cannabisbusinessinsights.comNOVEMBER - JANUARY8INVESTING IN BETTER WORK SPACE TO SCALE GROWTH By Paul Dickinson, Director of Food, Fuller, Smith & TurnerSince taking on this role at Fuller's in 2011 as Head of Food, Paul Dickinson has been instrumental in devising a food structure for the chain, focusing on processes, quality, and ingredients within a clear framework.Prior to joining Fuller's, Paul was the executive chef at Restaurant Associates, which is credited for his insight into the fine dining and high-end corporate dining markets. In his current role as the Director of Food, Paul has been instrumental in investing heavily in state-of-the-art equipment for its kitchens. This includes the introduction of high-end Ambach cooking suites and the conception of the Chefs' Guild Apprenticeship program that has produced chefs, increased standard of cooking, and contributed heavily to staff retention.In conversation with Food and Beverages Tech Review, Paul Dickinson discusses the importance of improving the quality and efficiency of customer service and how both customer and team satisfaction is crucial for business growth.Paul DickinsonIN MY OPINION
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