Foodservice Consulting Alliance
The Norton Group, Inc. has formed an alliance
to provide comprehensive foodservice design and management advisory services.
This alliance is made up of several consulting firms that have joined together to
provide resources for projects when an individual firm’s specialty services requires
Relationships with vendors, suppliers, management
firms or other corporations:
The Norton Group, Inc. is an independent consulting
organization; neither The Norton Group, Inc. nor its partnership consultants have
any formal or informal relationship with foodservice management companies or equipment
suppliers, dealers or manufacturers, other than in a normal course of representing
our Owner's interest. We receive no compensation other than fees earned by
The alliance members’ corporate ethics, integrity
and reputation are our most valuable assets. We maintain our independent objectivity
by setting and observing uncompromising professional standards. Among the
derivatives of our corporate culture is a performance review or operational plan
that is tailored to the user's needs without outside influence and is delivered
to the owner at a competitive cost by fair and equitable means.
The Norton Group, Inc. has completed over 600
projects since 1989. We have projects in healthcare, corporate, colleges and
universities, K through 12, correctional and restaurant facilities. We assign
both operations and design staff to each project we perform as required. The
result is an accurate completion of the Owner objectives. Continual investment
in our firm's infrastructure insures our ability to meet Owner demands.
B. What we offer to your organization:
Our team of experienced management professionals offers a wide range of Management
Advisory Services in the area of management, marketing and technical services.
By partnering with members of our alliance we are able to offer a complete foodservice design and management advisory services
Customer service is our priority.
The Norton Group, Inc. works with many design
teams throughout the United States. We partner with selected design
firms to ensure that the design process results in a workable cost efficient design
that meets the needs of the client for many years.
Our team of experienced management professionals offers Management Advisory Services
o Operation Plan/Facility Design Review and Analysis.
o Assisting Clients With Facility Start-up Manual
and Vending Services.
o Assessing Existing Facility/Operations Team
o Repositioning for Long Established Operations.
o Development of Transition Plan and Assistance
in Conversion from Contracted
o Development of Request for Proposal (RFP) for
Selection of Foodservice Contract Management Firms
o Strategic Planning for Foodservice Operations
o Operational Management and Financial Audits
o Operation Conceptualization.
o Comprehensive Facility Reviews
o Performance Analyses
o Staff Training Programs
o Mentoring Programs for Staff Development
o Room Service Programs
o Food Production Techniques
o Internal Control Systems
o Transformation Development
o Disaster Planning for Foodservice
o Continuous Quality Management and Improvement
Review for Foodservice.
o Feasibility Studies and Cost Justification for
Computerized Dietary Operations
o Program Development for Foodservice Facilities
o Development of Self-operators Response to the
o Leadership Development for Front Line Supervisors.
o Establishment of Buying Programs and Prime Vendor
o Conduct Focus Groups and Customer Preference
o Ongoing Writing for Newsletters.
o Develop Marketing and Merchandising Programs.
o Magazine Articles on Cutting Edge of Trends
o Marketing Programs for Manufacturers and Distributors.
o Menu Planning including Recipes and Nutritional
o HACCP (Hazard Analysis Critical Control Points)
o Cook/Chill Implementation.
o JCAHO and Medicare Pre-surveys.
o Tray Delivery Selection for Cook Chill
Our Pledge: We will uphold the highest level of
ethics and professionalism in conducting our Owner assignments.
To listen to our Owners and respect their needs.
To build a project team with our Owners that will produce effective results and
To deliver quality services through continual corporate improvement.
In our industry, there is no substitution for
experience. Combine an experienced staff with extensive corporate resources
and the result is a team empowered to produce superior project results.
Our team is committed to delivering comprehensive
and responsive services that accomplish Owner project goals. Our staff continually
strives to improve the methods by which we deliver our experience, knowledge and
Our alliance’s basic philosophy has three main
objectives for any project - to enjoy the project, to generate an acceptable level
of income, and to receive a referral. Without a referral, the first two will
never occur over an extended period of time. Many first projects are extended
by one to four additional assignments based on doing the first assignment correctly.
Our most effective marketing, however, has been personal references by satisfied
In a specialty discipline with no established
standards and very subtle Owner perceptions of quality performance, our alliance
has set the benchmarks for comparison. However, nothing speaks quite as clearly
as completed projects and the owner/operators who live with them. Our best
differentiation comes from blue-ribbon assignments, a lengthy track record of careful
stewardship and collaborative team partnerships that work.
CHARNETTE NORTON, MS,
RD, LD, FADA, FCSI, FHCFA
Project Responsibility: Principal-in-Charge, Management
more than 25 years as director of foodservice for several corporate and healthcare
facilities throughout the United States, Ms. Norton is one of the most respected
and experienced professionals in the foodservice industry. Ms. Norton provides
assistance to corporate, healthcare and corrections owners with foodservice facility
programming, operational audits, staff management, purchasing concepts, and food
safety/quality issues. She formed The Norton Group, Inc. in 1989 after retiring
as director of Nutrition and Food Services at the University of Texas, M.D. Anderson
Cancer Center in Houston where she managed an operating budget of $7.4 million with
245 employees, serving 10,000 meals daily in a multi-unit operation. In 1998
she joined forces with Romano Gatland dba as Romano Gatland of Texas to bring her
many skills to their organization, while at the same time gaining access to their
corporate size for additional service scopes and the greater opportunities afforded
by being part of a group of world-class professionals.
projects include: Johnson & Johnson, New Brunswick, NJ; American General
Insurance Corp., Houston, TX; and Compaq Computer Corporation, Houston, TX, Bibb
County School District, Macon, GA, University of Illinois at Chicago, Chicago, IL,
and University of Okalahoma Health Science Center, Tulsa, OK. She worked with
developing a feasibility study for the implementation of a dietary purchasing program
for the University Hospital Consortium, a 65+-member organization of teaching hospitals
throughout the United States. Her most recent projects are Huntsville Hospital,
Huntsville, AL; Prado Dining Room, Department of The Navy, Monterey, California;
Hospital, Silvis, IL, Temple University System, Philadelphia, PA; Remington Medical
Resort, Austin, TX, and The Reading Hospital and Medical Center, Reading, PA, and
American University Medical Center, Beirut, Lebanon.
– M.S. Food Systems Management
– B.S. Food & Nutrition
of Foodservice Management
Society of Hospital
Food Service Executives Association