management

Operations

5 lessons from the 2016 NACUFS conference

The proliferation of GMO-free, gluten-free, additive-free and other “clean” products was apparent at this year’s NACUFS conference showcase.

Operations

How operators are bracing for new overtime rules

Foodservice operations’ blueprints for coping—and the rules' expected effects—vary greatly, recent research says.

Foodservice workers are seeking earlier notice of schedules and penalties for employers who make last-minute shift changes.

College and university foodservice operators are facing down a number of shifting factors, from growing interest in local sourcing to a rise in the minimum wage.

Colleagues of the slain foodservice worker recall his laid-back spirit and dedication to his job.

Steal some human resources genius from the panelists and attendees of the School Nutrition Association’s annual conference in San Antonio.

Hospitality has been scribbled into the job description for many employees who don’t have a background in service. Here’s how to get them up to speed.

Communication with the public and suppliers was key when handling a food recall in Waterbury, Conn.

Enforcement of a measure requiring employers to disclose conversations with labor consultants during unionization drives has been blocked temporarily until a pending lawsuit is decided.

A new report from Gallup shows that millennials aren't engaged in the workplace—and what can be done to get them on board.

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