Operations
The average foodservice employee
The average foodservice employee in the non-commercial industry is female, Caucasian (non-Hispanic) and isn't unionized. Our employee profile also looks at specialized staffing, age breakdowns and full versus part-time staff.
Operations
Younger employees lack work ethic, operators say
Turnover has remade the six-person custodial staff that cleans Hallmark’s employee dining facilities in Kansas City, Mo., leaving Corporate Services Manager Christine Rankin with a team she regards as ideal. “To a person, they’re fabulous,” she says, pausing, “and they’re all middle-aged.”
Colleges and schools are significantly more likely than other segments to have unionized employees. These two segments are also significantly more likely than other markets to have higher-than-average part-time foodservice employees. Our profile also examines sex, age, racial/ethnic and staff position makeups for the college market.
Recently, while conducting a survey of readers about issues and challenges they are facing in their jobs, I touched on the topic of human resource issues. I threw out an assumption that stated, in part, that operators are hiring some employees “who may bring, or try to bring, strange customs into the workplace.”