Finding continuous ways to work together

Watching the foodservice operation at John Knox Village go from four concepts to nine during his tenure there, Director of Dining and Event Services Todd Hollander has sought to foster a culture of collaboration and cross-utilization across the community’s eateries, in both formal and informal ways.

Though this philosophy was in place before the pandemic, it's proven to be a smart strategy during it, as ingredients, packaging and labor have been at a premium. “COVID has really forced us to become more of a team and really work closer together than we already were,” he says.

Hollander discusses how he’s put cross-utilization and cross-training into practice and how even bad ideas can be the starting point for great ones.

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