In this section: Average foodservice employee, staff size, employee challenges, training, retirement, recruiting culinary graduates and younger generation.
B&I and colleges say we’re fine; schools and healthcare show concern.
Seventy-two percent of operators think younger employees lack work ethic of previous generations.
More culinary school grads entering workforce, operators say.
Employee morale and absenteeism are the top personnel issues operators are facing. Schools are the most likely to say they have no employee challenges.
Stewart has managed SAS through a campus transition period.
Recruiting, interviewing and background checks help find employees.
Atlanta hospital changes patient deliver to save costs.
FSD asked operators what their top human resources issues were, and they said absenteeism, motivating employees, improving customer service and providing training on a budget.