Content Tagged: "employees"

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.

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.

AS A FOODSERVICE MANAGER, you’ll likely need to plan group trainings on topics like allergy awareness and nutrition guidelines. These workshops enhance knowledge and skills of employees (Grappasonni et al., 2018), positively impacting habits. Several studies have linked higher knowledge levels in nutrition, allergies, and food safety to better practices in the kitchen (Bean et al., 2019, Jianu & Goleţ, 2019, Young & Thaivalappil, 2018).

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.

As a certified dietary manager, certified food protection professional you are a coach building a team-like atmosphere.

A food safety management system is more than just a set of policies, procedures, and processes. It is a culture of continual improvement and a commitment to putting food safety first.

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.

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. 

Here are five things to think about when deciding if that golden piece of equipment or technology is something that is feasible for your operation.

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!

ON DECEMBER 28, 2022, the Food and Drug Administration (FDA) released the latest edition of the Food Code, which provides safety standards to mitigate the risk of foodborne illness. The code is a model that has been implemented at many state, local, and organizational levels to help regulate foodservice settings like schools, long-term care facilities, and hospitals.

Training and developing teams consists of initial onboarding, on-the-job training, in-service/classroom education and continuous education, and follow-up.

Food service can be chaotic and stressful at times— but creating a positive work environment can lead to a happier, more productive team.

This top 10 list covers the Top 10 Ways to Motivate Employees. The content for this list was compiled by Milton McGowian, MBA, CDM, CFPP, FMP, MCP.

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

Having an engaged and motivated staff helps with improved efficiency, staff morale, and results in less employee turnover. This interactive webinar fe

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 top 10 list covers the top 10 ways to improve employee engagement.

The number of foodservice employees has been growing steadily over the past two years. 

This Industry Insights episode highlights how operators can benefit from performing regular meal and sanitation and safety audits. They can help preve

This Industry Insights episode highlights foodservice employee turnover. With an aging population, more people are entering care facilities. In respon

Hear from various industry professionals on how to recruit and retain foodservice employees, including approaches such as incorporating an inclusive c