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training

Operations

Nutrition team at Ashtabula Area City Schools visits 2 local farms

By FSD Staff on Oct. 22, 2018

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

Workforce

4 ways to take employee training to the next level

 By Patricia Cobe on Oct. 09, 2018

Zingerman’s creates a recipe for staff success.

Workforce

Thoughts from a new foodservice hire

By Benita Gingerella on Sep. 11, 2018

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

Operations

Skidmore College earns gold at American Culinary Federation competition

By FSD Staff on Jan. 23, 2018

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

Steal This Idea

Weather the storm: Go beyond primary vendors during natural disasters

Nov. 17, 2017

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.

Menu

Putting chefs to the test

By Lynn Freehill-Maye on Oct. 16, 2017

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.

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Create future leaders with a well-rounded mentor program

Oct. 11, 2017

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.

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Discuss the full scope of a role to improve retention

Sep. 26, 2017

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.

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Straight from the diner: Firsthand stories drive the message home

Sep. 26, 2017

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.

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Be absence-minded

Sep. 15, 2017

We produce any complex recipe a day or two ahead to not fall behind in food production due to an absence. We try to also have substitute employees.

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