Remove Budgeting Remove Food Operations Remove Recruiting
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Improving School Cafeteria Lunches Starts With Who’s in the Kitchen

EATER

When Primer learned of a program that would recruit school kitchen trainees and pay them to learn the tools of the trade, she immediately volunteered to host and train a few of the inaugural participants. The pandemic has left school kitchens across the country in dire need of workers. They’re cooking 10 different things at one time.

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How I Got My Job: From Making Artisanal Jam to Public Service at SF City Hall and Beyond

EATER

I started the UPenn Student Labor Action Project, I did a lot of work on minority student and faculty recruitment and retention, and I was heavily involved in leading the on-campus multicultural multiethnic groups. People take food for granted. Food operates at intersections and should be included in any sort of policy.

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Guillermo Herrera On The Significance of Menu Engineering and Cost control

The Restaurant Times

TRT- Staffing and recruitment is one of the key challenges facing the restaurant industry, especially during COVID times as you explained in your article on the 5 fundamental staffing steps and development tools for rate analysis. So here the target is to bring the labor cost to the same level that you are projecting in your budget.