Specialty Food Magazine

Spring 2020

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/1220124

Contents of this Issue


Page 74 of 75

by the numbers This spring issue of Specialty Food is chock-full of content addressing the foodservice channel and best practices in sta ng and retention. Here are some facts and fi gures representing this themed issue. The estimated amount of net income that Phillis Engelbert, owner of The Lunch Room LLC, spends on employee compensation. Engelbert supports a higher minimum wage and places employee compensation high on her list of business priorities. The objective of #GrilPower, which calls for restaurants to bring women into their back-of-house, so that 50 percent of the positions for skilled back-of-house and restaurant management are filled by women by the end of 2020. The effort was launched by Danea Horn, founder of the Burger Patch restaurant. The increase in penetration of flake salt on restaurant menus, according to research by Datassential. Other salts gaining popularity include pink salt and Hawaiian salt. 55% 200% 50 / 50 The number of plastic spoons that chef Ryan Ratino saves from landfills every year at his restaurant Bresca in Washington, D.C. He's done this simply by switching to stainless steel spoons for tasting in the kitchen. 125 , 000 The ratio of positive to negative comments that Zingerman's managers are trained to deliver to employees, which keeps them on the alert for behaviors to praise. 4:1 employee compensation high on her list of business priorities. 50 SPECIALTY FOOD SPECIALTYFOOD.COM

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - Spring 2020