Content Tagged: "costs"

Training and development in the food and restaurant industry must be viewed in terms of a more profound concept known as workforce development. That is the only sustainable solution to the growing demand-supply gap in the industry.

IT’S NO SECRET THAT STAFFING is one of the biggest challenges facing foodservice managers. From recruitment to retention, it can be difficult to find and keep good employees at your facility. By using strategic methods, though, you can navigate the turbulent waters of labor challenges and sail your way to better staffing.

This webinar was recorded live on December 5, 2023. ANFP members can earn 1.0 GEN CE for FREE from this webinar through January 5, 2024, thanks to our co-host, Performance Foodservice!

Nutrition plays an essential role in meeting the complex physiological demands of wound healing. As a CDM, CFPP, you’re entrusted with nourishing patients through the food you provide, and thus can play a vital role on the treatment team.

BEHAVIORAL BIASES ARE SUBCONSCIOUS BELIEFS that affect your decision-making abilities. While often discussed in the context of investments, these biases can also impact management abilities – from hiring to menu decisions to leadership skills (and everything in-between). By understanding and acknowledging these biases, you can actively overcome them, leading to better decisions as a CDM, CFPP.

This article addresses the idea of a “cure” vs “remission” for prediabetes and type 2 diabetes. Nutrition professionals must be able to grasp goals of “remission” and provide updated best practice recommendations in food and nutrition for positive outcomes.

AS YOU ARE SITTING DOWN TO READ THIS ARTICLE, do you have your favorite beverage in hand? If not, please go grab one, or at least bring your favorite beverage to mind. Now that you have your beverage in hand or mind, take a moment to think about why it is your personal favorite.

2,400 MINUTES — that’s what you’ll find in a 40-hour work week to accomplish every task on your plate. That might sound like a lot, but you know that those minutes fly by faster than a hot knife through butter. Between managing staff, ensuring food quality, and administrative struggles, time always seems in short supply, and unfortunately there’s no way to increase this precious commodity. All is not lost, though. Luckily, there are many tips that can help you make the most of each minute!

MALNUTRITION CONTINUES TO BE A CRITICAL PUBLIC HEALTH AND HEALTH EQUITY ISSUE with malnutrition and its risk affecting 20-50 percent of hospitalized patients. Social risk factors and existing chronic conditions increase malnutrition risk, overly burdening vulnerable populations.

Last year, ANFP surveyed acute care facilities to build a financial picture of food and labor costs across the industry

Labor is the largest component of foodservice department budgets, making up 60% of the total costs for Acute Care Facil

Labor accounts for the largest component of foodservice department budgets in Acute Care facilities at 60% of total costs. As such, it is extremely im

In 2019, dietary costs for long-term care operations were calculated in three categories — food cost, supplement cost

Foodservice directors are likely already aware of their facility’s key numbers and with benchmarking studies they can

This Focus on Formulas video reviews labor cost per meal, a common formula used in benchmarking. View all Focus on Formulas videos 

This Focus on Formulas video reviews cost of living adjustment and how to calculate it for staff and labor costs. View all Focus on Formulas videos

This Industry Insights episode highlights the top operator concerns across healthcare foodservice segments.

This Focus on Formulas video reviews profitability analysis. View all Focus on Formulas videos 

This Industry Insights episode highlights median food, supplement, and supplies cost data from ANFP's 2018 Skilled Nursing Facility Benchmark Program.