Not too long ago, a relative of mine headed over to the Middle East to help set up a command center for operations in Iraq. Upon his return to the United States, one of the things he was most impressed by was the quality of food provided to the soldiers he encountered while he was over there. In spite of rugged living conditions where he was (which was outside of Iraq), the soldiers were fed high-quality, often gourmet meals three times a day — undoubtedly a welcome benefit at a time when luxuries and comfort were hard to come by. 

Well-fed = happy, healthy, and efficient
It’s a no-brainer really...a well-fed soldier is physically and mentally healthier, and subsequently a better prepared soldier. Offering quality food and quality service in any arena where food is a necessary part of a routine often serves a greater purpose than just filling empty bellies. In any institutional food service setting where the menu selection is usually limited — prisons, school cafeterias, hospitals, and the military — food quality represents the most basic of needs. Perhaps they can’t choose when they eat or have whatever they want, but if everyone eats well, they’re happier and more balanced.

Think about it…what could be more important than, say, well-fed sated prisoners and mental health patients. Not seeing the connection? Well, imagine if they were hungry and irritable and see what comes to mind! If that doesn’t work, conjure up a vision of 250 hungry elementary school students — oh, the horror! There’s only so much the graduate-educated principal can do; it’s time for the kitchen manager to come to the rescue. 

Employers recognize the importance of eating well too, particularly as it relates to employee performance. Many workplaces have cafeterias where a variety of foods are offered, including ethnic dishes and low-cal options. Employers have found that not only do workers perform better when they have dining options just a few floors away, but productivity goes up because lunch breaks tend to be shorter when the cafeteria is in the same building.

A slightly different skill set
Institutional food management may not sound like the most exciting career choice in the world, particularly if you can’t get past the idea of the Jell-O and broth served to post-surgical patients in the hospital. However, institutional settings often require kitchen management staff to be familiar with dietary restrictions of their clients, be experts on substituting meals, and to know the Recommended Daily Allowances and prepare menus accordingly.

From a management perspective, keeping the kitchen stocked properly to meet individual needs, feed a large amount of people, and still produce something that won’t be met with groans can be quite a challenge. If you like to toss a little math and science into your cooking and management routines, you may find this sort of work to be satisfying to both your intellect and to the appetites of those whose needs you are meeting. As an additional benefit, institutional settings also tend to offer more normal working hours so the schedule alone may be worth it if you value your down time.

Sound interesting?
You may be just the type to take on the challenge of getting out three squares a day for a large group of people and KNOW that they will leave the table happy. Institutional food service may not allow you to try out as many creative new recipes on the unsuspecting, but a well-managed kitchen can certainly bring contentment to an entire group of people. Remember those elementary school students? They’re smiling now, bellies full, and heading off to recess. Another successful lunch period in the school cafeteria has come to an end.