you can’t waste precious time directly micromanaging staff. Employees have to be self-managed and work under general supervision if your facility is going to achieve its business goals. Sound standards lay the groundwork for good performance.
Good habits are critical to achieving successful results in the workplace. Pick a system that works well for you and get in the habit of using it each day to stay on top of daily priorities.
Time is your most valuable asset. Always consider how much time is required and what information you need to gather to be successful. It is better that you control your time, instead of time controlling you.
It’s important to eliminate or minimize all potential disruptions before you begin your work. Determine what environment works best for you when you need maximum productivity, and then focus on creating that space.
If you’re spending too much time on your phone, turn it off for a while. The best thing to do is turn off your phone and put it another room so you aren’t distracted by the bells and whistles.
Getting started is the hardest part of many projects. It’s so easy to make excuses when you don’t want to start or do something. I always go back and slice up my work in blocks of time. By focusing on small parts of the task, it seems less daunting and helps me rebuild in my mind the work I need to complete.
We all love rewards, large or small.
Give your staff the opportunity to meet others and grow professionally. This can happen through conferences or by introducing people to individuals who may be helpful to them personally or professionally.
Share your goals and challenges with a peer. Sometimes you just need another point of view. Sharing a problem or challenge will motivate others towards helping you with a solution.
Nominate Yourself or a Fellow ANFP Member
Have you spent a career in foodservice? Share your wisdom and advice in a new feature from ANFP. My Recipe for Success is aimed at retired members or those who have spent a long career in foodservice. Share the biggest lessons you’ve learned to a lengthy, fruitful, and successful career in the non-commercial foodservice industry.