Personalized service from staff will remain a core value in onsite dining in venues where relationships with customers is an important side benefit of the service.
The changes wrought or accelerated by the pandemic in how foodservice is offered in businesses and institutions will have ongoing ramifications for its workers, eliminating some jobs, changing others and putting a premium on people skills and general adaptability.
Time was, foodservice was a driver of employment for low-skill, inexpensive workers who could efficiently produce and dispense large quantities of food generally intended for service during defined windows of mass demand, such as the lunchtime […]
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