Content Tagged: "supply"

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.

Food can bring strong emotions and pleasure. How can we mimic these pleasant experiences for our clients? Can simply discussing comfort foods with clients provide a meaningful experience and be a part of our nutrition services and therapy? You may also be curious about the brain science surrounding this phenomenon. First, I invite you to ponder the question, What is one food or beverage that creates positive emotions for you?

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!

According to HealthLeaders Magazine, the toll on front-line health-care workers is at an all time high. This is causing great concern for patient's receiving access to the care they need. Our panelists across many facility types address the concerns we are all facing. Identify strategies to overcome these challenges so you can continue to provide top quality and safe food for all those you serve.

This article presents general background information with some specific food and nutrition-related areas included in Immediate Jeopardy determination. Examples of specific IJ food and nutrition citations are provided.

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!

This episode features Tina Burns, CFSP. Tina is the Senior Product Consultant, Foodservice at Direct Supply in Milwaukee, WI. She has been involved in

Hear from Tina Burns, CFSP, as she reflects on the importance of celebrating Black History Month. Tina is the Senior Product Consultant, Foodservice a

his webinar was recorded live on February 9, 2022.  Please join our group of panelists for a one-hour discussion and Q&A on supply ch

Benchmarks in all facilities have changed over the past two years. In this Industry Insights episode, we compare some b

Career Reflections is a new series that focuses on ANFP members as they reflect on their foodservice story. The first episode features ANFP Chair Rich

This Industry Insights episode highlights median food, supplement, and supplies cost data from ANFP's 2018 Skilled Nursing Facility Benchmark Program.