Greg Gorgone

Hybrid employee schedules tripping up your cafeteria or 🍔 🌯 free-food break room? We know it can be a challenge. Check out our latest blog for some alternatives that can save you both ⌚ time and 💵 money. #FoodBreakRoomSolutions #FreshFoodMarkets #BetterVendingMachines #GreenBay

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Labor Pains. Healthcare dining services are still feeling the impact of staffing shortages, as highlighted in FoodService Director Online’s latest report (link in comments.) Balancing smaller crews with the need to deliver consistent, high-quality meals and service is a challenge. Key strategies some industry leaders are trying include: Leveraging automation to handle routine tasks Streamlining workflows to reduce manual effort Prioritizing staff retention through better resource allocation As demand grows, the focus is shifting toward identifiying sustainable operations that alleviate pressure on teams while maintaining excellent service. What strategies are helping your team overcome labor challenges? What plans do you have in place to meet those challenges in 2025?

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👋 Introducing the dynamic #FoodStartupHelp squad! Chef Kathryn, Jeff, and Jessie are seasoned industry pros ready to help you launch your food product or kickstart your dream food business. From bakery and restaurant operations to food product development and culinary curriculum, we've got you covered with top-notch consulting services. And don't forget to check out our game-changing resource portal, #Launchafoodproduct, designed to give food entrepreneurs access to essential startup tools. Join forces with us and turn your culinary dreams into reality! DM us for more details or visit our website www.foodstartuphelp.com #Foodstartup #Foodstartuphelp #foodexperts #chefs #foodindustry

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School nutrition directors face many challenges when navigating the complex landscape of school nutrition. From labor constraints to budgetary limitations, directors continue to face formidable tasks that are greater than just about any other type of foodservice operations. Here's a closer look at some innovative solutions from RATIONAL AG, Contintental Refrigerator, and Hatco Corporation that will help you overcome challenges + boost participation: https://hubs.ly/Q02v3pD70 #schoolcafeterias #schoolnutritiondirectors #schoolnutrition

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Everyone claims to have a strategy, but they’re usually just describing their goals or maybe their process. In senior living, the non-strategy sounds like: ➡️ We are going to be the best of the best senior living options in each of our markets ➡️ We have exceptional activities, food services, and care teams ➡️ We use the best technologies These are all general claims that almost everyone makes, and they’re also just plans. A strategy expresses an opinion or LOGIC. Lets say two teams are racing against one another to get to a final destination that normally takes days to complete. Team one creates a plan and assigns tasks (create departments). Two people navigate. One person time keeps. Another person manages food. Another person coordinates shelter. They create checklists for what they want to accomplish. They have a spreadsheet to track food. They agree on an average miles per hour hiking rate, and they set specific goals and objectives for each person. Team two agrees on a strategy first. They believe that traveling farthest in the morning would make most of the fairer weather and being most rested as a group. They also think that longer periods of rest in between the hikes, though risky, will provide a boost for when the group starts the hike again, and they’ll stop hiking one hour before it gets dark to spend more time making their shelter more comfortable to ensure better rest. They all agree that the final day of the hike is when they’ll push the hardest with smaller rest periods, because it has the longest stretch of downhill terrain. The vast majority of senior living leaders on the frontline could not tell you what their organization’s strategy (logic) is that is different from their competitors. They are given operational guidelines and goals, which basically amounts to “trust us and just do your part.” Or worse, the company doesn’t have a strategy and they’re just going through the motions of profitability. Or worse yet, the biggest companies HAVE a strategy but it has very little to do with seniors, employees, and making a difference, and so the motives of the actual business model are hidden behind feel-good phrases and marketing focuses (because the only real x-factor to their business plan isn’t customer satisfaction or care outcomes. It’s occupancy, a.k.a. recurring revenue on a growing portfolio of income producing assets which they can leverage to attain more of those assets). See, a strategy always reveals itself in what the leaders push for down the chain. The Team Ones of the senior living industry have lots of plans, lots of processes, and lots of measurements towards financial milestones ONLY. The Team Twos are testing their theory, gain more and more momentum as they go, and their teams talk mostly about the MEANING behind their work, not temporary metrics. If you’re searching for meaning, just ask yourself “can I describe my company’s unique strategy?”.

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This article posted by the Foodservice Director talks about the challenge that labor poses for the foodservice industry going forward. ➡️ Focus groups were used to research the challenges facing the industry. Takeaway points of the research included the importance of technology, benefits and wages, professional development for employees, student labor, and an emphasis on efficient and effective operations.🔍 What challenges do you think the foodservice industry is facing, and how can we work to solve them?💡 Read more by following the link to the article: https://lnkd.in/gCEt3vxM #foodservice #labor #technology #food

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🦾 "Technology plays a key role in senior care community healthcare, staffing, resident social connections, and more. But it’s also increasingly important in senior care community dining operations. Technology offers many benefits to dining operations, from increased efficiency to creating a superior dining experience, so it’s easy to see why many dining operations embrace it." Read the i Advance Senior Care (formerly Long-Term Living Magazine) article where MealSuite's own Sean Rowe shares how technology is transforming senior dining for the better, and how operators can embrace the big benefits 👉 https://loom.ly/YmjFeMg #SeniorDining #SeniorLiving #SeniorCare #IASC #Foodservice #DiningOperations

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Join us for an informational webinar with Aramark Avendra to learn about their supplier diversity program and to get answers to your questions. Find out what they purchase and how you may be able to work with them. 🗓️ When: Wednesday, August 7th Register today!: https://buff.ly/4byOaov #EMSDC #AramarkAvendra #SupplierDiversity #MBE #Webinar

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Listen in as Chef Kirk Bachmann talks about the role of culinary education in solving today's demand for skilled talent in the food industry on this episode of the Walk-In Talk podcast!

