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training

Steal This Idea

Train from within

Create an internal training program to help retain employees.

Operations

Nutrition team at Ashtabula Area City Schools visits 2 local farms

The trip allowed the team to get an inside look at the farms’ day-to-day operations.

Zingerman’s creates a recipe for staff success.

Boston College's manager of regional and sustainable food systems shares how to transition to a new role in noncommercial.

Cornell University was also awarded a gold medal at the event.

When preparing for inclement weather, we make agreements with all the foodservice providers in the area—not just our prime vendor—since you never know if one will cut off from resupply.

Break the back of house out of the cooking comfort zone. FSDs can build on their staffs’ existing skill sets—with experiences and training—to make development happen.

These mentors are the first ones we go to for input on their positions. They are the primary trainers for their positions, and are empowered to approach managers with ideas that will benefit dining services.

The University of Michigan brought in a student with food allergies to talk in front of foodservice staff as part of their training for an impactful presentation they won't forget.

The goal is to present people with as accurate a picture as possible of what it would be like to be in a school foodservice operation before job opportunities are discussed and therefore help the retention process.