California school nutrition operators grapple with persistent labor shortages

A new study reveals that California school nutrition programs are experiencing vacancy rates that are three times higher than that of U.S. public school teachers.


How labor woes may impact the future of college dining

The National Association of College and Universities Foodservices’ 2030 and Beyond report identified labor as a challenge for the industry moving forward. Here’s a look at what else the report revealed as it pertains to labor.

Chef and Assistant Nutrition Director Richie Wilim drew on his restaurant background to create the course, which will instruct participants on how to master skills like menu planning and mise en place.

Leveraging the strengths of university, school and hospital dining programs to get the best people for the jobs.

Cura Hospitality rolls out an enhanced waitstaff training program aimed at improving resident experience.

Cut labor and increase sales with ready-to-bake batters that are easy to prepare and customize.

Three graduating students from The Ohio State University’s Hospitality Management Program shared what they look for in a job during a panel at this year’s MenuDirections conference.

Healthy team dynamics fuel success for the hospital’s foodservice department.

Add convenience to the back of house with ready-to-bake batters that cut down on labor, are easy to prepare and have an extended shelf life.

Faced with persistent labor challenges, operators continue to come up with new ways to fight short-staffed teams.

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