Abstract
Tech-savvy and consumer-focused, successful registered dietitians (RDs) prove every day that customer service and cost-control are not necessarily oil and water. From public school systems marketing their services with Web-based menus, to research hospitals juggling sheer diversity through multicultural kiosks, the winning strategy is one that caters to the customers in a profitable manner to stave off cost increases. Meanwhile, guiding and educating the customer base is a crucial element to meeting its expectations, and celebrating one's accomplishments makes for good advertising. This article provides information on satisfying customers in both school foodservice and hospital foodservice settings while providing ways to lower expenditures.
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