Operators differ about future management talent

B&I and colleges say we’re fine; schools and healthcare show concern.

Even with unemployment running high, foodservice operators aren’t sure if career hunters will want to follow in their footsteps. The key determinant, they say, is how well the industry spotlights the opportunities available today to prospective candidates.

Overall, directors are almost evenly split on the chances of drawing enough talent to replace the veterans who’ll retire from senior-level management posts in the next five years. Forty-nine percent of The Big Picture respondents say enough successors will be found, while 51% indicate they doubt it.

But confidence in averting a leadership gap varied widely from segment to segment.
Respondents from B&I are the most optimistic, with 84% saying they foresee no shortage of management professionals, followed by peers in colleges, with 59% predicting an adequate talent pool.

In sharp contrast, 61% of survey participants from schools indicate they expect a shortage of possible successors, and the outlook was only slightly better among the operators of healthcare facilities, with 54% expressing a pessimistic view.

Operators say awareness and familiarity with the opportunities afforded by each segment are responsible for the difference in opinion by segment. Dawn Houser, nutrition manager for Collier County (Fla.) Public Schools, says she wouldn’t trade her career for anything, but acknowledges that she stumbled upon it despite extensive education in hospitality management.

“In my four years at Penn State, not once did they mention school feeding as a career option,” she explains. “The culinary and hospitality schools don’t focus on this aspect of the business.”

Conversely, she says, “If you look at employee feeding, it closely mirrors what you see in the private retail sector,” a.k.a. restaurants, foodservice’s most visible and familiar job option.

Take that awareness and add the advantages of a nearly conventional workday and you have the reason why B&I operations “never have a shortage of applicants,” says Cavin Sullivan, general manager with Metz Culinary Management at JM Smucker Co., in Orrville, Ohio.

“We’ve all done the restaurants, the grind of the retail side,” he says. “I have a huge advantage being a Monday through Friday, 6 a.m. to 2 p.m. operation.

“I wish I’d known about the contract side a long time ago.” 

Fast Facts

51% of operators believe that there will not be enough trained management professionals within the next five years to take over for retirees.

More From FoodService Director

Ideas and Innovation
salad

We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

FSD Resources