Create adaptable employees
During a two-week hands-on training program, new food and nutrition employees at Greenville County Schools in Greenville, S.C., are cross-trained in roles that range from customer-facing to operational. Managers at the district’s 10 training locations teach new hires everything from washing dishes to receiving food to monitoring hazard analysis and critical control points (HACCP), says Joe Urban, the district’s director of food and nutrition services. But it can’t stop there, Urban says. “Understand that training is ongoing and repetitive,” he says. “Training is not a one-and-done deal; it must occur often to maintain your brand standards.”