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

For the University of Tulsa's dining program, retention starts with the interview

Ed Daughtery, executive campus chef / regional director of dining at the University of Tulsa and Oliva Crow, marketing coordinator, join this episode of Onsite with FSD to discuss retention.


How Delaware North builds career paths from hourly cook to salaried sous chef

The global foodservice operator's culinary development program, Culinary & Hospitality Excellence for Future Success (CHEFS), offers a yearlong curriculum for rising chefs and the executive chefs helping them climb the back-of-the-house ladder.

During a panel at this year’s Menu Directions conference, two operators shared their recruitment and retention wins and what this generation of employees wants from their employer.

Also in this week’s legislative update: The federal House Agriculture Appropriations Subcommittee held a markup on its FY 2025 Agriculture, Rural Development, Food and Drug Administration budget and a Pennsylvania bill would expand farm-to-school.

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

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.

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