training

storm
When preparing for inclement weather, we make agreements with all the foodservice providers in the area—not just our prime vendor—since you never know if one will cut off from resupply.
biryani
Break the back of house out of the cooking comfort zone. FSDs can build on their staffs’ existing skill sets—with experiences and training—to make development happen.
mentor training
These mentors are the first ones we go to for input on their positions. They are the primary trainers for their positions, and are empowered to approach managers with ideas that will benefit dining...
food allergies
The University of Michigan brought in a student with food allergies to talk in front of foodservice staff as part of their training for an impactful presentation they won't forget...
welcome hand
The goal is to present people with as accurate a picture as possible of what it would be like to be in a school foodservice operation before job opportunities are discussed and therefore help the...
We produce any complex recipe a day or two ahead to not fall behind in food production due to an absence. We try to also have substitute employees.
moving boxes
Because we have 39 locations, employees are offered a transfer if they’re planning a move. They’re rehired by the company, but there’s no additional training needed.
staff pack
Not only was our trip to the Escape Room a training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.
star employee
Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers.
shrimp lemon
In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

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