{"id":10233,"date":"2016-11-04T07:00:20","date_gmt":"2016-11-04T14:00:20","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=10233"},"modified":"2016-11-04T07:00:20","modified_gmt":"2016-11-04T14:00:20","slug":"5-unconventional-benefits-that-give-operators-an-edge","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/5-unconventional-benefits-that-give-operators-an-edge\/","title":{"rendered":"5 unconventional benefits that give operators an edge"},"content":{"rendered":"\n<p>To gain a foothold in the increasingly hard labor market, operators are stealing a page out of Silicon Valley\u2019s book filled with unique benefits and annotating it to fit the industry framework.Besides covering 100% of its employees\u2019 health insurance costs, Tupelo Honey Cafe issues incentives for health metrics. Ashley Morris, CEO of the Las Vegas-based chain, says the policy\u2014monitored only anecdotally\u2014helps employees feel more connected to the company, and he believes it increases productivity by reducing stress at home.Besides offering educational trips to wine country, Hi Neighbor Hospitality Group in San Francisco has customizable benefits.<\/p>\n<p><a id=\"source\" href='http:\/\/www.foodservicedirector.com\/managing-your-business\/managing-staff\/articles\/5-unconventional-benefits-give-operators-edge' target='_blank' rel=\"noopener\">5 unconventional benefits that give operators an edge<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>To gain a foothold in the increasingly hard labor market, operators are stealing a page out of Silicon Valley\u2019s book filled with unique benefits and annotating it to fit the industry framework.Besides covering 100% of its employees\u2019 health insurance costs, Tupelo Honey Cafe issues incentives for health metrics. Ashley Morris, CEO of the Las Vegas-based [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8145,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/10233"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=10233"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/10233\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8145"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=10233"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=10233"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=10233"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}