Effective strategies for managing staff, hiring, training, retention and more.

Do I have a choice in where I get food safety certified?

The short answer is yes, says Advice Guy, though you will want to check with your local health department first.


I’ve done everything I can think of to retain cooks. Why is none of it helping?

Labor challenges in foodservice are not going away. It might be time to think about ways to streamline your operation with a smaller team, Advice Guy says.

The pay floor for downstate New York would rise next year to $16 on way to $17, while other parts of the state would have a mandated minimum of $16.

Fringe benefits represent the costs of an employee beyond their wages, which might include Medicare tax, paid sick days and healthcare, says Advice Guy.

Since so many operations are seeking cooks, talented ones can practically choose their gig and may look for better circumstances elsewhere. But a few straightforward strategies can help keep cooks on staff, Advice Guy says.

Making sure your training, documentation and policies are clear to staff is a good place to start, Advice Guy says.

An agreement between the workers’ union and Levy includes a new system of providing health insurance, as well as employer contributions to the union’s pension plan.

As staffing struggles continue, some foodservice workers might not receive hospitality training, resulting in insensitive or annoying language that can also inhibit sales, Advice Guy says.

The effort will beef up enforcement staffs, increase penalties and have federal agencies work up a national plan.

Earned wage access isn’t right for every operation, Advice Guy says. However, if the idea is appealing to your current and prospective employees, it's worth exploring.

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