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human resources

Workforce

New hiring report sheds light on the labor challenge from the worker’s side

The foodservice industry’s labor shortage is a multifaceted problem, finds a Snagajob survey.

Foodservice Operation of the Month

How to build a training program that gets staff inspired

Central Washington University has revamped its training initiatives by listening to workers and incorporating their feedback.

Foodservice Operation of the Month

Resisting complacency on campus

By Julianne Pepitone on Jun. 07, 2021

Armed with a new core purpose, Central Washington University’s dining program has stepped up by building campus connections, boosting staff engagement and overhauling training.

Workforce

Sodexo partners with Women Back to Work to recruit talent

By Patricia Cobe on Apr. 14, 2021

The foodservice company lost up to 40% of its workforce at the height of COVID and now looks to fill a number of managerial positions.

Workforce

College dining team gives thanks for staff

By FSD Staff on Mar. 08, 2021

Liberty Dining showed employee appreciation with Thanksgiving-themed food, words of praise.

Workforce

What Gen Zers want on the job

By Kristina Hurtig on Feb. 10, 2021

This generation of workers brings new challenges, but here’s how employers can keep them engaged.

Workforce

Sodexo’s concierge program reveals evolving trends during the pandemic

By Patricia Cobe on Oct. 23, 2020

Requests for personal services shifted dramatically in the last seven months.

Workforce

Assembling the ingredients for an inclusive workplace

By Amanda Baltazar on Aug. 14, 2020

Foodservice operations seek to foster atmospheres that are welcoming to all.

Steal This Idea

Steal this idea: Customer service cards

Jun. 16, 2020

Turn good service into hiring opportunities with a simple business card.

Workforce

As eateries reopen, mental health concerns are part of the equation, too

By Patricia Cobe on May 22, 2020

COVID-19 has elevated stress and anxiety levels among owners, managers, employees and customers. Here’s how foodservice spots are adapting.

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