{"id":6221,"date":"2015-11-05T08:43:38","date_gmt":"2015-11-05T16:43:38","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=6221"},"modified":"2015-11-05T08:43:38","modified_gmt":"2015-11-05T16:43:38","slug":"4-ways-to-get-the-most-from-millenial-workers","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/4-ways-to-get-the-most-from-millenial-workers\/","title":{"rendered":"4 Ways to Get the Most From Millenial Workers"},"content":{"rendered":"<p class=\"p1\">Here\u2019s an interesting fact: in 10 years, Millenials will make up 75 percent of America\u2019s workforce. Restaurant Hospitality interviewed Mark Heymann of the staff performance consulting firm UniFocus to gain some insight into how to encourage good relationships between employers and Millenial staff members. Heymann says that Millenial workers prefer flexible scheduling, care about what kind of business they work for, need to feel autonomous at work, and respond better to positive reinforcement than to criticism.<\/p>\n<p class=\"p1\">Read the full article here: <a href=\"http:\/\/restaurant-hospitality.com\/hrlegal\/4-tips-engage-millennial-staff\" target=\"_blank\" rel=\"noopener\">4 Tips to Engage a Millenial Staff<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Here\u2019s an interesting fact: in 10 years, Millenials will make up 75 percent of America\u2019s workforce. Restaurant Hospitality interviewed Mark Heymann of the staff performance consulting firm UniFocus to gain some insight into how to encourage good relationships between employers and Millenial staff members. Heymann says that Millenial workers prefer flexible scheduling, care about what [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"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\/6221"}],"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=6221"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/6221\/revisions"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=6221"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=6221"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=6221"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}