Staffing struggles
Whether the issues around staffing are related to low unemployment or growing turmoil around the opioid epidemic, most attendees at MenuDirections agreed: Finding and retaining good staff is their No. 1 pain point. "There just aren't enough people," said Dr. Joyce Gilbert, president and CEO of the Association of Nutrition and Foodservice Professionals (ANFP), at the event. She also emphasized the problem of creating an adequate succession plan, especially with a shortage of certified dietary managers (CDMs).
One possible strategy: flexible schedules. One FSD suggested moving staff away from the usual 9-to-5, and said his team empowers champions in different areas of the operation to help decrease turnover. He also recommends hiring a centralized recruiting or human resources department.