Managers nominate their employees for a monthly award. We take the winner’s picture, place it on a plaque and present the employee with a balloon bouquet. The plaque is displayed in the winner’s kitchen. We have an employee of the year tea where we invite administrators and family. The winner receives an all-expense-paid-trip to ANC.
What's New
According to The Big Picture survey, 66% of operators industry-wide are providing gluten-free options for customers.
Industry News & OpinionView All
Foodservice professionals and educators attended the 2015 Massachusetts Farm to Cafeteria Conference to learn best practices and share ideas on how to improve their farm-to-school programs.
Managing Your BusinessView All
“The goal of Sustainable Kitchens is to evaluate food and operations in both commercial and non-commercial operations and, based on those evaluations, develop systems, processes, recipes, menus, branding and training in an effort to improve quality and increase revenue.”
Ideas & InnovationView All
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