Content Tagged: "industry"

This episode of ANFP Industry Insights highlights key data from the ANFP 2024 Salary Survey.

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.

Get to know ANFP Corporate Partner, Lyons Magnus! Hear from Nancy Barwick, Director of Healthcare, Central Region, as she shares her insights on industry trends, and learn how Lyons Magnus makes the most of their partnership with ANFP! 

This episode of ANFP Industry Insights highlights key business operations benchmarks from the 2023 ANFP Acute Care Benchmarking study.

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).

Staffing continues to be a challenge for foodservice professionals no matter the setting. Four industry professionals discuss their experience in the staffing areas of recruitment, onboarding, and retention.

This video features Ann Herradura, CDM, CFPP, who is the Food Service Director at Greek American Rehabilitation and Care Centre in Wheeling, Illinois. She has been in the industry for five years, with one year of CDM, CFPP certification.

This episode of ANFP Industry Insights highlights key Foodservice Director role and responsibility benches from the ANFP 2023 Skilled Nursing Benchmarking Study.

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.

Get to know ANFP Corporate Partner, Vivreau Advanced Water Systems! Hear from Davin Wickstrom, Director of Industry Relations, North America, as he sh

This episode features Sona Donayan, EdD, RDN. Sona has been an ANFP Board of Director, Director-at-Large - Industry Partner since 2020. In this episode, Sona shares her foodservice journey which includes how she got into foodservice and how she became a Professor at Glendale Community College!

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.

This episode of ANFP Industry Insights highlights key salary benchmarks from the ANFP 2023 Skilled Nursing & Acute Care Facility benchmarking studies.

Get to know ANFP Corporate Partner, Campbell's Foodservice! Hear from Lori Bartrug, Business Director, Non-Commercial, as she shares her insights on i

This episode of ANFP Industry Insights highlights key benchmarks from the ANFP 2023 Acute Care Facility benchmarking study.

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. 

Congratulations, Colleen Zenk, CDM, CFPP! Colleen Zenk, CDM, CFPP has touched nearly every area of ANFP and CBDM. She is known as a servant leader

Congratulations, Sang Hyun Park, CDM, CFPP! Sang Hyun Park, CDM, CFPP began a different foodservice career path in 2018 as the Food Category Manage

Congratulations, Helene Bertazzo, CDM, CFPP! Helene Bertazzo, CDM, CFPP, works for Unidine as the Director of Dining Services at Teresian House in

This episode of ANFP Industry Insights highlights key benchmarks from the ANFP 2023 Skilled Nursing Facility benchmarking study.

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!