These days, folks are forgoing diets and fad foods for meals that matter, whether it be in context of meeting their personal nutrition goals or supporting laudable causes. With the needle swinging towards organic and farm-to-table options, many consumers are applying their lifestyles to what they eat as well as what they wear or buy.
Published March 2, 2017
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Published March 2, 2017
Lunch visitors declined by 2 percent at fast food joints and that affected all other food service outlets. Among the various reasons lunch traffic is down are a smaller labor force participation rate, increase in number of employees working from home and more consumers buying online and not grabbing a quick burger while they’re out shopping.
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Published March 2, 2017
Workplaces have been undergoing a great deal of revamping since the life expectancy has been getting longer. To help bridge the gap between learning differences, many companies opt to pair new employees with Baby Boomers in order to get them working together from the start. New advancements in technology have also lead to more of an automated workforce. Robots are being seen more often, which can help streamline processes that took more time and effort before. And finally, the recent focus on wellness has led many companies to adopt a wellness program that benefits their employees and customers.
Key Takeaways:
- To boost communication between workers of different generations, millennial foodservice staff at San Antonio Military Medical Center are paired up with their baby boomer counterparts, who serve as mentors.
- Workplaces are leaning on robots more often to perform tasks once handled by humans, Sodexo notes. As automation takes a bigger role, some foodservice operations have enlisted robots to help deliver meals to hospital patients, while others use them to speed up prep processes such as rolling sushi.
- Sustainability has increasingly become the purview of businesses, not just that of the government and related organizations, Sodexo says, noting that pressure from employees seeking sustainable workplaces is a driver.
“Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.”
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How to hire foodservice employees for the long haul
High employee turnover continues to be a key cost to fast food businesses that can mean the difference between success and failure in the industry. Turnover in fast food and quick service restaurants can exceed 100%, and high-turnover. That’s why one cost-cutting focus in the food industry is on improving employee acquisition and retention. Operators are looking to technology solutions to improve how they find and select potential employees, and they are implementing employee retention strategies designed to improve employee engagement and satisfaction without significantly increasing cost.
Key Takeaways:
“Getting new hires to stick around is a constant battle for foodservice employers.”
http://www.foodservicedirector.com/managing-your-business/managing-staff/articles/how-hire-foodservice-employees-long-haul
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