The number one expense, and often number one difficulty for food service operations is staff. Limited response to employment ads, poor caliber of applicants, early resignations, and burnout are some of the issues which make the ongoing process cumbersome and frustrating. How can an operator stay on top of the needs and realities?

“There are many benefits of hiring an outside provider rather than handling your food service needs in-house,” says co-founder and Senior VP of Epicurean Group, Rey Hernandez. “Clients who don’t want to deal with food service staffing don’t have to. Staffing is completely on Epicurean Group to execute in our cafeterias and food programs. That includes mandatory employee requirements such as keeping up to date on food handlers’ certificates and trainings such as sexual harassment prevention. Because we manage all aspects of onboarding and HR, our clients have more time to focus on their core interests.”

Hernandez aims high. He knows a system with less staff turnover means more experienced and well-trained workforce. “We work very hard to make our work environments safe and keep our employees engaged. This includes a strong company culture, employee recognition, and career advancement opportunities.”