Meeting/Event Information

Has food service become an outsized headache in proportion to its overall share of your budget post-pandemic? Are you caught between low associate population causing under-utilization of this important perk and rising costs/understaffing issues from your food service provider? We will address these and other thorny problems in our April program to provide you with some tips and tricks to help ease the pain. John Walt, a Certified Executive Chef and the General Manager for Compass Group at Kimberly-Clark, will lead the discussion and share some of the latest practices in corporate dining services. There will also be plenty of opportunity for local FM's to share their experiences and learn from each other in an open conversation about the care and feeding of that most elusive of creatures--the hybrid worker.

Register today and save your place at the table!

About our presenter:

John Walt, CEC 

1998 Graduate of The University of Iowa

2004 Graduate of The Culinary Institute of America, Hyde Park

John moved to Wisconsin 15 years ago after traveling and living through out the United States honing his culinary craft. He has a culinary career that has spanned more than 3 decades and is currently the General Manager and Executive Chef for Compass Group at Kimberly-Clark. When not in the kitchen, John is active in rugby and running his kids around to different sports events and concerts.