A website for food service directors has a feature on how to make it easier for employees when a food service operation undergoes changes. The feature focused on Western Michigan University, which opened a new facility for dining. The account showed what the director did to make the staff comfortable. First, he showed computer simulations to the staff so they could see what was going to happen. He worked with the union to rewrite job descriptions. And he invited the staff to cook a meal for themselves and the family to increase morale.

Key Takeaways:

• Help staff to adjust to new features, buildings, by showing videos, models of the proposed changes before they occur.
• Bring in small groups of staff to watch the ongoing construction, to acclimate them further, in anticipation of the new feature, building.
• Keep staff posted via emails, regarding the new project’s progress and also what their new duties could include.

“Some people gravitate toward change, some are slow to come around and others do whatever they can to completely avoid it.”

Read more: http://www.foodservicedirector.com/managing-your-business/managing-staff/articles/5-tips-retaining-staff-during-transition

The days of fast food and on the go meals is still evolving. While many prefer a hot meal they may also crave the flavors of a meal that is home cooked. More and more companies are starting to listen to consumers with very busy lives and are stepping up to the task. Fresh not frozen meals on the go are fast becoming a meal of choice for these busy millennials and others living in the 21st century.

Key Takeaways:

• A cooking class for diabetics at Abrazo Community Health Network in Phoenix instructed members about solid supper prep, as well as prodded the dispatch of a readied nourishment program called Meals To
• They needed crisp, not solidified. What’s more, they needed suppers to fulfill the yearning for good antiquated home-cooked dinners.”
• Regardless of whether it’s a requirement for sound choices for clinic patients and guests, or an advantageous route for occupied workers to get supper at their organization bistro, arranged to-go dinn

“Whether it’s a need for healthy options for hospital patients and visitors, or a convenient way for busy employees to grab dinner at their company cafe, prepared to-go meals are a growing segment.”

Read more: http://www.foodservicedirector.com/menu-development/menu-strategies/articles/prepared-meals-start-new-era-of-grab-go