Covid-19 Layoffs Creating Hiring Opportunities
Published 3/16/20 by Senior Housing News
The closing of bars, restaurants and nightclubs throughout the country in the wake of the coronavirus pandemic has resulted in many layoffs. With more hospitality workers unemployed, there is an opportunity for senior living providers to increase staffing in these areas, including dining.
Covid-19 Layoffs Creating Hiring Opportunities
Published 3/16/20 by Senior Housing News
The closing of bars, restaurants and nightclubs throughout the country in the wake of the coronavirus pandemic has resulted in many layoffs. With more hospitality workers unemployed, there is an opportunity for senior living providers to increase staffing in these areas, including dining.
News Archives: December-August 2018
Administration
Avoiding Legal Issues With Off-Clock Labor
Published 10/11/18 by Restaurant Hospitality
Requiring just a few extra minutes of employees' time when they are off the clock may be subject to extra compensation. Employers must have clear procedures in place for clocking in and out as well as knowing state and federal regulations.
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Decreasing Balance Program Development
Menu Development & Costing
Staffing Issues & Options
Production Management Systems
Cost Management Protocols
Somebody to Talk to Who Shares Your Pain!
We continue to develop a collaborative, high-performing organization (HPO) web portal for Dining Service Directors and other senior care professionals. If you would be interested in participating in the development of this educational tool with your peers around the country, please e-mail Sean Look at sml@dm-resources.com to share ideas. This is a free portal for future collaboration. We would enjoy having you participate and define this service.
Articles Submitted by Industry Professionals
Food Service Design: After the Kitchen is Open
By Matthew Elliott
Partner/Director of Design, Avalon Designs & Consulting, LLC
Once a new, or newly renovated kitchen is open for service, then additional work must begin. It is important to take the staff through adequate training on new equipment, which includes the cleaning, expected staff maintenance, and instructions on who to contact for service and questions.
Looking for Transparency in the Purchasing Process
By Al Slickers
Director of Hospitality Services, Shell Point Retirement Community (Fort Myers, Fla.)
As the economic environment changes so does the very way that business is done with food service vendors and suppliers. In the past, the norm was to call every purveyor in town to get the best price on a list of items, searching for the best price of each individual item ...
Choice Dining: What Does it Look Like from a Production Perspective?
By Michael Spector
Corporate Director of Dining Services, Wingate Dining Services
Imagine that you were making the move to a senior living community and management said, “You must eat one meal per day in our dining room, seven days a week, and you can choose to either dine at 4:30 p.m. or 6:00 p.m. every night … Oh, by the way, if you choose to pass on eating in our dining room, your meal credit will still get used.” Not too appetizing of a proposition, don’t you think? What and when people eat matters more now than ever. Read more