Marty Ball

Background

About Marty Ball

I have been out of the Food Service game for the last 2 1/2 years after a HORRIBLE experience working for a small company trying to be bigger than they are ready for and hiring ridiculous upper level management. Talk about a bad experience. Figured it was time for semi-retirement, Frankly, my experience is now going to waste and I am thinking about returning to the business, I really miss it! I have experience in 4-star dining, University dining, quick casual and national pizza delivery restaurants as well, with both production and management roles. Also, people sometimes have the wrong idea of university dining. The format that comes to mind for most people is of the old-fashioned cafeteria. Modern university restaurants are far from that. The new paradigm is of food made a la minute and also customized to the guests preference. University dining entails several points of service each with individual menus and tastes. It is not unlike running 7 or 8 individual restaurants with most production being in a display kitchen type of environment. Building menus, training personnel, developing recipes and inventory and labor control in these circumstances is not an easy task; however, I thrive in just such an environment. I would be interested in an opportunity to let my skills speak.