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Federal Grants Programs for Shared Use Commercial Kitchens Supporting Local Food Systems

The Food Corridor

In the organizations final performance report for the grant program , the showed significant progress in expanding the number of market events, improving consumer attendance per market event, and recruiting additional vendors, bolstering entrepreneurial activity among local farmers and cottage foods producers. . Register with www.grants.gov.

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3 Reasons Not To Open a Restaurant, and the 1 Reason You Should

Bevspot

A 2003 study by Ohio State University found that 60% of restaurants fail within their first 3 years of operation, and 80% fail before the 5th year. This grind makes it near impossible for managers and owners to retain good talent, thus leading to constant recruiting and training of new personnel that will likely leave as well.

2014 52
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3 Reasons Not To Open a Restaurant, and the 1 Reason You Should

Bevspot

A 2003 study by Ohio State University found that 60% of restaurants fail within their first 3 years of operation, and 80% fail before the 5th year. This grind makes it near impossible for managers and owners to retain good talent, thus leading to constant recruiting and training of new personnel that will likely leave as well.

2014 52
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The Restaurant World Still Has a Child Care Problem

EATER

Doing the math, it’s much cheaper than continuously hiring and training new people for serving and kitchen positions,” says Benca. Between paying for external recruiting fees, job ads, HR software, interviews, administration time and training, the average cost of a new hire is estimated between $500 and $15,000 , with an average of $4,700.

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New & Notable: TEAM Schostak Celebrates 40, AI in Food Service and Beachy Tech

Modern Restaurant Management

” “Many of our TEAM Members stay a long time with TSFR – a testament to our accountable culture, family atmosphere and commitment to training and development,” said Bill Angott, President and Chief Executive Officer at TSFR. Annual DEI Training will be required and provided for judges and committee members. ?

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MRM Franchise Feed: Bad Ass Gets Bigger and New Prototype for Bagel Boss

Modern Restaurant Management

It started with an overhaul of existing branding, packaging and restaurant design for its national franchise stores and then followed with the recruitment of a seasoned senior leadership team. The company is helping all Owner/Operators with personalized bar menus, training and tech support for beverage service.

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Stone Barns Claims It’s Fixing Agriculture. Former Employees Say the Farm Was Plagued by Dysfunction.

EATER

It’s also a training ground for the next generation of farmers that has for years attracted young, idealistic staffers who are passionate about growing food and believe that the right agricultural practices could help save the world. The farm is run by Jack Algiere, who was hired as the center’s first employee in 2003.