Content Tagged: "value"

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.

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?

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.

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.

Everyone in a leadership is facing a myriad of challenges daily. The key to not getting bogged down in the daily minutia is to move forward by creating a clear vision of where you want to take the organization. This involves planning, but most importantly, it means that you as the director must realize your value and the value of your team and have the ability to articulate that value to others and finding ways to rekindle the passion for your work.

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.” 

Congratulations, Kristine Smith, RD! Kristine Smith is a registered dietitian and Senior Director of Nutrition Services at Neighborhood House Assoc

I SMILED FROM EAR TO EAR as I read the May 4th menu at the hospital cafeteria. I ordered the General Hux Tauntaun bowl and somehow it tasted even better than the normal General Tso Bowl that I typically order (although it was the exact same menu item). I’m not even a Star Wars fanatic and this meal made my day! I was impressed by the efforts of the cafeteria team embracing this popular “holiday” with menu branding based on the blockbuster movies. 

This article addresses the idea of a “cure” vs “remission” for prediabetes and type 2 diabetes. Nutrition professionals must be able to grasp goals of “remission” and provide updated best practice recommendations in food and nutrition for positive outcomes.

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.

MALNUTRITION CONTINUES TO BE A CRITICAL PUBLIC HEALTH AND HEALTH EQUITY ISSUE with malnutrition and its risk affecting 20-50 percent of hospitalized patients. Social risk factors and existing chronic conditions increase malnutrition risk, overly burdening vulnerable populations.

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

Nutrition care plans are a vital part of the overall care plan for a resident or patient, and should function as a living document for members of the healthcare team to deliver person-centered “best practice” care.

This webinar was recorded on August 31, 2022. Take a deeper dive into the ANFP 2022 Compensation & Benefits Survey with this 45-minute webinar.

This Industry Insights episode highlights some of the top priorities to ensure continued value to customer experience.

Take a deeper dive with this webinar that will review the survey. ANFP's Director of Education, Cindy Zemko, CDM, CFPP, reviews the salary survey, hig

Dr. Joyce Gilbert, PhD, RDN, explains how the Certified Dietary Manager is recognized as the expert in the areas of foodservice management and food sa