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michael kopec

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Edge: Culture is Ethics in Action: What You Allow is What You Teach

In food service, culture isn’t created by mission statements on the wall or values printed in an employee handbook. It’s created in the moments that matter most—during a slammed lunch rush, a late delivery, a staffing shortage, or a tense interaction between team members.

Edge_MC_JanFeb26_TurningConflictIntoCollaboration

Article

7 min read

Feb 12, 2026

Edge: Turning Conflict Into Collaboration in Food Service: Creating an Atmosphere for Resolution

Conflict is inevitable in food service, but how teams respond determines whether it becomes destructive or transformational. When employees and managers choose curiosity, clarity, and respect, disagreements turn into opportunities to strengthen relationships and improve systems.

Article

6 min read

Oct 28, 2025

Edge Express: Emotional Intelligence in Foodservice Leadership

In an industry defined by fast pace, high stress, and constant human interaction, EI isn’t just “nice to have.” It’s a competitive advantage. When leaders develop self-awareness, empathy, and strong social skills, everything from customer satisfaction to staff retention improves.

Article

7 min read

Jul 22, 2025

Edge: Building a Better Customer Experience Through Employee Engagement

When your staff is empowered and feels part of the change, they become champions of the CX and this ultimately leads to happier customers and increased customer lifetime value.

Video

00:19:12

Jul 1, 2025

Career Reflections: Michael Kopec, CDM, CFPP

This Career Reflections features Michael Kopec, CDM, CFPP. Michael has been a member of ANFP and a CDM, CFPP since 2001. In this episode, Michael shares his career journey, which includes nursing homes, acute care, and his current role in a mental health facility. Learn about his story and much more!

Article

7 min read

Apr 9, 2025

Edge: The Role of Cleaning in Food Safety

Exposure to harmful microorganisms such as bacteria, spores, fungi, and viruses can contaminate the food products that you work with. And if your customers eat this contaminated food it can result in foodborne illnesses. But by adopting sound cleaning and sanitizing practices, you can help eliminate these microorganisms and protect the products from adulteration.

Article

7 min read

Jan 27, 2025

Edge: Training and Retaining: Providing a Developmental Infrastructure

The food and beverage industry is known for its high employee turnover rate. In fact, the U.S. Bureau of Labor Statistics concludes that turnover in the hospitality industry hovers around 70-80 percent annually.

Article

7 min read

Nov 18, 2024

Edge: Transparency in the Food Industry

ETHICS IN THE FOODSERVICE INDUSTRY can include many different topics, such as: Consumer Well-Being, Environmental Sustainability, Fair Labor Conditions, and Transparency. According to Innova Market Insights, a global market insights provider, transparency is one of the top food and beverage trends today.

Article

7 min read

Aug 15, 2024

Edge: Successful Leaders Never Stop Learning

LEADERS SHOULD NEVER BE CONTENT with where they are right now. They should want to grow and possess an intrinsic desire to get better. Leaders who strive to improve themselves are always learning and enhancing their abilities.

Video

00:02:04

May 30, 2024

2024 CDM, CFPP Spotlight Award - Michael Kopec, CDM, CFPP

Congratulations to this year's CDM, CFPP Spotlight Award recipient, Michael Kopec!

Article

7 min read

Apr 18, 2024

Edge: Workforce Development is Always on the Menu in the Foodservice Industry

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.