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Workforce

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

California pushes through mandates for protecting indoor workers from excessive heat

 By Peter Romeo on Jul. 25, 2024

At 82 degrees, foodservice operators will be required to provide back-of-house staffers with water, rest breaks and cool-down areas.

Workforce

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

By Reyna Estrada on Jul. 11, 2024

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

Workforce

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

By Tara Fitzpatrick on Jul. 02, 2024

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.

Workforce

How operators are tackling today’s labor pains

By Benita Gingerella on Jun. 25, 2024

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.

Workforce

Rhode Island to expand free school meal access

By Benita Gingerella on Jun. 25, 2024

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.

Workforce

Solving the labor puzzle through partnerships

By Benita Gingerella on May 28, 2024

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

Workforce

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

By Tara Fitzpatrick on Apr. 16, 2024

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

Workforce

It takes a village: How Madison Metropolitan Schools was able to successfully pilot scratch-made meals

By Benita Gingerella on Mar. 27, 2024

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

Workforce

Training talk: Which foodservice training tactics should stay and which should go?

By Tara Fitzpatrick on Mar. 26, 2024

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.

Workforce

4 stealable ideas for recruiting and retaining employees

By Benita Gingerella on Mar. 07, 2024

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

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