Specialty Food Magazine

Summer 2019

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1119718

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Page 122 of 155

120 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com Food entrepreneurs who make employees feel valued and important stand to gain in the long-run. BY JULIE GALLAGHER Want to Attract Top Talent? Here are 5 Things to Know G iven the current job-seeker's market, a compa- ny is lucky if a 20- or 30-something employee remains engaged in their role for more than three years. So, it behooves food makers to treat them well, Josh Wand, CEO and founder of ForceBrands and Pinata, told attendees at the Specialty Food Business Summit in Chicago. "Everyone has ideas and a vision and a mission and wants to grow a company, but the reality is that no one can do it alone and it's such a competitive universe that we live in. To be able to find people who will dedicate their career to working with you and for you is a pretty big commitment, so you want to be sure that you have the right tools and are thinking about it in the right way," Wand said. He imparted the following to food maker attendees when look- ing to attract young talent: 1. Desired benefits are distinctly different. The expecta- tions of candidates seeking employment with high-growth, early- stage food and non-alcoholic beverage brands are distinctly different from those seeking employment with global companies in these industries. This is according to the results of ForceBrands' Talent Report, based on a survey of 700 companies broken down by size: small, with less than $50 million in revenue and large with more than $50 million. article bug specialtyfood.com ❘ SPECIALTY FOOD MAGAZINE 120 specialty food maker

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