Your Business

What Consumers Want from Restaurants Now

Posted by Saputo Foodservice on Jul 15, 2020 11:20:58 AM

People are relishing normalcy wherever they can find it these days. For some, that means sipping a fruity drink under a patio umbrella at a restaurant that not very long ago wasn’t open for in-person dining. Although the signs of the coronavirus are ever-present—waiters wearing masks, tables spaced 6 feet apart—diners once again have the ability to eat a meal they didn’t cook themselves, surrounded by more than just the people they live with.

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Topics: labor, food quality & safety, technology, meal kit, takeout, delivery, operations, customer experience, facilities management, marketing & communications, chain, menu strategy, independent

How to Become an ACS Certified Cheese Professional®

Posted by Saputo Foodservice on Jun 17, 2020 9:00:00 AM

What does it take to transform a knowledgeable cheesemonger into a Certified Cheese Professional® (or CCP™ for short)? Three hours, 150 questions—and a whole lot of commitment. Before the fateful day when cheese experts of all stripes sit for the formidable Certified Cheese Professional Exam® offered by the American Cheese Society (ACS), they spend months—or even years—preparing.

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Topics: leadership, recruitment & retention, operations, process, techniques, retail, national, foodservice, craft, certification & education, history, Certified Cheese Professional (CCP), fromagier/formaggiaio, cheesemonger

What Foodservice Employees May Expect in a Post-COVID-19 Workplace

Posted by Saputo Foodservice on Jun 10, 2020 9:00:00 AM

Few industries have been hit as hard by the coronavirus pandemic as the foodservice industry. The statistics are staggering: the National Restaurant Association estimates that 8 million restaurant workers have been laid off or furloughed since the crisis began—and that the industry will lose $240 billion in revenue by year’s end.

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Topics: labor, packaging, food quality & safety, leadership, technology, meal kit, takeout, delivery, recruitment & retention, operations, cost management, customer experience, facilities management

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