Finlaysons’ Post

"Many organizations believe that employee training is costly, time-consuming and only necessary for new hires. In reality, offering ongoing, tailored training programs are critical for reducing errors, improving productivity and ensuring compliance. These programs lead to long-term cost savings, higher employee retention, better product quality, and ultimately, a positive impact on the bottom line, making them a valuable investment for any organization.” Great article featuring Nathan Walts of WorkForge in Refrigerated & Frozen Foods Magazine https://lnkd.in/gzyNCJss

A common operator pain point is managing back-of-house costs. Listen to Chef Paul Young walk through 4 key strategies that can help optimize time and money, all while ensuring a better employee experience. #KraftHeinzAFH #Foodservice #BackOfHouse #RestaurantHacks

A well-managed pantry is not just about stocking snacks and beverages; it's about enhancing productivity, employee satisfaction, and overall workplace culture. Handiman provides a well-trained Pantry management staff. Our pantry staff are well versed in inventory management to ensure timely replenishment while minimizing waste, maintaining high standards of cleanliness and hygiene to create a positive environment, offering a diverse range of quality snacks and beverages tailored to employees' preferences and dietary needs, implementing cost-effective procurement strategies, and promoting sustainability initiatives such as reducing single-use plastics and sourcing locally produced items. By engaging employees in decision-making processes and gathering feedback, Handiman's effective pantry management services contribute to a holistic workplace experience that fosters well-being, engagement, and organizational success. #HandimanTraining #ServiceExcellence #Upskilling #facilitiesmanagement #facilities #facilitymanagement  #facilitiesmaintenance #maintenance #facilitymanager #admin #pantry #pantryservice #pantrymaintenance #employeesatisfaction

Just concluded an insightful training session on hand safety for the catering industry! We covered essential safety measures to protect our team from common hazards such as knives, sharp edges, bon saw machines, and hazardous chemicals. Ensuring the well-being of our team members is paramount, and it's rewarding to see everyone engaged and committed to best safety practices. Together, we are making the workplace safer, one step at a time. #HandSafety #CateringIndustry #WorkplaceSafety #EmployeeWellbeing #FoodIndustry #FoodIndustryTraining #Catering #EmployeeSafety #FoodSafety #TrainingCenters #WorkplaceTraining #CateringSafety #FoodIndustryHR #SafetyFirst #HRDevelopment #CateringTraining #EmployeeDevelopment #HRExcellence #ProfessionalTraining #WorkplaceWellbeing #FoodSafetyTraining #SaudiTraining #PakistanTraining #TrainingAndDevelopment #CateringProfessionals #SafetyTraining #FoodIndustryProfessionals #HRPractices #EmployeeEngagement #CareerDevelopment #WorkplaceHealth #SafetyCulture #HRBestPractices #FoodIndustryCareers #EmployeeRetention #HRInitiatives #HRLeadership #IndustryTraining #TrainingPrograms #CateringCareers #HRConsulting #SkillsDevelopment #WorkplaceCulture #EmployeeSuccess #CateringServices #SafetyAtWork

Looking for a way to boost #employeemorale at your food processing plant? We know just how to help! Read on to learn this tactic for increasing employee retention and keeping employees happy. #foodprocessing #scenting #scentmarketing #pestmanagement https://bit.ly/3Mpfqfh

Attention Restaurant Owners and Managers! Discover the power of effective training in mitigating risks and reducing worker's compensation claims. Our latest article explores the vital role of training in fostering a culture of safety in restaurants. Don't let accidents jeopardize your success. https://hubs.li/Q02qVtBl0 #RestaurantSafety #WorkplaceSafety #TrainingMatters #SafetyFirst #WorkerComp #FloridaRestaurants #AccidentPrevention #BusinessSuccess #SafetyCulture #RiskManagement

What a pleasure to contribute to the latest edition of WBM - Australia's Wine Business Magazine with Jessica Hill-Smith from Yalumba on the cover. Way back in 1999 I started my wine journey working in the picturesque Yalumba Wine Room so it was a thrill to have an article published in this very special keepsake edition. I've written a series of articles to help SME's in the wine industry (or any industry) break down the new WHS legislation to manage psychosocial hazards in the workplace. You can read the first article here: https://lnkd.in/egYfsNCu In the next edition we'll detail what each of the hazards could look like in a workplace and provide examples of actions and controls you can put in place to minimise these risks for employees. If you're not yet across your duty of care under the new legislation, I hope this article helps. Let me know if you have any questions about what it might mean for you and your business. #workplacewellbeing #wellbeing #wine #wineindustry #southaustralia #business #psychosocial #hazards #risks #healthyworkplaces

Employee safety should be the number one priority within the foodservice industry. See how you can improve the safety of your employees below. REDUCE SLIPPING Your dish washing area is going to have a wet floor, there is no question about that, but how can you limit the possibility of injury? Have a mop handy to soak up the water occasionally as dish loads are going through the dishwasher. SET LIFTING AND CARRYING SAFETY GUIDELINES Training your employees on how to safely lift, carry, and transport kitchen supplies and items is a great form of preventative action against employee injuries. Knowing what types of items your staff will be moving around on a daily basis, you can do some research on how to best lift and carry those specific items so that employees are able to reduce the strain on their body. USE THE RIGHT EQUIPMENT In the back-of-the-house, there are always supplies to be moved around whether a delivery was just made, or supplies are being taken from the storage space and into the kitchen to be used. Having foodservice utility carts allows staff to transport these heavy or bulky items with ease, but not every utility cart is designed to move heavy loads. https://lnkd.in/gRtyCZ8G

Check out this Brewers Association resource that myself and four of my BA colleagues put together to show how and where breweries can focus efforts to improve their bottom line. Spoiler alert, it's not all about sales. Many factors go into creating a successful business, including emphasizing safety, prioritizing sustainability, and investing in employees. https://lnkd.in/gnCPm8qU #craftbeer #sustainablebusiness #brewerymanagement #safetymatters

Today we focus on the finalists in another of the European Cleaning & Hygiene Awards categories - Investment in Training