Content Tagged: "COVID"

MOVE OVER, MILLENNIALS. There’s a new generation entering the workforce, and that’s Gen Z. Every new generation brings fresh challenges in attracting and managing employees, but you can implement forward-thinking strategies to position yourself for success with your Gen Z staff.

THE FOOD SYSTEM IS COMPLEX; not only does it affect the well-being of people’s lives, but also the organization itself. It encompasses the entire food chain—from operation management and personnel, to food production and consumption.

This episode features Bill Anderson. Bill has been the Publisher of FoodService Director magazine for 19 years. In this episode, Bill shares his career journey, his thoughts on his upcoming retirement, how FoodService Director pivoted during COVID, his impression of non-commercial foodservice workers and so much more.

IN THE EVENT OF NATURAL OR MAN-MADE DISASTERS, it is crucial for foodservice operations to respond in a well-organized and efficient manner, maintain safety for both employees and customers, and continue to provide essential services. 

Recruiting and retaining volunteers can often be a challenge, and even more so during the last two years when faced with COVID-19. Learn how chapter l

The COVID-19 pandemic has had an impact on facilities across the country. ANFP surveyed members in September of 2021 to

The COVID-19 pandemic has had an impact on facilities across the country in terms of recruitment and retention of employees. ANFP surveyed members in

In this episode of Industry Insights, we look at sanitation and food safety in acute care centers. Sanitation and food

In this Industry Insights episode, we continue the examination of the effects of the COVID-19 pandemic on the foodservice industry. Today we are looki

With the ongoing COVID-19 pandemic ANFP is continuously monitoring the effects on foodservice departments across the co

Asset and risk - nothing could be truer than when we’re talking about employee illnesses in foodservice operations and the policies and procedures p

This episode features Sharon Vermeer, CDM, CFPP. Sharon is the Dining Services Manager at Orange City Area Health System and has been in the foodservi

Hear from several ANFP members and CDM, CFPPs on how they have utilized ANFP's COVID-19 resources throughout the pandemic.

The COVID-19 pandemic has changed the way all industries are functioning, including foodservice. 

Pride in Foodservice Week is coming up! ANFP will celebrate the 30th annual Pride in Foodservice Week February 1-5, 2021. Hear what this special week

Among many other aspects of life, the foodservice industry has had to adapt due to the COVID-19 pandemic.

As leaders of your teams, you are essential to the success of your facility's fight against COVID-19. To show your dedication and pride as a CDM, CFPP

This list reviews the top 10 tips to maintain successful dining practices during COVID-19. Please note, these tips are for communities and residents t