Nutrition & Foodservice Edge Magazine - May/June 2023 - 32

12 WAYS TECHNOLOGY IS SOLVING
THE LABOR CRISIS
12. Hiring Applications
Other apps are becoming increasingly
popular to assist with hiring both temp
workers as well as full- and part-time
staff. There are companies focused on
providing potential employees with
tools to help them find both gig work
and permanent employment. Some
are doing this in order to " test out " how
workers will integrate into a particular
business. It's like a " pilot " to see if the
person is a good fit. Consider how this
ties into your business's onboarding
process.
Technology is also available from your
food distributor to assist with ordering
as well as menu development. One
of the ways they have helped reduce
the FTE load is by specifying foods at
different levels of preparedness. A
simple example of this would be buying
five-pound bags of chopped, ready-touse
diced onions vs. a bag of onions
that need to be processed.
APPS ARE
becoming increasingly
popular to assist with hiring
both temp workers as well as
full- and part-time staff.
SUMMING IT UP
By adopting and implementing one or
more of these technologies, foodservice
organizations can reduce the number
of employees needed to perform
certain tasks, streamline operations,
and improve overall efficiency.
However, it is important to note that
while technology can be helpful in
reducing staffing needs, it cannot
completely replace the value of human
labor.
As with any other industry, a
company's staff is only as strong as the
training and tools that management
provides to them. Take time to review
how the onboarding process for new
employees is handled. Does each
member of the crew have access to
the necessary tools and information
that will help them be proficient and
effective in their position? Do you have
online training that not only covers the
HR-specific policies and procedures,
but also trains the individual for the job
function? Putting one or more of these
solutions into effect could pay off more
quickly than you think.
As we move throughout 2023 and face
new struggles along with the same
recurring issues that have been a battle
for years, it's important for managers
to be proactive and utilize the tools
available to them. Invest in employees
now and capitalize on the long-term
results. E
GREG GORGONE, CDM, CFPP |
greg@pineappleacademy.com
Greg Gorgone is Co-Founder of Pineapple Academy, a foodservice and EVS
training content provider with a purpose to Build a Bridge to a Culture of
Hospitality.
32 NUTRITION & F OOD SER VICE EDGE | MAY-JUNE 2023

Nutrition & Foodservice Edge Magazine - May/June 2023

Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - May/June 2023

Top 10 Food Trends and Innovations
Nine Time Management Tips for Foodservice Leaders
Beneficial Beverages
I Want It, But Do I need It? Assessing the Benefits of New Technologies for Your Operation
What CDM, CFPP Means to Me
Rethinking the Role of Nutrition in "Remission" of Prediabetes and Type 2 Diabetes
My Recipe for Success
Twelve Ways Technology is Solving the Labor Crisis
Make Food the Root of Your Wellness Brand
Meet Your Incoming 2023-24 Officers and Directors
Message from the Chair
CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - May/June 2023 - Cover1
Nutrition & Foodservice Edge Magazine - May/June 2023 - Cover2
Nutrition & Foodservice Edge Magazine - May/June 2023 - 1
Nutrition & Foodservice Edge Magazine - May/June 2023 - 2
Nutrition & Foodservice Edge Magazine - May/June 2023 - 3
Nutrition & Foodservice Edge Magazine - May/June 2023 - 4
Nutrition & Foodservice Edge Magazine - May/June 2023 - Top 10 Food Trends and Innovations
Nutrition & Foodservice Edge Magazine - May/June 2023 - Nine Time Management Tips for Foodservice Leaders
Nutrition & Foodservice Edge Magazine - May/June 2023 - 7
Nutrition & Foodservice Edge Magazine - May/June 2023 - 8
Nutrition & Foodservice Edge Magazine - May/June 2023 - 9
Nutrition & Foodservice Edge Magazine - May/June 2023 - 10
Nutrition & Foodservice Edge Magazine - May/June 2023 - 11
Nutrition & Foodservice Edge Magazine - May/June 2023 - Beneficial Beverages
Nutrition & Foodservice Edge Magazine - May/June 2023 - 13
Nutrition & Foodservice Edge Magazine - May/June 2023 - 14
Nutrition & Foodservice Edge Magazine - May/June 2023 - 15
Nutrition & Foodservice Edge Magazine - May/June 2023 - 16
Nutrition & Foodservice Edge Magazine - May/June 2023 - 17
Nutrition & Foodservice Edge Magazine - May/June 2023 - I Want It, But Do I need It? Assessing the Benefits of New Technologies for Your Operation
Nutrition & Foodservice Edge Magazine - May/June 2023 - 19
Nutrition & Foodservice Edge Magazine - May/June 2023 - 20
Nutrition & Foodservice Edge Magazine - May/June 2023 - 21
Nutrition & Foodservice Edge Magazine - May/June 2023 - 22
Nutrition & Foodservice Edge Magazine - May/June 2023 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - May/June 2023 - Rethinking the Role of Nutrition in "Remission" of Prediabetes and Type 2 Diabetes
Nutrition & Foodservice Edge Magazine - May/June 2023 - 25
Nutrition & Foodservice Edge Magazine - May/June 2023 - 26
Nutrition & Foodservice Edge Magazine - May/June 2023 - 27
Nutrition & Foodservice Edge Magazine - May/June 2023 - 28
Nutrition & Foodservice Edge Magazine - May/June 2023 - My Recipe for Success
Nutrition & Foodservice Edge Magazine - May/June 2023 - Twelve Ways Technology is Solving the Labor Crisis
Nutrition & Foodservice Edge Magazine - May/June 2023 - 31
Nutrition & Foodservice Edge Magazine - May/June 2023 - 32
Nutrition & Foodservice Edge Magazine - May/June 2023 - 33
Nutrition & Foodservice Edge Magazine - May/June 2023 - 34
Nutrition & Foodservice Edge Magazine - May/June 2023 - Make Food the Root of Your Wellness Brand
Nutrition & Foodservice Edge Magazine - May/June 2023 - 36
Nutrition & Foodservice Edge Magazine - May/June 2023 - 37
Nutrition & Foodservice Edge Magazine - May/June 2023 - Meet Your Incoming 2023-24 Officers and Directors
Nutrition & Foodservice Edge Magazine - May/June 2023 - 39
Nutrition & Foodservice Edge Magazine - May/June 2023 - 40
Nutrition & Foodservice Edge Magazine - May/June 2023 - 41
Nutrition & Foodservice Edge Magazine - May/June 2023 - 42
Nutrition & Foodservice Edge Magazine - May/June 2023 - 43
Nutrition & Foodservice Edge Magazine - May/June 2023 - Message from the Chair
Nutrition & Foodservice Edge Magazine - May/June 2023 - 45
Nutrition & Foodservice Edge Magazine - May/June 2023 - 46
Nutrition & Foodservice Edge Magazine - May/June 2023 - CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - May/June 2023 - 48
Nutrition & Foodservice Edge Magazine - May/June 2023 - Cover3
Nutrition & Foodservice Edge Magazine - May/June 2023 - Cover4
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