Content Tagged: "staffing"

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.

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.

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!

CASEY SMILED AS HE READ THROUGH the animated comments on the forms. The tasting panel comments included: “Yuck—I would never drink this,” “It’s like heaven in a cup,” and “Absolutely delicious. I would drink this every day if I could.” 

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. 

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!

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

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

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

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