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

Solving the labor puzzle through partnerships

As college operators continue to face a labor shortage, culinary internships with local schools are helping fill staffing gaps.


Know a culinary student who could use a helping hand? US Foods scholarships are open

Applications are being accepted through May 13 for the 2024 US Foods Scholars program, which will provide $360,000 to outstanding culinary students.

Staff training and partnering with school leaders was essential to making the program’s launch go smoothly.

Some old-school training tactics are stale and need to go. Others are tried and true and should stay. Morrison Healthcare’s Chef Thomas Sewell gives us his take on why you shouldn’t automatically get rid of every old-school training rule, and why you don’t have to jump on board with every new one, either.

Operators shared their tips for hiring and retaining employees during the SNA's Legislative Action Conference held earlier this month in Washington D.C.

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.

The National Association of College and University Food Services’ College Dining 2030 and Beyond report took a deep dive into what student employees look for from their employers. Here’s some key takeaways.

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.

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