The state of C&U foodservice: Staffing strategies

Dining teams are thinking outside of the box to fill open positions as hiring remains a struggle.


Close to 7% of hospitality workers left their jobs in August

No other industry came near that level of voluntary departures, government statistics show.

In a speech saluting employers who've voluntarily required COVID-19 vaccinations, the president said his administration is close to having the specifics of compliance spelled out.

International inspiration and plant-based preps abound, but operations in K-12 and higher ed aim to keep it simple as COVID disruptions continue.

On this episode of "Dig In," Todd Hollander of John Knox Village shares how a culture centered on teamwork has helped his operation weather the COVID storm.

In an ultra-tight labor market, operators big and small are increasing pay, offering more time off and trying other perks to staff up.

For operations looking to maximize supply, the team at John Knox Village has some ideas.

How do foodservice directors move forward with less staff, while having the same tasks and requirements needed to ensure food availability and safety?

The survey results from the National Association of College & University Food Services measure compensation for 33 positions, from director to student worker.

Make sure your staff is ready to go for the upcoming school year with these ideas shared during the School Nutrition Association’s recent Annual National Conference.

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