For Operators

There’s no doubt about it: quick-service restaurants (QSRs) are a major part of the foodservice machine in the U.S. Whether you’re a student, full-time worker or stay-at-home parent, QSRs offer a lot in terms of convenience, taste and price – and Americans across the board seem to think so, as well.

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“The process of translating an idea or invention into a good or service that creates value or for which customers will pay.”

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It’s no secret that for many manufacturing companies, finding a fresh infusion of young, promising talent to lead the organization into the future is a top priority. We’ve talked before about what attracts millennials to an organization. However, hurdles like a low unemployment rate mean younger workers have more room to be choosey because there’s more competition for their skills.

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We know it’s a challenge to attract millennials to the E&S workforce. Here are a few stats about what they’re looking for ‒ and how you can improve.

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Are you trying to attract millennials to your company but feel like you’re struggling? Learn 5 ways to recruit and retain young talent to the foodservice industry.

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NAFEM has released its 2018 Size & Shape of the Industry Study, which reports NAFEM-member company 2017 sales in a variety of foodservice equipment and supplies categories.

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If you’ve been meaning to become a Certified Foodservice Professional, consider participating in the annual overview seminar at NAFEM headquarters in Chicago. The next NAFEM-hosted overview and exam takes place Aug. 23 & 24, 2018.

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On Aug 23 – 24, 2017, NAFEM hosted its annual Certified Foodservice Professional (CFSP) overview seminar and exam — welcoming 56 professionals to the program, including NAFEM members, manufacturer representatives, distributors and dealers.

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The North American Association of Food Equipment Manufacturers (NAFEM) and The Culinary Institute of America (CIA) announce that Adam Busby, CMC , CHE, general manager of the CIA at Greystone, has been named NAFEM Professor at the college.

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