Nutrition & Foodservice Edge Magazine - January/February 2024 - 34
LET'S
celebrate
OUR
HARDWORKING
EMPLOYEES
BY JOEY ROST, CDM, CFPP
" The greatest management principle
in the world is: 'The things that get
rewarded and appreciated get done.' "
-Michael LeBoeuf
EXPRESSING GRATITUDE
changes our attitude and is a great
management principle. As leaders,
it takes only a few seconds to show
gratitude. Personally acknowledge
one person on your team every day for
service that goes above and beyond.
If we want to have an effective
team, we must create a fun work
environment and show we value our
team members. Employees will thrive
when they feel appreciated, heard,
and supported. We should continually
create value for others, and it does not
have to cost a lot.
10 GREAT WAYS TO SHOW
RECOGNITION
Recognizing the good work of our
employees doesn't need to be elaborate
or costly. Below are 10 ways to show
appreciation to your team.
1. Jot a simple handwritten thank
you card to demonstrate you care
and value your team members.
2. Recognize your employees on
their birthday by singing to them
and giving them a gift card or
cake.
3. Have a perfect attendance
program where employees can
get rewarded for coming to work
consistently and on time.
4. Celebrate your team once a month
with a free lunch or treat day.
5. Present a trivia question to your
team once a week and give out
prizes to the winners.
34 NUTRITION & FOODSERVICE EDGE | JANUARY-FEBRUARY 2024
Nutrition & Foodservice Edge Magazine - January/February 2024
Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - January/February 2024
Top 10 Takeaways From the ANFP Compensation & Benefits Survey
Training Approaches to Strengthen Nutrition and Allergy Expertise Among Staff
The Brain Science Behind Comfort Foods
Understanding the CDM, CFPP Scope of Practice
Strategies for Success in the Hospitality Industry
Creating Seasonal Variety in Your Menu
Practice Self Health for Better Leadership
Let's Celebrate Our Hardworking Employees
Meet a CDM, CFPP
Foundation Focus
What CDM, CFPP Means to Me
CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - January/February 2024 - Cover1
Nutrition & Foodservice Edge Magazine - January/February 2024 - Cover2
Nutrition & Foodservice Edge Magazine - January/February 2024 - 1
Nutrition & Foodservice Edge Magazine - January/February 2024 - 2
Nutrition & Foodservice Edge Magazine - January/February 2024 - 3
Nutrition & Foodservice Edge Magazine - January/February 2024 - 4
Nutrition & Foodservice Edge Magazine - January/February 2024 - Top 10 Takeaways From the ANFP Compensation & Benefits Survey
Nutrition & Foodservice Edge Magazine - January/February 2024 - Training Approaches to Strengthen Nutrition and Allergy Expertise Among Staff
Nutrition & Foodservice Edge Magazine - January/February 2024 - 7
Nutrition & Foodservice Edge Magazine - January/February 2024 - 8
Nutrition & Foodservice Edge Magazine - January/February 2024 - 9
Nutrition & Foodservice Edge Magazine - January/February 2024 - 10
Nutrition & Foodservice Edge Magazine - January/February 2024 - 11
Nutrition & Foodservice Edge Magazine - January/February 2024 - The Brain Science Behind Comfort Foods
Nutrition & Foodservice Edge Magazine - January/February 2024 - 13
Nutrition & Foodservice Edge Magazine - January/February 2024 - 14
Nutrition & Foodservice Edge Magazine - January/February 2024 - 15
Nutrition & Foodservice Edge Magazine - January/February 2024 - 16
Nutrition & Foodservice Edge Magazine - January/February 2024 - 17
Nutrition & Foodservice Edge Magazine - January/February 2024 - Understanding the CDM, CFPP Scope of Practice
Nutrition & Foodservice Edge Magazine - January/February 2024 - 19
Nutrition & Foodservice Edge Magazine - January/February 2024 - 20
Nutrition & Foodservice Edge Magazine - January/February 2024 - 21
Nutrition & Foodservice Edge Magazine - January/February 2024 - 22
Nutrition & Foodservice Edge Magazine - January/February 2024 - 23
Nutrition & Foodservice Edge Magazine - January/February 2024 - Strategies for Success in the Hospitality Industry
Nutrition & Foodservice Edge Magazine - January/February 2024 - 25
Nutrition & Foodservice Edge Magazine - January/February 2024 - 26
Nutrition & Foodservice Edge Magazine - January/February 2024 - 27
Nutrition & Foodservice Edge Magazine - January/February 2024 - Creating Seasonal Variety in Your Menu
Nutrition & Foodservice Edge Magazine - January/February 2024 - 29
Nutrition & Foodservice Edge Magazine - January/February 2024 - 30
Nutrition & Foodservice Edge Magazine - January/February 2024 - Practice Self Health for Better Leadership
Nutrition & Foodservice Edge Magazine - January/February 2024 - 32
Nutrition & Foodservice Edge Magazine - January/February 2024 - 33
Nutrition & Foodservice Edge Magazine - January/February 2024 - Let's Celebrate Our Hardworking Employees
Nutrition & Foodservice Edge Magazine - January/February 2024 - 35
Nutrition & Foodservice Edge Magazine - January/February 2024 - Meet a CDM, CFPP
Nutrition & Foodservice Edge Magazine - January/February 2024 - 37
Nutrition & Foodservice Edge Magazine - January/February 2024 - Foundation Focus
Nutrition & Foodservice Edge Magazine - January/February 2024 - 39
Nutrition & Foodservice Edge Magazine - January/February 2024 - 40
Nutrition & Foodservice Edge Magazine - January/February 2024 - 41
Nutrition & Foodservice Edge Magazine - January/February 2024 - 42
Nutrition & Foodservice Edge Magazine - January/February 2024 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - January/February 2024 - 44
Nutrition & Foodservice Edge Magazine - January/February 2024 - 45
Nutrition & Foodservice Edge Magazine - January/February 2024 - 46
Nutrition & Foodservice Edge Magazine - January/February 2024 - CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - January/February 2024 - 48
Nutrition & Foodservice Edge Magazine - January/February 2024 - Cover3
Nutrition & Foodservice Edge Magazine - January/February 2024 - Cover4
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