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Understanding and catering to special dietary needs is essential in today’s kitchens. Equip yourself with the skills and knowledge to confidently meet diverse dietary requirements and enhance your career. 📚 What’s Included? The Cooking for Dietary Requirements credential is a 7-hour, micro-credential course covering 14 lessons. You’ll learn how to adapt recipes, understand dietary impacts, and ensure health-conscious, compliant cooking. Complete the course with a final quiz to test your knowledge. 🚀 Start Now! Build your expertise and grow with life-long learning. Sign up today and strengthen your skills in catering for special dietary needs. https://lnkd.in/gJuqYTbj #DietaryRequirements #ChefTraining #LifeLongLearning #MicroCredential #CulinaryEducation

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Understanding and catering to special dietary needs is essential in today’s kitchens. Equip yourself with the skills and knowledge to confidently meet diverse dietary requirements and enhance your career. 📚 What’s Included? The Cooking for Dietary Requirements credential is a 7-hour, micro-credential course covering 14 lessons. You’ll learn how to adapt recipes, understand dietary impacts, and ensure health-conscious, compliant cooking. Complete the course with a final quiz to test your knowledge. 🚀 Start Now! Build your expertise and grow with life-long learning. Sign up today and strengthen your skills in catering for special dietary needs. https://lnkd.in/gJuqYTbj #DietaryRequirements #ChefTraining #LifeLongLearning #MicroCredential #CulinaryEducation

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When it comes to enrolling in culinary school, you may find yourself asking many questions along the way....🤔 In our NEW blog, we help cut through culinary school loan confusion and understand your options and obligations! 💸👩🏽‍🍳 https://ow.ly/3pbU50TaZtk

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In the dynamic realm of foodservice management, the role of a talented individual is paramount. However, managing a foodservice facility requires more than just talent; it demands a comprehensive skill set that spans manufacturing and retailing. A successful food manager must possess a diverse skill set, encompassing menu development, guest service, sourcing raw materials, production, and sales. Check out my blog post https://lnkd.in/gG5kyRKe #Foodival #restaurantprocurement #inventorymanagement #foodcostcontrol #foodcostanalysis #reportandinsights #centralkitchen #foodandbeverage #recipeanalysis #foodivalmalaysia #restaurantmanagementsystem #mobileapps

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Ensure your restaurant’s restrooms are fully accessible for all guests with these practical tips. Learn how to design and modify restrooms to meet accessibility standards and provide a comfortable experience for everyone. Save this guide to make your restaurant more inclusive. https://buff.ly/4dDIQBz

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In the latest Mark This! podcast, we dive into how Boston University’s partnership with the Menus of Change University Research Collaborative initiative is setting new standards for campus dining. This forward-thinking collaboration is transforming menus to align with health and sustainability goals while enhancing the customer experience. Learn how teamwork between culinary leaders and operators is creating innovative dining solutions that deliver value and satisfaction. Explore the conversation here: https://lnkd.in/e_uazq7a #FuturesBetterServed

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Here are some key economic insights as of June 2024 in the restaurant industry from the researchers at the National Restaurant Association that you should be aware of: - Job openings in the food service industry have essentially returned to pre-pandemic levels. Over the past three months, job openings in the sector have averaged 843,000, which is not far from the average seen in the 2017–2019 period (835,000). - Net hiring (or hires minus separations) for June was -33,000. The industry hired just 678,000 workers in June, which is the weakest performance since April 2020 and/or the slowest hiring level since December 2014 if you exclude the pandemic. Whether or not you're feeling this macro trend at the operator level is a different question; it seems like good labor is still hard to find. -Eating and drinking places in the US registered total sales of $94.8 billion in June, compared to $90.8 billion in June 2023. This was the third consecutive monthly year-over-year increase. However, after considering menu price inflation sales were essentially flat during the first half of 2024 when compared to 2023. #restaurantfinance #restauranteconomics #restaurants #accounting #cpa #hospitality #economicinsights #economy #accounting https://restaurant.org/

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Designing a menu involves balancing flavor profiles, visual presentation, demographics, and nutrition. Creating combinations that satisfy all these factors can be challenging. Effective communication with residents is crucial for crafting a menu that meets both their preferences and nutritional guidelines. At Lock Haven, we prioritize understanding each resident's food preferences upon admission. If a resident dislikes a particular item, we provide suitable substitutions with similar nutritional value. For therapeutic diets, specific product guidelines must be followed. Our team of dedicated dietitians is essential in this process, ensuring that we meet both food preferences and nutritional needs. By consulting with our dietitians and maintaining open communication with residents, we achieve a balance that promotes satisfaction without compromising nutrition. #DietaryTeam #NutritiousFoods #Healthy

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